Sourdough Hamburger Buns (easy small batch recipe)

My easy sourdough hamburger buns are made from scratch with only five wholesome ingredients. This small batch recipe makes three buns that are soft and pillowy. They’re perfect for burgers, sloppy joes, Philly cheesesteaks, and any other sandwich you love!

buns on a tray
Source: Plum Branch Home

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Instead of buying buns, tortillas, dinner rolls, and bread loaves, you can easily make them at home with sourdough. This saves you money and provides tons of gut health benefits.

The items you make from scratch with sourdough are filled with cultures that make digestion easier and provide a healthy gut. 

3 buns in a basket with a towel
Source: Plum Branch Home

Sourdough Hamburger Buns Recipe Inspiration

With summer just around the corner, I knew I wanted to develop a recipe for sourdough hamburger buns. Between Memorial Day and the Fourth of July, the cookouts will begin, and you will need some buns.

Instead of buying them at the store this year, I wanted to help you make them at home from scratch. This will save you money and be much better for your body!

Source: Plum Branch Home

Why Make Hamburger Buns Instead of Buying Them

  • It will save you money.
  • They’re healthier than store-bought.
  • Eliminates seed oils.
  • There’s no dough conditioner or preservative added.
  • There are gut health benefits from fermented sourdough.
  • The taste is so much better.

Reasons You’ll Love This Easy Recipe

  • It’s a super easy recipe to make.
  • The buns are so soft and pillowy.
  • It’s a small-batch recipe.
  • The ingredients are wholesome.
buns sitting on a baking tray
Source: Plum Branch Home

Ingredients You’ll Need

The Buns

  • all-purpose flour
  • sea salt
  • fed sourdough starter (fed 4-12 hours before this recipe)
  • milk (dairy or dairy-free)
  • avocado oil (or butter if necessary, this will make it a bit more dense)

The Topping 

  • egg wash (egg + water)
  • Sesame seeds (optional) 

Kitchen Items You’ll Need

How to Make Sourdough Hamburger Buns

hand mixing a bowl of ingredients
Source: Plum Branch Home

Add the starter, salt, milk, avocado oil, and flour to a mixing bowl and mix until combined with a spoon or bread whisk.

Knead for 5 minutes by hand or with a dough attachment on a mixer.

Cover the dough in the mixing bowl with a kitchen towel or lid and let it bulk ferment on the counter for 10–12 hours until doubled.

3 pieces of dough and a dough scraper that cut them
Source: Plum Branch Home

Turn the dough out onto the counter and cut it into three equal-sized pieces.

hands shaping buns
Source: Plum Branch Home

Roll each dough piece into a ball, then press down gently to create a dome shape (flat bottom).

hand moving pan of bun dough to fridge
Source: Plum Branch Home

Place the buns on a parchment-lined baking sheet and place them in the fridge for 2 hours up to 24 hours.

After the refrigeration for at least 2 hours is finished, preheat the oven, brush the tops of the buns with egg wash, and sprinkle on sesame seeds (optional).

Bake at 375 for 20–25 minutes.

upclose overhead shot of baked buns
Source: Plum Branch Home

Let them cool on a wire rack, then enjoy!

Sample Baking Schedule for a Saturday

  • 8:00 am: Mix starter, salt, milk, avocado oil, and flour.
  • 8:05 am: Knead dough.
  • 8:10 am: Let dough bulk ferment for 10–12 hours.
  • 6:10 pm: Shape dough into buns and refrigerate for at least 2 hours.
  • 8:10 pm: Preheat oven, brush buns with egg wash, and sprinkle sesame seeds.
  • 8:25 pm: Bake at 375°F for 20–25 minutes.
  • 8:50 pm: Cool on wire rack.
  • 9:00 pm: Enjoy your buns!

How to Store Sourdough Hamburger Buns

Store buns in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

How to Freeze Sourdough Hamburger Buns

To freeze, first let them cool completely, then place them in a freezer-safe bag or container for up to 3 months in the freezer. When you’re ready to enjoy them, thaw them in the fridge overnight. 

How to Reheat Sourdough Hamburger Buns

To reheat, preheat the oven to 300 degrees and place the buns inside on a sheet pan for 3-5 minutes until warmed. You can also toast them under the broiler or in a pan on the stovetop.

upclose shot of buns on a baking sheet
Source: Plum Branch Home

Soft Sourdough Hamburger Buns FAQ

Are sourdough buns good for burgers?

