A sourdough burger bun so satisfying you won’t ever go back to store bought!
I’m really excited to share this recipe with you! I’ve been working on burger buns for years now and I think I’ve finally nailed it. This bun is soft and chewy and that makes it perfect for holding lots of toppings. It won’t break or crack under the weight of a hefty, loaded burger like the dry store bought buns do. Sourdough is classically stretchy and this bun recipe is no exception. And like all my sourdough, it is traditionally leavened during two long, slow ferments. Two long, slow ferments means better digestibility, more unlocked nutrition and great “real sourdough” flavor.
If you are like me you are always looking for a place to get a really good burger.
But the truth is a really good burger starts at home with grass-fed meat from a sustainable farm, organic produce and a real sourdough bun. So ditch the restaurant and make yourself the burger of your dreams!
Recipe yields 6 big buns (perfect for 1/3lb. burgers) or 8 medium size buns (perfect for 1/4lb. burgers).
3 Cups Bread Flour
2 Teaspoons Salt
3 Tablespoons Coconut Sugar
1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter)
1 Cup Water
1 Egg Yolk
2 Teaspoons Milk
2 Teaspoons Sesame Seeds
Start the dough the night before.
In a stand mixer or in a large bowl mix the flour, salt, coconut sugar, starter and water into a thick sticky dough. Knead the dough for 2-3 minutes until it’s smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight.
The next morning.
Turn the proofed dough out onto a floured surface.
Gently roll and pat the dough into a log. Cut the dough into 6 or 8 equal portions. Working with one piece at a time form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counter clockwise with your left hand.
After 8 or so turns the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the bun on a floured baking sheet or baking stone. My favorite it this baking stone by Emile Henry.
Once all the buns have been shaped cover them and let them proof again for 3-6 hours (the proofing time will totally depend on the climate, activity of the starter and so many other factors). You want the dough to rise to at least double if not triple its original size.
Preheat your oven to 375°. Mix the egg yolk and milk together in a small bowl. Using a pastry brush lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
Bake the buns for 30 minutes. Let them cool on the baking stone before pulling them apart. If they were baked on a baking sheet and do not touch they can be removed to a cooling rack to cool.
Top the buns with all your favorites and enjoy your well deserved burger!
- 3 Cups Bread Flour
- 2 Teaspoons Salt
- 3 Tablespoons Coconut Sugar
- 1/2 Cup Active Sourdough Starter I keep mine the consistency of thick pancake batter 100%hydration
- 1 Cup Water
- 1 Egg Yolk
- 2 Teaspoons Milk
- 2 Teaspoons Sesame Seeds
- In a stand mixer or in a large bowl mix the flour, salt, coconut sugar, starter and water into a thick sticky dough. Knead the dough for 2-3 minutes until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight.
- Turn the proofed dough out onto a floured surface.
- Gently roll and pat the dough into a log. Cut the dough into 6 or 8 equal portions. Working with one piece at a time form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counter clockwise with your left hand.
- After 8 or so turns the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the bun on a floured baking sheet or baking stone. My favorite it this baking stone by Emile Henry.
- Once all the buns have been shaped cover them and let them proof again for 3-6 hours (the proofing time will totally depend on the climate, activity of the starter and so many other factors). You want the dough to rise to at least double if not triple its original size.
- Preheat your oven to 375°. Mix the egg yolk and milk together in a small bowl. Using a pastry brush lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
- Bake the buns for 30 minutes. Let them cool on the baking stone before pulling them apart. If they were baked on a baking sheet and do not touch they can be removed to a cooling rack to cool.
- Top the buns with all your favorites and enjoy your well deserved burger!
Want to learn everything about sourdough? Well, I have the free guide for you!
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.I made these today…I started around 8 a.m…I took my starter out of the fridge and let it come to room temperature…about 2 hours…then I made the dough…let it proof for about 5 hours…the dough more than doubled …my proofing room was at 81 degrees…made it into 6 individual buns…and back into the proofing room for 3 hours…and they came out beautifully…I did not use the eggwash but the buns browned nicely anyway…just no sheen…and even though they looked nice…they still need to taste good…and these did not disappoint…as a matter of fact they are some of the best tasting buns I have ever had……and it says soft and chewy in the description…I thought that you can’t have both…but this bun does…my starter…Olaf…is only 4 months old…I used a recipe from King Arthur Flour to make it and it worked wonderfully in this recipe…the only change in the recipe I made was to kneed the dough in my stand mixer for 8 minutes…great recipe…this will be my standard for buns
Hi Kj!
