Sourdough Burger Buns with Tangzhong
I love making my own burger buns from scratch-they're soft, fluffy, and naturally leavened with my sourdough starter. In these Sourdough Burger Buns, I use a simple tangzhong (a flour and milk paste) to lock in moisture and keep the buns tender for days.
I usually make these the day before a weekend cookout-they're just right for homemade burger nights. The dough is easy to prep the night before, then you can bake fresh buns the next day. These have definitely become our go-to sourdough burger buns.
I do have other sourdough baking recipes that use tangzhong, too-and if you're into this kind of soft, fluffy bread, you might enjoy my Sourdough Hot Dog Buns with Tangzhong. They're just as pillowy and hold up so well to all the toppings. You can also try my Tangzhong Sourdough Sandwich Bread for everyday slices that stay soft and tender for days.
Jump to:
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Burger Buns with Tangzhong
- Baking Schedule (Same-Day Baking)
- 💭Crucial Success Tips
- Recipe FAQ
- Other Delicious Recipes
- Sourdough Burger Buns with Tangzhong
- Other Sourdough Recipes You'll Love
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
Important Ingredients
- Bread Flour: High-protein flour that gives structure and chew to the buns.
- Milk: Adds moisture and softness to the dough; also used for the tangzhong.
- Active Sourdough Starter: Naturally fermented culture that leavens the dough and adds a subtle tangy flavor.
- All Purpose Flour: Balances tenderness and structure; works well with tangzhong for fluffy buns.
- Butter: Adds richness and softness to the dough, and flavor to the final buns.
See recipe card for quantities.
Substitutions & Variations
- You can swap the all-purpose flour with bread flour for a chewier texture, or use half whole wheat for a nuttier flavor. Just note-it might need a touch more milk.
- For the milk, you can use oat milk or another non-dairy option if you're avoiding dairy-just keep it unsweetened.
- For the butter, plant-based butter works here too. You could even use a mild olive oil in a pinch.
- You can switch out the sesame seeds for poppy seeds or everything bagel seasoning, or skip them altogether if you just want plain buns.
- If you don't have an egg for the wash, brush with milk instead-it won't be as shiny, but it'll still brown nicely.
Before you get started with this sourdough burger buns recipe, check out my Soft Sourdough Sandwich Rolls (No Yeast)-they're great for sandwiches, sliders, or just warm with a bit of butter.
How to Make Sourdough Burger Buns with Tangzhong
Step 1: In a small saucepan, whisk together the flour and milk. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste (149-158°F / 65-70°C) (Image 1). Remove from heat and let it cool to room temperature.
Step 2: In the bowl of a stand mixer, add the tangzhong, warm milk, sugar, starter, butter, flour, and salt (no need to be particular about the order). Mix everything together on low speed until combined. Then knead on medium speed for 10 minutes, or until the dough is soft, smooth, and elastic (Image 2).
Step 3: Shape the dough into a ball gently, cover with something airtight, and let it rise for about 6 - 8 hours. (Image 3).
Step 4: After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide into 8 pieces of about 70-75 g each for slightly smaller burger buns (or 6 pieces of ~95 g for standard-size buns) (Image 4).
Step 5: Shape each piece into a tight ball by tucking the edges underneath and rolling it gently against the counter to create surface tension (Image 5).
Step 6: Preheat the oven to 375°F (190°C) for a conventional oven. If using a ventilation (convection) oven, reduce the temperature to 350°F (175°C).
Just before baking, beat 1 egg and brush the tops of the buns lightly. Sprinkle with sesame seeds if using (Image 6).
Step 7: Bake for 18-20 minutes (Image 7), or until golden brown and the internal temperature reaches 200-210°F (93-99°C).
Step 8: Cool fully before slicing!
Hint: If you want your buns extra tall and fluffy, make sure they're really pillowy before they go into the oven-don't rush the final rise. The dough should wobble slightly when you poke it, like a marshmallow.
Baking Schedule (Same-Day Baking)
- 8:00 AM - Make the tangzhong. Takes just 5 minutes. Let it cool to room temperature before mixing the dough.
- 8:15 AM - Mix and knead the dough. Combine all ingredients, knead for about 10 minutes until smooth and elastic.
- 8:30 AM - Bulk ferment (6-8 hours). Transfer dough to a clean bowl, cover, and let rise at room temp until doubled and puffy.
- 2:30-4:00 PM - Shape the buns. Divide and shape into 6-8 smooth balls. Place on a parchment-lined tray.
- 4:00 PM - Final proof (2-3 hours). Cover and let rise until pillowy and jiggly to the touch.
- 6:30 PM - Preheat oven to 375°F (190°C). Brush buns with egg wash and add sesame seeds if using.
- 6:45 PM - Bake for 18-20 minutes. Bake until golden brown and internal temp reaches 200-210°F (93-99°C).
- 7:10 PM - Let the buns cool before slicing to avoid gummy crumbs.
💭Crucial Success Tips
- Make sure to do the tangzhong step-it's important for the softness and shelf life of the bread.
- Knead thoroughly. This dough needs a solid 10 minutes in the mixer to become smooth and elastic-under-kneaded dough won't rise as well.
- Watch the dough, not the clock. Bulk fermentation and final proof times can vary depending on the temperature in your kitchen. Look for that puffy, airy feel rather than just relying on hours.
- Take your time shaping each bun tightly so they bake up evenly-sloppy shaping will show once they rise and bake.
- Let them cool before slicing.
Recipe FAQ
Nope-you need a bubbly, active starter for these sourdough buns to rise properly. Discard doesn't have the strength to lift enriched dough like this.
This sourdough burger bun meant to be soft and slightly tacky, but not soupy. Try oiling your hands or lightly flouring your surface-avoid adding too much extra flour.
Yes! After bulk fermentation, cover and chill the dough overnight. It'll be easier to shape when cold, and you can do the final rise the next day.
Yes, let them cool completely, then freeze in a zip-top bag. Reheat in the oven at 300°F (150°C) until warm.
Other Delicious Recipes
- Tuscan Oven-Braised Beef in Red Wine with Polenta
- Same Day Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Rolls
- Cranberry Orange Sourdough Brioche Wreath
If you tried this Sourdough Burger Buns with Tangzhong or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Burger Buns with Tangzhong
Ingredients
Tangzhong:
- 25 grams bread flour
- 100 grams milk
Main Dough:
- Tangzhong from above
- 100 grams milk warm
- 30 grams granulated sugar
- 120 grams active sourdough starter
- 20 grams butter soft
- 300 grams all-purpose flour
- 6 grams salt
For Brushing:
- 1 egg for egg wash
- Sesame seeds optional, for topping
- 20 grams butter melted, for after baking
Instructions
- In a small saucepan, whisk together the flour and milk. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste (149-158°F / 65-70°C). Remove from heat and let it cool to room temperature.
- In the bowl of a stand mixer, add the tangzhong, warm milk, sugar, starter, butter, flour, and salt (no need to be particular about the order). Mix everything together on low speed until combined. Then knead on medium speed for 10 minutes, or until the dough is soft, smooth, and elastic.
- Transfer the dough to a clean bowl and cover it with something airtight. Let it bulk ferment at room temperature for 6-8 hours, or until doubled and puffy.
- After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide into 8 pieces of about 70-75 g each for slightly smaller burger buns (or 6 pieces of ~95 g for standard-size buns). Shape each piece into a tight ball by tucking the edges underneath and rolling it gently against the counter to create surface tension.
- Place the shaped buns on a parchment-lined baking sheet, spaced a few inches apart. Cover with plastic wrap or a damp towel and let rise at room temperature for 2-3 hours, or until very soft and pillowy.
- Preheat the oven to 375°F (190°C) for a conventional oven. If using a ventilation (convection) oven, reduce the temperature to 350°F (175°C).
- Just before baking, beat 1 egg and brush the tops of the buns lightly. Sprinkle with sesame seeds if using.
- Bake for 18-20 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). (Try to) cool fully before slicing!
Notes
- This dough is very flexible! If you don't want to shape right away, just pop it in the fridge after bulk ferment and shape the buns the next day.
- Go a little overboard with sesame seeds-I find that some always fall off, so adding a generous amount helps the final buns still look nicely covered.
- Be mindful when shaping: burger buns really show their shape after baking. Any unevenness will expand and become more visible, so try to get them as smooth and round as you can.
- Don't go easy on egg wash-if you want that "shiny" burger bun finish, put a bit more egg wash on!
Nutrition
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