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a burger bun topped with sesame seeds surrounded by other burger buns

Best Sourdough Burger Buns

These Sourdough Burger Buns are soft and fluffy, while also being super flavorful and tasty! They are the best sourdough burger buns for all of your hamburger, cheeseburger or sandwich needs!
5 from 1 vote
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 9 hours
Course Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack
Cuisine American, Vegetarian
Servings 8 buns
Calories 323 kcal

Equipment

  • 1 large baking sheet

Ingredients
  

for the levain

  • 75g water
  • 50g sourdough starter
  • 85g bread flour

for the dough

  • all of the levain
  • 200g lukewarm water
  • 60g melted butter
  • 30g sugar
  • 8g salt
  • 350g bread flour
  • 100g all-purpose flour

for the egg wash and topping

  • 1 egg, beaten
  • 2 tablespoon sesame seeds

Instructions
 

6 hours before making the dough

  • Make the levain. In a large stand mixer bowl, combine the levain ingredients, and let sit until risen and bubbly. Ideally, let sit at 75-78 degrees F.

To make the dough

  • To the large stand mixer bowl with the levain, add the water, melted butter, sugar, and salt and whisk together.
  • Add the flours and mix on medium speed at the stand mixer for 12 minutes, or until pulling the dough creates a strong, transparent gluten window.
  • Oil a large bowl and ball the dough and place inside of it.
    image of sourdough burger bun dough before rise
  • Cover with plastic or a damp towel and let bulk rise for 4-6 hours, or until it has roughly doubled in size. Ideally, this rise will be at 75-78 degrees F.
    image of sourdough hamburger buns recipe after rise before shaping

Shaping

  • Place parchment paper on a half size or full size baking sheet.
  • Lightly oil your hands and gently punch the dough down, and divide it into 8 equally sized parts (I measure by weight to keep each bun equal).
  • Shape each portion into a ball by folding the edges towards the center and rolling the seams against a clean counter.
  • Place the dough balls onto the prepared baking sheet with space between them. Cover the sheet pan with a warm, damp towel.
    image of buns shaped prior to proofing
  • Let them proof for 2-3 hours (at 75-78F), or until they have risen and feel puffy to the touch. At about 2 hours, preheat the oven to 375F.
    image of sourdough buns after proofing
  • One the buns have finished rising, remove the towel, gently brush the tops with the beaten egg wash and sprinkle sesame seeds evenly on the top of each egg washed bun.
    image of sourdough burger buns with sesame seeds before baking
  • Bake the buns for about 28 minutes, or until they are golden brown and the internal temperature is at 200F.
  • Remove from the oven and let the buns cool on a wire rack completely before slicing them and using them. Enjoy!

Notes

You can replace the melted butter with oil to make this recipe vegan, but the recipe will unfortunately lose all of its flavor.
This recipe can be made with regular sourdough starter and not the levain if you're in a pinch, but the original recipe will create the most gluten strength and rise.
The sesame seeds are optional.