Sourdough Hamburger Buns

Why you’ll love this recipe

• Soft, flavorful texture: These buns are light and fluffy with just the right amount of sourdough tang—perfect for burgers, sandwiches, or grilled veggie stacks.
• Sturdy enough to hold up: No falling apart mid-bite here—this enriched dough gives the buns structure while still being tender and delicious.
• A beginner-friendly win: With a forgiving dough and simple shaping, this is a great recipe to build your sourdough confidence (and impress at your next cookout!).

If you loved making these hamburger buns, you’ll want to try your hand at other soft, shaped sourdough recipes too! For something a little more fun, try my Sourdough Pretzels—they’re soft, chewy, and just the right mix of salty and tangy. And if you’re looking for a dinner table staple, my Sourdough Dinner Rolls are fluffy, golden, and ideal for holiday meals or any cozy night in.

How to make homemade hamburger buns with sourdough

Here is a brief overview of making this recipe so you know what to expect. For the full set of written instructions, including ingredient amounts, please scroll down to the recipe card below.

Step One: Mix the dough

In the bowl of a stand mixer, combine your active sourdough starter, water, whole wheat flour, all-purpose flour, honey, and salt. Mix on low until incorporated. Switch to the dough hook and knead on medium speed until the dough starts to form a ball around the hook—it will still look a little shaggy, and that’s okay! Cover the dough and let it rest for 10 minutes.
Add the softened butter, one piece at a time, and mix until fully incorporated. The final dough should be smooth, soft, and a bit tacky but easy to handle.

Step Two: Bulk fermentation

Transfer the dough to a lightly oiled bowl. Cover and let rest for 30 minutes.
Perform a set of stretch and folds, cover, and let rest another 30 minutes.
Repeat this process two more times for a total of three rounds of folds and 2½ hours of fermentation time.
Then let the dough rest for an additional 90 minutes, or place it in the fridge overnight for a deeper sourdough flavor.

Step Three: Shape the buns

Divide the dough into 8 equal pieces. Shape each piece into a tight ball by pulling the edges toward the center, then flipping seam-side down onto a baking tray lined with parchment.
Gently flatten each bun slightly with the palm of your hand and space them about 2 inches apart. Cover loosely with plastic wrap or a damp towel and let rise until puffy and nearly doubled, about 1–3 hours depending on room temperature.

Step Four: Bake

Preheat your oven to 350°F (175°C).
Optional: Brush the tops of the buns with an egg white wash and sprinkle with sesame seeds for a glossy, golden finish.
Bake for 20–25 minutes, or until lightly browned and the bottoms sound hollow when tapped.
For extra-soft buns, brush the tops with melted butter as soon as they come out of the oven.
Let cool completely on a wire rack before slicing and serving.

Baker’s schedule

Understanding how making these hot dog buns fits into your schedule is a big part of making them! I like to work backwards from when I want them to be done to see when I need to start feeding my starter. Here is the timeline for baking these:

• Mixing the dough – 25 minutes
• Bulk Fermentation with stretch and folds- 3 hours
• Shaping – 10 minutes
• Final Proofing – 1 to 3 hours – until doubled
• Baking – 22 minutes

*Remember the timing of this recipe depends on the temperature and humidity of your house. If your house is warm and humid, your dough will proof faster. If your house is cold, your dough will take longer to proof. Watch the dough, not the clock!

Storage

Store cooled buns in an airtight container or bag at room temperature for 2–3 days, or in the fridge for up to 5 days. These also freeze well—just thaw and warm before serving.