Buttery soft sourdough buns topped with caramelized onions and poppy seeds! These buns are perfect for burgers, sandwiches, or a flavorful dinner roll. Learn all about how to make them here!
How to Use Your Sourdough Buns
These onion and poppy sourdough buns are great to use with so many recipes! The sweet, caramelized onions and the poppy seeds create a flavorful spin on a classic bun recipe. Here are some of my favorite ways to use this recipe….
- Hamburgers. Using these buns with hamburgers or cheeseburgers just takes it up a notch!
- Chicken Sandwiches. Chicken based sandwiches like chicken salad, and grilled or fried chicken breasts pair perfectly with these buns.
- Deli Meat Sandwiches. Classic turkey or ham and cheese between these sourdough buns are delicious!
- Dinner Rolls. These buns can easily be turned into a buttery, flavorful dinner roll to pair with all your favorite dinner meals!
Click here to try our Sourdough Honey Hamburger Bun recipe!
Sourdough Bun Ingredients
The ingredients for onion and sesame sourdough buns are very simple! Here is all you need…
- 1/2 cup sourdough start (active or discard)
- 1/2 cup warm water
- 2 tbsp honey
- 1/4 cup melted butter
- 1 1/2 tsp salt
- 2 tsp baking powder (optional; best for discard)
- 2-2 1/4 cups all-purpose flour
- 1/2 cup yellow onion
- 2 tbsp honey
- 1/4 cup butter
- 2-3 tsp poppy seeds
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How to Make Sourdough Buns
Making these sourdough buns is very simple and an easy task that even beginners can master! My approach to sourdough is the more simple the better. That is why these buns can be made with active or discard starter. You can also ferment them if you choose or simply make right away!
1. Begin combining your starter (active or discard) with water. Allow to sit a few minutes to better dissolve the starter.
2. Add in honey, melted butter, salt, baking powder (optional; for softness and best if using discard), and 1 1/2 cup of flour.
3. Add in the flour 1/4 cup at a time until the dough is slightly sticky but firm and stretchy.
4. Allow dough to rise about two hours.
5. OPTIONAL FERMENTATION STEP. This step is completely optional. However, if you desire the added benefits of fermentation, after the first rise shape your dough into a ball. Refrigerate for 8-12 hours.
6. While the dough is rising, dice 1/2 a large yellow onion. In a skillet, on medium high heat melt 1/2 stick butter. Add honey. Cook the onions in melted butter and honey mixture until they begin to turn light caramel brown in color. Allow onion to cool completely before topping the dough. Save remaining butter to top buns.
7. After the dough has risen (or fermented), shape into a ball on a well floured surface. Divide the dough as evenly as possible into eight pieces. Shape into buns by rolling the pieces into a ball and pressing flat with your palm.
8. Allow the dough to rise about one hour in a 9×13 casserole dish. Top with onions, butter, and sprinkle poppy seeds lightly on top.
9. Bake at 350 F for 12-15 minutes or until tops turn golden brown.
Storage Tips
You likely will not have many leftovers- these buns are so good! However, should you need to store them follow these tips…
Store your buns in the refrigerator using a ziplock bag for best freshness. The moisture from the onions can cause the buns to spoil faster than usual. Use within 5 days of baking for best results.
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Onion Poppy Seed Sourdough Buns
Ingredients
- ½ cup sourdough start active or discard
- ½ cup warm water
- 2 tbsp honey
- ¼ cup melted butter
- 1 ½ tsp salt
- 2 tsp baking powder optional; best for discard
- 2-2 ¼ cups all-purpose flour
- ½ cup yellow onion
- 2 tbsp honey
- ¼ cup butter
- 2-3 tsp poppy seeds
Instructions
- Begin combining your starter (active or discard) with water. Allow to sit a few minutes to better dissolve the starter.
- Add in honey, melted butter, salt, baking powder (optional; for softness and best if using discard), and 1 1/2 cup of flour.
- Add in the flour 1/4 cup at a time until the dough is slightly sticky but firm and stretchy.
- Allow dough to rise about two hours.
- OPTIONAL FERMENTATION STEP. This step is completely optional. However, if you desire the added benefits of fermentation, after the first rise shape your dough into a ball. Refrigerate for 8-12 hours.
- While the dough is rising, dice 1/2 a large yellow onion. In a skillet, on medium high heat melt 1/2 stick butter. Add honey. Cook the onions in melted butter and honey mixture until they begin to turn light caramel brown in color. Allow onion to cool completely before topping the dough. Save remaining butter to top buns.
- After the dough has risen (or fermented), shape into a ball on a well floured surface. Divide the dough as evenly as possible into eight pieces. Shape into buns by rolling the pieces into a ball and pressing flat with your palm.
- Allow the dough to rise about one hour in a 9×13 casserole dish. Top with onions, butter, and sprinkle poppy seeds lightly on top.
- Bake at 350 F for 12-15 minutes or until tops turn golden brown.
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