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Sprouted Wheat Burger Buns

Fluffy, squishy, restaurant-style burger buns.

Want to take your burger game to the next level? Try your hand at homemade burger buns! They are so fresh, squishy and simple to make that once you try these Sprouted Wheat Burger Buns, we know you’ll never go back! The star of the show here is sprouted sifted wheat flour, it’s been gently sifted for a light taste and airy texture with the same rich, naturally sweet sprouted wheat flavour. Whether you’re planning your next bbq or craving a gourmet burger at home, these buns are sure to impress!

tips for making sprouted wheat burger buns

  • The kneading times are a general guideline, pay attention to the consistency of your dough. Kneading is finished when it passes a windowpane test. Gently pinch a piece of dough and stretch it out until light can be seen through the dough without ripping. 
  • Bread rises well in slightly warmer than room temperature. To imitate a proofing box at home, place your dough in your oven (fully cool) with just the light on. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
  • Rising time can vary depending on the temperature, the yeast you use etc. To tell when your dough is ready, give it a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go.
  • Don’t add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly wetting or oiling your hands.
  • After shaping, let the dough rest several minutes before gently flattening. Without this step, you’ll have perfectly round but very high rolls that won’t fit a burger patty well. Flattening will help it spread out.

ingredient tips and substitutions

  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Butter: we also tried this recipe with vegan butter and olive oil and each option was equally delicious!
  • Honey: you can use another liquid or granulated sugar of choice.
  • Egg: we have not tried this recipe with an egg replacement but it should work well, be sure to let us know if you give it a try
  • Sesame seeds: We topped with classic sesame seeds but you could also try any seed or seasoning you like (flax, everything bagel seasoning etc.) or they are delicious plain too.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is spoon and level. Fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust if necessary.

Can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for at least 10 – 15 minutes, until it is soft and smooth. 

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time. 

Sprouted Wheat Burger Buns

Fluffy, squishy, restaurant-style burger buns.
Prep Time: 20 minutes
Cook Time: 15 minutes
Rising Time: 2 hours
Servings: 8

What You'll Need:

  • 3½ cups (420g) Sprouted Sifted Wheat Flour
  • ¾ cup + 2 tbsp (215g) warm water
  • 2 tbsp butter, room temperature (or 2 tbsp olive oil)
  • 2 tbsp honey
  • 1 egg, room temperature
  • tsp salt
  • tsp (1 package) instant yeast


  • 1 egg
  • sesame seeds (optional)

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add flour, salt, yeast, honey, butter, egg and water. Knead on low-medium speed until the dough is well developed (see notes), about 10 minutes.
  • Transfer dough to a well oiled bowl. Cover and allow to rise for 1-2 hours, until doubled in size.
  • Gently deflate dough and divide into 8 equal pieces (about 90g each).
  • To shape each bun, pull the edges of the dough towards the center to create a little package. Flip it over, cup your hand like a claw and roll the dough between your hand and the counter to make a smooth ball.
  • Allow the dough to rest 10 minutes, then gently flatten with your palm until the buns are about the size of your burger patty. If you have trouble flattening them, rest another few minutes and try again.
  • Place buns on a parchment lined baking tray at least 2" apart. Cover and rise another hour, until the dough springs back slowly when gently poked.
  • Preheat your oven to 375℉.
  • When the buns have fully risen, beat the remaining egg with about a tsp of water. Brush the top of the buns with the egg wash and sprinkle with sesame seeds if desired.
  • Bake 15-18 minutes, until the tops are golden brown.


The dough is finished kneading when it passes a windowpane test. Gently pinch a piece of dough and stretch it out until light can be seen through the dough without ripping. 
Have you made this recipe? Tag @secondspringfoods on Instagram!
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