Sourdough Burger Buns
These long-fermented sourdough burger buns have a slightly tangy flavor from the sourdough and a perfectly soft texture perfect for any type of burger. This sourdough recipe is made with no commercial yeast and relies only on natural yeast to rise the buns.
Related: Sourdough Breadsticks Recipe
Related: Sourdough Pretzel Bites
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Table Of Contents
- how to make sourdough burger buns
- how to store sourdough burger buns
- sourdough burger bun Tips
- what to serve on sourdough burger buns
- what to top burger buns with
- shop this post
- more sourodugh recipes
- Pin it for later – sourodugh burger buns
- print the sourdough burger bun recipe
- Sourdough Burger buns
- how to store sourdough burger buns
- sourdough burger bun Tips
- what to serve on sourdough burger buns
- what to top burger buns with
- About Me
how to make sourdough burger buns
Whether you’re making salmon burgers, hamburgers, breakfast burgers, or anything in between, these healthy sourdough burger buns will be the perfect vessel!
supplies to make life easier
Stand mixer – not necessarily but makes this recipe so much easier.
Kitchen scale – weigh your ingredients – trust me.
Dough scraper – you’ll thank me later. These bad boys make working with your dough a million times easier.
sourodugh burger bun Ingredients
- 420 grams bread flour – I like King Arthur Organic bread flour.
- 12 grams sea salt – Celtic sea salt is great for this recipe but any sea salt will do.
- 30 grams coconut sugar – you can use regular sugar but this makes it a tad healthier.
- 125 grams fed sourdough starter – active and passes float test. You can learn how to make a sourdough starter here.
- 295 grams filtered water – make sure it’s filtered or you risk killing your off yeasts. We use a Berkey warer filter to truly filter out all the contaminants in our water.
- 1 egg yolk – this is just for brushing the tops of the buns so the seasoning sticks.
- 2 tsp milk – we like to use raw milk, you could use any milk alternative. This is for the egg wash for the tops of the buns. Filtered water would even work.
- 2 tsp everything bagel seasoning – This is where you can get creative! See my ideas for topping burger buns below.
burger bun Instructions
- The night before you want burger buns: In a stand mixer, mix the flour, salt, coconut sugar, starter, and water into the dough (will be thick and sticky).
- Use a dough hook to knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds. The dough should pass the windowpane test.
- Cover the dough and let it proof overnight at room temperature.
- The next day: Deflate the dough by doing a round of stretch and folds in the bowl then let it rest for 5 minutes.
- Gently turn the dough out onto a floured surface.
- Roll and pat the dough into a log. Cut the dough into eight equal balls.
- form tight balls of dough by folding the top down to the center. Working clockwise fold all the sides into the center and push them down firmly while turning the dough.
- After eight or so turns, the dough should feel tight and rounded.
- Pinch the bottom of the ball and roll it gently in the palm of your hand to shape it.
- Place the buns on a parchment-lined baking sheet.
- Cover with a tea towel and let proof for 3-6 hours or until doubled or tripled in size.
- Preheat oven to 375°F.
- Mix the egg yolk and milk together in a small bowl. Using a brush, lightly coat the top of each bun with egg wash. Sprinkle the buns with everything seasoning.
- Bake the buns for 30 minutes.
- Remove them from the oven and from the parchment paper to a wire rack to cool completely before cutting.
how to store sourdough burger buns
Room temperature
Store your baked sourdough burger buns at room temperature for up to 3 days. You can store them in an airtight container, or wrapped in plastic or a tea towel.
freezer storage
Store your baked sourdough burger buns in the freezer for up to three months. You can toss them in a freezer bag, or air-tight container.
sourdough burger bun Tips
- Grams vs. Cups – For best results, you’ll want to use grams vs. cups. Every sourdough starter, flour, etc. weighs something different. Weiging your ingredients gives you the best results.
