Sourdough Hamburger Buns: How to Make Sourdough Buns

Sourdough hamburger buns are a fluffy, slightly chewy vehicle for burgers and sandwiches, featuring a small amount of sourdough starter or discard. There are many styles of buns, but brioche—a buttery French yeast bread dough—is one of the most popular. The egg yolks in brioche buns give the bread a golden interior, and butter adds extra moisture. The result is a rich, buttery flavor and a deep brown crust that you can top with sesame seeds, poppy seeds, or shredded cheese.

“Sourdough” is another term for naturally leavened bread and baked goods. Harnessing its flavor is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. (Third-generation French baker Apollonia Poilâne’s sourdough starter recipe explains how to make it from scratch.) To keep the wild yeast in a sourdough starter alive, you have to feed it regularly, which involves discarding a portion of the starter—called the sourdough discard—each time. Incorporating that sourdough bread discard into your brioche bun dough adds levity and a subtle sour note. You can also use an active sourdough starter for more lift and a more prominent sourdough flavor.

Brushing the buns with an egg wash just before baking them ensures a glistening sourdough burger bun with a slight crust. If you’d rather have a bit more chew and flavor in your homemade buns, use equal amounts of all-purpose and whole-wheat flour. Here’s what else to know:

1. 1. Use room-temperature butter. Using too-soft butter will result in runny dough resembling pancake batter, and it will take longer for the butter to absorb. However, too-cold butter is difficult for your stand mixer to mix. Err on the side of colder butter (rather than warmer butter) if you don’t have time to bring it to room temperature.
2. 2. Toast your buns. These buns are already full of flavor, but toasting them adds another level of texture that is sure to elevate your burger. Just before serving, slice the buns in half lengthwise and spread a little butter or mayonnaise on the cut halves. Place the buns on a griddle and toast until golden brown and fragrant.
3. 3. Top with seeds. Adding some seeds, such as classic sesame seeds or contrasting poppy seeds, can amplify the flavor and texture of the bun. You can also add flaky sea salt to your seed mixture for extra crunch.

You can store sourdough hamburger buns in an airtight container for up to two days. If possible, aim to enjoy these brioche buns on the day you bake them for the best possible flavor and quality.

Sourdough hamburger buns are a fluffy, slightly chewy vehicle for burgers and sandwiches, featuring a small amount of sourdough starter or discard. There are many styles of buns, but brioche—a buttery French yeast bread dough—is one of the most popular. The egg yolks in brioche buns give the bread a golden interior, and butter adds extra moisture. The result is a rich, buttery flavor and a deep brown crust that you can top with sesame seeds, poppy seeds, or shredded cheese.

“Sourdough” is another term for naturally leavened bread and baked goods. Harnessing its flavor is as simple as mixing equal parts flour and water and leaving the mixture in a warm location. (Third-generation French baker Apollonia Poilâne’s sourdough starter recipe explains how to make it from scratch.) To keep the wild yeast in a sourdough starter alive, you have to feed it regularly, which involves discarding a portion of the starter—called the sourdough discard—each time. Incorporating that sourdough bread discard into your brioche bun dough adds levity and a subtle sour note. You can also use an active sourdough starter for more lift and a more prominent sourdough flavor.

Brushing the buns with an egg wash just before baking them ensures a glistening sourdough burger bun with a slight crust. If you’d rather have a bit more chew and flavor in your homemade buns, use equal amounts of all-purpose and whole-wheat flour. Here’s what else to know:

1. 1. Use room-temperature butter. Using too-soft butter will result in runny dough resembling pancake batter, and it will take longer for the butter to absorb. However, too-cold butter is difficult for your stand mixer to mix. Err on the side of colder butter (rather than warmer butter) if you don’t have time to bring it to room temperature.
2. 2. Toast your buns. These buns are already full of flavor, but toasting them adds another level of texture that is sure to elevate your burger. Just before serving, slice the buns in half lengthwise and spread a little butter or mayonnaise on the cut halves. Place the buns on a griddle and toast until golden brown and fragrant.
3. 3. Top with seeds. Adding some seeds, such as classic sesame seeds or contrasting poppy seeds, can amplify the flavor and texture of the bun. You can also add flaky sea salt to your seed mixture for extra crunch.

You can store sourdough hamburger buns in an airtight container for up to two days. If possible, aim to enjoy these brioche buns on the day you bake them for the best possible flavor and quality.