Sourdough Hamburger Buns

These Sourdough Hamburger Buns are an absolute favorite around our house! I’ve been making them for at least 20 years. In addition to being the perfect way to highlight your hamburger, these buns are just as yummy on their own. My daughter, Caylie, waits not so patiently from the time I put them in the oven until they come out – golden brown and full of flavor! Before I can even get the buns transferred to cooling racks, Caylie has already bitten into one!

six sourdough hamburger buns on a marble board

I started out making these as hoagie rolls that I used specifically for catering business lunches and birthday parties. At one of the birthday parties, I noticed one of the parents using it for a hot dog bun and another using it for a hamburger bun. AHA!!! Hamburger buns! Why didn’t I think of that?! And so, my sourdough hamburger buns were born!

Even now, when we go to a cookout at a friend’s house, they always ask me to make the hamburger buns. I happily oblige. They are one of my favorite things to make. They are so easy! And they only take a couple of hours from start to finish.

hamburger buns stacked on top of each other on a marble board.

How to make hamburger buns

Sourdough is what gives these particular hamburger buns their flavor. I highly recommend making your own. You will find so many uses for it!

The steps are about as straightforward as you can get. Make sure you have everything measured out and ready to go before you start (mis en place). Mix all the dry ingredients except the salt in the bowl of a stand mixer. Add all the wet ingredients. Mix. Add salt. Knead. You really do need to use a dough hook with a stand mixer to develop the gluten. You can do it by hand, but it will take quite a while. Your hands and arms will probably feel like jelly by the time you’re done!

Make sure you coat your dough rising container with cooking spray (or olive oil) so the dough doesn’t stick and tear when you turn it out.

bread dough proofed and turned out onto a marble board.

After the dough rises, turn it out and divide it into 24 even pieces. A bench knife and digital scale will make this process much faster and easier.

Can hamburger buns be frozen?

Yes they can! These particular buns freeze really well. Place them flat in a freezer proof zip top bag. To reheat, thaw and pop in the oven for a couple of minutes at 350 degrees. (The tops will be crunchy.) If you’re in a hurry (or you just want the tops soft), the microwave works great!

hamburger bun sliced open on a marble board

Expert Tips

  • If you don’t have bun pans, you can use a rimmed sheet pan.
  • If you don’t have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
  • Never add salt and yeast at the same time. The salt will kill the yeast.
  • A digital scale will really help with getting these buns all the same size. However, you can just “eyeball” it if you are not super picky.
  • A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don’t have one, you can use a sharp knife to divide the dough; but it won’t be as easy.
  • To force the dough to spread out into the pans and not rise straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
  • Use a pastry brush to brush the olive oil on top of the hamburger buns!
a hamburger bun on a marble board.

When you make these Sourdough Hamburger Buns, make sure to leave a comment down below! We love hearing from you guys and answering any questions you may have. Also, make sure to tag us on social media and hashtag it #MSDeltaHospitality

six sourdough hamburger buns on a marble board

Sourdough Hamburger Buns

Traci
These Sourdough Hamburger Buns are the best part of any burger or sandwich!
4.52 from 50 votes
Prep Time 30 mins
Cook Time 20 mins
Additional Time 1 hr
Total Time 1 hr 50 mins
Course Breads
Cuisine American
Servings 24 buns
Calories 149 kcal

Ingredients
 

  • 5 ½ cups bread flour
  • 1 ½ Tablespoons SAF gold instant yeast
  • 2 teaspoons salt
  • ¼ cup sugar
  • 1 ½ cups warm water 105-115 degrees
  • 1 cup [sourdough starter] at room temperature
  • ¼ cup olive oil
  • 2 large eggs lightly beaten

Instructions

  • Combine flour, yeast, and sugar in bowl of electric mixer.
  • Add sourdough starter, eggs, oil, and water.
  • Mix until combined. 
  • Stir in salt.
  • Use a dough hook to knead dough for 8-10 minutes, until smooth.
  • Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.
  • Allow to rise in a warm place until doubled in bulk, about 1 hour.
  • Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.
  • Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)
  • Brush tops with olive oil and cover with plastic wrap.
  • Allow to rise until doubled in bulk, about 1 hour.
  • Bake in 400 degree oven until golden brown, 15 to 20 minutes.

