Bakery-style, soft, squishy & naturally leavened
If you’ve ever wanted that classic brioche burger bun softness… light crumb, buttery flavour, slightly sweet, without commercial yeast… this recipe is for you.
These Sourdough Brioche Burger Buns are everything a good bun should be:
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Soft and airy
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Strong enough to hold a juicy burger
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Golden and glossy on the outside
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Naturally fermented with sourdough starter
The secret?
A proper gluten build, butter added at the right time, and a cold proof that works magic on both flavour and texture.
Let’s bake 💛
Why You’ll Love These Buns
✔️ Light, fluffy crumb
✔️ Soft but structured
✔️ Slightly sweet and buttery
✔️ No commercial yeast
✔️ Perfect for burgers, sliders or breakfast buns
Think brioche bun energy, but sourdough.
Sourdough Brioche Burger Buns
Makes 6 soft, bakery-style buns
Ingredients
Dough
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100g active sourdough starter (100% hydration, bubbly & at peak)
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120g whole milk, lukewarm
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1 whole egg (≈ 50g)
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1 egg yolk
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40g caster sugar
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360g bread flour
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8g fine salt
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60g unsalted butter, very soft (not melted)
Egg wash
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1 egg
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Splash of milk or water
Optional topping
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Sesame seeds
Method
(The order matters, don’t skip ahead 👀)
1. Mix & hydrate
In the bowl of a stand mixer (or a large mixing bowl), combine:
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Milk
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Sourdough starter
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Whole egg + egg yolk
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Sugar
Mix until well combined.
Add:
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Bread flour
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Salt
Mix until a shaggy dough forms and no dry flour remains.
Cover and rest for 30 minutes. This hydration rest allows the flour to absorb the liquid and begins gluten development, a huge factor in achieving fluffy buns.
2. Develop gluten (before butter)
Using the dough hook:
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Knead on medium-low speed for 6-8 minutes
The dough should become elastic and start pulling away from the sides of the bowl. You can also knead by hand if you don’t have a stand mixer, but your arms might get a good workout!
3. Add butter slowly
With the mixer running on low, add the butter one tablespoon at a time, allowing each piece to fully incorporate before adding the next.
Once all the butter is in:
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Increase to medium speed
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Knead for 5–7 minutes
You’re looking for:
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Smooth, glossy dough
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Soft but strong structure
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A dough that passes the windowpane test
This step is key to that brioche-like crumb.
4. Bulk fermentation
Transfer dough to a lightly greased bowl and cover.
Ferment until 50-75% risen.
⏱️ Typically 3-5 hours at ~22-24°C, depending on starter strength.
The dough should look domed and airy, not slack or overly relaxed.
5. Cold proof (the secret sauce)
Place the covered dough into the fridge for 8-12 hours (or overnight).
This step:
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Strengthens gluten
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Improves structure
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Enhances flavour
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Makes shaping easier
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Creates a fluffier oven spring
Trust us, it’s worth it.
6. Shape
Remove dough from the fridge and divide into 6 equal pieces (≈ 120g each).
For each bun:
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Pull the edges into the centre
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Flip seam-side down
- Cup and roll into a tight ball
Place on a lined baking tray and gently flatten the tops slightly.
7. Final proof
Cover and proof until the buns are:
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Very puffy
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Jiggly like a marshmallow
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Slowly spring back when gently pressed
⏱️ Usually 2-4 hours, depending on room temperature.
8. Bake
Preheat oven to:
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180°C fan or 190°C conventional
Brush buns with egg wash and sprinkle with sesame seeds if using.
Bake for 15-18 minutes, until deep golden brown.
Cool on a wire rack, the crumb will continue setting as they cool.
The Result
✔️ Light, airy crumb
✔️ Soft, fluffy interior
✔️ Slightly sweet and buttery
✔️ Squishable, but strong enough for burgers
These buns are perfect for:
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Burgers & sliders
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Fried chicken rolls
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Breakfast bacon & egg buns
- Or simply toasted with butter
Happy Baking!
