Sourdough Honey Wheat Hamburger Buns

Say goodbye to store bought hamburger buns and learn to make your own at home! This step-by-step recipe shows you how to make healthy sourdough honey wheat hamburger buns so you can enjoy soft, homemade bread buns with that signature sourdough tang and texture anytime. These will definitely be the best sourdough burger buns you’ve ever had!

WHY I MADE THESE SOURDOUGH HAMBURGER BUNS

There are few things I love more than a fresh loaf of sourdough bread, as evidenced by my Cast Iron Skillet Sourdough Focaccia recipe, my Cinnamon Sugar Swirl Sourdough recipe, and my Sourdough Rosemary Focaccia muffins!

So, I’ve had a thing for sourdough for quite a while now. I’m on a mission to quit store bought bread and make my own bread at home when possible, which is why I’m sharing this homemade sourdough hamburger bun recipe with you guys.

My husband and I eat homemade chicken burgers pretty much once a week, and I’ve been buying store bought hamburger buns every single time. Since I’m on a mission to make more and more of my own food from scratch, I got the idea that it was finally time for me to make my own hamburger buns at home instead of buying them all the time.

I made these hamburger buns with sourdough starter instead of yeast because I love the taste and the texture of sourdough bread. The sourdough you buy at the grocery store is just not the same thing at a fresh, homemade loaf. Homemade is just so much tastier!

And y’all, these homemade sourdough hamburger buns came out so good. I never need to buy hamburger buns from the store again thanks to these. I also love how these homemade hamburger buns freeze beautifully so that I can store leftovers for a future date. Yummy!

If you’re a sourdough lover like me (or even just a burger lover), then you should give this recipe a try. Definitely leave a comment a rating once you do so I can see how much you loved it!

MY HONEY WHEAT HAMBURGER BUN RECIPE

The full instructions on how to make these sourdough honey wheat hamburger buns is in the recipe card at the bottom of this blog post, but here’s a quick overview of how to make it.

Be sure to scroll down to the bottom to view the full recipe and get all of the measurements and instructions!

Day One

Mix the wet ingredients: Whisk together the sourdough starter, water, and honey, then whisk in the melted butter and egg.
Form the dough: Add both flours and salt, and mix until a shaggy, sticky dough comes together. Let it rest for 30 minutes.
Start your stretch-and-folds: Perform 4 rounds of stretch-and-folds, spaced 30 minutes apart, over about 2 hours.
Bulk fermentation: Let the dough rest at room temperature for about 4 hours.
Shape: Fold the dough like a letter, then roll it up and tuck it into a tight ball.
Divide and shape buns: Cut the dough into 6 pieces, then shape each into a tight individual ball.
Cold proof overnight: Rest the shaped buns at room temperature for 2 hours, then refrigerate overnight.

Day Two

Proof the dough at room temperature: Let the buns sit out for 4 hours until puffy.
Add the topping: Brush the tops of the dough with egg wash and sprinkle with sesame seeds or sea salt.
Bake: Until golden brown and the internal temperature reaches at least 200°F.
Cool completely: Let the buns cool for at least 1 hour before slicing and using for burgers.
Check out the blog post for long term storage tips!

SOURDOUGH HAMBURGER BUNS KEY INGREDIENTS

The full ingredients list is in the recipe card below, so make sure to scroll all the way to the bottom to see what you need to make this recipe!

Here is a quick overview of what you need to make these honey wheat sourdough hamburger buns at home:

Sourdough starter: The leavening agent for these sourdough hamburger buns. It provides the natural yeast needed to that makes the dough rise, while also contributing to the characteristic sourdough taste and depth of flavor. Since there’s no traditional yeast in this recipe, the sourdough starter is doing all the work to make these hamburger buns soft, tall, and tasty!
Honey: Feeds the wild yeast in the starter, helping fermentation along, while also adding a touch of sweetness and caramelization.
Egg: The egg adds richness, structure, and a softer texture to the bread.
Butter: Adds additional richness and tenderness to the bread, and helps keep the buns soft and chewy.
Bread flour: The primary flour used for this bread. Thanks to its higher protein content, bread flour gives the buns enough chew and structure to hold up to burger fillings without falling apart.
Whole wheat flour: Adds a heartier flavor, a bit of nuttiness, and some added nutrition and texture compared to plain white flour.
Sesame seeds and sea salt, for topping: For additional flavor, crunch, and that classic hamburger bun appearance!

