Sourdough burger buns are easy to make and taste delicious! Another great way to use your sourdough starter and get healthy fermented grains into your meal. These buns can be made same day or long fermented overnight.
Scroll down for step-by-step instructions (with pictures!), followed by a recipe card!
We love burgers in our house but I don’t prefer to buy the general hamburger buns from the store. The ingredient list is long, so therefor there a lot of added ingredients that I would prefer not to have my family consume. These sourdough burger buns are the prefect alternative! They are soft, fluffy, have a wonderful taste and texture, and are healthy too! Plus with the addition on fermenting with sourdough starter they are easily digestible and the nutrients are more available. The perfect vessel for holding a hot, juicy burger!
These are great to have on hand not only for burgers but also for sandwiches and homemade sliders! If you have some that are starting to go stale cut them into small cubes and use in a quiche or dry them out for sourdough breadcrumbs. There are so many possible ways to use these that they surely will not go to waste!
These buns can be mixed up in the morning so you’ll have fresh buns ready for dinner that same day or they can be long fermented overnight to let the grains break down more to make them even more gut friendly and nutritious.
Can I freeze sourdough burger buns?
Absolutely! I often do this so we can have them ready for later use. This recipe makes 10 buns so if you’re a small family you can stuff some away in your freezer for a quick and easy dinner on a busy evening.
After the buns have cooled completely, slice them in half, place in a freezer bag, let the air out, and seal tightly. They will keep fresh in the freezer for up to 3 months. When you’re ready to use them, pull them out of the freezer at least 4 hours before dinnertime so they have time to thaw completely.
Can I use whole grains for this recipe?
I often substitute half or all of the flour for freshly milled whole grains. I love the taste of whole grains and experimenting with different combinations. If you use 100% whole grain the buns will be quite a bit more dense though. If you prefer to have a fluffy bun but still have the benefits from whole grains I’ve found that a half and half ratio works very well for this! Just use half freshly milled whole grain flour and half all-purpose to get the best of both worlds.
Ingredients:
- Water (1 cup)
- Honey (2 Tbs.) – for sweetness
- Oil (3 Tbs.) – you can use olive oil, melted coconut oil, avocado oil, etc.
- Egg (2) – 1 egg for the dough and the other for glazing
- Salt (1 tsp.) – I like to use pink himalayan salt or sea salt
- Sourdough starter (1/2 cup) – active and bubbly. Fed within the last 4-12 hours.
- Flour ( 3-4 cups) – organic all-purpose, whole grain, or a combination of both
- Seeds (optional) – for sprinkling on the buns. You can use sesame seeds, poppy seeds, or a mixture of any seeds you like!
Equipment you may need:
Mixing bowl
Measuring cups and spoons
Wooden spoon
Baking sheet
Parchment paper – makes for super easy cleanup! I like to use unbleached parchment paper whenever I’m able.
Bench scraper
Instructions:
You can mix this dough in a stand mixer if you have one as it makes kneading a lot easier and faster! The instructions shown are just in a regular mixing bowl by hand. The instructions remain the same regardless of how you choose to mix it.
If you want to lang ferment these buns, instead of letting them rise on the baking sheet at room temperature or in your oven, cover and place in the fridge until you are ready to bake them. The cold slows down the fermentation process.
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Sourdough Burger Buns
Sourdough burger buns are easy to make and taste delicious! These buns can be made same day or long fermented overnight.
Ingredients
- 1 cup water
- 2 Tbs. honey
- 3 Tbs. oil
- 1 egg
- 1 tsp. salt
- 1/2 cup active sourdough starter
- 3-4 cups flour
- 1 egg
- seeds for topping
Instructions
1. In a large bowl mix together the water (1 cup), honey (2 Tbs.), oil (3 Tbs.), egg (1), salt (1 tsp.), and sourdough starter (1/2 cup).
2. Add the flour 1 cup at a time until it starts to form a stiff dough. Transfer to a floured surface and knead for 8-10 minutes continuing to add flour as necessary to keep the dough from sticking to your surface. Knead until the dough is stretchy and smooth. If using a stand mixer just keep it in the bowl and let the mixer do the work for you!
3. Transfer to an oiled bowl, cover and let rise in a warm place until doubled. This can take anywhere from 6-12 hours depending on the warmth of your home. If you need to speed it up place the dough in the oven with the light on.
4. Once dough has doubled, using a bench scraper, divide it into 10 equal pieces. Roll each one into a ball and place on a parchment paper lined baking sheet. Using your hand flatten each ball slightly. Cover and let rise for 1-4 hours.
If you want to lang ferment these buns, instead of letting them rise on the baking sheet at room temperature or in your oven, cover and place in the fridge until you are ready to bake them. The cold slows down the fermentation process.
5. When you're ready to bake preheat the oven to 350°. Beat an egg and brush the tops of the buns with it. Sprinkle on your seeds if desired.
6. Bake for 20-25 minutes until the tops are golden brown. Let them cool slightly before slicing.
Notes
- How to Freeze: After the buns have cooled completely, slice them in half, place in a freezer bag, let the air out, and seal tightly. They will keep fresh in the freezer for up to 3 months. When you're ready to use them, pull them out of the freezer at least 4 hours before dinnertime so they have time to thaw completely.
- I often substitute half or all of the flour for freshly milled whole grains. I love the taste of whole grains and experimenting with different combinations. If you use 100% whole grain the buns will be quite a bit more dense though. If you prefer to have a fluffy bun but still have the benefits from whole grains I've found that a half and half ratio works very well for this! Just use half freshly milled whole grain flour and half all-purpose to get the best of both worlds.
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