Let’s be real – what’s a good burger without the bun? Sure, the patty gets all the glory, but we know the bun is the unsung hero that holds it all together. And these vegan sourdough burger buns? Total game-changers. They’re soft, slightly tangy, and made from wholesome, real ingredients. Plus, they’re baked with love (and a touch of sourdough magic).
Whether you’re building an epic plant-based burger or just need something to soak up all that leftover soup, these buns deliver. The best part? You’re feeding your sourdough starter and your soul in one go. Double win.
Ready to roll (literally)? Let’s bake some buns that are as fluffy as your favourite cloud and just as fun to make. Your burgers will thank you.
P.S. Make a few extras – they freeze like a dream, and future you will be VERY grateful.
My sourdough burger bun baking schedule:
This is how I made this recipe, so please note that your schedule may look different including factors like your kitchen temperature and strength of your sourdough starter. I allowed my sourdough starter to rise at 20 degrees celsius overnight as we were having cooler weather at the time which allowed plenty of time for it to double in size and become nice and active.
The night before: Feed starter at 8:30pm
The next morning: The starter has peaked at around 9am. At this point you’ll mix your dough together and allow it to rest for 30 minutes.
9:30am: Knead the dough for about 10 minutes or alternatively, perform stretch and folds 30 minutes apart for the next two hours.
9:45am: Allow to bulk ferment in a lightly oiled bowl covered until almost doubled in size. This can take anywhere from 4-6 hours depending on your kitchen temperature. My kitchen temperature was about 25 degrees when I made this recipe.
2:45pm: Shape the buns. Divide the dough into 6-10 equal portions (depending on the size of buns you want). Shape each portion into a tight ball and place them on a parchment-lined baking sheet. Over with a damp cloth and let them rise for another 1-2 hours until puffy, or refrigerate overnight for a slow ferment.
3:45pm: Preheat oven to 220°C. Brush the buns with plant-based milk and sprinkle with your choice of toppings – I use sesame seeds. Bake for 20-25 minutes or until golden brown.
Ingredients you’ll need:
- Active and peaked sourdough starter
- Bread flour
- Honey or maple syrup
- Olive oil or melted vegan butter
- Celtic sea salt
- Filtered water
- Plant-based milk of choice
- Sesame seeds
Top tips for making this recipe:
- Flour: Use a high-protein bread flour for a chewier texture. I also have added part rye flour to this recipe for extra flavour and health benefits.
- Fermentation Timing: Adjust based on your kitchen temperature. Warm kitchens speed up fermentation. If you have an oven light you could turn this on and leave the oven door slightly open with your bowl of dough inside to speed the fermentation up if you are on a tighter schedule.
- Refrigeration: Overnight proofing develops deeper flavour and allows flexibility in baking time. I prefer this method but if you want “same-day” burger buns then I would suggest following my baking schedule above.
How long does it take to make these buns?
Sourdough takes a little patience, but it’s so worth it! Prep time is about 20 minutes, but the dough needs around 4–8 hours to ferment and rise (great for an overnight proof). After that, you’ll shape the buns, let them rise again for 1–2 hours, and then bake.
What if my dough is too sticky?
Sourdough can be a bit sticky, especially if the hydration is high. Lightly flour your hands and work surface while shaping, but avoid adding too much flour to keep the buns soft. You can also keep a small bowl of water nearby to wet your hands with to prevent the dough sticking to your hands and your work surface.
Vegan Sourdough Burger Buns
6-10
20
25
These vegan sourdough burger buns are soft, fluffy, and bursting with tangy flavour, making them the ultimate foundation for any plant-based burger. Made with wholesome ingredients and a touch of sourdough magic, they’re easy to bake and even easier to devour!
Ingredients
450 grams Bread Flour
100 grams Active Sourdough Starter
10 grams Celtic Sea Salt
60 grams Plant-Based Milk
250 grams Filtered Water
15 grams Honey or Maple Syrup
25 grams Olive Oil or Melted Vegan Butter
- Optional toppings
2 tbsp Plant-Based Milk
1 tbsp Sesame Seeds
Directions
- Feed your sourdough starter and let it double in size (4-6 hours at room temperature). It should be bubbly and active. *If doing this the night before feed at a higher ratio to draw out the time it will take to double in size.
- In a large mixing bowl, combine the sourdough starter and water and whisk to combine. Then add bread flour, oil, honey/maple syrup, salt and plant-based milk. Mix until a shaggy dough forms. Cover and let the mixture rest for 30 minutes (autolyse).
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. Alternatively, perform stretch-and-folds every 30 minutes for 2 hours.
- Place the dough in a lightly oiled bowl, cover, and let it bulk ferment at room temperature until doubled in size (4-6 hours, depending on room temperature).
- Divide the dough into 8-12 equal portions (depending on the size of buns you want). Shape each portion into a tight ball and place them on a parchment-lined baking sheet. Cover with a damp cloth and let them rise for another 1-2 hours until puffy, or refrigerate overnight for a slow ferment.
- Preheat your oven to 220°C (425°F). Brush the buns with plant-based milk and sprinkle with your choice of toppings. Bake for 20-25 minutes or until golden brown. Let them cool on a wire rack before serving.