Notes

  • If you don't have bun pans, you can use a rimmed sheet pan.
  • If you don't have a dough rising bucket, you can use a glass bowl covered with plastic wrap.
  • Never add salt and yeast at the same time. The salt will kill the yeast.
  • A digital scale will really help with getting these buns all the same size. However, you can just "eyeball" it if you are not super picky.
  • A bench knife is a great piece of kitchen equipment. It will cut through the dough easily and allow you to move it without it sticking. If you don't have one, you can use a sharp knife to divide the dough; but it won't be as easy.
  • To force the dough to spread out into the pans and not go straight up, top each plastic wrap covered pan with another sheet pan and set something heavy on top to hold it down. (We use cast iron skillets.)
  • Use a pastry brush to brush the olive oil on top of the hamburger buns!

Nutrition

Serving: 1bunCalories: 149kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 16mgSodium: 184mgFiber: 1gSugar: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

50 Comments

  1. We found this recipe during the coronavirus pandemic when we were doing lots of baking. So wonderful! Thanks for sharing this!

  2. I am so excited! Mine are now in the oven. My sourdough starter is probably 100 years old, and I don’t want to lose it. Hamburgers for dinner, LOOK OUT!!!

  3. I’d love to try these without yeast. Typically it just means longer rise times. Anyone ever tried that with these?

    1. Hi, Stacy! You absolutely can but, like you said, the rising time is longer. Hope this helps and you enjoy them!

  4. I absolutely love these buns. Soft and airy with just a hint of sourdough. I am a little sensitive to gluten so after the first rise, I place the dough in the refrigerator overnight. This gives the gluten a chance to break down. The next morning I continue with the directions, adding an hour or so to the rise time. Thanks again for the wonderful recipe.

  5. The texture of this dough is great! Do you make anything else with this dough besides hamburger buns? Wondering about cinnamon rolls.

  6. We use it for hoagie rolls, as well. You could also bake it into a sandwich loaf. Using it for cinnamon rolls would take some alterations. We’ll have a cinnamon roll recipe posted soon.

  7. Hi I just found your site and recipe…I’m stocked about this recipe because I’ve been using sourdough for 38 years. My question is can you use milk instead of water? Thank you so much and stay safe. ✝️

    1. To be honest, it’s something I never thought about doing; but I don’t see why it wouldn’t work. Let me know how it turns out!

  8. I made this recipe for the first time today and it turned out awesome! I substituted AP flour and wheat gluten instead of bread flour .. I also added in 3/4 cup diced dehydrated onion flakes to the dough and then after brushing with olive oil sprinkled more on top. They are delicious!! Thanks for the recipe!

    I converted the recipe to grams as follows:

    700g (5 1/2 cups) bread flour — can substitute 650g AP flour + 50g vital wheat gluten

    16g (1 1/2 Tablespoons) SAF gold instant yeast

    10g (2 teaspoons) salt

    60g (1/4 cup) sugar

    339g (1 1/2 cups) warm water (105-115 degrees)

    241g (1 cup) sourdough starter, at room temperature

    50g (1/4 cup) olive oil

    2 eggs, lightly beaten

    – (optional) 3/4 cup dehydrated onion flakes + more for topping (after oil, before baking)

  9. We made them and they tasted great, but I think I’m doing something wrong. They were really dense. I didn’t make a full 24, which probably contributed to that. How do I insure light, airy, fluffy buns?

    1. It sounds like they may have been underdeveloped or under proofed. If you can tell me step by step what you did, I’ll try to help you troubleshoot.

  10. These are the best buns I’ve ever made and I’ve made my share of buns! The only thing I did different was to use half AP flour & half high gluten flour since I did not have bread flour. I halved the recipe since we’re just two here and am putting some in the freezer for later. Thank you so much!

    1. Hi Judy! I’m so glad you like the recipe! We keep these buns made and in the freezer at all times. And just to let you in on a little secret. I mix my all purpose and high gluten flours too when I’m out of bread flour.

    1. Hi Richard! The pan that we use makes 4 1/4″ buns. The link is at the bottom of the recipe card. However, if you prefer bigger buns, simply scale the dough bigger. You can always freeform them and bake them on a sheet pan.

    1. You can use AP flour, just be sure you don’t use one with a low protein content. My AP flour has a protein content of 11.7%. If you go too low, it will affect the structure of your bread.

  11. 5 stars
    Made them today! They are outstanding!
    So I’ve been making them 1 day and will make them many more times!
    Thank you for the recipe!