Sourdough Hamburger Bun Recipe
These fluffy Sourdough Hamburger Buns will be the star of your barbecue! Sourdough adds a delicious flavor and a spongey texture so your buns won’t get soggy and can stand up to all your burger toppings.
Servings: 6 buns
Calories: 367kcal
Equipment
- 18 by 13 inch baking sheet
Ingredients
Sweet Stiff Starter
- 60 grams all-purpose flour
- 28 grams water
- 14 grams organic cane sugar
- 14 grams sourdough starter
Dough
- 2 egg large
- 113 grams whole milk
- 36 grams organic cane sugar
- 270 grams all-purpose flour
- 6 grams salt
- 56 grams unsalted butter softened
Topping
- 1 egg
- 28 grams sesame seeds toasted
Instructions
Make the sweet stiff starter
- Combine the sweet stiff starter ingredients together, stir until all the flour is hydrated, the mixture may appear a little dry. Continue mixing until it comes together into a shaggy dough. Transfer the starter to an airtight container, set it in a warm place, and let the starter activate overnight.60 grams all-purpose flour, 28 grams water, 14 grams organic cane sugar, 14 grams sourdough starter
Make the dough
- Whisk the eggs, milk, and sugar together in a large mixing bowl until no traces of egg whites remain.2 egg, 113 grams whole milk, 36 grams organic cane sugar
- Tear the sweet stiff starter into small pieces and add it into the large mixing bowl with the flour and salt. Stir all the ingredients together until the mixture looks like a cohesive dough.270 grams all-purpose flour, 6 grams salt
- Knead the butter into the dough one tablespoon at a time, wait until each portion is incorporated before adding more. Cover the bowl with plastic wrap and let it rest for 1 hour.56 grams unsalted butter
Strengthen the dough
- Turn the dough out on a lightly floured work surface and knead until it appears smooth and elastic. Round the dough into a smooth ball and place it into a clean, lightly-greased bowl.
First rise
- Cover the bowl with plastic wrap and let it rise in a warm spot until doubled in volume, about 4 to 6 hours.
Cold proof
- Deflate the dough, cover it with plastic, and place the bowl in the refrigerator overnight
Shape the dough
- Line a large baking sheet with parchment paper.
- Divide the dough into 6 equal portions. Roll each piece of dough into a tight ball. Flatten the dough ball until it’s about 3½ inches in diameter.
Second rise
- Cover the baking sheet completely with plastic wrap and set it in a warm place. Let the dough rise for 2 to 4 hours, or until the dough is puffy and well-risen.
Prep
- Preheat the oven to 350 F. Once the dough looks ready, beat the egg to make your egg wash. Using a pastry brush, brush the tops of the dough with egg wash. If using, sprinkle sesame seeds on top of the dough.1 egg, 28 grams sesame seeds
Bake
- Bake the buns for 18 to 20 minutes or until they are golden brown and register at least 190 F when probed with an instant-read thermometer.
Enjoy and store
- Let the buns cool completely before slicing, about 30 minutes. These buns are best enjoyed on the day they are baked. Store leftover buns in an airtight container at room temperature for up to 3 days.
Notes
When in doubt use weight over volume measures, they are more accurate.
If your dough feels too sticky to knead, stop and let it rest for 15 minutes before continuing. You can also oil your hands to prevent the dough from sticking.
Every oven is different, begin checking your buns at 15 minutes to make sure they are not browning or baking too quickly, don’t hesitate to pull them out earlier than specified in the recipe.
Nutrition
Calories: 367kcal | Carbohydrates: 53g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 104mg | Sodium: 430mg | Potassium: 144mg | Fiber: 2g | Sugar: 9g | Vitamin A: 386IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 3mg