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Sourdough Burger Buns

Soft & Fluffy Sourdough Burger Buns

Our Sourdough Burger Buns are soft and fluffy with a wonderful sourdough tang! If you fancy making your own buns for the burgers at your summer BBQ, this is a great recipe to use. Most work is done a day before you bake them, so you only need to shape, prove and bake on the day of the BBQ itself! These Sourdough Burger buns are also easier to shape, as the dough is a lot less sticky than the brioche burger bun dough!
5 from 1 vote
Prep Time 1 hr
Cook Time 15 mins
Autolyse & Proving: 16 hrs
Total Time 17 hrs 15 mins
Course Bread, Side Dish
Cuisine American, Sourdough
Servings 6 large buns
Calories 383 kcal


  • Stand Mixer with Dough Hook Attachment


  • 225 g active sourdough starter 100% hydration
  • 55 ml water lukewarm
  • 420 g strong white flour
  • 180 ml milk room temperature
  • 40 g butter softened
  • 2 level tbsp caster sugar
  • 1 tsp salt
  • 1 medium egg

To Top:

  • 1 egg yolk for brushing the tops
  • 1 tsp sesasme or nigela seeds or a mixture


Day 1:

  • Feed your starter the night before or first thing in the morning to be used when it's at its peak (at least doubled in size).
  • To the bowl of your stand mixer, add the starter, water and 70g of strong flour. Mix to a rough dough, cover the bowl with a tea towel and leave to autolyse for an hour.
  • Measure out 180ml of milk and leave it to come to room temperature. Leave the butter out of the fridge to soften as well.
  • After an hour. Add the milk, sugar, the remaining 350g of flour, salt and egg to your dough. With a dough hook attachment, knead the dough for about 3 minutes. One bit at a time, start adding the butter to the dough with the mixer running. Mix until the butter is fully incorporated, for about 5 minutes.
  • Scoop the dough out onto a work a floured surface and form a ball. Place it in a lightly greased bowl. Cover with clingfilm and leave in a warm spot.
  • After 30 minutes, lift one side of the dough and fold it into the centre. Repeat with the other three sides. Then flip the dough over. Alternatively, perform coil folds. Cover and leave again for 30 minutes. After 30 minutes, fold and stretch again using your prefered method. Do so two more times (4 times in total). Cover and leave in a warm spot to prove for another 1-2 hours. The dough should double in size.
  • Cover the bowl and pop the dough in the fridge to prove overnight.

Day 2:

  • In the morning, carefully scoop the dough out onto a lightly floured surface. Divide the dough into 6 equal pieces. Shape each into a tight smooth ball and place onto a baking parchment-lined baking tray. TIP: Use a large roasting tip with high rims, so you can cover it without toughing the tops of the buns.
  • Cover the tray and leave the rolls to rise until almost doubled in size (it takes about 1.5-3 hours depending on the temperature).
  • When ready to bake, preheat the oven to 200°C. Beat an egg yolk with a tsp of water. Brush the tops of the buns with the egg wash and sprinkle each bun with nigella or sesame seeds, if using.
  • Bake the buns for about 14-16 minutes. Your buns should be golden brown. Transfer them onto a wire rack to cool.


Calories: 383kcalCarbohydrates: 64gProtein: 12gFat: 8gSaturated Fat: 4gTrans Fat: 1gCholesterol: 76mgSodium: 463mgPotassium: 130mgFiber: 2gSugar: 6gVitamin A: 310IUCalcium: 58mgIron: 1mg
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