This is awesome feedback! I’m so happy that you enjoyed the recipe. I have lots of new sourdough recipes coming out soon so check back often. Say hello to Olaf for me and keep on baking!
Thanks for visiting!
Courtney
I was just reviewing your recipe in preparation for tomorrow (July 4th). My husband and I will be enjoying these buns on grass fed burgers. My starter has been fed, and I’ll be ready to ferment overnight. I am so looking forward to these burgers tomorrow– these buns look heavenly! (^_^)
Hi Courtney,
I left a “tried it” picture on your Pinterest post if you want to see how my buns turned out from July 4th. I am in the process of making my second batch for some burgers tonight. Happy a great Sunday. (^_^)
Awesome, Michele! I can’t wait to see them!!!
My large kitchenaid has an aluminum dough hook. Is it ok for me to use it? Or should I skip the machine and do it all by hand?
Thanks for your help!
BTW: I made your chewy sourdough pizza crust for my family last night and we all LOVED it!! In the past, when I’ve made sourdough pizza crust, they’ve said it was too sour, but your recipe was perfect- thank you!!😊
Hi Sarah,
I personally used my dough hook on many occasions and have never had a problem with it. I don’t think it is in contact with the dough long enough to have any negative effect. I do prefer mixing by hand though, it’s just a better connection with the dough. I like to see and feel all the stages, that way I really understand how it behaves.
I’m so happy to hear you liked the pizza! It is truly may pleasure!
Courtney
I have used this recipe several times already and my buns come out perfect every single time. Such an easy and simple recipe and the buns are so delicious, soft, chewy, and perfect for my veggie burgers. I will continue to use this recipe every time I make burgers, thanks so much!
Hi Vanessa,
This is one of the nicest comments I’ve ever received! I’m so glad you like this recipe. Thank YOU for taking the time to leave feedback! It always makes my day 🙂
-Courtney
Is the sugar in the recipe to sweeten or to feed? Have a child battling tooth decay so we cannot have sugar – trying to figure out the best substitute. I would do xylitol but not if it is feeding it.
And is there an hour range on that first proof? I don’t want to mess it up by letting it go too long.
Hi Jenny,
The sugar in the recipe is just as extra flavoring. Just to give it more of like that traditional burger bun taste. You can leave it out! I wouldn’t substitute with anything personally. I think usually I let it ferment overnight. But if your starter is really active it could take as little as four. That’s the thing with sourdough, everybody’s starter has different activity level so it’s really up to your personal judgement on when the dough has gone through a significant ferment at least doubling in size. I hope that’s helpful, lol. Let me know if you have any future questions!
-Courtney
Do you let the dough proof in the fridge or at room temperature overnight?
Hi Sandra,
I usually let my dough ferment at room temperature. I prefer the flavor and digestibility of a long fermented dough. But if you have a really active starter or it’s warm weather and you think your dough might over proof, you can put it in the fridge.
Hope this helps!
Courtney
Hi!! Love this recipe! I won’t eat store bought buns so mine are usually wrapped in lettuxe; it was sooo nice to finally have a burger with a bun!
Question! I egg/milk washed but my buns tops didn’t get brown?! Any suggestions? I subbed the coconut sugar for honey… could this be a reason?
Hi Kristie!
Thanks for the nice feedback! I also only eat homemade sourdough breads so I can completely relate!
As far as the buns browning, I’m really not sure, I have other recipes that use honey (Sourdough Honey Buns) that get really nice and brown in the oven with out any egg wash. The honey buns do get butter… Maybe try a butter wash next time?
You could also try the egg wash with just yolk and a drip of water to make it thin enough to paint on. It should get brown, so I’m not sure what happened. If you have a picture, I can take a look ?.
Hope this is helpful,
Courtney
These are great. No left overs like store bought. Thanks for making our first home made buns perfect.
Hi Cynthia!
