Sourdough Hamburger Buns Recipe
Soft, fluffy, and perfectly tangy, these homemade sourdough hamburger buns are a delicious upgrade for your burgers or sandwiches. They're simple to make, healthy, and bursting with flavor—perfect for any meal.
Ingredients
- 500 g 4 cups all-purpose flour (substitute up to 25% with whole wheat flour)
- 100 g 1/2 cup sourdough starter (active and bubbly)
- 220 g 1 cup water
- 50 g 1/4 cup sugar (or honey/maple syrup)
- 1 large egg plus 1 additional egg for egg wash
- 8 g 1 1/2 tsp salt
- 30 g 2 tbsp unsalted butter (softened)
- Sesame seeds optional, for topping
Instructions
- Prepare the Sourdough Starter:
- Feed your sourdough starter the night before to ensure it’s bubbly and active.
- Mix the Dough:
- Combine sourdough starter, flour, water, sugar, egg, salt, and butter in a mixing bowl. Stir until a shaggy dough forms. Let it rest for 30 minutes.
- Stretch and Fold:
- Perform three sets of stretch and folds over 90 minutes, at 30-minute intervals. Cover and let the dough rise until doubled in size (4-6 hours at 72°F).
- Shape the Buns:
- Turn the dough onto a floured surface and divide it into 6 equal portions (about 115g each). Shape into round buns and place on a parchment-lined baking sheet.
- Second Rise:
- Cover the buns with a kitchen towel and proof for 1-2 hours, until puffy.
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Brush the buns with egg wash and sprinkle with sesame seeds if desired.
- Bake:
- Bake for 18-20 minutes, or until golden brown. Let cool before serving.
Notes
- For a nuttier flavor, substitute 25% of the all-purpose flour with whole wheat flour.
- Dough may feel sticky; use floured hands and a bench scraper for easier handling.
- To freeze, store cooled buns in an airtight container or zip-top bag for up to 1 month.