These Sourdough Hamburger Buns are soft, fluffy, and perfect for all your summer grilling favorites. Made with active starter or discard, they taste so much better than store-bought!

A cheeseburger with lettuce on a sourdough hamburger bun.

As a sourdough baker and blogger, I'm always experimenting and learning new things. That’s why I love revisiting my recipes each year, applying what I’ve learned, and making them even better for you.

With summer just around the corner, I’ve been revisiting some of my favorite summer sourdough recipes and giving them a fresh update.

I recently revamped my sourdough hot dog buns to make them softer and fluffier than ever. So, of course, I had to do the same for my sourdough hamburger buns!

To make these buns extra soft, I use a tangzhong (the same method I use in my sandwich bread recipe) to help the dough retain moisture. I also increased the size of the buns and bake them in a 9"x13" aluminum pan, which helps them rise taller and bake more evenly.

The result? Perfectly soft, fluffy buns for all your summer grilling favorites.

From juicy grilled cheeseburgers to turkey burgers, veggie burgers, and more, these homemade hamburger buns are so much better than store-bought.

I hope you give them a try and love them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Starter- Use active starter or fresh discard (ideally less than a week old) for the best rise and flavor.
All-Purpose Flour- Gives the buns a softer texture. Tangzhong (a cooked flour paste) is added to keep them soft and fluffy by helping the dough retain moisture.
Whole Milk- Adds richness and tenderness. For a lighter option, you can substitute with 2% or skim milk.
Water- Hydrates the dough.
Olive Oil- Provides richness. Using oil instead of butter helps the buns stay soft even as they cool.
Granulated Sugar- Feeds the yeast, helping the dough rise, while adding a subtle sweetness.
Diastatic Malt Powder- Optional but helps with yeast activity, adds a slight sweetness, and promotes that beautiful golden-brown color.
Kosher Salt- Enhances the flavor of the buns. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.

The ingredients to make sourdough hot dog buns. Each ingredient is labeled with text. They include sourdough starter, whole milk, water, all-purpose flour, sugar, olive oil, salt, and malt powder.

Tips for Success

Weigh ingredients. A kitchen scale provides more accurate and consistent results than measuring by cups.
Use active starter. For the best flavor and rise, make sure your starter is bubbly and active. If using discard, it should be less than a week old for the best results.
Don’t rush the rise. The dough may take anywhere from 4 to 12 hours (or more) to double in size, depending on your kitchen’s temperature so be patient. If you’re in a rush, you can place the dough in a warm spot in your kitchen to help it rise a bit faster.
Sticky dough? No worries! If the dough is a bit sticky while shaping, dust your hands with flour or dampen your fingers with water to keep it from sticking.
Pausing fermentation. Short on time? Refrigerate the dough during bulk fermentation or proofing, then bring it back to room temperature and let it finish rising before baking.

Make Ahead

Want to break up the process? You can pause the recipe at two stages: after kneading (bulk fermentation) or after shaping the buns (before the final proof).

Simply cover the dough and refrigerate it. When you're ready to continue, bring it to room temperature and let it rise until soft and puffy before baking.

How to Make Sourdough Hamburger Buns

Follow these easy step-by-step instructions (with photos!) to make sourdough hamburger buns from scratch.

Step 1: Make tangzhong. Whisk together ¾ cup flour, milk, and water in a small saucepan. Cook over medium heat, whisking constantly, until a thick paste forms. Let it cool to 80–90°F.

A roux of whole milk, water, and flour being whisked in a stainless steel saucepan.

The roux cooling in a glass bowl with a rubber spatula sticking out to the left.

Step 2: Mix dough. Add the remaining flour, sourdough starter, olive oil, sugar, salt, and optional malt powder to the bowl with the cooled tangzhong. Mix by hand until a rough dough forms. Cover and rest for 10 minutes.

Step 3: Knead. Knead by hand for 15–20 minutes or use a stand mixer for 8–10 minutes until the dough is smooth and elastic.

The dough ball on a countertop after being kneaded.

Step 4: Bulk fermentation. Cover the dough and let it rise at room temperature until doubled in size and bubbly. This can take 4 to 12+ hours depending on your kitchen.

The dough bulk fermenting in a straight-sided container.

The dough after bulk fermentation in a straight-sided container.

Step 5: Shape the buns. Divide the dough into 6 equal pieces. Flatten each into a rectangle, gather the edges to the center, flip, and round into a ball. Place them in a buttered 9"x13" pan, seam side down.

A piece of sourdough discard hamburger bun dough pulled into a rectangle.

A piece of dough with the edges gathered together in the center.

A shaped piece of sourdough hamburger bun dough.

Step 6: Proof. Cover and let the buns rise until puffy and touching, about 2–4 hours.

Six sourdough discard hamburger bun doughs in a buttered aluminum baking pan.

Proofed sourdough hamburger buns in an aluminum baking pan.

Step 7: Bake. Bake at 375°F for 25–35 minutes until golden brown. Let the buns cool on a wire rack for at least 1 hour before slicing and serving.

Six baked sourdough hamburger rolls on a wire cooling rack. Three of them have sesame seeds and three of them are plain.

Serving Suggestions

These soft sourdough hamburger buns are perfect for all your favorite burgers - from juicy grilled cheeseburgers to turkey or veggie burgers.

They're also great for grilled chicken sandwiches, BBQ pulled chicken, turkey sandwiches, or even piled high with tuna salad or egg salad for an easy summer lunch.

How to Store

Store your sourdough hamburger rolls in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them in a freezer-safe bag for up to 3 months. Then, simply thaw at room temperature and rewarm in the oven or toaster oven before serving.

A cheeseburger with lettuce on a sourdough hamburger bun surrounded by more hamburger buns made with sourdough discard.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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