Sourdough Sandwich Buns
Equipment
- 1 Kitchen scale
- 1 large mixing bowl
- 1 Medium bowl
- 1 Dough scraper
- 1 Whisk
- 1 Wooden spoon or spatula
- 1 Baking sheet
- 1 sheet parchment paper
- 1 plastic wrap or clean kitchen towel
- 1 pastry brush
- 1 wire cooling rack
Ingredients
- 120 gram active sourdough starter 100% hydration
- 250 gram warm water about 80°F/27°C
- 30 gram granulated sugar
- 60 gram unsalted butter melted and cooled
- 1 large egg room temperature
- 500 gram bread flour
- 10 gram fine sea salt
- 1 large egg beaten for egg wash
- 15 gram sesame seeds optional topping
Instructions
- In a large mixing bowl, whisk together the active sourdough starter, warm water, sugar, melted butter, and egg until well combined.
- Add the bread flour and salt to the bowl and mix with a wooden spoon or spatula until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and slightly tacky, or perform stretch-and-folds in the bowl every 10 minutes for 4 rounds.
- Shape the dough into a smooth ball, place it back into the lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise at warm room temperature until doubled, about 2–3 hours depending on starter strength and room temperature.
- Gently turn the risen dough onto a lightly floured surface and divide it into 8 equal pieces using a dough scraper or knife.
- Shape each piece into a tight ball by tucking the edges underneath, then place seam-side down on a parchment-lined baking sheet, spacing them a few inches apart.
- Gently flatten each ball with your palm to form bun shapes about 1 inch thick.
- Cover the buns lightly with plastic wrap or a clean towel and let them proof at room temperature until puffy and nearly doubled, about 60–90 minutes.
- Near the end of the proofing time, preheat your oven to 400°F (200°C).
- Brush the tops of the buns gently with beaten egg, then sprinkle with sesame seeds if using.
- Bake the buns on the center rack for 15–18 minutes until deep golden brown and an internal temperature of about 200°F (93°C) is reached.
- Transfer the baked buns to a wire cooling rack and let cool completely before slicing for sandwiches.
Notes
For best flavor and texture, use a very active, recently fed starter and keep your dough in the warm range (75–80°F/24–27°C) during fermentation to avoid sluggish rise and dense buns. If your kitchen is cool, extend bulk fermentation and final proof rather than adding more starter. You can retard the shaped buns in the refrigerator overnight, baking them cold from the fridge for more sour complexity and better scheduling. Adjust hydration slightly if your flour is very strong or very weak, aiming for a soft, slightly tacky dough that holds its shape but is not stiff. For softer crusts ideal for sandwiches, immediately cover the hot buns with a clean towel for 10–15 minutes after baking to trap steam, and always let them cool fully before slicing to prevent gummy interiors.
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