This versatile, no-nonsense recipe can be used to make Sourdough Hamburger Buns or Sourdough Hot Dog Buns using either active starter or discard. Of course these soft, fluffy-yet-sturdy buns are perfect for classic burgers and dogs, but don't stop there - I love to use them for buttery lobster rolls, egg or tuna salad, pulled pork sandwiches, and breakfast sandwiches too.
This recipe is perfect for summer grilling season and especially the 4th of July! Pile your burgers, pulled pork, or brisket onto these soft-yet-sturdy sourdough hamburger buns. And use the sourdough hot dog buns for hot dogs, bratwurst, sausage and peppers, or my personal favorite - lobster rolls!
If you are new to sourdough or interested in starting, be sure to check out my Easy Sourdough Starter Guide.
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Ingredients
Here is the simple and customizable list of ingredients you'll need to make either sourdough hamburger buns or sourdough hot dog buns. Be sure to read the list below for variations to make these buns dairy-free and/or vegan.
milk or water: I use either just depending on my mood and how much milk we have. I tend to use water more often because it's free and I think it results in an even fluffier bun texture. Milk is really nice though and contributes a bit more richness to the dough. Use water or an unsweetened plant-based milk for a vegan option.
sugar: A bit of sweetness is nice in these buns. You can also use honey, brown sugar, maple syrup, coconut sugar, sucanat, etc.
sourdough starter: active, bubbly starter that has been fed recently (4-12 hours before making this recipe) if you are making a true sourdough bun. Or discard/unfed starter plus a bit of yeast if you want a quicker discard style recipe.
yeast: The yeast is optional and you do not need it if you are using very active and bubbly starter and you want to long-ferment this recipe. If you are using unfed or discard you will need the yeast. And if you are using active starter you can still use the yeast to speed things up.
flour: Bread flour or all-purpose both work well here.
butter or oil: vegan butter or any neutral oil will work.
salt: I use Diamond Crystal Kosher salt. If you are using a fine salt or table salt, you will need to reduce the amount by half.
toppings: for the burger buns I like to do an egg wash and sesame seeds for a classic finish. Everything bagel seasoning is nice too. For the hot dog buns I leave them plain for baking and brush with butter after baking for a softer crust. For a vegan option use a vegan egg substitute and/or vegan butter. Or read this post on How to Make a Vegan Egg Wash.
See recipe card for quantities.
Instructions
This dough comes together in about 10 minutes in a stand mixer. You can mix it with a wooden spoon or dough whisk and knead for 10-15 minutes by hand if preferred but I love the ease of a stand mixer recipe.
Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.
Add flour, salt, and butter and knead on low for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 5-7 minutes.
Cover and let rise - see below for options.
Active Starter - Long Fermentation Option
Once your dough is kneaded you will cover and let bulk ferment at room temperature for 6-8 hours (I like to do this overnight). Then, the dough can be refrigerated after the bulk ferment if desired for 12-24 hours. This cold rest allows for more fermentation and more flavor development if you like a stronger sourdough flavor.
After bulk ferment and optional cold ferment, divide and shape rolls and allow to rise again for about 3 hours until puffy and visibly risen (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). See photos for reference. They will not double. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.
Bake as instructed in recipe card.
Same Day - Quick Discard Option
After dough is kneaded, cover and let rise for about an hour until doubled in size. Shape rolls and allow to rise again for about an hour until puffy and visibly risen. See photos for reference. They will not double. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.
Bake as instructed in recipe card.
How to Make Sourdough Hot Dog Buns
Divide dough into 8 pieces. Flatten each piece into a rough rectangle and roll up tightly to form a roughly 6-inch roll. Place on parchment close together but not touching. They will touch each other when risen and during baking which is what you want.
How to Make Sourdough Hamburger Buns
Divide dough into 8 pieces for regular size hamburgers. Roll each piece into a ball and flatten slightly so it is about 3 inches across the top. Place on parchment lined sheet, cover, and let rise until puffed. This will take about an hour if using yeast and about 2-3 hours if using just sourdough.
Storage
Once cooled, store buns in an airtight bag or container at room temperature for 2-3 days or in the freezer for a month.
FAQ
Yes! You can mix the ingredients with a wooden spoon or dough whisk until a shaggy dough forms and then knead on a floured surface for 10-15 minutes.
Sourdough Hamburger or Hot Dog Buns Recipe
This versatile, no-nonsense recipe can be used to make Sourdough Hamburger Buns or Sourdough Hot Dog Buns using either active starter or discard. Of course these soft, fluffy-yet-sturdy buns are perfect for classic burgers and dogs, but don't stop there - I love to use them for buttery lobster rolls, egg or tuna salad, pulled pork sandwiches, and breakfast sandwiches too.
