Soft Sourdough Protein Burger Buns
Stop settling for “empty carb” burger buns that fall apart at the first sign of moisture. These Soft Sourdough Protein Burger Buns are the ultimate upgrade for your next BBQ, combining the artisanal depth of sourdough with an impressive 15g of protein per piece. Using my “Everything” Brioche base, these buns are engineered to stay incredibly fluffy and tender, yet sturdy enough to hold your highest-stacked burgers. Whether you’re baking them fresh or pulling them from the freezer, they bring a gourmet, protein-rich touch to your summer favorites.
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- Why You’ll Love This
- The Ingredients
- Substitutions
- Equipment Used
- How to Make this
- How To Store
- FAQ
- Other Recipes You Might Enjoy
Why You’ll Love This
TL;DR
- Protein-Packed: Each soft, buttery bun packs 15g of protein to keep you fueled.
- Gut-Friendly: Features the classic tang and digestive benefits of sourdough.
- Weather-Proof: A refined recipe designed to stay soft and stable regardless of humidity.
- Prep-Ahead Friendly: Shape up to 3 days in advance or freeze for “emergency” BBQs.
- Versatile: One “Everything” dough that works for buns, wreaths, or dessert Danishes.
Weather Proofed
After the bit of an…uhm…discussion…I had with the master enriched dough recipe before it behaved the way I intended after a weather shift (see the Story in the original “Everything Dough” post here), I finally got around to the promised Burger Buns. Yay!
Just took me a week longer as intended due to multiple rounds of modified dough recipe testing.
After all I wanted to give you a recipe that works in any weather, not just in winter with the heating on!
The result is a brioche dough that is soft, tender and buttery, but doesn’t fall apart as soon as the humidity shifts because the moisture absorption of the flour was right at the limit.
You can use it for anything from the stunning Brioche I showed you in the last post over a festive (and utterly delicious) German Marzipan Wreath and Garlic Cheese Pull-apart Bread (both coming soon) all the way to today’s summer favorite:
Brioche Hamburger Buns with 15g Protein Per Piece
What if your burger bun could do more than just add carbs to wrap your burger? Like adding 15g protein to your meal? And maybe some good gut bacteria from sourdough too?
That’s exactly what these bundles of soft and fluffy buttery joy do!
Because let’s be honest: The favorite part of your BBQ shouldn’t cause you a guilt trip over “just eating empty carbs with your meat”!
Super Flexible Sourdough
As with all my recipes, I feel a good sourdough recipe needs to fit into your schedule, not the other way round. So I have given a whole bunch of tips on how I manage my dough in the master “Everything” enriched dough recipe.
But here are a few specifically for the burger buns:
- Fresh burger buns taste best. But you certainly don’t want to stand in your kitchen handling dough right before a BBQ, am I right? I thought so.
So you can make the dough and shape these lovelies up to 3 days in advance, then just brush them with a bit of egg wash and throw them into the oven while the coal is doing its thing.
And out you come with a basket full of freshly baked and super soft buns, that everyone will want the recipe for. Even those that “don’t like sourdough”, like my man always claims, right before he munches his way through whatever I just baked with utter enthusiasm. - You can freeze them. See, sometimes the best burgers are those that are unplanned. So these protein buns freeze beautifully. You can either defrost them within a few hours (depending on temperature), but in my impatience I’ve often thrown them into the microwave for a minute first, then finished them off to fluffy perfection in my air fryer. Emergency burgers for the win!
- If you feel 14 are a bit much (freeze half) you could also use a part of the dough for something else entirely.
Need a garlic cheese bread to go along with the BBQ? This dough makes a marvelous one!
Need dessert? Make some Danishes from the same dough.
Oh…darn, I gave it away! I came up with yet another recipe for it: Blueberry-Cheesecake Danishes with Cinnamon Streusel! Also coming soon.
Ingredient Notes
This is a very short list as these buns use pretty much the same ingredients as the Everything Protein Sourdough.
- One Batch of the Enriched “Everything” dough.
- Unless you enjoy a vanilla flavored burger, do use unflavored protein powder. Ideally one you have tested before and don’t feel has a weird aftertaste. I always go with MyProtein whey concentrate and don’t taste it at all. I’ve had many people try my baked goods and not one of them noticed any odd flavor. All were surprised to hear that what they just ate contained protein powder at all.
- Egg – Just for brushing, to get that beautiful golden shine
- Sesame Seeds – Entirely optional, but both tasty and pretty.
substitutions
- Egg – You can use cream or milk for brushing the buns. It just won’t give the same shine.
