Knead the dough for 8 to 10 minutes, either by hand or with a stand mixer fitted with a dough hook. The dough should be smooth, soft, and slightly tacky. Try not to add extra flour, as a softer dough will give you lighter, fluffier hamburger buns.

Cover the bowl and let the dough rest for 30 minutes.

Perform a stretch and fold by lifting one side of the dough and folding it over itself. Turn the bowl and repeat until you have worked your way around the dough. Repeat 1 to 2 more times, resting 30 minutes between each round of folds.

Cover the bowl and let the dough bulk ferment in a warm spot for 6 to 8 hours, or until it has increased noticeably in size and looks light and airy. The exact time will depend on the strength of your starter and the temperature of your kitchen.

Turn the dough onto a lightly floured work surface and divide it into 8 equal pieces, about 100 to 110 grams each for standard American hamburger buns.

Shape each piece into a ball by pulling the edges toward the center and pinching them together underneath. Turn the dough seam side down and gently drag it across the counter with a cupped hand to create surface tension. This helps the buns hold their shape and rise evenly.

Place the dough balls on a parchment-lined baking sheet, leaving space between them. Cover and let rest for 15 minutes. Gently flatten each dough ball with the palm of your hand until it is about 3½ to 4 inches wide.

Cover and proof for 1 to 2 hours, or until the buns look puffy and have expanded noticeably.

Preheat the oven to 400°F. Brush the buns with egg wash and sprinkle with sesame seeds or everything bagel seasoning if desired.

Bake for 15 to 20 minutes, or until golden brown. Let the buns cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.