- Total Time: 2 hours to 24 hours (varies)
- Yield: 8 buns
Ingredients
1 cup milk or water heated to 110 degrees F
½ cup sourdough starter (100 grams active or 125 grams discard)*
4 tablespoons sugar
1.5 teaspoons active dry yeast*
2 tablespoons (1 ounce) soft unsalted butter or oil
3 cups (420 grams) bread flour or all purpose flour
1 tablespoon kosher salt (reduce amount by half if using table salt)
for brushing hot dog buns after baking
about 2 tablespoons (1 ounce) melted butter
for topping burger buns before baking:
one egg mixed with a splash of water
2-3 tablespoons sesame seeds
Instructions
Make the dough:
Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.
Add flour, salt, and butter and knead on low with dough hook for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 7-10 minutes.
Cover and let rise - see below for options.
Active Starter - Long Fermentation Option
If using active starter and no yeast: Once your dough is kneaded you will cover and let bulk ferment at room temperature for 6-8 hours until doubled (I like to do this overnight). The dough can then be refrigerated after the bulk ferment if desired for 12-24 hours or you can proceed with the recipe right away.
After bulk ferment and optional cold ferment, divide and shape rolls and allow to rise again for 2-3 hours until puffy and risen - this will take a bit longer if the dough is cold. (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). See photos in blog post for reference. They will not double during the second rise. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.*see shaping options below
Same Day - Quick Discard Option
If using sourdough starter plus yeast: After dough is kneaded, cover and let rise for about an hour until doubled in size. Shape rolls and allow to rise again for about an hour until risen and puffy. (this could take more or less time depending on the activity level of your starter and the temperature of your kitchen). See photos for reference. They will not double. A good way to test when they are done rising is to poke them gently with a floured index finger, the indentation should very slowly bounce back. If it bounces back very quickly they are not quite done proofing. If it does not bounce back at all you may have over-proofed.*see shaping options below.
shaping hamburger buns:
divide dough into 8 pieces for regular size hamburgers. Roll each piece into a ball and flatten slightly so it is about 3 inches across the top. See photos in blog post for reference.
shaping hot dog buns:
Divide dough into 8 pieces. Flatten each piece into a rough rectangle and roll up tightly to form a roughly 6-inch roll. Place on parchment close together but not touching. They will touch each other when risen and during baking which is what you want. See photos in blog post for reference.
Baking the rolls:
After rolls have risen: For burger buns: brush with egg wash and top with sesame seeds if desired. Leave hot dog buns as-is. Bake in preheated 350 degree F oven for 25-30 minutes until golden brown and internal temperature of buns has reached 190-200 degrees F. After baking, brush hot dog buns with melted butter if desired.
Notes
This recipe was tested using a 1:1:1 sourdough starter. If you use a dry starter, you will need to adjust it for this recipe.
This recipe was tested with white all-purpose flour and with white bread flour, both from King Arthur. I have not tested this with whole wheat or freshly milled flours.
You will use active, bubbly starter that has been fed recently (4-12 hours before making this recipe) if you are making a true, long-fermented sourdough bun. Or use discard/unfed starter plus a bit of yeast if you want a quicker discard style recipe.
The yeast is optional and you do not need it if you are using very active and bubbly starter and you want to long-ferment this recipe. If you are using unfed or discard you will need the yeast. And if you are using active starter you can still use the yeast to speed things up.
the cold rest can be done with either dough option and it will result in a more complex flavor as well as make the dough a little easier to work with and shape. It is also a nice option to help this recipe fit into your schedule and break it up over two days.
Divide the dough into 12-16 pieces for mini buns or slider buns.
Flour amount was updated from 360 grams to 420 grams. A cup of flour averages 140 grams in my kitchen when scooped from the bag or flour jar. I was previously using the King Arthur measurement of 120 grams which is not accurate in my opinion.
- Prep Time: 20 minutes active plus rising
- Cook Time: 30 minutes
- Category: sourdough, bread
- Method: sourdough, baking
- Cuisine: American
Andrea says
This is a delicious recipe! I used oat milk, plant based butter, bubbly starter and yeast (needed them quick). Started them at noon and by 5:00 delicious buns were ready for dinner! Only regret is not doubling the recipe and having a batch in the freezer! 🙂 Thanks so much!
anita | wild thistle kitchen says
Hi Andrea! I am so happy to read this! Thank you for your kindness and for this excellent feedback. Having a batch of these in the freezer is a habit I've gotten into and it is a real lifesaver! Thanks again so much!! - Anita
Kathy C says
It seems there is something amiss with this recipe. I, too, had a very wet dough and added a lot of flour. They never rose in the end. Not sure what the issue is, but these didn’t work at all for me. 1:1:1 starter at peak, King Arthur Flour all purpose, I used milk, I’m not at high elevation. I use my starter for the past two years, and my breads always bake high and beautiful. I’m so disappointed!! Help!!