I’m so glad you enjoyed these! Another burger bun recipe to add to your arsenal is my soft and sweet sourdough, it makes really wonderful burger buns too. Totally different, they are brioche style but I like them just as well and it’s nice to change it up!
Happy Baking!
Courtney
Just took a batch of these out of the oven and I’m likeing what I’m seeing and smelling! I’m wondering if I shape them long, will they work as hot dog buns?
Hi Rose!
Wonderful! Yes you can shape them however you want. I think they are a little too heavy for smaller hotdogs but they work great for sausages! My Soft Sourdough can also be shaped in buns and makes a VERY nice hotdog bun!
Happy baking!
Courtney
Hi there,
Could the second proof be done in the fridge? If so, any idea how long that would take? I’m looking for a way to form the dough balls in the morning (around 7:30 am) then bake them for dinner when I get home from work (around 5:00 pm). I’m worried that if I leave them at room temperature all day they’d over proof. Or maybe they’d be ok if I just left them to proof in a cool part of the kitchen? Any thoughts or suggestions?
Thanks!!
Hi Erin!
Yes, absolutely! If you have a really active starter they may overproof left at room temp all day. If using the refrigerator you may want to let them proof a bit just after shaping, or just before baking so they are active and will rise well. Maybe an area of the house that is not heated, but not as cold as the fridge would be ideal. Garage? I’m afraid you’ll have to experiment and see how your unique starter behaves! I hope it is successful the first time though!
Happy Baking!
Courtney
Mine didn’t rise at all, at either ferment. I made some SD cinnamon rolls out of the same batch of starter and they rose beautifully. I’ve been baking with this starter for years, so it must be the lack of initial gluten formation in the beginning. I thought it was odd to just have a 2 or 3 minute knead. I’m unable to get “window pane” stretch (is that what you meant by “stretchy”) with only a 2 or 3 minute knead. I guess that is the reason. I will have to try again, with my typical longer knead. We have our grass fed beef arriving today and was ready to have a hamburger . . . . . .
Hi Marcele,
I’m so sorry to hear they didn’t work out the first time. I hope you were able to salvage the dough for something else (pizza can usually be achieved even with very over proofed or under fermented dough). Gluten will form even without agitation, so there should have been at least some gluten structure, it sounds more like the starter just didn’t get going this time. What was the temperature you kept the dough at? Did you use a new brand of flour? Salt can also act as an inhibitor. There are so many variables. I’m happy to help you troubleshoot further if you would supply more info!
Best,
Courtney
I want to try making these buns for hamburgers at lunch tomorrow. I Grind my own wheat but do have some KA all purpose flour. No bread flour. Wondering what kind of difference that will make and mostly wondering if you could give the weights in the recipe? Thinking about doing a half recipe for starters since it is just me and my husband. I no longer feel comfortable measuring flour in measuring cups. I only go by weight now. Wanted to try half KA AP and The other half as a mixture of hard red and hard white wheat…
Hi SarahJoy,
You should be just fine subbing those flours! With any whole grain, adjust the hydration as needed. I’m surprised I haven’t already updated this recipe with weight, I will definitely add it to my to-do list but it may take me a few days. If you are familiar with sourdough baking (it sounds like you are) then you will be fine approximating the recipe. Usually 1 cup of flour weighs around 140g give or take a few grams depending on the grain.
Hope that helps!
Courtney
I made these a second time, kneading till I have a decent “window pane” stretch this time. And they turned out wonderful. I wish they looked a little darker like yours in the picture, but other than that. . . . I can’t wait to feed our ranch crew these. In the past I have used a sourdough brioche type dough for hamburger buns which I find to be great also, but more ingredients and more work. I love the easy prep of this recipe.
Has anyone tried a little high extraction whole wheat for say, 30% of the flour? I’ll want to try that also. . . . . . .
Hi Marcy!
Oh good, I’m so happy they worked out! I love these buns because they can hold up to a hefty burger, but if you want a more delicate dough my Rich Sourdough works really well for buns too! If you do add whole grain, add just a touch of extra moisture. I’m sure they will be wonderful!