- Sesame – Use nothing or any other seeds you enjoy on your burger buns
Variations
This is where it gets wild with Brioche Dough: You can make a million different buns or rolls from this.
- The classic: Fold in a cup or so of raisins for the classic sweet raisin buns. Add a little more sugar if you like them on the sweeter side. Another quarter cup/60g will have the desired effect.
- Use the same dough to make cinnamon rolls. You can use the same recipe I posted here, but this dough will make them richer.
- Any dried fruit will feel right at home in this dough. Shape it any way you like.
- Make chocolate brioche buns by either mixing in chocolate chips or rolling them out into rectangles, lay down a row of chocolate pieces on each side and roll up from both sides, meeting in the middle for a brioche version of the pain au chocolat.
- Make the buns as described below but fill them with grated or chopped cheese for a super indulgent cheesy bun that gives you just the right cheesy-strings when breaking them open.
Let me know what else you come up with! I’d love to hear about your creations in the comments.
Top Tips For Success
Basically the same as for the enriched protein dough itself, but here are a few burger bun specifics:
- Fridge time for the dough before shaping is mandatory. Four hours at least, as it’s very sticky.
- Give the Hamburger buns plenty of time to rise and get really puffy. This is the secret for the incredible softness.
- Don’t place them too close together. I would usually only put a maximum of 6 buns on one sheet pan. But since this recipe makes 14, I reduced that down to 5 and 4, opting for more rather than less space to let them expand.
- These pretty typical burger bun sized. Change depending on your preference.
Equipment Used
The same as for the basic enriched dough except I used 3 sheet pans for baking.
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Buy Now → How to Make this
The Enriched Protein Dough
Follow the instructions for the “Everything Protein Sourdough” until the dough had its bulk ferment and has about doubled in volume. It should already look really nice and puffy.
Start 3 days before you plan to bake these buns.
Now, if you feel 14 burger buns is a bit much, feel free to divide the dough into 2 pieces and make a Brioche or Garlic Cheese bread or Danishes out of one part.
I’ll give instructions for the full amount here though.
Preparations
- Line three sheet pans with baking parchment. (You can get away with 2 large and one small, putting 6 rolls on each larger one and 2 on the smaller one).
- Flour your work surface and get the dough out of your bowl or container. You’ll probably need a dough scraper or silicone spatula, even if you oiled the container, as the dough started very soft before going into the fridge.
Divide the Dough
- To get 14 evenly sized pieces, shaping a log that’s around 28 in long first, measuring it and dividing it into pieces that are about 2 in wide each is the easiest. Or you could just eyeball it, as I often do (and did in the video, using my rectangular piece of dough).
- To get them perfectly even, food scales are great. Each roll will weigh around 135g.
Shape The Sourdough Brioche Hamburger Buns
- To shape your burger buns, locate the smooth and less sticky side. It’s usually the side that was on top in your bowl.
- Put that side down in the palm of your hand, then pull up the four corners and push them together, to get a little parcel/garlic bulb shape.
- Flip it over with the “tip” down onto your work surface. Ideally in a spot without flour. It will stick a little bit, but that’s what we want to create tension here.
- Now cup your hand over the dough and start moving it in tiny rapid circles, barely touching the top of the dough until it “rises” up a bit and is shaped into one smooth ball with good surface tension.
- Transfer to the parchment lined baking sheet.
- Repeat with the remaining dough pieces.
Last Rise
- To keep the dough lovely moist and warm I found using a large plastic bag that I clip or knot closed after inflating it with a bit of air works best.
- It creates the exact microclimate sourdough loves and thrives in.
- Allow your burger buns to rise for about 3-6 hours or until looking very large and puffy.
- In my kitchen, which is around 70°F/21°C this took 6 hours.
How To Check If your Sourdough Buns are Proofed to Perfection
- To test if they are ready, lightly oil a fingertip and gently poke a bun. It should be easy to dent and only slowly bounce back. If it’s hard to push in the dough needs longer.
- If it doesn’t bounce back at all, it might be slightly over proofed. But don’t worry, bake it right away and it’ll be perfectly fine.
- If they have already deflated and went all sloppy you probably left them for decidedly too long.
- This can happen in a kitchen that is either too warm or if you forgot all about them and left them for way too long. They will probably still be ok when you bake them, but a little flatter than usual.
- In very warm countries or in summer it’s a good idea to let them only proof outside of the fridge for an hour or two max, then transfer to the fridge to finish. This prevents any accidental over proofing.
