Sourdough Whole Wheat Burger Buns - Never fail!!

Summer is here and burgers are a must!!! These buns will turn out fluffy and very flavorful, it will make you feel like you are eating out without having to go anywhere! AND, being sourdough, you are adding lots of prebiotics, fiber, and nutrients to the meal at the same time.

Prep Time: 10 mins
Cook Time: 30 mins
Rising Time: 12 hs - 1 d 
Total Time: 1d 

Ingredients for the dough:
• 62 g Active sourdough starter 
• 350 g Whole Wheat flour
• 250 g Water
• 10 g Salt

Ingredients for the Egg Wash (optional):
• 1 egg
• sesame seeds


1. Add the ingredients to a mixing bowl and mix them together until dough is formed. Cover the bowl and allow it to rest on the counter for 30 minutes.


1. Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball. Cover the bowl and let the dough rest for 30 mins. Repeat the stretch and fold process two more times. 


1. Cover the bowl and allow the dough to rise until doubled. (This took 6 hours in my 72°F kitchen or 3 hours in the proofer at 84°F) 

2. After the dough has doubled, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step.


1. Cut the dough into 6 equal portions (110-115 grams each).

2. Working with one portion at a time, shape the dough into a ball, and place it on a parchment paper lined baking sheet. Repeat with the remaining dough.

3. Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy (around 2 hours).


1. Preheat your oven to 375°F. Whisk the egg and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired.

Bake for 25 minutes or until the buns are golden brown.

2. Remove the buns from the oven and allow them to cool before slicing.


With much love, 

Leave a comment