How to Make Sourdough Slider Buns

These Sourdough Slider Buns are the perfect buns to sandwich everything from BBQ burgers, to pulled pork, to Philly cheesesteaks!

Sourdough Sliders are a fun lunch or dinner idea – great for get-togethers and parties, as well as everyday meals. These Sourdough Slider Buns are easy to make and so delicious – you’ll never want to go back to store bought buns!

Jump to Recipe

For our son’s first birthday party, we had pulled pork sliders. It was great because everything was pre-made so we could enjoy the day and not get caught up in the kitchen. I made the pulled pork in the crockpot the day before, so it just had to be warmed before serving. I also made some homemade BBQ sauce, so I thought why not make the buns too? Sourdough is so easy, I just couldn’t skip out and buy store bought buns!

Why I Love This Recipe

I experimented with this recipe a few times before getting it down, but I think it’s just right! These sourdough slider buns have that tangy sourdough flavor we all love, while also being a bit more bready than your typical fluffy dinner roll.

I love this quality because it can really hold a sandwich together – it doesn’t dissolve as soon as the juice hits it.

I also love how versatile this recipe is. Yes, this recipe is for sliders, but you can shape the dough any way you’d like! I’ve used this same recipe for hotdog buns and hoagie rolls, too. Just shape them into oblong buns and you’re set!

Find More Easy Sourdough Recipes at Quail Creek Homestead:

• Favorite Sourdough Bread – 70% Hydration Recipe
• Sourdough Buttermilk Sandwich Bread
• Soft Wheat Sourdough Sandwich Bread
• No-Knead Sourdough Bagels

Tools to Make Sourdough Slider Buns

Kitchen scale

Large mixing bowl & wooden spoon – you can also use a stand mixer fitted with dough hook attachment

Bench scraper

Baking sheet lined with parchment paper

Wire racks – for cooling

Ingredients

Water – room temp, non-chlorinated water

Leaven or active starter – not sure the difference? It’s basically the same thing, except a leaven is a separate portion of starter made just for the recipe you’re mixing. See below for how to make a leaven.

Bread flour – aim for a flour with a protein content between 11 and 13%. I like King Arthur’s Organic Bread Flour.

Honey – you can also use sugar in a pinch.

Butter

Salt – Redmond Real Salt is my favorite salt

How to Make a Leaven for This Recipe

The night before, or several hours before you plan to mix the dough, you’ll need to prepare your leaven. Depending on the temperature of your kitchen and how active your starter is, it will take anywhere from 4-12 hours for the leaven to become optimally active.

Not sure the difference between a leaven and plain ol’ active starter? There’s not much difference, really, except for the fact that a leaven is made specifically for a recipe. Think of it like a separate portion of starter, one that you will use basically the entire amount of for a recipe. Not to worry though, you’ll still have your starter in a separate jar.

I like this method because it allows you to keep a smaller starter, since it usually only takes 10-20 grams of your starter to make a leaven for a recipe. I also like a leaven because it’s nice and strong – since you’re taking a small amount of starter and feeding it a large amount of “food” (flour and water), it tends to be more active and robust.

Curious how I keep my starter? I share all about the method I use for keeping my starter here.

If you like to keep a large starter and feed directly into it, you can just use active starter for this recipe.

Method for Making Sourdough Slider Buns

In a large bowl, measure the 360 grams of water. Whisk in the leaven to break it up and make a milky liquid.

Add the flour, honey and butter and mix until fully combined. Cover and let rest 30 minutes to an hour.

Add the salt and 12 grams of water. The extra bit of water just helps the salt dissolve well. Using a wet hand, mix in until a smooth ball of dough forms. Cover and let rest another 15 minutes.

Next, perform four sets of stretch and folds over the next two hours, 30 minutes apart. Cover the dough and let it bulk rise in a warm place until almost doubled, about 4-6 hours.

Turn the dough out onto a clean surface and using a bench scraper, divide the dough into 12 equal portions. Let the dough bench rest 5-10 minutes. Meanwhile, line a baking sheet with parchment paper.

Shape the dough into a bun by folding the portion of dough over onto itself a few times until it forms a round, then using the cloaking method to tighten the ball of dough. Place dough on baking sheet and repeat with remaining portions of dough.

Cover the buns and place in a warm spot to rise another 1-2 hours. When ready to bake, preheat the oven to 400 degrees.

Optional step: for a more golden color, brush the buns with an egg wash before baking.

Bake at 400 degrees for 15-17 minutes.

Baker’s Timeline for Sourdough Slider Buns

Night before, 10pm: mix your leaven using an active starter. For an active starter, you should feed it that morning.

Next morning, 8am: Mix the 360g water, leaven, flour, honey and melted butter; autolyse.

8:30am: Add salt and 10 grams water; mix.

8:45am: First round of stretch and folds.

9:15am: Second round of stretch and folds.

9:45am: Third round of stretch and folds.

10:15am: Fourth round of stretch and folds.

2:15pm: Turn dough out onto clean surface and divide; bench rest.

2:30pm: Shape dough and place on baking sheet, cover and let rise.

4:30pm: Preheat and bake.

Serving Ideas

These Sourdough Slider Buns are so versatile, the options are endless! Here are some tasty ideas:

• Breakfast sandwiches
• Cold cut sandwiches
• Hamburger sliders
• Brisket sliders
• Pulled pork sliders
• Philly Cheesesteak sliders
• Mini Pizzas
• Fried chicken sliders

If you try these sliders, please leave a comment below and let me know what you think! And don’t forget to share. Thanks so much for reading!