This same-day sourdough burger buns recipe is soft, and fluffy, yet still holds up to juicy burgers and sandwiches.
Same-day sourdough recipes like this one are great when you want fresh homemade buns without waiting overnight—perfect for starting in the morning and enjoying by dinnertime!
Why You’ll Love This Recipe
- Naturally Leavened: No commercial yeast needed—these buns get all their rise from an active starter.
- Soft, Yet Sturdy: Thanks to the combination of olive oil and a moderate bulk fermentation, these buns stay pillowy soft while still being strong enough to hold up to fillings.
- Customizable: Make hot dog buns, sourdough dinner rolls, or even whole wheat flour variations using this same dough!
Sometimes we forget to plan ahead, and that’s when same-day sourdough recipes like my sourdough pizza crust and sourdough naan come in handy, letting you enjoy the delicious flavor of sourdough without waiting days for your dough to be ready
Same Day Sourdough Buns Recipe
This same-day sourdough buns recipe is perfect if you don’t want to wait two days to enjoy fresh sourdough bread! Unlike many sourdough recipes that require an overnight cold fermentation, this one uses a higher percentage of sourdough starter (20%), which speeds up the rise time so you can start in the morning and have fresh buns by dinnertime.
How Long Does It Take?
- Mixing & Stretch and Folds: 2 hours
- Bulk Fermentation (First Rise): 4-5 hours
- Shaping & Second Rise: 1-2 hours
- Baking & Cooling: 30-40 minutes
💡 Total Time: About 5-8 hours, all in one day!
How to Make Sourdough Soft and Fluffy
Unlike rustic sourdough bread, this recipe includes olive oil and honey to create an enriched dough. The fat and sugar help to soften the texture, resulting in sandwich buns that stay moist and tender longer than traditional sourdough.
Ingredients & Ingredient Tips
- Bread Flour – Provides the right protein content for a balance of chewiness and softness. If using all-purpose flour, expect a slightly lighter bun.
- Active Sourdough Starter – Your starter should be bubbly and active to ensure the dough rises properly. If using sourdough discard, the buns won’t rise as well.
- Water – Use warm water (room temperature to 80°F/27°C) to help with proper fermentation.
- Honey – Adds a subtle sweetness and helps the buns brown beautifully. Maple syrup is a great substitute.
- Olive Oil – Enhances soft texture while keeping the buns from drying out too quickly. Coconut oil or melted butter can also work.
- Salt – Improves flavor and strengthens the gluten structure. Don’t skip it!
- Egg Wash – A large egg + a tablespoon of water gives the buns a beautiful golden brown finish.
Optional Ingredients & Substitutions
- Whole Wheat Flour – Swap up to 25% of the bread flour for added fiber and a slightly nuttier flavor.
- Sesame Seeds – Sprinkle on top for classic hamburger buns.
- Additional Yeast – If you need to speed up the rise time, add ½ teaspoon of instant yeast along with the sourdough starter.
Tools You’ll Need
These tools make the process easier, and I’ve included my favorite links below:
- Bench Scraper – Helps divide dough into equal pieces for uniform buns.
- Baking Sheet – Lined with parchment paper for easy cleanup.
- Plastic Wrap – Keeps dough covered during rising.
- Kitchen Scale – Using a scale gives the most precise results. I love this scale because the pull-out display makes it so easy to read.
- Dough Hook Attachment (if using a stand mixer) – Helps knead this bread dough evenly.
- Large Mixing Bowl – A big sturdy bowl or large food storage container makes it easy to mix and knead the dough.
- Dutch Whisk – This tool makes the process of mixing sticky dough so much easier!
How to Make Sourdough Buns (Step-by-Step Instructions)
- Step 1: In a large bowl, combine the flour, warm water, active sourdough starter, honey, olive oil, and salt. Mix until all ingredients are fully incorporated. Cover and let it sit for 30 minutes to allow the dough to hydrate.