Bake Your Sourdough Buns
- Pre-heat your oven to 350°F/175°C
- Whisk the egg with a tablespoon of water until well combined.
- Brush each bun with the egg and sprinkle with some sesame seeds if you like.
- Bake in the center of the oven for around 18-25 minutes or until deeply golden brown and baked through.
- If your oven, like most, bakes a little unevenly, rotate the sheet pan after about 13 minutes by 180 degrees to get even browning.
- If you have an instant read thermometer, it can be a good idea to check the internal temperature.
- The buns should be at around 190°F/88°C to be fully baked.
- Tapping the bottom works too. They should sound hollow. If not, leave them a few minutes longer.
How To Serve
Allow the buns to cool for a few minutes on the sheet pans when they come out of the oven, then transfer to a cooling rack to cool completely, to avoid condensation at the bottom.
You can of course enjoy them with a burger while slightly warm.
I love to slice mine open, spread a bit of herby black garlic butter on both sides, toast them lightly in a pan, then top them with my favorite burger ingredients (which end up invariably way too high!).
How To Store
- Thanks to Tangzhong and sourdough, these buns stay beautifully soft in an airtight container for about 3 days.
- They freeze perfectly and are especially good when you give them a very quick swish under running water, just to dampen the crust, then bake them in the air fryer for about 12 mins at 350°F/175°C.
- Though recently I found an even better method by throwing them into the microwave for a minute before then air frying/baking for just 10 minutes.
- This takes care of the frozen core issue and makes sure the outside isn’t getting too crispy while the inside is barely warm.
- This method works wonderfully for all kinds of baked goods!
Now I’d love to hear from you in the comments!
Have you tried this? Did you enjoy it?
What other recipes would you like to see?
And if you enjoyed this recipe, please consider rating, sharing, or leaving a comment – your feedback truly helps my blog grow!
FAQ
This specific “Everything Dough” relies on the acidity and fermented structure of a sourdough starter to balance the whey protein. If you’re looking for a yeast-only version, I recommend the Hamburger Buns in the NYT from Claire Saffitz, though the protein count and “weather-proof” texture will differ!
Sourdough is a creature of its environment! If your kitchen is cooler than 70°F/21°C they might need 8–10 hours. Don’t rush it—wait until they look visibly “inflated” and pass the poke test.
For burger buns, I strongly advise against it. Not only will the flavor be odd with a savory burger, but flavored proteins often contain sweeteners and thickeners that can make the dough act unpredictably in this particular recipe.
Not really! The inclusion of milk, butter, and sugar in the brioche base mellows out the tang. Most people (including my “sourdough-skeptic” husband) find they just taste richer and more complex than standard store-bought buns.
The secret is the egg wash. For the most intense gold, use just the egg yolk whisked with a splash of heavy cream. For a standard shine, a whole egg whisked with a teaspoon of water works perfectly.
Other recipes you might enjoy
Got hooked by the principle of protein and sourdough together? Here are 10 recipes with the combo.
Feel like having a baguette shaped sandwich rather than a burger? I got you with this 27g protein sourdough baguette.
Want enriched dough, but with more fiber? These Sweet Potato Dinner Rolls (of course with sourdough and protein) might hit the spot!
They make amazing slider buns!
Soft Sourdough Protein Burger Buns
- Total Time: 3 days
- Yield: 14 buns 1x
Description
Stop settling for “empty carb” burger buns that fall apart at the first sign of moisture. These Soft Sourdough Protein Burger Buns are the ultimate upgrade for your next BBQ, combining the artisanal depth of sourdough with an impressive 15g of protein per piece. Using my “Everything” Brioche base, these buns are engineered to stay incredibly fluffy and tender, yet sturdy enough to hold your highest-stacked burgers. Whether you’re baking them fresh or pulling them from the freezer, they bring a gourmet, protein-rich touch to your summer favorites.
Instructions
The Enriched Protein Dough
- Follow the instructions for the “Everything Protein Sourdough” until the dough had its bulk ferment and has about doubled in volume. It should already look really nice and puffy.
- Now, if you feel 14 burger buns is a bit much, feel free to divide the dough into 2 pieces and make a Brioche or Garlic Cheese bread or Danishes out of one part.
- I’ll give instructions for the full amount here though.
Preparations
- Line three sheet pans with baking parchment. (You can get away with 2 large and one small, putting 6 rolls on each larger one and 2 on the smaller one).
- Flour your work surface and get the dough out of your bowl or container. You’ll probably need a dough scraper or silicone spatula, even if you oiled the container, as the dough started very soft before going into the fridge.
