Tangzhong: The 3-Minute Secret to Softer Sourdough
Tangzhong: The 3-Minute Secret to Softer Sourdough
What if I told you the secret to super soft sourdough is hiding in a 3-minute flour-and-liquid paste?
This paste is called a tangzhong. My friend Sam and I couldn’t get our sourdough hot dog buns soft like store-bought versions until we added a tangzhong; it’s also what makes my Wonderbread copycat recipe work.
I’ll show you exactly what the tangzhong method is, the easiest way to make it, and how to add it to any sourdough recipe you already love. Plus, you’ll get my tested sourdough tangzhong recipe collection to get started.
Ready to say goodbye to stale bread?!
What Is Tangzhong + Why It Works
Tangzhong is an Asian baking technique where you pre-cook a small portion of flour and liquid (usually water or milk) into a paste before adding it to your dough. This method started in Japanese baking and really took off when Taiwanese author Yvonne Chen shared it in her cookbook.
Here’s the magic: when you heat flour to at least 140°F/60°C [I prefer about 145-150°F (63-65°C)], the starches go through a permanent change called pre-gelatinization—they break down and turn into a gel.
A 2019 study published in LWT – Food Science and Technology found that this pre-cooked starch holds onto way more moisture throughout the bread, creating tiny water reservoirs that keep your bread tender for days.
You’re essentially tricking your dough into holding more water without becoming a sticky mess. If you’ve seen those super fluffy, viral milk breads on social media, this is the magic behind them.
Here’s a quick example of a loaf I made where I didn’t heat the tangzhong enough (it’s harder and denser) vs a loaf where the tangzhong was perfect (it’s squishy and soft):
Benefits for Sourdough Home Bakers
I do a lot of recipe development aimed at recreating storebought favorites.
But mass-produced bread contains ingredients like glyceryl monostearate, various gums, and methyl cellulose to stay soft and prevent staleness. I can’t exactly recreate that at home (nor would I want to)!
A 2016 study published in The Journal of Texture Studies found that tangzhong completely replaced the need for those food additives. And I can confirm that it makes all the difference – I finally got results that mimicked what you can buy at the supermarket.
That same study reported the following benefits:
- Dough is easier to handle (increased cohesion, elasticity, and viscosity)
- Much softer bread texture
- Less gumminess and chewiness
These benefits show up consistently across research on tangzhong, from improved dough handling to enhanced texture and shelf life.
What’s really interesting is that big companies might be trying to figure out how to use tangzhong commercially.
One study I read (it was an undergraduate project out of California State Polytechnic University, Pomona) even mentioned developing a powdered version of pre-gelatinized starch for easier use in large-scale production.
Tangzhong vs. Yudane: What’s the Difference?
Both tangzhong (also called yukone) and yudane use the same principle—pre-cooking flour with hot liquid to gelatinize starches—but they work a bit differently.
Tangzhong uses a 1:5 ratio of flour to liquid (by weight) that you cook on the stovetop or microwave until it becomes a thick, pudding-like paste.
Yudane is simpler: you use a 1:1 ratio and just pour boiling water directly over the flour, then stir until combined.
I personally prefer the tangzhong method, as it ensures that all the flour in the mixture pre-gelatinizes. But you can experiment with both to find which one you prefer. It’s really the same concept.
How to Make a Tangzhong: Step-by-Step
Making a tangzhong takes about 3 minutes if you make it in the microwave. You can also do it on the stovetop, but it takes a little longer and requires you to be present the whole time (or it’ll burn).
Step 1: Mix Flour and Liquid
Take about 5% to 10% of the total flour in your recipe (by weight) and mix it with 5 times that amount of liquid—that’s a 1:5 ratio by weight.
For example:
- 35g flour → 175g liquid
Your liquid can be water, regular milk, or even nut milk. All of them work just fine. I personally prefer whole milk.
Step 2: Cook Until Thickened
Microwave Method: Microwave for 30 seconds, stir really well, then repeat—cooking in 30-second intervals and mixing in between—until it thickens into a smooth, pudding-like paste. Usually, 4 to 6 rounds will do the trick. You’re aiming for about 145-150°F (63-65°C).
Stovetop Method: Stir constantly over medium heat until it thickens and hits 145-150°F (63-65°C). Do not walk away – it takes a little while for the mixture to heat up, but once it does, it gels up really fast and is quick to burn.
Step 3: Let It Cool
Transfer the tangzhong to a bowl and let it cool completely before adding it to your dough. Hot tangzhong can accidentally kill the yeast in your sourdough starter, so be patient.
How to Adapt Your Sourdough Recipe to Include Tangzhong
To add tangzhong to a recipe you already love, borrow a portion of the flour and liquid from that recipe. You’ll use 5–10% of the total flour to make your tangzhong, and cook it with 5x that amount of liquid (1:5 ratio by weight).