- Active sourdough starter – make sure your sourdough starter is active and bubbly and passes the float test (meaning if you put a dollop of starter in a glass of water the starter would float). This ensures you’ll get a good rise out of your buns.
- Shaping – This dough may be sticky so be sure to flour your surface You may even want to oil your surface as well (just rub some coconut oil on the counter prior to dusting with flour).
- Non-reactive bowl – don’t let the dough ferment overnight in a metal bow. This will kill your yeast.
what to serve on sourdough burger buns
- Cheeseburgers – good old fashioned cheeseburgers are delicious on these sourdough burger buns. These buns hold up very well so you can load up your burgers!
- Salmon burgers – the pictures in this post show my salmon burger recipe from my Volume 2 Spring and Summer meal plan.
- Breakfast sandwiches – Sounds weird, but I make egg patties with some peppers, onions and cheese and put those on the leftover buns from the night before and they’re delicious!
- Dinner rolls – Eating these buns as a dinner roll works great as well!
what to top burger buns with
Sesame seeds
Dehydrated onions
Everything bagel seasoning
Cheddar cheese
Salt and pepper
Zaatar middle eastern seasoning (similar to my Zaatar bagel recipe)
Minced garlic and herbs
Pumpkin seeds
Hemp and flax seeds
shop this post
(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)
- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Dutch oven
- Stand mixer
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more sourodugh recipes
Roasted Garlic Sourdough Bread
Pumpkin Sourdough Cinnamon Rolls
Sourdough Starter from Scratch
Pin it for later – sourodugh burger buns
Related: Sourdough Discard Bagels
print the sourdough burger bun recipe
Sourdough Burger buns
These long-fermented sourdough burger buns have a slightly tangy flavor from the sourdough and a perfectly soft texture perfect for any type of burger. This sourdough recipe is made with no commercial yeast and relies only on natural yeast to rise the buns.
Equipment
- Stand mixer not necessarily but makes this recipe so much easier.
- Kitchen scale weigh your ingredients – trust me.
- Dough scraper you'll thank me later. These bad boys make working with your dough a million times easier.
Ingredients
- 420 grams bread flour I like King Arthur Organic bread flour.
- 12 grams sea salt Celtic sea salt is great for this recipe but any sea salt will do.
- 30 grams coconut sugar you can use regular sugar but this makes it a tad healthier.
- 125 grams fed sourdough starter active and passes float test. You can learn how to make a sourdough starter here.
- 295 grams filtered water make sure it's filtered or you risk killing your off yeasts. We use a Berkey warer filter to truly filter out all the contaminants in our water.
- 1 egg yolk this is just for brushing the tops of the buns so the seasoning sticks.
- 2 tsp milk we like to use raw milk, you could use any milk alternative. This is for the egg wash for the tops of the buns. Filtered water would even work.
- 2 tsp everything bagel seasoning This is where you can get creative! See my ideas for topping burger buns below.
Instructions
- The night before you want burger buns: In a stand mixer, mix the flour, salt, coconut sugar, starter, and water into the dough (will be thick and sticky).
- Use a dough hook to knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds. The dough should pass the windowpane test.
- Cover the dough and let it proof overnight at room temperature.
- The next day: Deflate the dough by doing a round of stretch and folds in the bowl then let it rest for 5 minutes.
- Gently turn the dough out onto a floured surface.
- Roll and pat the dough into a log. Cut the dough into eight equal balls.
- form tight balls of dough by folding the top down to the center. Working clockwise fold all the sides into the center and push them down firmly while turning the dough.
- After eight or so turns, the dough should feel tight and rounded.
- Pinch the bottom of the ball and roll it gently in the palm of your hand to shape it.
- Place the buns on a parchment-lined baking sheet.
- Cover with a tea towel and let proof for 3-6 hours or until doubled or tripled in size.
- Preheat oven to 375°F.
- Mix the egg yolk and milk together in a small bowl. Using a brush, lightly coat the top of each bun with egg wash. Sprinkle the buns with everything seasoning.
