Sourdough Hamburger Buns No Yeast

Updated 1-29-2024

There’s nothing like being able to not only reduce food waste by putting your sourdough starter to use, but also being able to become more self-sufficient with everyday food items. Burger buns is something my family consumes a lot. Pulled pork, sloppy joes, brisket burgers, and of course, the classic cheeseburger. I quickly realized that homemade burger buns was actually a walk in the park, especially when I started making them using my sourdough starter. It became a great way to use my excess starter, even discard, and make healthy buns for my family! Now I’m hooked on sourdough hamburger buns!

 This post contains affiliate links. This means we may earn a commission should you chose to sign up for a program or make a purchase using these links. There is no added cost to you but your purchase through these links helps support our content! Not to worry- I truly believe in and/or use everything I promote! We also utilize advertisements on many of our articles. This is simply a way to help support all the work we do here at Wild N Free Farms, without adding any extra cost to our readers. Check out our disclaimer and disclosure page for more details.

When I first set out to find a sourdough burger bun recipe, I kept finding recipes that also incorporated yeast as a must use ingredient. To me personally, having a sourdough starter on hand, plus putting in the time and effort it takes to maintain it, was trade for being more self-sufficient by having my own homemade yeast to use whenever. So the recipes using yeast didn’t really work for me.

It took me a bit of trail and error but I finally came up with a no yeast, sourdough burger bun recipe. They do take some time to prepare, so it’s definitely not a last minute food. However, the time is well worth the delicious taste and amazing texture you get from a sourdough bun.

The Difference: Yeast vs. Sourdough

Store-bought buns often rely on commercial yeast for their rise. However, sourdough hamburger buns, made with a natural sourdough starter, offer a distinct advantage in terms of flavor, texture, and nutritional content.

Taste: Sourdough buns have a unique, tangy flavor profile that sets them apart from the blandness of commercial or yeast buns. The lactic acid produced during fermentation not only adds a delightful zest but also makes the flavors more complex and satisfying.

Texture: Sourdough buns tend to be softer and moister due to the natural acidity of the starter, which promotes a finer crumb structure. This results in a chewier and more satisfying texture compared to the often dry and crumbly nature of store-bought or yeast alternatives.

Preparation Time: Sourdough buns do require some extra time due to the sourdough fermentation process. However, the hands-on time is minimal, and the results are well worth the patience. Your sourdough starter acts as both a leavening agent and a flavor enhancer.

Ingredients and Their Roles

1. Unbleached All-Purpose Flour: This forms the base of your dough, providing structure and the bulk of the bun’s volume.
2. Milk or Water: Adds moisture to the dough, ensuring a soft and tender crumb.
3. Sourdough Starter: Your sourdough starter not only contributes leavening power but also infuses the buns with a delightful tangy flavor. You’ll want your starter to be fairly active, so show it some love the night before with a quick feed. If you use the 2-week-old hoochy discard in the back of your fridge, it might take quiet AWHILE to get a rise.
4. Egg: This acts as a binding agent and contributes to the buns’ tenderness and color.
5. Salt: Enhances the flavor and helps control the fermentation process.
6. Sugar: Provides sweetness and encourages the yeast activity in the starter.
7. Unsalted Butter: Adds richness and contributes to the buns’ tenderness and flavor.

The Perfect Sourdough Hamburger Buns Recipe

If you haven’t gotten started in your sourdough journey yet, check out how to make your very own sourdough starter from scratch to get baking!

Sourdough Hamburger Buns No Yeast

Use your excess sourdough to make these delicious and soft hamburger buns!

Print

Rate

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Dough Resting and Proofing Time 4 hours hours 20 minutes minutes

Serving Size 6 Buns

Equipment

• Stand Mixer optional
• Bread Proofing Box optional

Ingredients

• 2 1/4 cups Unbleached All-Purpose Flour
• 1 cup Sourdough Starter
• 1 egg
• 1/4 cup milk or water
• 1 teaspoons salt
• 1 tablespoon sugar
• 3 tablespoons unsalted butter cut into cubes
• 1 egg (optional for brushing)

