Easy Sourdough Slider Buns

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We absolutely love sliders in our house! They are a fun way to switch up your sandwich routine without having to buy new ingredients. Kids and adults adore these “mini” sandwiches!

Sliders are great as an appetizer for a party or even a main course for a lunch or dinner. They are also great for football parties and probably won’t make it to halftime! Follow along for this simple, delicious sourdough slider bun recipe.

Meal Ideas

This sourdough slider bun recipe can be used to create many different types of sandwiches. Here are some family favorites:

Pot roast sliders
Mini smash burgers (kids love these!)
Turkey sliders
Buffalo chicken sliders

Equipment

Stand mixer (paid link) or large glass (paid link)/ceramic mixing bowl
Silicone spatula (paid link)
Large baking sheet (paid link)

Ingredients

Dough

100 g (1/2 cup) sourdough starter
45 g (3 tbsp) whole milk
400 g (1 2/3 cups) water
28 g (2 tbsp) butter
681 (3 cups) bread flour
25 g (2 tbsp) sugar
12 g (2 tsp) salt

Egg Wash

1 egg
2 tbsp water

Instructions

Add all ingredients to the bowl of your stand mixer or large mixing bowl.
Next, mix everything together with a spatula or with your hands to create a shaggy, sticky dough.
Let the dough rest for 30 minutes.
Then, using the dough hook on your stand mixer, knead the dough for 7-8 minutes or turn out to a floured surface and knead the dough by hand.
Let the dough rest for 30 minutes and then perform a set of stretch and folds.
Next, place the bowl in a warm place and allow to rise 10-12 hours or overnight until about double in size.
Punch down the dough to remove excess air.
Then, weigh out 16 equal portions of dough.
Shape the dough into buns and placed onto a parchment-lined baking sheet. See the hamburger bun shaping post for details.
Next, allow the buns to rise for an additional 4-8 hours or until about double in size.
Preheat the oven to 400 F.
Beat the eggs and water together for the egg wash mixture.
Next, brush the tops of the buns with the egg wash mixture.
Bake in the oven for 14-16 minutes or until thermometer reads around 205 F when inserted into a bun.

Notes

If the bulk dough is too sticky to work with, just add a couple tablespoons of flour at a time until it is workable. Adding too much flour at a time can dry out the dough a lead to a dry/crumbly bun. You can also try wetting your hands before working with the dough.