Whole Wheat Sourdough Hamburger Buns – Soft, Tangy & Wholesome
This whole whole sourdough hamburger bun recipe has taken some time to perfect, but it was well worth it.
The whole grains add extra nutrition hamburger bun and the sourdough makes it easy-to-digest. This recipe is a staple in our home now.
Perfect for your next cookout, picnic, or burger night at home, I hope you love this recipe as much as we do.
Why Make Hamburger Buns with Sourdough?
Sourdough isn’t just a trend—it’s a traditional fermentation method that:
- Adds depth of flavor with a subtle tang.
- Makes grains easier to digest through fermentation.
- Offers a slower rise for a soft but sturdy texture—perfect for holding up to juicy burgers or veggie patties.
- Combines beautifully with whole wheat flour to boost fiber and nutrients.
Timeline at a Glance
| Step | Time |
|---|---|
| Mixing & Bulk Rise | 4–6 hours |
| Shaping & Final Rise | 1.5–2 hours |
| Baking | 20–25 minutes |
| Total Time | ~7–9 hours (or overnight in fridge) |
Whole Wheat Sourdough Hamburger Buns
Description
Hearty whole wheat sourdough hamburger buns with soft crumb and strong rise.
Ingredients
-
- 3/4 cup (170g) active sourdough starter (fed and bubbly)
- 3/4 cup (170g) warm water
- 1 cup (120g) unbleached all-purpose flour
- 1 cup (120g) white whole wheat flour
- 2 tablespoons (14g) whole milk powder
- 1½ teaspoons (9g) table salt
- 2 tablespoons (32g) honey
- 4 tablespoons (57g) unsalted butter, softened
Instructions
-
- Mix the Dough:
In a large bowl (or stand mixer), combine sourdough starter, water, and instant yeast (if using). Add flours, milk powder, salt, sugar, and softened butter. Mix until a rough dough forms - Knead:
Knead the dough by hand (10 minutes) or with a dough hook (6–8 minutes) until smooth and elastic. - First Rise (Bulk Fermentation):
Cover the dough and let it rise at room temperature for 4–6 hours, or until nearly doubled. For a stronger sourdough flavor, refrigerate overnight. - Shape the Buns:
Divide the dough into 6–8 equal portions. Shape each into a tight ball and gently flatten. Arrange on a parchment-lined baking sheet, leaving space between each bun. - Final Proof:
Cover and let rise for 1.5–2 hours, until puffy and well-risen. - Prepare & Bake:
Preheat oven to 375°F (190°C). Brush the buns with the egg yolk wash and sprinkle with seeds or toppings if desired.
Bake for 20–25 minutes, until golden brown and internal temperature reaches 190–200°F (88–93°C). - Cool & Enjoy:
Let buns cool completely on a wire rack before slicing.
- Mix the Dough:
Notes
- White Whole Wheat Flour adds whole grain nutrition without making the buns too dense
- For a stronger sourdough tang, opt for a longer cold ferment (overnight in the fridge).
- Milk powder helps create a softer crumb and enhances browning.
Sluggish rise?
Give it time. Whole grain doughs are stereotypically slower to rise than a dough made with just all-purpose. Because whole grain uses the whole grain, the bran content can act like a razor against the gluten and undermine the rise a little bit.
It’s important to autolyse your dough for a full hour before working it (otherwise, you’re just wasting your time). It also take longer for whole grain flours to absorb water.
If you’re still not happy with the rise, you an add a teaspon of some bloomed, active dry yeast. I would do this as a last resort to save a dough. But hopefully, if you’ve been taking good care of your starter, you won’t have this problem.
A healthy, mature starter should be able to rise double, if not triple (regardless of the whole wheat content).
Serving Tips
These buns are soft yet structured—perfect for:
- Grilled burgers (beef, turkey, or plant-based)
- Pulled pork
- Breakfast sandwiches
Storage
- Room temperature: Store in an airtight container for 2–3 days.
- Freezer: Slice in half and freeze in a zip-top bag for up to 2 months. Toast to reheat.
If you’re looking to take your homemade burgers up a notch, whole wheat sourdough hamburger buns are the way to go. They’re rich in flavor, naturally leavened, and just rustic enough to make you feel like a sourdough artisan.
Have you tried this recipe? Drop your feedback or share a photo in the comments—I’d love to see your creations!