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The Best Soft And Chewy Sourdough Burger Buns

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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!



Watch me shape and bake this recipe on YouTube







Soft And Chewy Sourdough Burger Buns

Soft And Chewy Sourdough Burger Buns

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Proofing: 12 hours
Total Time: 12 hours 50 minutes

Recipe yields 6 big buns (perfect for 1/3lb. burgers) or 8 medium size buns (perfect for 1/4lb. burgers).


Start the dough the night before.

  1. In a stand mixer or in a large bowl, mix the flour, salt, coconut sugar, starter and water into a thick sticky dough. In a stand mixer, use a dough hook and knead the dough gently for 2 minutes, stop the mixer and let the dough rest for 5 minutes, do this for 4-6 rounds, just until the dough is well developed. If mixing by hand, stir the ingredients together with a dough whisk until incorporated. Let the dough rest several minutes. With lightly wet hands, Stretch and Fold the dough 4-5 turns every 5 minutes for 4-6 rounds until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight at room temperature (65-70℉).

The next morning.

  1. Deflate the dough by doing a round of stretch and fold in the bowl. Let the dough rest 5 minutes.
  2. Turn the dough out onto a floured surface.
  3. 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.
  4. 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 buns on a sheet of parchment paper atop a baking sheet to help you transfer the buns to a preheated baking stone once proofed.
  5. If baking on a baking sheet, proof the buns on parchment on the baking sheet, no need to preheat the baking sheet, in fact it might be wise to double the baking sheet to protect the bottoms from getting to dark.
  6. 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.
  7. Preheat your oven to 375°. If using a baking stone preheat the oven with the baking stone inside.
  8. 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.
  9. Slide the parchment with buns atop onto the preheated baking stone. Bake the buns for 30 minutes. Remove them from the oven and from the parchment paper to a wire rack to cool. Let them cool completely before pulling them apart if they are touching.
  10. Slice and top the soft and chewy buns with all your favorites! Enjoy your well deserved burger!




Get inspired by finding all my other favorites in my Shop!

Banana Nut Sourdough Pancakes
Banana Nut Sourdough Pancakes - With Maple Whipped Cream
This real vanilla bean ice cream is made with only four nourishing ingredients and sweetened with maple syrup.
Raw Vanilla Bean Ice Cream - Only 4 Ingredients And Refined-Sugar Free


Friday 9th of October 2020

the recipe says 3 cups or 405 grams of flour, 3 cups of flour is 360 grams, quite a difference in weight. I made it with 3 cups of flour added quite a bit more and now the next day have batter not dough

Butter For All

Tuesday 13th of October 2020

Hi Sharon,

It is always best to go by weight if you can. My cups of flour weigh between 135-140g. I have measured and tested that many, many times. But with that said, different flours can vary in weight based on type of wheat, climate, and many other factors. So again it's best to measure by weight whenever possible. I add the cups and spoons measurements as a courtesy to those who may not have a scale. I'm sorry to hear the formula didn't work out for you. I do hope you'll try again, and maybe take a look at my troubleshooting guide. Best of luck!




Friday 14th of August 2020

If the measurement is write I use it. I trippled the recipe because I had a BBQ the next day. Unfortunately your water measurement states 29.5 grams which is not even a 1/4 c.i didn't catch it untill it was to late.

Butter For All

Monday 17th of August 2020

Hi Cristina,

The measurement is 295g. I can see how you might mistake the underline for a decimal point. I apologize for that confusion. But that would be an easy fix. Just add the additional water. There would be no way to mix the dough if you only added 29.5 grams. Hope you were able to figure out the intended measurements!



Saturday 1st of August 2020

Can the last proofing be done overnight in the fridge?


Sunday 2nd of August 2020

@Butter For All, These buns are a hit in my house. The kids like to snack on them and my husband and I grilled chicken on the bbq and had “chicken burgers” with coleslaw on top! Best dinner in a while!

Is it possible to turn this into a sandwich loaf? If so, what timing do you think it’ll take in the oven?

Butter For All

Saturday 1st of August 2020

Hi Carly,

It sure can! Especially if you are already familiar with baking from refrigeration!

Hope you love them!



Saturday 25th of July 2020

What do you do if during the finally bun rise they flatten out like pancakes?.... ?

Butter For All

Sunday 26th of July 2020

Hi Leah,

Hopefully they poof in the oven! But that sounds like a problem with flour quality and gluten development or over proofing and shaping. It's hard for me to say without seeing them, if you want you can send a photo to and I'll take a look. Hope they turn out ok!



Wednesday 22nd of July 2020

Re earlier post, I should have said that the buns are delicious and exactly the right texture for hamburgers!

Butter For All

Sunday 9th of August 2020

Hi Amy!

In response to both your notes...I'm so glad they need up working out in the end. I have been told that my technique is very different from other bakers. Probably because I'm entirely self taught when it comes to sourdough. I will read over my directions and see if I can make them any clearer! I appreciate your feedback. Thank you for taking the time to leave a note!