Overnight Sourdough Burger Buns

Last Updated on May 30, 2024 by Gabby Hatten

Looking to make your backyard bbq’s stand out this summer? Level up your grilling game with these delicious sourdough hamburger buns. Easy to prep the night before, these are the perfect compliment to any burger.


This sourdough hamburger bun recipe is so versatile you can easily switch it up. Top it with whatever you like, or add inclusions right to the dough itself. I often add cheese to the tops, it’s a winner with the littles!


Shaping is the most important part. While you don’t have to shape it a certain way, it’s important that you roll it tightly, create tension, and seal the seems. I’ll include my process below:

Looking for more sourdough recipes? Check out this amazing sourdough sandwich bread and this sourdough earl grey tea cake.

Sourdough Hamburger Buns

Soft, tangy, and absolutely delicious- these sourdough burger burns are sure to bring your next cook out to the next level.
Prep Time 15 minutes
Cook Time 22 minutes
Ferment 16 hours
Total Time 16 hours 37 minutes
Serving Size 8


  • stand mixer
  • kitchen scale
  • mixing bowls


  • 225 g starter
  • 550 g flour
  • 30 g honey
  • 5 g salt
  • 30 g butter
  • 250 g water


  • Add starter, honey, water, and butter to the bowl of your stand mixer. Mix until combined.
  • With the mixer on low speed, slowly add your flour and salt.
  • Mix for 10-15 minutes, until elastic.
  • Place dough in lightly oiled bowl, cover with plastic wrap or a damp tea towel.
  • Let rise overnight.
  • After bulk rising overnight, turn dough out onto a clean work surface.
  • Shape into a ball. Using a bench scraper, cut the dough ball into 8 pieces like a pizza.
  • To shape, take one corner at a time and fold into the middle. Roll into a tight ball and place onto a cookie sheet lined with parchment paper.
  • After shaping all 8 buns, let rise for 2-4 hours before baking. They should be at minimum 25-50% bigger, and you should be able to see they jiggle.
  • Pre-heat oven to 375℉.
  • Brush each dough ball with an egg wash, melted butter, or milk. Sprinkle with poppy seeds, sesame seeds, or leave plain.
  • Bake for 22-25 minutes, until golden brown.


If your home is warm and you’re worried about over fermentating the dough, you can place the dough in the fridge to finish. It will slow the process down so just keep in mind it may take longer to get there.
If you’re not in a rush to bake, you can also keep the dough in the fridge before or even after shaping the dough. I have left it in the fridge for a couple days no issues.

Author Profile

Gabby Hatten
Gabby Hatten
Hello there, I'm Gabby! I am a mother of three, married to my wonderful husband Marco, and I have a deep passion for simple living, vintage homes, and cooking everything from scratch! Although I grew up in Las Vegas, my husband's military service brought us to the east coast, where we have now made coastal North Carolina our home. While I didn't grow up on a farm, I have always been fascinated by that lifestyle and have dedicated my adult life to learning and embracing those skills, which I am excited to share with all of you!

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