HOW LONG DO THESE HAMBURGER TAKE TO MAKE?

Ok, so the thing about sourdough is that it does take quite a bit of time to make. About two days, to be exact. Here’s a rough breakdown of how I structure my day so that I can make these sourdough hamburger buns in a reasonable period of time. Here’s my timetable:

10 PM: Feed the sourdough starter
10 AM (the next day): Mix the dough ingredients together. Rest the dough for 30 minutes.
10:30 AM: Perform the first series of stretch-and-folds. Rest the dough for 30 minutes.
11 AM: Stretch-and-fold #2.
11:30 AM: Stretch-and-fold #3.
12 PM: Stretch-and-fold #4.
12 PM – 4 PM: Bulk fermentation.
4 PM: Shape the dough balls. Rest at room temperature for 2 hours.
6 PM: Transfer the dough to the fridge and rest overnight.
8 AM (the next day): Place the dough on the counter to proof for 4 hours.
12 PM: Bake in the oven. Allow to cool for one hour before enjoying!
1:30: Hamburger buns are ready to eat!

HOW TO STORE THESE SOURDOUGH HAMBURGER BUNS?

Once the buns are completely cool, store them in an airtight container at room temperature for 1-2 days. If you want to store these buns for longer, then slice them in half and then wrap them individually in parchment paper, place them in an airtight container and freeze for up to 3 months.

Just toast the buns for a few minutes to get them warm and toasty again before serving.

SOURDOUGH HAMBURGER BUNS FAQ

1. Can I use active dry yeast instead of a sourdough starter?
This recipe specifically uses sourdough starter, not dry yeast, which is not the same thing! The process for making this hamburger bun recipe without sourdough starter would be very different, so I don’t recommend making that swap.

2. Can I use sourdough discard for this recipe?
This sourdough hamburger bun recipe requires a ripe, active starter in order for the bread to rise. Sourdough discard would not work for this recipe, unfortunately.

For the best result, make sure you’re using a ripe starter that has been well-fed for a few days. I recommend feeding the starter again 12 hours before making this recipe so that it’s super ripe and ready to use when it’s time to make this bread!

3. Can I skip the overnight cold proof?
You could, but I highly recommend proofing the dough in the fridge overnight since it gives the bread such an awesome final texture and flavor so it’s worth the wait, if possible. The overnight proof in the fridge slows down the fermentation process which deepens the sourdough flavor.

4. Why do you use metal rings for shaping the hamburger buns?
The metal rings helps the buns bake into a tall, classic hamburger bun shape as they bake upwards instead of spreading outward.

They’re totally optional, but I recommend it if you want to ensure they have the best shape! If you don’t use the metal rings, just shape the dough balls a little tighter for extra structure, and expect the buns to be slightly wider, and flatter.

5. How do I know when the buns are done baking?
You’ll know the buns are done when they have a deep golden-brown color on top.

For the most accurate check, use an instant-read thermometer inserted into the center of a bun. It should read at least 200°F and that’s when you know the bread is finished baking!

6. Can I freeze these hamburger buns?
Yes, you can! Let the buns cool completely, slice them in half, and then wrap them individually in parchment paper and place in an airtight container. Freeze for up to 3 months.

Just toast the buns for a few minutes to get them warm and toasty again before serving.

7. Why is my sourdough dough so sticky and hard to work with?
Sourdough is a bit of a beast if you’re not used to working with it. This is a wetter, higher-hydration dough, so some stickiness is expected, especially before you do a few rounds of the stretch-and-folds. It should firm up noticeably after the stretch-and-folds.

8. Can I substitute all-purpose flour for the bread flour?
Yes you can use only all purpose flour, but the buns will be a bit softer and less chewy. Bread flour has a higher protein content which gives the finished buns more structure and rise.

You can also skip the wheat flour and use just traditional bread flour instead, but I love the flavor and texture that you get from combining bread flour and whole wheat flour together.

