The Starter Jar's Best Sourdough Burger Buns: Fluffy & Sturdy Homemade Perfection
Master homemade sourdough burger buns with The Starter Jar's recipe. Achieve fluffy, sturdy buns perfect for any patty using active starter and expert tips. — Published August 23, 2026 at 6:03 AM UTC.
Ingredients
- 100g active sourdough starter (fed 4-12 hours prior)
- 300g warm water (95-105°F / 35-40°C)
- 500g bread flour (or all-purpose flour)
- 50g granulated sugar
- 10g fine sea salt
- 50g unsalted butter, softened
- 1 large egg, for egg wash (optional)
- Sesame seeds, for topping (optional)
Instructions
Step 1
Activate Starter & Combine Wet Ingredients: In a large bowl, combine the active sourdough starter, warm water, and sugar. Whisk until the starter is mostly dissolved and the mixture is well combined.
Step 2
Add Dry Ingredients: Add the flour and salt to the wet mixture. Mix with a spatula or your hands until a shaggy dough forms and no dry flour remains.
Step 3
Rest (Autolyse): Cover the bowl and let the dough rest for 30 minutes. This allows the flour to fully hydrate and gluten development to begin.
Step 4
Incorporate Butter & Knead: Add the softened butter to the dough. Knead the dough for 10-15 minutes until it is smooth, elastic, and passes the windowpane test.
Step 5
Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature (70-75°F / 21-24°C) for 4-6 hours, or until it has visibly increased in size by 30-50%. Perform 2-3 sets of stretch and folds during the first 2 hours.
Step 6
Shape Buns: Gently turn the dough out onto a lightly floured surface. Divide the dough into 8 equal pieces (approximately 110-120g each) and shape each piece into a tight, round bun.
Step 7
Second Proof: Place the shaped buns on a parchment-lined baking sheet, leaving some space between them. Cover loosely with plastic wrap and let them proof at room temperature for 2-3 hours, or until visibly puffy and springy to the touch.
Step 8
Preheat Oven & Egg Wash: Preheat your oven to 375°F (190°C) with a rack in the middle. If desired, lightly whisk one egg and brush the tops of the proofed buns, then sprinkle with sesame seeds.
Step 9
Bake: Bake the buns for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom. An internal temperature of 200-210°F (93-99°C) indicates they are fully baked.
Step 10
Cool: Transfer the baked buns to a wire rack immediately to cool completely before slicing and serving. This prevents them from becoming soggy.