anita | wild thistle kitchen says
Hi Kathy. I'm sorry this one did not work for you. Did you use yeast or did you follow the long-fermented sourdough option? And did you measure by volume or by weight? And finally, did the dough rise during the first rise and not during the second rise? It is always fine to add more flour as needed with an extremely sticky dough but even a sticky dough will come together eventually either with stretch and folds or with mixing in a stand mixer as the glutens develop. Either way, the dough not rising is either a starter issue, a temperature issue, or a patience issue. Any dough will rise eventually with an active, healthy starter and a warm environment. As I've written before, I've made this recipe so many times so I really am baffled. I'm going to have to do something to the recipe I guess since it seems to be a common issue. Again, so sorry and thanks for your feedback. - Anita
Kathy Catanzaro says
Hi Anita.
Because I use discard, I used the yeast method. When I measured by volume, they came out fine!!! I think that’s my issue. I am a sourdough baker, and my starter is very active and tried-and-true!!
They were delicious once I got the consistency right!!! Thank you!!!
Kathy Catanzaro says
Actually, first try was with peak starter. Second try with yeast and discard, plus by volume worked. I’ll try again with starter only with the long ferment and let you know!!
Steph says
Thanks for this recipe! The buns came out amazing for me on the first try! I have often made homemade buns and my family has not liked them as much as store bought… they said these are better than store bought!
anita | wild thistle kitchen says
Hi Steph! I am so happy to read this! Thanks for giving my recipe a try and for taking the time to leave such a kind comment. I appreciate it so much! - Anita
Alex says
Friends, if you are making this recipe, you absolutely must use yeast. This is not a good recipe for sourdough starter only even with the long ferment. I have had my same sourdough starter since 2020, it was recently fed and very active when I made this recipe. I followed the long ferment recipe exactly. I am not a sourdough novice. I shaped my buns after letting the dough ferment overnight. I knew there was a problem when my buns did not double in size after 3 hours. I gave it another hour and still no growth. I’m sure this is a great recipe if you also use store bought yeast, but I would look elsewhere if you are trying to make hot dog and hamburger buns using pure sourdough starter only.
anita | wild thistle kitchen says
Hi Alex. Many people have had great success making this recipe using the long-fermented, no yeast option (including myself during my many tests and when I make these for my family on a very regular basis without the added yeast) - warning others to stay away from this recipe simply because it did not work for you is presumptuous and very rude. Nowhere in the recipe does it say the buns will double in size during the second rise, I even addressed this in the comments section. If they doubled they would be enormous especially after the oven spring. As with almost all sourdough recipes, they will rise more as they bake. If your starter was active and your dough doubled during bulk ferment, there is no reason this bun recipe should not have worked for you. It sounds like you may have over-proofed them as you were waiting for them to double which would have resulted in a flat, dense bun after baking. I'll add a note to make sure others understand that they do not need to double during the second rise - they simply need to become puffy and visibly risen as you can see clearly in the step-by-step photos.
emily says
I've made these buns several times now in various ways, with milk, with water, with active starter, with discard and yeast, and even just discard with a longer ferment and they turn out soft and yummy every time!! it's pretty hands off in my opinion which is a plus!! so glad I found your recipe!!
anita | wild thistle kitchen says
Hi Emily! Thank you for this excellent feedback! I really appreciate you taking the time to leave this kind comment and I'm so happy you've been enjoying this recipe! Thanks again! - Anita
Lisella Rogers says
Hi, I have a question. I have problems with store-bought Yeast, Can I use all sourdough starter, active and bubbly? What would the measurements be?
Thank you Lisella
anita | wild thistle kitchen says
Hi Lisella. I give those instructions under the "Active Starter - Long Fermentation Option" heading in the blog post as well as in the recipe card. You will just omit the yeast and use active, bubbly starter - and of course increase your rising times significantly. Please let me know if you have any other questions. Good luck! - Anita 🙂
Deanna says
Not sure what happened the first time I made these but really struggled to get a good rise out of them and the dough was really stiff and tough - not enough hydration in the dough most likely. I made them with milk and should've known that milk is only about 90% water, and I always add extra water to sourdough when using milk. I made them again today but added 1/2 cup water in addition to the 1 cup milk and they are PERFECTION. I've wanted to stop buying buns from the store and now I definitely will!!
anita | wild thistle kitchen says
Hi Deanna! I'm glad these worked out better for you the second time. I make them on repeat in our home. 🙂 There are many things that can affect the outcome of a bread recipe such as humidity, temperature, elevation, under or over kneading/proofing - but the biggest culprit is over-measuring flour if you are using volume measurements as opposed to gram measurements. All flours are different, some are drier and/or more compacted than others, varying protein contents, etc. And of course, all starters are very different too. It is truly one of the challenges of sharing sourdough recipes! I wish I could share a "your dough should feel like this" button. 🙂 But again, I am so glad you had success the second time and thanks very much for sharing this feedback! - Anita
Chenoa says
Hi I would really like to make this recipe but I was wondering if you could clarify some of the directions for me. In this portion you said “SAME DAY - QUICK DISCARD OPTION…If using sourdough starter plus yeast…”
Are those directions for discard plus yeast or fed starter plus yeast? Thanks!