- Step 2: Perform two sets of stretch and folds to build gluten strength. Let the dough rest for 30-45 minutes between each set.
- Step 3: Cover the dough with plastic wrap and let it rise at room temperature for 4-5 hours until it becomes puffy and nearly doubled.
- Step 4:Lightly flour a work surface and use a bench scraper to divide the dough into 6 equal portions. Shape each piece of dough into a smooth ball, tucking the seam underneath.
- Step 5: Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between them. Cover and let them proof for 2-4 hours, until puffy and nearly doubled in size. Brush the buns with egg wash. Sprinkle with sesame seeds if desired.
- Step 6: Bake until golden brown. Transfer to a cooling rack and let cool before slicing.
Storage & Make-Ahead Tips
- Leftovers: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze buns in a zip-top bag for up to 3 months. Thaw at room temp or toast before serving.
- Alternative Baking: These buns can also be made in a bread machine, but skip the bulk fermentation step and shape immediately after mixing.
Soft and Fluffy Sourdough Burger Buns Recipe
Ingredients
- 3 cups bread flour or all-purpose flour – 355g
- ½ cup active sourdough starter 100% hydration – 71g
- ⅞ cup warm water room temperature – 205g
- 1 tablespoon honey – 21g
- 1 tablespoon olive oil or melted butter – 21g
- 2 teaspoon salt – 11g
- 1 large egg + 1 tablespoon water for egg wash
- 2 tablespoon Sesame seeds optional
Instructions
Mix the Dough
- In a large bowl, combine the flour, salt, warm water, active sourdough starter, honey, and olive oil. Mix until no dry flour remains. Cover and let the dough rest for 30-60 minutes.
Stretch and Fold
- Stretch and fold the dough every 45 minutes for the first 1 ½ hours to build strength.
First Rise (Bulk Fermentation)
- Cover the dough with plastic wrap and let it rise at room temperature for 4-6 hours. If your kitchen is warm, it may rise faster.
Shape the Dough
- Lightly flour a work surface and use a bench scraper to divide the dough into 6 equal portions. Shape each piece of dough into a smooth ball, tucking the seam underneath. Flatten slightly.
Second Rise
- Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between them. Cover and let them rise for 2-4 hours, until puffy and nearly doubled in size.
Bake the Buns
- Preheat your oven to 400°F In a small bowl, whisk together 1 egg + 1 tablespoon water for the egg wash. Brush the tops of the buns and sprinkle with sesame seeds if desired.
- Bake for 20-25 minutes, until golden brown and the internal temperature reaches 200°F (93°C). Transfer to a cooling rack and let cool before slicing.
Notes
- For best results, use a kitchen scale to measure ingredients accurately.
- The bulk fermentation time may vary depending on room temperature—warmer kitchens will shorten rise times.Store leftover buns in an airtight container at room
- temperature for up to 3 days or freeze for up to 3 months.
- This dough can also be shaped into hot dog buns or sandwich buns by adjusting the size and shape before baking.
More Sourdough Recipes You’ll Love
If you’re looking for more tried-and-true sourdough recipes, these are some of the most popular on my blog right now!
- Extra Tangy Sourdough Loaf – If you love a bold, sour flavor, this recipe walks you through how to achieve that extra tang in your sourdough bread.
- How to Make Sourdough Without a Dutch Oven – Don’t have a Dutch oven? No problem! Learn how to bake beautiful, crusty sourdough with alternative methods.
- 5-Ingredient Soft Sourdough Sandwich Bread – This no-fuss sourdough sandwich bread is soft, simple, and perfect for everyday use.
If you’re planning to try this recipe, leave a comment below and let me know!
If you’ve already made it, I truly appreciate every 5-star review—it helps other bakers decide if they want to try it, too.
And of course, if you bake these sourdough buns, be sure to tag me on Instagram @BetterBakerClub so I can see your delicious results.
Leave a Reply