- Bake the buns for 30 minutes.
- Remove them from the oven and from the parchment paper to a wire rack to cool completely before cutting.
Video
Notes
how to store sourdough burger buns
Room temperature
Store your baked sourdough burger buns at room temperature for up to 3 days. You can store them in an airtight container, or wrapped in plastic or a tea towel.freezer storage
Store your baked sourdough burger buns in the freezer for up to three months. You can toss them in a freezer bag, or air-tight container.sourdough burger bun Tips
- Grams vs. Cups – For best results, you’ll want to use grams vs. cups. Every sourdough starter, flour, etc. weigh something different. Weighing your ingredients give you the best results.
- Active sourdough starter – make sure your sourdough starter is active and bubbly and passes the float test (meaning if you put a dollop of starter in a glass of water the starter would float). This ensures you’ll get a good rise out of your buns.
- Shaping – This dough may be sticky so be sure to flour your surface You may even want to oil your surface as well (just rub some coconut oil on the counter prior to dusting with flour).
- Non-reactive bowl – don’t let the dough ferment overnight in a metal bow. This will kill your yeast.
what to serve on sourdough burger buns
- Cheeseburgers – good old-fashioned cheeseburgers are delicious on these sourdough burger buns. These buns hold up very well so you can load up your burgers!
- Salmon burgers – the pictures in this post show my salmon burger recipe from my Spring and Summer 2022 meal plan.
- Breakfast sandwiches – Sounds weird, but I make egg patties with some peppers, onions and cheese and put those on the leftover buns from the night before and they’re delicious!
- Dinner rolls – Eating these buns as a dinner roll works great as well!
what to top burger buns with
Sesame seeds Dehydrated onions Everything bagel seasoning Cheddar cheese Salt and pepper Zaatar middle eastern seasoning (similar to my Zaatar bagel recipe) Minced garlic and herbs Pumpkin seeds Hemp and flax seedsAbout Me
Love these clear instructions! Wondering if I can do an overnight second rise in the refrigerator once the buns are formed, instead of a 3-6 hr rise at room temp?
Hi Rachel, yes! I often change my plans and transfer the dough to the fridge and bake the next day. They might be more sour but if you’re fine with that then go for it!
Thank you for the response! I am starting the process tonight. All I have is a paddle with my stand mixer so I think I will have to finish it out by hand in step 2 – that will work, right? Or should I continue to use the paddle? I don’t use my stand mixer very often. My hand mixer has hook attachments but I dont imagine it’ll be strong enough. Will let you know how it goes! I am excited for these!
I would use the dough hook if you have it! For sure strong enough to knead the dough! If you only have a paddle attachment I’d hand knead instead. Let me know how it goes! You could also experiment with the paddle to knead and I’d love to know how that goes! Seems like the dough would get too tangled in the paddle and maybe add too much air into the dough though.
These are delicious and turned out really well for my first time! I ended up using the two hooks of my hand mixer instead of the paddle with my stand mixer. Gotta find a hook for my stand mixer — would definitely be easier with that. It was my first time doing a window-pane test so I ended up over-kneading to get the desired consistency…I probably kneaded for like 20-21 minutes in all…aye!! So, the buns came out dense and a little chewy. I’ll know for next time not to knead for so long. I’ll also make the buns a bit bigger! My Nilgai burgers were hanging out of the sides, ha. Had the leftover buns with salmon burgers and a garlic/lemon aioli (froze them for 2 days to make sure they didnt get hard) and that was a great flavor combo! Will definitely be making again, even if just to freeze and have on hand. Loved it, and thank you so much for your help!
Yay! Love that you’re making it work for you. That’s what it’s all about. It’s so hard creating sourdough recipes since everybody is working with so many different variables. Great job!! Also your burgers sound delicious!
Thanks for stopping by! Please let me know how you like this recipe!