These homemade vegan whole wheat burger buns are fluffy, soft and healthy, and they are perfect for that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.
Table of Contents
Summer is all about grilling, and you can't find a better bread to cradle that delicious veggie burger you just cooked up than this vegan and whole wheat burger bun.
This is an amazing bun: soft, fluffy, and it slices into half perfectly. You can make it either part whole-wheat or all-whole-wheat, and get a great result either way.
You can easily customize this recipe to get the right texture for your bun: soft, or slightly crusty. I'll show you how.
Sourdough lover? Try these sourdough hamburger buns.
Why you'll love this recipe
- The burger buns are so delicious and flavorful.
- They're half whole-wheat and so good for you.
- The texture is customizable. Make the buns softer or crustier, depending on how you like them.
- It's an easy recipe, you don't need to be a skilled baker--but follow instructions closely, especially if you are a new baker.
- These buns are great for warming up on the grill--sturdy, and you don't have to worry about them falling apart under your fingers, the way some buns do.
Ingredients
- Whole wheat flour
- All purpose flour
- Active dry yeast
- Baking soda
- Salt
- Sugar
- Vegetable oil
- Sesame seeds or poppy seeds (optional, for topping the buns)
- Vegan butter (optional, instead of the oil, for softer buns)
- Nondairy milk (optional, for softer buns)
Top tips
- You need whole wheat flour for this recipe and you can use the regular whole wheat flour you can buy off the shelf or, if you have it, use a softer whole wheat like the durum whole wheat flour sold for rotis. That's because it is finer textured and will create a bun with a more delicate, softer crumb. The buns you see in the photo above were made with regular whole wheat flour and they are soft and fluffy and slightly crusty. The buns in the photo below (from when I posted this recipe earlier 10 years ago) were made with durum whole wheat flour). For softer buns, also check out further instructions in the FAQ section below.
How to make whole wheat burger buns
- Bloom the yeast: To make the burger buns, begin, as you will most bread recipes, by "blooming" the yeast in lukewarm water with a bit of sugar added in to feed the yeast. You need to wait five minutes and make sure the yeast bubbles and froths, indicating it's alive. If it doesn't, the yeast needs to be replaced.
- Sift in dry ingredients: Once the yeast has bloomed, sift in all the dry ingredients--flour, baking soda and salt. If the bran stays back in the sieve, just add it back in to the flour as you want it in there for a healthier bun.
- Knead the dough: Mix all the ingredients by hand or with a dough hook set to medium speed, then slowly trickle in the remaining lukewarm water until a soft, supple dough forms. You might not need all of the water depending on where you are and the weather outside. I usually use up all of the 1 ½ cups but this time I made the buns on a humid day and needed about 2 tablespoon less.
You just need to knead the dough for three minutes once it comes together, then add the oil, mix it in until incorporated. Form the dough into a ball, put in in a covered bowl coated in oil and set it aside in a warm spot in your kitchen for two hours, during which time it should more than double. - Shape the buns: Once the dough has risen, gently fold it over itself to deflate it. Form into a ball again, then divide into eight pieces. Shape each into a smooth ball. Place the buns on a baking sheet (preferably lined with parchment) side by side with at least two to three inches between each bun. You can flatten the tops of the buns slightly with your fingers, if you wish. Cover loosely with a kitchen towel and return to a warm spot until the buns have doubled, about an hour and a half.
- Preheat the oven: Preheat the oven to 370 degrees Fahrenheit.
- Sprinkle on the seed topping (optional): You can bake the buns as they are, but if you like a seed topping, make a mix of one teaspoon oil, one tablespoon nondairy milk and a quarter of a teaspoon of maple syrup in a bowl. Brush this on the top of each bun. The sprinkle on sesame or poppy seeds over the top of each bun.
- Bake the buns: Place the baking sheet in the oven and bake for 25 minutes. Let the buns cool thoroughly on a rack before eating.
Recipe FAQs
How can I make the burger buns softer?
To make the buns softer, replace ½ cup of water with lukewarm milk and the vegetable oil with softened vegan butter. You can also use just all purpose flour and leave out the whole wheat flour altogether for a softer bun.
Can I make these buns all whole wheat?