Yes, these sourdough buns are perfect for burgers. They’re super soft, and the slight sourdough tang pairs well with any burger. 

Where to buy sourdough hamburger buns?

You can buy sourdough buns from small sourdough micro-bakeries if you have any in your area.

How do you shape a sourdough bun?

There are many ways to do this, but I like the easiest way. You’ll take the dough piece and roll it into a ball. Then you’ll use your hand to gently press down so it’s a dome shape, flat on the bottom and round on the top.

Why are my sourdough buns so flat?

Your sourdough starter may not be as active as you need it to be. Next time, be sure to feed it for 4–12 hours before making this recipe. You’ll want to do a 2:1 feeding ratio of flour and water to make sure it’s strong and active.

Also, make sure the dough is bulk fermenting for the full 10–12 hours; if it doesn’t finish this process, the buns will be flat.

Why aren’t my buns holding their shape?

Your fridge may be less cold than mine; keep them in the fridge for a few extra hours. Also, make sure you knead the dough for the full 5 minutes. This helps the dough keep its shape by strengthening the gluten. 

What does a sourdough bun taste like?

These buns taste like a delicious savory bread with a hint of sourdough tang.

More Sourdough Staples You Should Make

Full Printable Recipe

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Sourdough Hamburger Buns (easy small batch recipe)

Molly LaFontaine
My easy sourdough hamburger buns are made from scratch with only five wholesome ingredients. This small batch recipe makes three buns that are soft and pillowy. They're perfect for burgers, sloppy joes, Philly cheesesteaks, and any other sandwich you love!
Prep Time 10 minutes
Cook Time 20 minutes
Bulk & Cold Fermenting 12 hours
Total Time 12 hours 30 minutes
Course Bread
Cuisine Sourdough
Servings 3 buns

Ingredients
  

The Buns

  • 1 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/4 cup fed sourdough starter (fed 4-12 hours before this recipe)
  • 1/2 cup milk (dairy or dairy-free)
  • 3 Tbsp avocado oil (or butter if necessary, this will make it a bit more dense)

The Topping

  • egg wash (1 egg + 2 Tbsp water)
  • Sesame seeds (optional)

Instructions
 

  • Add the starter, salt, milk, avocado oil, and flour to a mixing bowl and mix until combined with a spoon or bread whisk.
  • Knead for 5 minutes by hand or with a dough attachment on a mixer.
  • Cover the dough in the mixing bowl with a kitchen towel or lid and let it bulk ferment on the counter for 10–12 hours until doubled.
  • Turn the dough out onto the counter and cut it into three equal-sized pieces.
  • Roll each dough piece into a ball, then press down gently to create a dome shape (flat bottom).
  • Place the buns on a parchment-lined baking sheet and place them in the fridge for 2 hours up to 24 hours.
  • After the refrigeration for at least 2 hours is finished, preheat the oven, brush the tops of the buns with egg wash, and sprinkle on sesame seeds (optional).
  • Bake at 375 for 20–25 minutes.
  • Let them cool on a wire rack, then enjoy!

Notes

Sample Baking Schedule for a Saturday 

  • 8:00 am: Mix starter, salt, milk, avocado oil, and flour.
  • 8:05 am: Knead dough.
  • 8:10 am: Let dough bulk ferment for 10–12 hours.
  • 6:10 pm: Shape dough into buns and refrigerate for at least 2 hours.
  • 8:10 pm: Preheat oven, brush buns with egg wash, and sprinkle sesame seeds.
  • 8:25 pm: Bake at 375°F for 20–25 minutes.
  • 8:50 pm: Cool on wire rack.
  • 9:00 pm: Enjoy your buns!

How to Store Sourdough Hamburger Buns

Store buns in an airtight container at room temperature for up to 3 days or in the fridge for 5 days.

How to Freeze Sourdough Hamburger Buns

To freeze, first let them cool completely, then place them in a freezer-safe bag or container for up to 3 months in the freezer. When you’re ready to enjoy them, thaw them in the fridge overnight. 

How to Reheat Sourdough Hamburger Buns

To reheat, preheat the oven to 300 degrees and place the buns inside on a sheet pan for 3-5 minutes until warmed. You can also toast them under the broiler or in a pan on the stovetop.
Keyword easy sourdough hamburger buns, sourdough hamburger buns, sourdough hamburger buns plum branch home
hand sprinkling seeds on buns
Source: Plum Branch Home

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