Sourdough Hamburger Bun Recipe
Equipment
- 1 stand mixer with dough hook (optional)
- 2 large mixing bowls
- 1 Kitchen scale
- 1 measuring cup set
- 1 measuring spoon set
- 1 Dough scraper
- 1 plastic wrap or clean kitchen towel
- 2 rimmed baking sheets
- 2 sheets parchment paper
- 1 pastry brush
- 1 wire cooling rack
Ingredients
- 150 gram active sourdough starter 100% hydration
- 240 gram whole milk warmed to lukewarm
- 1 large egg room temperature
- 40 gram unsalted butter melted and cooled
- 25 gram granulated sugar
- 8 gram fine sea salt
- 400 gram bread flour plus extra for dusting
- 1 large egg beaten for egg wash
- 15 milliliter water for egg wash
- 15 gram sesame seeds optional topping
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, lukewarm milk, egg, melted butter, and sugar until smooth.
- Add the bread flour and salt to the wet mixture and stir with a spoon or dough scraper until a shaggy dough forms.
- Knead the dough by hand for 8–10 minutes or in a stand mixer on low speed for 6–8 minutes until smooth, elastic, and just slightly tacky.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise at warm room temperature until doubled, about 2–3 hours.
- Gently turn the risen dough onto a lightly floured surface and pat it into an even rectangle about 2–3 cm thick.
- Divide the dough into 8 equal pieces by weight and shape each piece into a tight ball by tucking the edges underneath.
- Place the dough balls onto parchment-lined baking sheets, spacing them well apart, and gently flatten each to about 2 cm tall.
- Cover the shaped buns loosely with lightly oiled plastic wrap or a towel and let them proof until puffy and nearly doubled, about 60–90 minutes.
- About 20 minutes before baking, preheat the oven to 375°F (190°C) with racks in the upper and lower thirds.
- Whisk the egg and water together to make an egg wash, then gently brush the tops of the buns, taking care not to deflate them.
- Sprinkle sesame seeds over the tops of the buns if using.
- Bake the buns for 16–18 minutes, rotating the sheets halfway, until deep golden brown and the bottoms sound hollow when tapped.
- Transfer the buns to a wire rack and let cool completely before slicing for burgers.
Notes
For best flavor, use a lively sourdough starter that has peaked within the last few hours, and adjust proofing times to your kitchen temperature since cooler rooms may require extra rising time. Aim for a soft, slightly tacky dough rather than adding too much flour, as a richer hydration yields lighter buns. When shaping, create surface tension by rolling each piece against the counter with a cupped hand to help them rise tall instead of spreading. If you prefer an even softer crust, lightly cover the hot buns with a clean towel as they cool, and for meal prep you can freeze fully cooled buns in an airtight bag for up to three months, refreshing them briefly in a warm oven before serving.
Tried this recipe?Let us know how it was!