Brioche Style Sourdough Burger Buns

Brioche Style Sourdough Burger Buns will elevate your BBQ game this season!

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This is an updated version of my sourdough burger bun recipe. I have since made adjustments but thought they both could use a place on the blog. Everyone has different preferences so to each their own!

These Buns are lighter than the other buns but can be puffier. My family likes their buns flatter with less air. To achieve that, I actually have to push down on them quite hard. It makes it more a “thin” if you will. However I made some normal too for pictures so they are accurate.

Why you’ll love this recipe

I have made a lot of burger buns over the past couple years. I have been making adjustment after adjustment to get it to exactly what my family likes. It’s honestly been a lot of fun testing and trying out small tweaks. Now that I have this down, I’m going to start working on flavored variations! I’m thinking about doing a garlic and herb version first…

Frequently Asked Questions

Why are my sourdough burger buns dense?

Dense burger buns are usually caused by one of three things: underproofing, adding too much flour, or not developing enough gluten during mixing. Since enriched dough contains butter, eggs, and sugar, it often takes longer to rise than a basic sourdough loaf. Make sure the dough passes the windowpane test and allow plenty of time for the final proof until the buns are noticeably puffy.

Can I make these burger buns without a stand mixer?

Yes! While a stand mixer makes kneading much easier, you can knead the dough by hand. Expect to knead for 15–20 minutes until the dough becomes smooth, elastic, and stretches into a thin windowpane without tearing.

Can I use all-purpose flour instead of bread flour?

You can, but bread flour is highly recommended for the softest, fluffiest buns. The higher protein content helps develop stronger gluten, giving the buns better rise and a lighter texture while still staying soft.

How do I know when the dough is done proofing?

Instead of watching the clock, watch the dough. Properly proofed buns should look noticeably puffy and feel light when gently touched. If you lightly press the dough with a floured finger, the indentation should slowly spring back but not disappear immediately.

Can I make the dough ahead of time?

Yes! After the overnight bulk fermentation, shape the buns and refrigerate them overnight. The next day, let them sit at room temperature until puffy before baking. This is a great option if you’re planning burgers for dinner or a cookout.

Why is my dough sticky?

Enriched sourdough dough is naturally softer than many bread doughs because of the eggs, butter, and milk. Resist the urge to add too much flour. After several minutes of kneading, the dough should become smooth and easier to handle while remaining slightly tacky.

Can I freeze the dough?

Yes. After shaping the buns, place them on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag for up to 2 months. Thaw overnight in the refrigerator, then allow them to finish proofing at room temperature before baking.

Can I freeze baked burger buns?

Absolutely! Let the buns cool completely, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm them in a 300°F oven for a few minutes before serving.

How should I store homemade sourdough burger buns?

Store the cooled buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze them to maintain their freshness and soft texture.

Can I make smaller buns or slider buns?

Yes! Simply divide the dough into smaller portions. For sliders, weigh each dough ball to about 70–80 grams. For standard hamburgers, 90–100 grams per bun works well.

Can I add sesame seeds or everything bagel seasoning?

Definitely! Brush the buns with egg wash just before baking, then sprinkle on sesame seeds, poppy seeds, or everything bagel seasoning for extra flavor and texture.

What’s the best way to get shiny, golden burger buns?

Brush the tops with a beaten egg mixed with a tablespoon of milk just before baking. This creates a rich golden color and a beautiful glossy finish. For an even softer crust, brush the baked buns with melted butter while they’re still warm.