Low Sodium Sourdough Buns

These pillowy soft Low Sodium Sourdough Buns are a wholesome twist on a bakery classic, perfect for those looking to reduce sodium without sacrificing flavor. Made with an active sourdough starter, a blend of all-purpose and whole wheat flours, and a touch of honey for natural sweetness, these homemade buns achieve the perfect balance of rich, tangy flavor and tender texture. They’re leavened naturally for a clean, artisanal result, while optional refrigeration during the rise enhances their signature sourdough tang. With just 1 gram of optional salt, they cater to low-sodium diets, making them ideal for heart-healthy meals. Whether used for burgers, sandwiches, or served alongside soups and salads, these buns will elevate any dish. Easy to freeze or store, they’re a delicious and versatile addition to your bread repertoire.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 120 grams Active sourdough starter
• 300 grams All-purpose flour
• 50 grams Whole wheat flour
• 40 grams Unsalted butter (softened)
• 15 grams Honey
• 150 milliliters Milk (lukewarm, non-dairy is also an option)
• 50 milliliters Water (lukewarm)
• 1 gram Salt (optional, low sodium addition)

Directions

Step 1

In a large mixing bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, and 1 gram of salt (if using).

Step 2

In a separate bowl, mix the lukewarm milk, lukewarm water, honey, and softened unsalted butter until well combined.

Step 3

Add the wet ingredients to the dry ingredients, and stir until a rough dough forms. The dough should be slightly sticky but manageable.

Step 4

Transfer the dough to a clean, lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.

Step 5

Place the dough into a lightly greased bowl, cover it with a damp towel or plastic wrap, and allow it to rest for 4-6 hours at room temperature, or until doubled in size. For a stronger sourdough flavor, refrigerate overnight and let it rise slowly.

Step 6

Once risen, punch down the dough to release air bubbles and transfer it to a lightly floured surface.

Step 7

Divide the dough into 8 equal portions and shape each portion into a round ball. Place the buns onto a parchment-lined baking sheet, spacing them apart.

Step 8

Cover the buns loosely with a damp towel or plastic wrap and allow them to rise for 1-2 hours, or until they have puffed up substantially.

Step 9

Preheat the oven to 375°F (190°C).

Step 10

Bake the buns on the middle rack for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

Step 11

Remove the buns from the oven and allow them to cool on a wire rack for at least 30 minutes before serving.

Step 12

Store leftover buns in an airtight container for up to 3 days, or freeze for up to 1 month.

Nutrition Facts

Serving size	(728.9g)

Amount per serving	% Daily Value*
Calories	1730.7

Total Fat 40.1g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat g
Cholesterol 87.3mg	0%
Sodium 466.2mg	0%
Total Carbohydrate 297.2g	0%
Dietary Fiber 15.4g	0%
Total Sugars 19.6g
Protein 44.3g	0%

Vitamin D 83.1IU	0%
Calcium 263.3mg	0%
Iron 16.6mg	0%
Potassium 818.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.9%

Protein: 10.3%

Carbs: 68.8%