Instructions

• In a mixing bowl, combine the flour, sourdough, egg, milk (or water), salt, sugar, and add them to the mixer with the hook attachment. 2 1/4 cups Unbleached All-Purpose Flour, 1 cup Sourdough Starter, 1 egg, 1/4 cup milk or water, 1 teaspoons salt, 1 tablespoon sugar
• Mix all the ingredients for about 5 minutes until the dough is sticky and cohesive.
• Gradually add the cubed butter and increase the mixer speed to achieve a smooth and shiny dough. Test the dough with the windowpane test, where you stretch a piece of dough until you can see through it.3 tablespoons unsalted butter
• After mixing, dump the dough onto a lightly floured surface. Gently stretch and fold until a smooth round ball forms that is able to keep its shape.
• Cover the dough in a bowl and let it rest in a warm place for approximately 3 hours, allowing it to ferment and rise at least 50%.
• After it's risen by at least half, degas the dough by punching the center or slowly allowing it to fall out of the bowl. Dump it out onto a lightly floured surface and divide into 6-8 equal balls.
  
• Be sure there are no gas bubbles in each ball as you begin to shape them. Use some traditional sourdough techniques to build tension within each ball. Gently pushing the dough up from the side and then towards you from the top is a great way to build tension and produce a fluffy texture.
  
• Place them on a greased or parchment-lined baking sheet or a hamburger bun pan.
  
• Cover the buns with plastic and let them rise until they double in size, which should take about 90 minutes.
• Preheat your oven to 190°C or 375°F, approximately 30 minutes before baking.
• Once the buns have proofed, brush the tops with the beaten egg and sprinkle with toppings like sesame or poppy seeds if desired.
• Bake the buns for 18-20 minutes or until they achieve a light golden brown color.
• Remove the buns from the oven and cool them on a rack before serving.
• Store your sourdough hamburger buns in a bag for up to 5 days, or freeze them for up to 30 days, ensuring you can enjoy homemade buns whenever you desire.

Did you make this recipe?

Don’t forget to share with me, @wildnfreefarm on Instagram, Pinterest, or Youtube! Tag us with #wildnfreefarms so we can see your creation and be sure to share with a friend!

Rate this Recipe Pin Recipe Share Recipe Share by Email

Storing and Freezing Your Sourdough Hamburger Buns

Once you’ve baked your delicious sourdough hamburger buns, it’s important to know how to store them properly to maintain their freshness and flavor. Here’s how to store, freeze, and reheat your buns:

Storing Fresh Buns

1. Allow your freshly baked buns to cool completely on a wire rack. This helps prevent condensation inside the storage container, which can make the buns soggy.
2. Once cooled, place the buns in an airtight container or a resealable plastic bag. Ensure the container is well-sealed to keep the buns from drying out.
3. Store your buns at room temperature for up to 5 days. The airtight container will help maintain their softness and prevent them from becoming stale.

Freezing Sourdough Buns

If you’ve baked more buns than you can consume in a few days or want to have a stash for future use, freezing is a great option:

1. Allow the buns to cool completely as you would for storing them.
2. Individually wrap each bun tightly in plastic wrap. Wrapping them separately prevents them from sticking together and makes it easier to thaw as many as you need at a time.
3. Place the individually wrapped buns in a resealable freezer bag or an airtight container suitable for the freezer.
4. Be sure to label the bag or container with the date to keep track of freshness.
5. Store the buns in the freezer for up to 30 days. Beyond this period, they may still be safe to eat, but the quality might degrade over time.

Reheating Frozen Sourdough Buns

When you’re ready to enjoy your frozen sourdough hamburger buns, follow these steps for reheating:

1. Remove the desired number of buns from the freezer and let them thaw in their plastic wrap at room temperature. This usually takes 1-2 hours.
2. Preheat your oven to 175°C (350°F).
3. Once thawed, unwrap the buns and place them directly on your oven rack or on a baking sheet.
4. Heat the buns in the preheated oven for 5-7 minutes or until they are warm throughout and have regained their freshness.
5. Alternatively, you can lightly toast the buns in a toaster or toaster oven. Be careful not to over-toast, as they can quickly become too crispy.
6. Once heated, your sourdough buns are ready to use for your favorite burger or sandwich, just as if they were freshly baked.

Craving some more sourdough discard recipes? Check out our easy sourdough discard tortillas, pumpkin bread, or delicious brownies!