Yes, absolutely. Just use three cups of whole wheat flour, skip the all purpose. Also add a tablespoon of vital wheat gluten along with the whole wheat flour, which will give you fluffier buns.
Can I make the burger buns bigger or smaller?
You can shape these into six larger buns or 12 smaller buns, which will be more like slider buns. If you make smaller buns, cut down baking time to 22 minutes.
Will these hold up on the grill?
These buns are soft but crusty and sturdy and yes, they do beautifully on the grill.
Vegan burger ideas
Recipe card
Whole Wheat Burger Buns
These homemade vegan whole wheat burger buns are fluffy, soft and healthy, and they are perfect for that delicious veggie burger you just grilled up. Vegan, soy-free and nut-free recipe.
8 buns
Ingredients
- 1 ½ teaspoon active dry yeast
- 1 ½ cups warm water (sub ½ cup water with nondairy milk for softer buns)
- 1 ½ cups whole-wheat flour
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon sugar
- 1 tablespoon avocado oil or any neutral oil (sub with 1 tablespoon room temperature, softened vegan butter for softer crust)
Instructions
- Mix the sugar, ½ cup warm water and the yeast in a mixing bowl and set aside for five minutes or until the mixture starts to froth, indicating the yeast is alive and well.
- Sift all the flours, salt, and baking soda into the bowl. Knead on low speed in a stand mixer or by hand for about 3 minutes, trickling in 1 cup of water until you have a dough that's smooth and supple. You might not need all of the water.
- Add the oil and continue to knead until the oil has been absorbed by the dough, about 1 more minute.
- Place the dough in an oiled bowl, turning over once to coat all over with oil, cover with a kitchen towel, and set aside in a warm spot for 1 ½ hours until the dough has more than doubled.
- Fold the dough over itself to deflate. Form into a ball again, then divide into 8 equal sized pieces. Shape each piece into a smooth ball.
- Place the buns on a baking sheet that's either been lightly greased or is lined with parchment. Space the buns at least a couple of inches apart. Flatten the tops slightly with your fingers, if you like. Cover the buns loosely with a kitchen towel and set them in a warm spot to rise for an hour.
- Preheat the oven to 370 degrees.
- Before the buns go into the oven, you can sprinkle seeds on the tops of the buns if you like. To do this, mix 1 teaspoon vegetable oil, 1 tablespoon nondairy milk and ¼ teaspoon maple syrup in a bowl. Brush the tops with this mixture, then sprinkle sesame seeds or poppy seeds on the tops.
- Place the buns in the oven and bake 25 minutes. Remove the buns to a rack and allow them to cool thoroughly before serving.
Nutrition Information
Serving: 1bunCalories: 188kcalCarbohydrates: 36gProtein: 6gFat: 3gSaturated Fat: 2gSodium: 361mgPotassium: 128mgFiber: 4gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 12mgIron: 2mg
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Tried this recipe?Let us know in the comments below!
Cindy says
When do I add dissolved yeast ? Does water used to dissolve yeast count in the 1 c water measure ?
Vaishali says
Step 1 and 2. Add the flours etc. to the bowl with the yeast.
Richard L says
Tried this recipe for some beyond burgers for my boyfriend and these were amazing. I used all all-purpose flour instead of whole wheat. Turned out amazing! Thanks!
Vaishali says
So happy to hear, Richard.
Rita McLawhorn says
Hooray! I made the recipe again today - this time doing it right. 🙂 The buns came out GREAT! They are a mite too big, however, so I think I can get 7 or 8 buns instead of just 6 the next time I make them. I used bread flour in place of the all-purpose and I did use the vital wheat gluten. I think they are going to be really good, but haven't eaten one yet. 🙂 Thanks for a great recipe!
Vaishali says
So awesome to hear, Rita! You can definitely make the buns bigger or smaller.
Mansi says
Awesome recipe! Made it today, came out really well...
Vaishali says
So great to hear, Mansi!
Sarah says
Thank you for this recipe! It makes the best burger buns I've ever ate.
Vaishali says
So great to hear, Sarah!
Lisa says
I see you list 1 1/2 cups of water in the recipe. 1/2 for the yeast and sugar, and 1 cup is tricked into the flour mix. You don't mention WHEN to add the yeast mix.
Vaishali says
See step 2--you add the flours etc. to the bowl (which already has the yeast mix in it).
Connie says
I have a question. Shouldn't I brush the oil and apply the seeds to the buns before I bake them? I'm making these today. Thanks!
Vaishali says
Yes, you can definitely do that.
Anonymous says
Wonderful! Will make again and again!
Vaishali says
Awesome!
Kikaramel says
Hi, can I have the measurement in grams when I choose metrics? seemed like the metrics button didn't change anything at all except 1/2 became 0.5 (lol) .
thanks!
Erica says
While a plant based diet can help lower cholesterol most individuals suffer from high cholesterol as a result of genetics as their body manufactures it regardless of intake. For those individuals, 'popping pills' is vital to their ability to stay healthy regardless of their lifestyle choices for diet and exercise. I completely agree that the healthy lifestyle choices are still good for those individuals and the planet but portraying the use of medication to also help manage cholesterol and overall heart health as unnecessary does a disservice to the individuals that suffer from high cholesterol in their genetic makeup.
Danielle says
Most people do NOT have the genetic mutation that causes the body to produce excess cholesterol. That is why hypercholesterolemia, heart disease, stroke, kidney disease and all related vascular diseases are referred to as lifestyle diseases. Peruse some medical journals for studies that cover this; also see population studies where people who follow a low animal product diet have lower cholesterol than those following a standard American diet. This is not due to genetic differences among different populations, as individuals who have a low animal food diet--and therefore low cholesterol--and then move to a location where they consume more animal foods acquire these lifestyle diseases.
Telling people there is nothing they can do to prevent or reverse lifestyle diseases does a great disservice to those people. It causes them to abdicate control over their own health in favor of pharmaceutical companies. Yes, some people do need to take medication for a variety of ailments, however many more people are on daily medications for ailments that could be halted or reversed through lifestyle changes.
William Garrett says
To change it up a bit I replaced the all-purpose flour with whole grain rye flour
Vaishali says
Great idea, William, thanks for that helpful tip.
An Meersschaut says
Hi Vaishali,
Thank you for the recipe of the buns!
It was very easy to make the buns. I've made them in my halogen oven and this worked fine. The shape of the buns were perfect and they tasted very good. My husband, friends and me loved them very much. Your buns and a homemade vegan burger taste like heaven.
Vaishali says
So happy to hear! 🙂
Sandra from Bonnie Scotland ;) says
Hi there,
About to try these tonight............can i use olive oil instead of vegetable oil and all purpose wholemeal flour instead of half and half?
Vaishali says
Olive oil is fine! I have a recipe for all whole wheat burger buns here, very similar to this one but uses only whole wheat. https://holycowvegan.net/whole-wheat-burger-buns/
Sandra from Bonnie Scotland ;) says
Thank you....will have a look and let you know how I get on x
Anonymous says
I'm trying to view the 100% whole wheat recipe, but the link reloads this page. Please repost the link thanks.
Vaishali says
Hi, I merged those recipes as it was a bit confusing for some. They are very identical--use more whole wheat instead of the 1 1/2 cups all purpose flour and make sure you use the vital wheat gluten!
Jamie says
I am so happy that I discovered your website. There are so many incredible recipes here!
I have a question about the oil in the buns, and in all of the bread recipes that call for oil: Can I substitute
with something else - maybe aquafaba? Thank you.
Soda C. says
Awesome! Made these tonight. Super delicious. I added a few ingredients to make it seedy and even more nutty, some oats, oat bran, sunflower seeds, flax, and a bit of onion and garlic powder. I just recently started making my own breads/pastry. I've been having troubles with the dryness of whole wheat but these buns were perfect. They were moist and fluffy and dense all at the same time. Such a simple recipe and very easy to personalize.
Vaishali says
So nice to hear! Thanks for the feedback. Love those additions!
Margarita says
Hi Vaishali, if I want to make only 2 buns. Is it alright to make it with only 1/3 of the ingredients? Do I have to switch oven time and/or temperature?
Anyway, this looks great!
Vaishali says
Hi Margarita, yes adjust the amount of ingredients proportionately but rise and bake times remain the same!