Go Back
–+ servings
Sourdough hamburger buns in basket.
Print Recipe Add to Collection
5 from 2 votes

Sourdough Hamburger Buns

These easy sourdough hamburger buns are soft and fluffy with the irresistible flavor of sourdough. Make the dough in the morning and serve them for dinner.
Prep Time15 minutes
Cook Time24 minutes
Rise time8 hours
Total Time8 hours 39 minutes
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 6 sourdough hamburger buns
Calories: 343kcal
Author: Vaishali · Holy Cow Vegan

Equipment

Ingredients

Optional "egg" wash

  • 1 tablespoon non-dairy milk
  • 1 teaspoon oil
US Customary - Metric

Instructions

Make the dough

  • Mix the milk and apple cider vinegar in a small bowl or cup. Set aside.
  • Place the flour in the bowl of a stand mixer or a large bowl. Add sugar and salt, whisk to mix, then add the sourdough starter and butter.
    Sourdough, flour, butter, sugar and salt in bowl.
  • Trickle in the milk while running the stand mixer on low speed with the dough hook attached, or while mixing with hand, until the dough comes together. It should be soft but not sticky. You may not need all the milk, or you might need a little more.
    Kneaded sourdough hamburger buns dough.
  • Knead the dough lightly by hand, form into a ball, and place in an oiled bowl.
    Dough formed into a ball before rise.

First rise

  • Set the dough to rise in a warm spot for four hours. Around 78 degrees F/25 degrees C is an optimal temperature for a four-hour rise.
    Sourdough dough after first rise.
  • Once the dough has risen, gently deflate the dough and form into a ball. Divide the dough into six equal-sized pieces and form each into a ball. You can just eyeball it, I often do, but this time I weighed the dough to form buns of the exact same size. My dough weighed 630 grams, so each ball of dough was 105 grams.
    Sourdough hamburger bun dough on weighing scale.

Second rise

  • Place the buns on a lightly oiled baking sheet, cover loosely with a kitchen towel and set the buns aside in a warm spot to rise for four more hours.
    Sourdough hamburger buns on baking sheet before second rise.
  • The buns will be puffy after rising and should have nearly doubled. Ten minutes before baking, preheat oven to 400 degrees Fahrenheit/205 degrees Celsius.
    Sourdough burger buns after rising.
  • If using the optional wash, mix the milk and oil in a bowl. Brush the tops of the buns with the mixture. You can also sprinkle some sesame seeds or poppy seeds on the tops of the buns at this point.
    Bun brushed with milk and oil wash.

Bake sourdough hamburger buns

  • Place the sourdough hamburger buns in the preheated oven and bake 24 minutes or until the buns are golden on top.
  • Cool the buns on a rack before serving.
    Sourdough hamburger buns in basket.

Nutrition

Serving: 1 sourdough hamburger bun | Calories: 343kcal | Carbohydrates: 47g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 497mg | Potassium: 100mg | Fiber: 2g | Sugar: 5g | Vitamin A: 127IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 1mg