anita | wild thistle kitchen says
Hi Chenoa! Those are for discard plus yeast but you can use fed starter plus yeast if that is what you have and you may just have an even faster rise and a fluffier outcome. 🙂 I hope that helps! Let me know if you have any other questions. - Anita
Chenoa says
Thank you for the very quick reply I appreciate it so much!
Samantha Butler says
How much are the buns supposed to rise after you shape them. it's been 3 hours and mine are puffier but not doubled or anything
anita | wild thistle kitchen says
Hi Samantha, the buns will be noticeably puffy but not quite doubled - you can get a visual guide by looking at the photos in the blog post. They will puff up quite a bit in the oven as well so don't worry. A good way to test if any bread is done rising is to lightly flour your finger and press it about 1/2 inch into the dough. If the dough springs back very quickly, it needs more rising time. If it springs back slowly, it's ready to bake. If it doesn't spring back at all, it has risen too long.
Deborah says
I tried making the hotdog buns for lunch. They were amazing and so tasty. My husband loved them and told me to never buy hot dog buns again. I would add pics but I don't know how to post them here.
anita | wild thistle kitchen says
Hi Deborah! I'm so happy to read this! Thank you to you and your husband for making, eating, and loving these hotdog buns! I don't have a way to post pictures here on my website but you can post them on instagram and tag me so I can see! Thanks again! xo - Anita
Marina says
I'm not a novice sourdough baker, but for me, this recipe made a dough that was far too wet! I made it with water, and king Arthur all purpose flour like you called for, with my 1:1:1 starter. I also use a scale for accuracy. I live in the Phoenix Valley area, no high elevation, not sure what the issue is. After mixing in my stand mixer the dough was nowhere near able to be shaped into a ball, and very sticky. I think I added about 1 more cup of flour (1 heaping tablespoon at a time) until the dough could be shaped into a ball like in your picture and wasn't sticky to touch. Has anyone else had that issue? I'm besides myself. I've been baking sourdough bread for 3.5 years, and make Bagels, and biscuits, I mean I'm not a pro but I'm pretty experienced with sourdough, and I seem to always have issues with buns. Any suggestions or advice would be appreciated! thank you! p.s I also have a 6 month old baby in tow!
anita | wild thistle kitchen says
Hi Marina! I'm sorry you had this experience and I don't know what could have happened! 🙁 I've had some people comment that their dough was too dry which is often caused by over-measuring flour but I have not heard from anyone yet that their dough was too wet. Since you are an experienced baker and you used a scale I really don't know what could have caused such a discrepancy other than an inaccurate scale or over-measuring water. I'm so sorry! I hope the buns turned out in the end. Thanks for your feedback and let me know if you have any other questions - Anita
Abigail says
I’m in the middle of making these for the first time and also have a very very wet dough. I stopped adding flour after an additional 1/2 cup and they’ve been fermenting for 5 hours. I decided maybe stretch and folds would help it come together but that isn’t the case. Not sure if I should just scrap it and make focaccia.
anita | wild thistle kitchen says
Hi Abigail - thanks for your feedback. I'm really baffled by this issue as I test my recipes very thoroughly (and rather obsessively) and I have made this recipe successfully many times for my own family as well since posting. I've also gotten great feedback from pinterest and my email subscribers. Can you give me more details? Flour type, starter hydration, how you measured, etc? Also, even a high hydration sourdough should build gluten and come together with stretch and folds so that is especially odd. I'm sorry you had this issue and I'd love to troubleshoot. Thanks - Anita
Kaitlyn Svopa says
I had the exact same issue with it being extremely wet and hard to shape. I added a lot more flour and tried to let it rise again with some success.
anita | wild thistle kitchen says
Hi Kaitlyn. I'm sorry you had a wet dough but glad you were able to have some success. Do you mind telling me more details? Did you use the discard or active option? AP flour or bread flour? Weight or volume measurements? I'm trying to troubleshoot and see why some people seem to have this issue and others do not. I'd like to add some notes to the recipe card to try and help others avoid this! Thank you so much. - Anita
Diana Steinmetz says
Ohhhhhh I am anxious to try this! I have been wanting to make hamburger buns!! And, I wonder if this would work to use as my bread for bierocks. I have cabbage now and wanting to get some made up for the freezer.
anita | wild thistle kitchen says
Hi Diana! I think this dough would work well for bierocks! Let me know if you give it a try!!