Sourdough Hamburger Buns

Soft, chewy, tangy sourdough hamburger buns made from scratch – perfect for burgers, sandwiches, or dinner rolls. Easy, homemade, and freezer-friendly.

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Course: bread, Burger, Sandwich

Cuisine: American, Artisan, Homemade

Prep Time: 30

Cook Time: 20

Fermentation Time: 6

Total Time: 10

Servings: buns

Calories: 270kcal

Cost: $3 – $5 (for 8 buns)

Equipment

1 Digital kitchen scale Recommended for accurate measurement
1 Mixing bowl
1 Bench scraper Helpful for shaping
1 Kitchen thermometer To check internal doneness (190°F)
1 Stand mixer (optional) With dough hook
1 Baking sheet/stone Use parchment paper

Ingredients

500 g Bread flour Or substitute 200g with whole wheat flour
150 g Active sourdough starter Fed 8–12 hours before
180 ml Warm water
50 g Unsalted butter Melted
2 Large eggs 1 for dough, 1 for egg wash
10 g Salt
15 g Sugar Or replace with honey or maple syrup (1.5 tbsp)
Sesame or poppy seeds Optional for topping
Melted butter/heavy cream Optional for brushing after baking

Instructions

Mix Dough
Knead Until Elastic
First Rise
Shape Buns
Second Rise
Apply Egg Wash
Bake Buns
Cool on Rack

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition