These sourdough hamburger and hot dog buns will take your sandwiches, BBQs, and cookouts to the next level. They offer much more flavor and a heartier texture than anything you can buy in the store!
I can think of two horrible ways to ruin a perfectly good burger: fake cheese and a wimpy, soggy white sandwich bun. It’s like putting plastic and paste on what should be a glorious handheld vehicle of nourishment.
The same is true for quality, nitrate-free hot dogs and sausages. They aren’t cheap, and cheap white buns are simply an insult to their appeal.
Solving the fake cheese dilemma is easy. Just use real cheese.
But the buns? Well, unless you live near an artisan bakery, you’re left with a couple of options: use leaf buns (like lettuce, but we prefer cabbage) or make your own.
And while it might sound intimidating to make your own hot dog and hamburger buns, I can assure you that no special skills are required. Especially when you make them with your sourdough starter!
In fact, once you have the basics down of making a great sourdough sandwich bread, moving on to these whole grain sourdough hamburger and hot dog buns is a great next step.
Their hearty flavor complements your sandwiches, their texture holds up well to burger and hot dog toppings, and they’ll leave you so much more satisfied than any white pasty bun has ever done before. Give them a try at your next cookout, BBQ, or burgers and dogs night. I think you’ll be hooked!
Homemade Sourdough Hamburger & Hot Dog Buns
This recipe makes enough for 16 sandwich buns, but it can certainly be halved to make a smaller batch.
If you’re cooking for a group or big family, one great idea is to make half the dough sourdough hamburger buns and the other half sourdough hot dog buns.
You can find a printable recipe card at the bottom of this post, so don’t forget to scroll all the way to the bottom.
- 6-8 cups whole grain flour (I use about 2 cups whole oat with 6 cups whole wheat, ground in my WonderMill, but you can simply use all whole wheat flour)
- 2 teaspoons salt
- 1 1/2 cups active sourdough starter
- 1 ¾ cups milk, buttermilk, or thinned yogurt
- ¼ cup honey
- ½ cup water
- Butter or oil to grease pans and for shaping the sandwich buns
- In a large stand mixer, combine 6 cups flour, salt, and wet ingredients and allow to mix and knead for a few minutes. Gradually add more flour until a moist dough forms and holds together (remember that moister is always better with sourdough!).
- Place the dough in a large, lightly oiled mixing bowl to rise for about 8 hours, or overnight.
- Punch down the dough and divide into two even sections. For hot dog buns, butter 9×13 pan(s). For hamburger buns, butter large cookie sheets. Or, if you’re making both buns, butter one of each pan.
- Shape the dough as follows:
To Shape Hot Dog Buns
Hot dog buns after the second rise, right before baking
Divide the halved dough into 8 even sections. With lightly buttered or oils hands, roll the section gently between your palms until it is about 6-7 inches long. Place in the buttered pan, and repeat until all the dough sections are shaped and evenly placed in the pan.
To Shape Hamburger Buns
Shaped hamburger buns before the second rise
Divide the halved dough into 8 even sections. With lightly buttered hands, gently roll the dough into a ball, then begin to gently and evenly flatten with your fingertips until the dough is about 4-5 inches in diameter and about 1 inch thick. Place on a buttered baking sheet, and repeat until all the dough sections are shaped and evenly placed on the pan, just lightly touching.
- Cover the dough with a kitchen towel away from drafts and allow to rise until doubled, usually around 4 hours.
- Preheat the oven to 400, then bake the buns for 40-50 minutes or until lightly browned.
- Remove from the oven and gently brush with butter, then remove from the pan and allow to cool on a wire rack. For softer buns, cover the buns as they cool with a kitchen towel.
- Slice, fill with meat and sandwich fixings, and enjoy an incredible sandwich at home!
With these sourdough sandwich buns, you’ll so be completely spoiled by incredible sandwiches at home that going out for burgers may never be the same again.
You’ll look at those pasty, soggy pieces of processed white bread, smile, and remember that you can make something so much better yourself.
Some might say that’s a downside. But I don’t think you’ll regret it.
If you liked this recipe, be sure to check out these other sourdough recipes:
- Simple Whole Grain Sourdough Sandwich Bread
- Healthy Whole Grain Sourdough Morning Glory Muffins
- Irresistible Whole Grain Sourdough Cinnamon Rolls
- Easy Whole Grain Sourdough Drop Biscuits
- The 50 Best Sourdough Recipes That Will Have You Baking Tonight
For sourdough hot dog buns: This information was automatically calculated based on ingredients and does not take sourdough fermentation into account.
For sourdough hamburger buns:
Serving Size: 1
Amount Per Serving: Calories: 1329Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 5mgSodium: 343mgCarbohydrates: 276gFiber: 39gSugar: 8gProtein: 51g
For sourdough hot dog buns:
This information was automatically calculated based on ingredients and does not take sourdough fermentation into account.