So, for example, if your recipe calls for:
- 500g bread flour
- 350g water
You’d use 25g flour + 125g water to make the tangzhong (that’s 5% of the flour).
The remaining 475g of flour and 225g of water go into the dough as usual. This keeps your recipe’s hydration the same.
However, a tangzhong allows your dough to absorb more liquid. It’ll likely need more liquid to reach the right texture. That’s the dance we do as recipe testers – trying out different hydration levels to get to a winning recipe.
Start with your usual amount of liquid, then add a little more until you reach your desired consistency.
A Few Extra Tangzhong Tips
- Don’t overcook it: You’re aiming for a smooth, pudding-like paste around 145-150°F (63-65°C). If it gets too thick, it can make your bread dense.
- Don’t undercook it: In the same vein, a tangzhong that doesn’t reach the right temperature will be too watery, and your dough will end up sticky and unmanageable. I’ve done this (oops) and added a lot more flour during mixing to compensate – my final loaf ended up very dense.
- Cool it fully: Hot tangzhong can kill your starter. Let it cool to room temperature before mixing it into your dough. I sometimes toss it in the fridge for 10–15 minutes to speed things up. You can also make it up to 2 days in advance and store it in the fridge until you’re ready to mix your dough.
- Be flexible with your hydration: Tangzhong lets your dough hold more water, so if your dough feels a little stiff, don’t be afraid to add a splash more liquid during mixing.
Tangzhong Sourdough Recipes to Try
I’ve developed several recipes that use a tangzhong, and I think they’re some of the best recipes on my website.
The most viral of the bunch of the sourdough Wonderbread copycat recipe, which delivers super soft, squishy sandwich bread. But I love them all equally!
Frequently Asked Questions
Yes! You can make your tangzhong up to 2 days in advance. Store it in an airtight container in the fridge until you’re ready to use it.
You can make a tangzhong on the stovetop. Stir constantly over medium heat until it thickens into a smooth paste and hits about 145-150°F (63-65°C). Don’t walk away or the mixture may burn (I’ve totally done that!).
Tangzhong is super versatile and can be added to almost any bread recipe. I’ve personally used it in enriched doughs that I want to be super soft—like sourdough dinner rolls, burger buns, hot cross buns, and my soft “Wonderbread” copycat loaf. Baked goods that are supposed to be crusty and chewy, like baguettes, English muffins, or bagels, aren’t well-suited for a tangzhong.
Use 5% to 10% of the total flour weight in your recipe for the tangzhong. If it’s your first time, you could start with 5% and see how you like the outcome, then adjust up or down next time. Remember to keep the 1:5 flour-to-liquid ratio for the tangzhong itself.
No, you do not have to use milk for the tangzhong. Milk has some properties that can give the crumb a slightly more tender texture and a richer flavor. But water works just fine, and so do non-dairy options like almond milk, oat milk, soy milk, etc.
Add the cooled tangzhong paste when you mix your dough.
Your sourdough’s rise times depend mostly on your starter strength, dough temperature, and recipe specifics. Tangzhong doesn’t drastically speed up or slow down fermentation in my experience.
No, it’s just a small portion of pre-cooked flour and liquid. It doesn’t mess with the fermentation or gut health benefits of sourdough.
If your tangzhong is overcooked, it has probably lost too much moisture. Overcooked tangzhong can lead to dense bread that’s not as soft as it could be. I find that using a thermometer to ensure the mixture reaches 145-150°F (63-65°C) makes the process foolproof.
Microwave Tangzhong
Equipment
Ingredients
- 25 g bread flour or all-purpose flour
- 125 g liquid water, milk, or nut milk
Instructions
- Combine 25 g bread flour and 125 g liquid in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until thickened and reaches 145-150°F (63-65°C). For me, it usually takes 3-5 rounds to finish. Cover and refrigerate until morning.
- Let cool to room temperature before adding to your dough. Hot tangzhong can kill your sourdough starter!
Video
Notes
Conclusion
I hope this post helped demystify the whole tangzhong thing and showed you why I’m such a fan. It’s a simple technique that can seriously level up your sourdough bakes—especially if you’re going for soft and squishy.
Don’t be afraid to give it a try—the tang gang is always accepting new members.
Can I use it to make sourdough bagels?
I wouldn’t necessarily recommend it as bagels don’t really lend themselves to the softer texture a tangzhong brings. You want bagels to be chewy!
Thank you for your thorough post! I am so excited to try this. I just ordered the USA loaf pans too! Do you think I could add the tangzhong to a SD discard muffin recipe? (To keep them soft)
I’ve never thought about it for use in muffins, but I say give it a try. What’s there to lose!