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Sourdough Honey Wheat Hamburger Buns

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Course: Bread

Keyword: bread

Prep Time: 2

Cook Time: 20

Total Time: 2

Servings: buns

Equipment

Ingredients

75 g sourdough starter about 1/3 c
400 g water room temperature, about 2 c
30 g honey about 2 1/2 tsp
1 large egg room temperature
28 g butter melted, about 2 tbsp
400 g bread flour
200 g wheat flour
10 g salt about 1 1/2 tsp

Topping

1 egg for egg wash
1 tsp water
Sesame seeds
Sea salt

Instructions

Sourdough Hamburger Buns: Day One

Pour the sourdough starter into a large bowl. Add the water and honey, and whisk until the starter is fully dissolved in the water.
Add in the melted butter and egg, and whisk again until fully incorporated.
Add both flours and the salt to the bowl, and use a spoon to lightly mix everything together until a shaggy dough forms.
The dough will be sticky and not very pretty. That's ok.
Rest the dough for 30 minutes at room temperature so the flour can fully hydrate, making the next step much easier.
After 30 minutes, perform the first series of stretch-and-folds to build the structure of the dough. This is essential to strengthen the gluten and achieve a good rise.
Simply grab a corner of the dough, stretch it up and away from the bowl, and fold it across to the other side. Turn the bowl 90 degrees, and repeat the stretch-and-fold about 6 more times, turning the bowl each time. The dough will become stronger and less stretchy the more you fold it.
Loosely cover the bowl with a towel or plastic wrap.
Repeat the stretch-and-fold process every 30 minutes over the course of 2 hours, for a total of 4 stretch-and-folds.
After the fourth and final stretch-and-fold, loosely cover the bowl with a towel and rest the dough at room temperature for about 4 hours, or until just about doubled in size.
Meanwhile, line a baking sheet with parchment paper, and set aside.
If you're using metal rings to help keep the shape of the buns, lightly grease the insides with butter or avocado oil and space them out on the baking sheet.
Now it's time to shape the dough into the buns. Turn the bowl upside-down on a lightly floured surface, and stretch the dough into a rough square shape.
Pick up the right side of the dough, stretch it out, and fold it on top of the dough about halfway, like folding a letter.
Repeat with the left side of the dough, and then the bottom of the dough, and finally the top. Finally, roll the dough up tightly like a towel, rolling it so that the seams are on the bottom and the smooth side is on top.
Lightly flour your hands and use your fingers to tuck the sides of the dough underneath itself, so that it forms a nice round, tight ball of dough.
It will be helpful to watch the video to see how to do this visually!
Use a knife or a bench scraper to divide the dough into 6 pieces, weighing about 190g-200g per piece.
Working one piece at a time, gently stretch out each piece of dough into a rough rectangle. Pick up the corners and bring them into the center, pinching the corners together in the middle, to create a little packet of dough.
Flip it over so that the smooth side is facing up, and use your hands to lightly roll the dough into a tight little ball, using the counter to create tension as you shape it.
Again, it will be helpful to watch the video to see how to do this visually!
Repeat until all balls of dough are shaped. Place them inside of the metal rings (or spaced out on top of the baking sheet), and loosely cover with plastic wrap or a towel.
Rest the dough at room temperature for 2 hours, then transfer to the fridge to rest overnight, at least 8 hours, or up to 24 hours.

Sourdough Hamburger Buns: Day Two

The next day, remove the baking sheet from the oven and proof the dough at room temperature for 4 hours. The dough should look puffed on top.
Preheat the oven to 400 F.
Mix the egg and water together in a small bowl, and brush the egg wash on top of the dough. Sprinkle with sesame seeds or sea salt, if desired.
Bake the buns for 15-20 minutes, or until puffed and golden brown on top.
A thermometer inserted in the center should read at least 200 F.
Remove from the oven and cool at room temperature for at least 1 hour before slicing in half and using for burgers!
See blog post for storage tips.

HI, I’M SAM!

I’m so glad you found salt n sprinkles! I started this blog to show that good, healthy food is both easy and delicious to prepare at home. Whether you have a dietary restriction or just like to try new recipes in the kitchen, I hope you find just what you’re looking for here.

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