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Whole Wheat Sourdough Burger Buns

The perfect accompaniment to a good hamburger is a good bun: soft and flavorful, with enough body to stand up to condiments. These sourdough buns are fast and easy to make.


  • 1 cup fresh sourdough starter
  • 1½ tablespoons softened butter
  • ¼ cup lukewarm milk
  • 1 egg, beaten
  • ½ teaspoon sea salt
  • ½ cup whole wheat flour
  • 1 cup white flour or bread flour
  • Sesame seeds (optional)


  1. Stir together sourdough starter, butter, milk, egg, and salt. Don’t worry if there are still some chunks of butter in the mixture.
  2. Add the flour, ½ cup at a time, mixing with a spoon until it comes together enough to turn out onto a bread board or clean countertop.
  3. Knead the dough until it is smooth and satiny, about 10-20 minutes.
  4. (Optional) Refrigerate the dough for up to 24 hours to get a more flavorful bun. Bring it back to room temperature before continuing.
  5. Let the dough rest at room temperature 15-20 minutes, then roll it out ½ inch thick.
  6. Use a 3- or 4-inch biscuit cutter to cut bun shapes and transfer them to an ungreased baking sheet. Re-roll the dough and cut more shapes until all the dough has been used.
  7. (Optional) Press a light layer of sesame seeds gently into the buns.
  8. Cover the buns lightly and let rise until doubled in bulk – between 1 and 4 hours.
  9. Preheat the oven to 350°F. Bake buns 18-20 minutes.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to continue cooling. Cool completely before slicing in half horizontally.

Makes 8-10 buns.


Try More Sourdough Burger Bun Recipes:

Hamburger with lettuce on whole wheat bun on brown paper on wooden table

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