What Kind of Seeds Are Used on Buns?

October 31, 2025 •

3 min read

The humble sesame seed bun, made iconic by fast-food chains like McDonald's, is the most recognizable example, but it's far from the only option. A wide variety of seeds can be used to add flavor, texture, and visual appeal to buns, transforming an ordinary roll into a culinary delight.

Quick Summary

A diverse array of seeds are used to top buns, with sesame being the most common choice due to its mild flavor and pleasant crunch. Other popular options include poppy, sunflower, and multi-seed blends, each contributing unique taste and texture. The choice of seed can significantly alter the bun's character.

Key Points

Sesame Seeds: The most common bun topping, offering a mild, nutty flavor and a classic crunchy texture for hamburgers and sandwiches.
Poppy Seeds: Used for a more pronounced, earthy flavor and a distinctive gritty texture, often found on bagels and gourmet buns.
Nutty Additions: Sunflower and pumpkin seeds provide a richer, heartier, and chewier texture to artisanal and multi-grain buns.
Multi-Seed Blends: Combining various seeds like sesame, poppy, flax, and caraway creates a complex flavor and layered texture.
Binding Agents: Bakers use an egg wash or milk wash to make seeds stick to the bun's surface before baking, which also enhances its visual appeal.

The Classic: Sesame Seeds

Sesame seeds are, by a significant margin, the most popular seed used on buns, especially for hamburgers. They are derived from the Sesamum indicum plant and are available in both unhulled (black) and hulled (white) varieties. The white, hulled version is the most common for buns and offers a subtle, nutty flavor and a light crunch that complements, rather than overpowers, the other ingredients of a sandwich.

Lists of reasons for using sesame seeds:

Texture: Adds a satisfying, light crunch to the soft bread.
Appearance: Provides visual interest and gives the bun a classic, finished look.
Flavor: Offers a mild, nutty taste that pairs well with a variety of fillings.
Tradition: The repetition of their use in advertising, particularly for the McDonald's Big Mac, has solidified their role as the default topping.

The Distinguished: Poppy Seeds

Often seen on bagels and specialty buns, poppy seeds add a more robust, earthy flavor and a distinct texture. These tiny, kidney-shaped seeds come from the opium poppy (Papaver somniferum) and are a staple in Central European baking. When baked onto a bun, they offer a pleasant grittiness and a more noticeable flavor profile compared to the mildness of sesame seeds.

The Hearty: Sunflower and Pumpkin Seeds

For a more substantial texture and a richer, nuttier flavor, many bakers turn to larger seeds like sunflower and pumpkin. These seeds are typically used on more rustic or artisanal buns, adding a wholesome character to the final product.

Sunflower Seeds: These seeds provide a soft, nutty flavor and a satisfying chewiness. They are also a great source of nutrients, including healthy fats and fiber.
Pumpkin Seeds: Also known as pepitas, these add a distinctly earthy and nutty profile. Their larger size and flatter shape make them a visually appealing topping.

The Multi-Seed Blend

Some of the most complex and flavorful buns utilize a mixture of seeds. A 'multi-seed' or 'everything' blend often combines several of the seeds mentioned, along with other additions like flax seeds, caraway seeds, or even dried onion and garlic flakes. This creates a layered texture and a more complex flavor profile with every bite.

Comparison Table: Common Bun Seed Toppings


Seed Type	Flavor Profile	Texture	Common Use Cases
Sesame	Mild, nutty	Light, crunchy	Hamburgers, classic sandwiches
Poppy	Earthy, subtle	Gritty	Bagels, specialty buns
Sunflower	Rich, nutty	Chewy	Artisanal, multi-grain buns
Pumpkin	Earthy, nutty	Large, crunchy	Rustic, health-food buns
Multi-Seed	Complex, layered	Varied (crunchy, chewy)	Gourmet sandwiches, artisan breads

How Seeds are Applied to Buns

To ensure seeds stick firmly to the bun during baking, bakers typically use an 'egg wash' or a similar binder. An egg wash, consisting of a beaten egg mixed with a small amount of water or milk, is brushed over the dough just before it enters the oven. This creates a slightly tacky surface that the seeds adhere to. The egg wash also gives the finished bun a shiny, golden-brown crust. Other binders, such as a simple water wash or milk wash, can also be effective, depending on the desired finish. For example, a basic water spray can help seeds stick and produce a more rustic, matte finish, whereas an egg wash provides that classic shine.

Conclusion: The Final Crunch

While sesame seeds remain the undisputed champion of fast-food buns, the world of bun toppings is much more diverse. The choice of seed can be used to alter the flavor, texture, and visual appeal of any bun, from a simple hamburger roll to an artisanal brioche. Whether you prefer the classic mild nuttiness of sesame, the earthy depth of poppy, or the wholesome crunch of a multi-seed blend, the seed on your bun is a small detail that makes a big difference in the final eating experience. Exploring these different options can elevate your home baking and transform a simple meal into something special. For further inspiration, King Arthur Baking offers a multi-seed bun recipe that combines several of these options.

Frequently Asked Questions

White sesame seeds are hulled and have a milder, more delicate nutty flavor, while black sesame seeds are unhulled and possess a slightly stronger, nuttier taste and a bolder appearance. The white variety is far more common for fast-food buns.

While seeds contain healthy fats, fiber, and minerals, the small quantity found on a bun adds minimal nutritional value. You would need to consume a much larger amount to reap significant health benefits.

Some buns are simply made without seeds for taste or texture preferences. Plain buns are a standard option and some find the texture of seeds undesirable. They can also be used to prevent allergic reactions in individuals with seed allergies.

The most effective method is to use an egg wash. Simply whisk one egg with a tablespoon of water or milk and brush it over the risen dough before sprinkling the seeds on top and baking.

Yes, the same kind of poppy seeds used on bagels are also used on some specialty buns. They are valued for their distinct, earthy flavor and textured crunch.

Absolutely. You can use a variety of small seeds, such as poppy, sunflower, or nigella seeds, to create a different flavor profile for your burgers. Experimenting with multi-seed blends can also be very rewarding.

While the use of sesame seeds on fast-food buns was popularized by marketing campaigns in the mid-20th century, the practice of adding seeds to bread dates back much further in various baking traditions.