How to Make  Sourdough Hamburger Buns

Learn how to make these soft Sourdough Brioche Hamburger Buns!

Why You'll Love This Recipe

•Soft and buttery •Sturdy enough for your favorite toppings and condiments •Store well (including frozen) •Flexible baking schedule


•Bread flour •Salt •Sugar •Whole Milk •Eggs •Unsalted Butter •Sourdough Starter •Sesame Seeds (optional for topping)

1. Mix the Dough

In the bowl of a stand mixer fitted with the dough hook attachment, mix together the flour, milk, sugar, salt, and sourdough starter.

2. Add the Butter

While mixing, add the softened butter one TBS at a time and mix for about 10 minutes until the dough passes the windowpane test.

3. Bulk Fermentation

Place the dough in a large mixing bowl in a warm location for about 5 hours until doubled in size.

4. Overnight Proof

Transfer to the refrigerator to proof overnight and up to two days.

5. Divide & Shape

Divide the dough into 10 equal-sized portions and roll them into balls. Transfer to two lined baking sheets for final proofing.

6. Final Proof

Proof for about 5 hours or until the buns double in size and are full of air.

7. Egg Wash

Preheat the oven to 375ºF (191ºC) and brush the tops with an egg wash and sprinkle with sesame seeds.

8. Bake

Bake both pans for 12 minutes. Then, rotate and switch the pans for even baking. Continue for another 10-12 minutes.

Cool, Slice, and Enjoy!

Let the sourdough hamburger buns cool completely and slice in half with a serrated knife. Enjoy with your favorite toppings and condiments!

Learn more!

Get the full recipe by clicking the link below! The recipe includes a how-to guide with photos and detailed instructions.