If I made the tangzhong earlier and left in the fridge can I use straight from the fridge? Or do I need to reheat it?
I use it straight from the fridge!
How do I convert a recipe to use tangzhong? How does adding it affect hydration?
Those questions are answered in depth in the article! Here are a few clipping if you missed them:
Be flexible with your hydration: Tangzhong lets your dough hold more water, so if your dough feels a little stiff, don’t be afraid to add a splash more liquid during mixing.
How to Adapt Your Sourdough Recipe to Include Tangzhong
To add tangzhong to a recipe you already love, borrow a portion of the flour and liquid from that recipe. You’ll use 5–10% of the total flour to make your tangzhong, and cook it with 5x that amount of liquid (1:5 ratio by weight).
Thank you for all you do. Love it all.
I was wondering about using a tangzhong in a lemon blueberry focaccia and made a huge mess of it. I can’t believe it’s this easy after all the mucking around I did.
Thank you again.
Thanks for explaining the science behind Tangzhong and how to use it in sourdough. I have used it for challah (with yeast), and it creates a wonderful texture. Now I know why!
Of course so glad it was useful!!
Thank you for sharing – I heard about this method a few weeks ago – but hadn’t had a chance to research it – looks like you’ve done all the work for me – THANKS – Now I need to read through this a couple of times and then try it out!!
Hey Rebecca
Have used it for your copycat receipes (crazy good!!! Thank you for all your work😘)
Thinking about trying to add it to my SD recipe but the recipe I do uses olive oil as I like the flavour and the softer crumb- do you think adding a tangzhong to that would muck it totally up? Keep EVOO?
Substitute the EVOO with it? You are so the best SD home baker on the internet – love love love Deb from down under 🥰
No you can keep the olive oil! It will not impact anything!
It was interesting coming across your website. I have used tangzhong with my sourdough bread/rolls or whatever I am making for a few years now. It adds a lot to the recipe! The amount of tangzhong varies significantly across the many recipes I have saved. I guess how much there is in the recipe doesn’t matter. The end product is always soft and delicious!
Yes, I love using it! The end product is always SO soft!!!
Thank you for this tip and ALL the other tips you give.
Much appreciated ❤️
Great article!!
I have a question though…
I’m usually too impatient to wait for it to fully cool down so when mixing my dough I first mix the tangzoung with the water/honey/other liquids and eventually flour to get it cooled and then add the starter when it’s not dominated by the heat of the tangzoung. Am I doing it wrong…? What is the difference in the result?
That method is probably fine! The only reason I don’t do that is I don’t want my dough to be that hot to begin with as it changes the texture to be more loose and you’ll often feel the need to add extra flour when it isn’t needed.
At what point in creating you dough do you add the Tangzong?
In the initial dough mix!
Can the Tangzhong be used in a partial whole wheat sourdough bread?
Yes
Thanks so much for this article. I have been desperately trying to make soft hot dog buns. Tasty, but not soft enough. Will try this method.
I made the Tangzghong. I am going to use it in my Sourdough Clam Chowder Bowls. It was very easy to make and it took me exactly 4-15 seconds. Im excited to use it and see how my bread turns out.
Can this be used for gluten free sourdough as well?
I’m sure it would! Never dabbled with gluten free myself though
I absolutely adore you.
You’ve answered most of my questions about tangzhong. One question I have after reading this- in your experiments especially your copycat wonder bread, have you used water instead of milk and was is noticeable in appearance, flavor, texture in the final product? What did you think, personally?
Thank you!
Am I right to say that I’ll be using 5% less flour if I use the tangzhone?
Thank you
Yes, if you borrow 5% of the flour from the recipe to make it!
Made your Wonderbread copycat recipe as written for 2 regular USA loaf pans and it came out PERFECTLY! I was literally doing the Snoopy dance in my kitchen! That bread made the BEST grilled cheese sandwiches on our Blackstone griddle. My family usually prefers a multigrain bread, so adapted the Wonderbread recipe to incorporate partial whole wheat flour and a multigrain soaker. Those loaves are doing their 2nd proofing now and they look very promising. Thank you for all the research and testing you do. Your videos are so enjoyable and practical. I’ve learned so much from you!!
So glad to hear that!! Please let me know what you think of the whole grain addition. I’ll be recipe testing that later this week!
This is wonderful ! Does what you say! Everyone loves it!
Gorgeous loaves!!
When I am cooling down the Tangzhong, should I cover it ? Wasn’t sure if this would cause condensation and if I don’t cover it, will it develop a crust while it is cooling down?
Thanks so much. ..Keeley
Depends for how long. If I’m just waiting for it to cool down enough to add to a recipe, I don’t bother covering it. But if it’ll be out for longer than 20-30 minutes, I’ll cover it and refrigerate it.
Your advice is very good. Thank you