Divide the Dough
- To get 14 evenly sized pieces, shaping a log that’s around 28 in long first, measuring it and dividing it into pieces that are about 2 in wide each is the easiest. Or you could just eyeball it, as I often do (and did in the video, using my rectangular piece of dough).
- To get them perfectly even, food scales are great. Each roll will weigh around 135g.
Shape The Sourdough Brioche Hamburger Buns
- To shape your burger buns, locate the smooth and less sticky side. It’s usually the side that was on top in your bowl.
- Put that side down in the palm of your hand, then pull up the four corners and push them together, to get a little parcel/garlic bulb shape.
- Flip it over with the “tip” down onto your work surface. Ideally in a spot without flour. It will stick a little bit, but that’s what we want to create tension here.
- Now cup your hand over the dough and start moving it in tiny rapid circles, barely touching the top of the dough until it “rises” up a bit and is shaped into one smooth ball with good surface tension.
- Transfer to the parchment lined baking sheet.
- Repeat with the remaining dough pieces.
Last Rise
- To keep the dough lovely moist and warm I found using a large plastic bag that I clip or knot closed after inflating it with a bit of air works best.
- It creates the exact microclimate sourdough loves and thrives in.
- Allow your burger buns to rise for about 3-6 hours or until looking very large and puffy.
- In my kitchen, which is around 70°F/21°C this took 6 hours.
How To Check If your Sourdough Buns are Proofed to Perfection
- To test if they are ready, lightly oil a fingertip and gently poke a bun. It should be easy to dent and only slowly bounce back. If it’s hard to push in the dough needs longer.
- If it doesn’t bounce back at all, it might be slightly over proofed. But don’t worry, bake it right away and it’ll be perfectly fine.
- If they have already deflated and went all sloppy you probably left them for decidedly too long.
- This can happen in a kitchen that is decidedly too warm or if you forgot all about them and left them for way too long.
- In very warm countries or in summer it’s a good idea to let them only proof outside of the fridge for an hour or two max, then transfer to the fridge to finish. This prevents any accidental over proofing.
Bake Your Sourdough Buns
- Pre-heat your oven to 350°F/175°C
- Whisk the egg with a tablespoon of water until well combined.
- Brush each bun with the egg and sprinkle with some sesame seeds if you like.
- Bake in the center of the oven for around 18-25 minutes or until deeply golden brown and baked through.
- If your oven, like most, bakes a little unevenly, rotate the sheet pan after about 13 minutes by 180 degrees to get even browning.
- If you have an instant read thermometer, it can be a good idea to check the internal temperature.
- The buns should be at around 190°F/88°C to be fully baked.
- Tapping the bottom works too. They should sound hollow. If not, leave them a few minutes longer.
Notes
How To Serve
- Allow the buns to cool for a few minutes on the sheet pans when they come out of the oven, then transfer to a cooling rack to cool completely, to avoid condensation at the bottom.
- You can of course enjoy them with a burger while slightly warm.
- I love to slice mine open, spread a bit of herby black garlic butter on both sides, toast them lightly in a pan, then top them with my favorite burger ingredients (which end up invariably way too high!).
How To Store
- Thanks to Tangzhong and sourdough, these buns stay beautifully soft in an airtight container for about 3 days.
- They freeze perfectly and are especially good when you give them a very quick swish under running water, just to dampen the crust, then bake them in the air fryer for about 12 mins at 350°F/175°C.
- Though recently I found an even better method by throwing them into the microwave for a minute before then air frying/baking for just 10 minutes.
- This takes care of the frozen core issue and makes sure the outside isn’t getting too crispy while the inside is barely warm.
- This method works wonderfully for all kinds of baked goods!
Top Tips For Success
- Basically the same as for the enriched protein dough itself, but here are a few burger bun specifics:
- Fridge time for the dough before shaping is mandatory. Four hours at least, as it’s very sticky.
- Give the Hamburger buns plenty of time to rise and get really puffy. This is the secret for the incredible softness.
- Don’t place them too close together. I would usually only put a maximum of 6 buns on one sheet pan. But since this recipe makes 14, I reduced that down to 5 and 4, opting for more rather than less space to let them expand.
- These pretty typical burger bun sized. Change depending on your preference.
- Prep Time: 1 hour
- Proofing/Cold Fermentation: 48 hours
- Cook Time: 20 minutes
- Category: Dinner, Protein Sourdough Recipes
- Method: Baking
- Cuisine: American
