Simple Sourdough Hamburger Buns
One of the things I love about being a home baker is finding multi-use recipes. These Sourdough Hamburger Buns are made using the same dough as my dinner rolls (not the sourdough Hawaiian rolls) and can be used to make sourdough hotdog buns too! If you love versatility, then this recipe is for you! One thing I always recommend people do is find a few recipes they love and then do them so often that you don’t even need to pull out the recipe. This sourdough recipe is perfect for that!
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Why You’ll Love These Sourdough Hamburger Buns
Soft and fluffy
Pictures just do not do these sourdough hamburger buns justice. They are soooo dang soft and perfect for sloppy joes, grilling out, salmon burgers, and pulled pork. Okay, now my mouth is watering!
Easy-to-follow instructions
My goal is to make sourdough recipes as easy as possible with the most consistent results, this recipe is no different! Clear and simple instructions without all the fluff (unless you are talking about the texture of these buns, then there is lots of fluff!)
Versatile dough recipe
As I mentioned before, this is a “catch-all” dough recipe that can be made into rolls, hamburger buns, hotdog buns, and even sandwich bread!
Ingredients for Sourdough Hamburger Buns
Hydrated and Fed Sourdough Starter
Active and bubbly sourdough starter is the heart of this recipe. Make sure your starter is freshly fed and at its peak to give these buns the best rise and texture.
Tangzhong (Milk and Flour)
The tangzhong is made using a small amount of the flour and milk from the recipe. Cooking these together creates a paste that improves the softness and texture of the buns while keeping them fresh longer. We will discuss more about what the tangzong is below, but I promise it is super simple!)
Sugar
A small amount of sugar enhances the natural flavor of the sourdough and encourages golden browning during baking.
All-Purpose Flour
This recipe uses all-purpose flour to achieve a light, fluffy texture while maintaining structure. If you’d like to incorporate whole wheat, swap out 100g of the all-purpose flour for whole wheat flour.
Butter
Softened butter enriches the dough, providing a tender crumb, while sea salt enhances all the flavors, giving the buns a perfect savory balance.
Egg Wash (Optional)
A simple egg and water wash gives the buns a glossy, golden finish.
Sesame Seeds or Everything Bagel Seasoning (Optional Topping)
For extra flavor and texture, sprinkle sesame seeds or everything bagel seasoning on top before baking.
Sourdough Baking Tips
Weigh your dough before separating it
The hamburger buns should weigh about 110 grams when portioning them out. If you want perfectly divided dough, I recommend weighing the entire weight of the dough and then dividing that amount by 12 to get the exact amount each bun should weigh.
What is Tangzhong?
Tangzhong is a simple cooked flour paste that makes bread and rolls extra soft, fluffy, and better at staying fresh. It’s made by whisking together a small portion of the flour and liquid from the recipe (in this case, milk) and heating it until it thickens into a pudding-like consistency. This process pre-gelatinizes the starches in the flour, allowing the dough to absorb more moisture without becoming sticky or dense.
The result? Sourdough hamburger buns that are light, tender, and stay soft longer—perfect for holding up to juicy burgers without falling apart! If you’ve ever had milk bread, brioche, or other enriched breads with a pillowy texture, tangzhong is the secret behind that incredible softness.
Sourdough Hamburger Buns Recipe
Sourdough Hamburger Buns
Soft, fluffy, and perfectly golden, these sourdough hamburger buns are made with a touch of tangzhong for extra moisture and a tender crumb.
Ingredients
Tangzhong
- 6 tablespoons (54 g) all-purpose flour
- 1 cup (240 g) milk
Ingredients
- 1 cup (226 g) sourdough starter, active and bubbly
- 1/2 cup (100 g) sugar
- 1 cup (240 g) warm water
- 1/2 cup (113 g) softened butter
- 1 teaspoon (4 g) sea salt
- 5 (600 g) all-purpose flour
Optional
- 1 egg, beaten (for egg wash)
- Melted butter, for brushing after baking
Instructions
- Tangzhong: In a small saucepan, whisk together 6 tablespoons (54 g) of flour and 1 cup (240 g) of milk. Cook over medium heat, stirring constantly, until the mixture thickens and forms a pudding-like consistency. Remove from heat and allow it to cool to room temperature
- In the bowl of a stand mixer, combine the cooled tangzhong, active sourdough starter, sugar, warm water, softened butter, salt, and 5 cups of flour. Use the dough hook on low speed, adding the remaining flour a little at a time until the dough comes together. Knead the dough for 10–15 minutes until smooth, stretchy, and able to pass the windowpane test.
- Place the dough in a greased bowl, cover it with a towel, and allow it to rise overnight (8–12 hours) in a cool spot. The dough should double in size; adjust the time based on the temperature in your home.
- The next day, turn the dough out onto a lightly floured surface and divide it into portions weighing 110 g each. Gently shape each piece into a smooth ball, then flatten it into a disc about ¾ to 1 inch thick. Arrange the discs on a parchment-lined baking sheet, leaving 1–2 inches of space between each bun for expansion.
- Cover the buns with a damp towel and let them proof for 2–4 hours, or until puffy and almost doubled in size.
- Preheat your oven to 375°F (190°C). If desired, brush the tops of the buns with an egg wash (1 beaten egg mixed with 1 tablespoon of water) and sprinkle with sesame seeds. Bake for 20–25 minutes, or until the tops are golden brown and the buns feel hollow when tapped.
- Remove the buns from the oven and brush them with melted butter for a soft and shiny finish, if desired. Allow the buns to cool completely before slicing and serving.
I know you’re going to love this recipe! If you give it a try, let me know how it turns out. Have any questions? Drop them in the comments, and I’ll do my best to help!