Happy Baking,
Courtney
I guess I celebrated too soon, the buns cooled a little and became firmer and firmer. They didn’t have any give or softness to them like in your clip. I know that too dense means too much flour. I did use the amount in the recipe but did add a little more cause the I was unable to handle the dough, it was so sticky. Also, the rolls didn’t brown even though I used the egg wash. I’m going to keep trying to make these. I already have a brioche style bun recipe and I do love those. But I was hoping for something a little simpler, and softer. I am using a KA Pro stand mixer. I am kneading the dough until I get the “window pane” stretch. Raising overnight. I am using a baking sheet. I wonder if your black (clay?) baking sheet is nore beneficial. And I did make 8 rolls which does make a smaller roll that might bake quicker? n
Thanks for your patience. BTW, I absolutely love the Chewy SD Pizza crust recipe. It turned out wonderful!
Marcy
I guess I celebrated too soon, the buns cooled a little and became firmer and firmer. They didn’t have any give or softness to them like in your clip. I know that too dense means too much flour. I did use the amount in the recipe but did add a little more cause the I was unable to handle the dough, it was so sticky. Also, the rolls didn’t brown even though I used the egg wash. I’m going to keep trying to make these. I already have a brioche style bun recipe and I do love those. But I was hoping for something a little simpler, and softer. I am using a KA Pro stand mixer. I am kneading the dough until I get the “window pane” stretch. Raising overnight. I am using a baking sheet. I wonder if your black (clay?) baking sheet is more beneficial. And I did make 8 rolls which does make a smaller roll that might bake quicker?
Do you have the measurements in grams by chance?
Thanks for your patience. BTW, I absolutely love the Chewy SD Pizza crust recipe. It turned out wonderful!
Marcy
Hi Marcy,
That’s too bad! Here is my opinion. Sticky dough and not browning are two classic signs of an underdeveloped starter and under-proofed dough. Also, I’ve found that kneading in a KA can break down the delicate gluten structure. If you do use the KA, only let it run a minute at a time with resting in-between turns. The baking sheet may make a slight difference, you can double it up or you could try a cast iron if you have one.
It looks like I wrote that recipe before moving to grams. Next time I make it I will weigh it and add the grams measurements to the recipe.
Glad the Pizza worked out! Thanks for the feedback and try giving the buns more time to develop, especially at the second proof!
Courtney
Can this recipe be doubled for a dozen buns? A dozen will fit on my stone better.
Hi Helen!
Absolutely! I’ve doubled the recipe many times! Enjoy!
Will whole wheat flour work in this recipe? Should I add anything else because it’s not bread flour? Thanks!
Hi Kendra,
You can use whole wheat! With that said the finer grinds work best, like a T200 or pastry flour. If using a rougher grind, I would only use about 50% so the bread rises correctly. You might need a touch more water as well! You want the dough to be tacky to the touch but not sticky!
Hope this helps,
Courtney
Hello,
I was looking at potentially making sourdough buns for the work week. However in the past I have experimented with making sourdough bread for the work week and the quality isn’t the same on day 5. This is probably because I’m new to this, so what storage process would you recommend if I tried to make the rolls last 5 days?
Hi Jedra,
Sourdough freezes really well so you can make the buns, cool them completely, and then freeze them. They will defrost quickly and come back to life after being gently toasted. Have you tried my Butter Top Sourdough Sandwich Loaf? This is a great one for a beginner.
While I don’t advocate for using many plastic products, my sourdough keeps best in a gallon ziplock. I wash them and reuse them to cut down on waste.
Hope this helps!
Courtney
This was my first sourdough recipe ever, using a starter I was gifted and converted to an Einkorn starter. I used Organic AP flour, because that’s what I had on hand and I sure don’t know why I waited so long! These were really easy and so yummy! Not nearly as intimidating as I thought they would be. Thank you so much for the sourdough initiation!!
You sound like a natural, Brandi! Glad it worked out and thank you for the positive feedback!
Hi, looking to make this tonight or tomorrow. When you say “Active Sourdough Starter,” are you referring to leaven, or starter directly from the fridge? Thanks for the clarification!
Hi Shelley,
In my recipes “active” refers to a starter that has been fed and is bubbling nicely! If you feed your starter before refrigeration, your starter may be active when you remove it from the fridge as it warms to room temp. As long as it’s still actively fermenting you are good to go!
Hope that helps,
Courtney