Soft, chewy sourdough buns with a golden crust—perfect for burgers, sandwiches, or just eating fresh from the oven!
These sourdough buns are soft on the inside with a crisp, golden crust—just like artisan bakery bread! Made with an active sourdough starter, they have a slight tang and perfect chewiness. Great for burgers, sandwiches, or simply served warm with butter. No commercial yeast needed!
Ingredients
- 150g (¾ cup) active sourdough starter (100% hydration)
- 350g (2¾ cups) bread flour (or all-purpose flour)
- 150g (⅔ cup) water, room temperature
- 7g (1 tsp) salt
- 15g (1 tbsp) honey or sugar (optional, for slight sweetness)
- 15g (1 tbsp) olive oil or melted butter (optional, for softer buns)
- 1 egg + 1 tbsp water (for egg wash, optional)
- Sesame seeds or oats (for topping, optional)
Instructions
Day 1: Prepare the Dough
- Mix ingredients: In a large bowl, combine sourdough starter, water, honey (if using), and oil. Add flour and salt, mixing until a shaggy dough forms.
- Knead: Turn onto a floured surface and knead for 8-10 minutes until smooth (or use a stand mixer with a dough hook for 5-6 minutes).
- Bulk fermentation: Place dough in a lightly oiled bowl, cover, and let rise at room temperature for 6-8 hours (or overnight in the fridge for slower fermentation).
Day 2: Shape & Bake
- Divide dough: Turn dough onto a floured surface and divide into 6 equal pieces (~100g each).
- Shape buns: Roll each piece into a tight ball by tucking edges underneath. Place on a parchment-lined baking sheet.
- Final rise: Cover and let rise for 1-2 hours until slightly puffy.
- Preheat oven: Heat to 425°F (220°C) with a baking stone or steel if available.
- Score & egg wash (optional): Gently slash the tops with a razor, brush with egg wash, and sprinkle with seeds.
- Bake: Bake for 18-20 minutes until deep golden brown. For extra crust, add steam by placing a tray of water in the oven.
- Cool: Let cool on a wire rack for at least 30 minutes before slicing.
Recipe Notes
Tips for Perfect Sourdough Buns:
- Starter must be active: It should double in size within 4-6 hours of feeding.
- Slow fermentation = better flavor: Refrigerate overnight for deeper sourdough tang.
- No-knead option: Mix dough, then do 3-4 stretch-and-folds over 2 hours instead of kneading.
- Softer crust: Brush with butter right after baking.
- Make ahead: Freeze baked buns for up to 3 months—refresh in a 350°F oven for 5 minutes.
Why These Sourdough Buns Are a Game-Changer
These homemade sourdough buns are far superior to store-bought rolls—they have a chewy texture, crispy crust, and that signature sourdough flavor. Unlike commercial yeast bread, sourdough fermentation makes them easier to digest and adds natural depth.
Perfect for burgers, sliders, or sandwiches, these buns hold up to juicy toppings without getting soggy. The slight acidity from the sourdough also pairs wonderfully with rich meats and cheeses.
For best results, use a mature, active sourdough starter. If your starter is sluggish, try feeding it twice before baking. These buns also freeze beautifully, so make a double batch for future meals!
