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

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.