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–+ servings

Sourdough Hamburger Buns

Looking for soft and fluffy sourdough hamburger buns? These homemade buns are buttery, flavorful, and sturdy enough for juicy burgers and all your favorite toppings. This easy same day recipe lets you bake fresh sourdough burger buns for BBQs, cookouts, family dinners, or burgers at home.
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Sourdough discard hamburger buns on a platter.
Prep Time:10 minutes
Cook Time:20 minutes
Ferment:6 hours
Total Time:6 hours 30 minutes

Equipment

  • 1 stand mixer
  • 1 mixing bowl

Ingredients

  • 1/2 cup sourdough starter fed and active
  • 1/4 cup unsalted butter melted
  • 1 cup water
  • 1 large egg
  • 3,5 cup bread flour
  • 1 teaspoon salt
  • 2 tablespoons honey
  • 2 tablespoons sesame seeds

Instructions

    Make sure your starter is fed and active before you begin.
  • Mix together the sourdough starter, milk, egg, and butter in a large bowl.
  • Add the flour and salt and mix it for 5-10 minutes with your hands or a stand mixer until you have a smooth, soft dough.
  • Cover your bowl and let the dough bulk ferment for 4-5 hours at room-temperature or overnight in the fridge.
  • Divide the dough into 8 pieces.
  • Fold each corner of the dough into the center and repeat this four times.
  • Place the dough seam down on the counter and gently pull it towards you to create tension.
  • Gently press it a little bit flat and transfer them to a lined baking tray.
  • Cover your buns and let them rise for 2 hours.
  • Preheat your oven to 375°F (190°C).
  • Brush the hamburger buns with egg wash and sprinkle sesame seeds on top of each bun.
  • Bake them in the center of the oven for 20-25.
  • Let the sourdough hamburger buns cool completely on a cooling rack before serving.

Notes

  1. Use an active, bubbly sourdough starter for the best rise and texture. A weak starter may lead to denser buns and longer fermentation times.
  2. High-protein bread flour gives the softest crumb and best structure.
  3. Fermentation times are estimates and will vary depending on your starter and kitchen temperature.
  4. Divide the dough into 100 gram portions for standard hamburger buns or 50 gram portions for slider buns.
  5. For an overnight option, shape the buns, cover, and refrigerate overnight.
  6. Store cooled buns in an airtight container for up to 3 days or freeze for longer storage.
  7. A stand mixer makes kneading easier, but the dough can also be mixed and kneaded by hand.

Nutrition

Calories: 298kcal | Carbohydrates: 47g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 303mg | Potassium: 76mg | Fiber: 2g | Sugar: 5g | Vitamin A: 208IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg
Servings: 8 buns
Calories: 298kcal
Author: Maayke
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