Homemade sourdough burger buns add an irresistible flavor and texture to your burgers. Slightly tangy, soft, and light, these buns elevate any sandwich or burger. Whether you’re an experienced baker or a sourdough newbie, this recipe guides you through making bakery-quality buns at home.
Ingredients
- 1 cup active sourdough starter (fed and bubbly)
- 1/2 cup warm milk
- 1/4 cup water
- 1 large egg
- 2 tbsp unsalted butter, softened
- 2 tbsp sugar
- 1 tsp salt
- 3 cups all-purpose flour (or bread flour)
- Egg wash (1 egg beaten with 1 tbsp water)
- Optional: Sesame seeds for topping
Equipment
- Mixing bowl
- Stand mixer (optional)
- Kitchen scale (optional, for precise measurements)
- Baking sheet
- Parchment paper
- Damp kitchen towel or plastic wrap
Instructions
- Prepare the dough:
In a mixing bowl, combine the sourdough starter, warm milk, water, egg, butter, sugar, and salt. Gradually mix in the flour until a soft dough forms. Knead by hand for 8–10 minutes or with a stand mixer for 5–7 minutes until the dough is smooth and elastic. - First rise:
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature until doubled in size, about 4–6 hours. (Rising time may vary depending on your sourdough starter’s strength and room temperature.) - Shape the buns:
Divide the dough into 8 equal portions (about 100g each if using a scale). Shape each portion into a smooth ball and flatten slightly to form a bun shape. Place the buns on a parchment-lined baking sheet, leaving space between them for expansion. - Second rise:
Cover the buns loosely with a damp towel or plastic wrap and let them rise again at room temperature for 1–2 hours, until puffed but not overly spread out. - Preheat the oven:
Preheat your oven to 375°F (190°C). - Add egg wash and toppings:
Brush the tops of the buns with the egg wash and sprinkle with sesame seeds, if desired. - Bake:
Bake the buns in the preheated oven for 18–20 minutes, or until golden brown. - Cool and serve:
Transfer the buns to a wire rack to cool completely before slicing.
Tips
- Timing: Prepare the dough in the evening and let it rise overnight in a cool spot for a relaxed schedule.
- Flour choice: Bread flour yields slightly chewier buns, while all-purpose flour makes them softer.
- Storage: Store buns in an airtight container at room temperature for 2–3 days, or freeze for longer storage.
These homemade sourdough burger buns are the perfect addition to your favorite burger or sandwich. With their soft texture and delightful tang, they’ll quickly become a staple in your kitchen. Once you’ve tried them, you’ll never want store-bought buns again!
Sourdough Burger Buns Recipe
Take your burgers to the next level with these soft, fluffy sourdough burger buns. Perfectly tangy and delicious, these homemade buns are worth the effort!
Equipment
- Mixing bowl
- Stand mixer (optional)
- Kitchen scale (optional, for precise measurements)
- Baking sheet
- Parchment paper
- Damp kitchen towel or plastic wrap
Ingredients
- 1 cup active sourdough starter fed and bubbly
- 1/2 cup warm milk
- 1/4 cup water
- 1 large egg
- 2 tbsp unsalted butter softened
- 2 tbsp sugar
- 1 tsp salt
- 3 cups all-purpose flour or bread flour
- Egg wash 1 egg beaten with 1 tbsp water
- Optional: Sesame seeds for topping
Instructions
- Prepare the dough:
- In a mixing bowl, combine the sourdough starter, warm milk, water, egg, butter, sugar, and salt. Gradually mix in the flour until a soft dough forms. Knead by hand for 8–10 minutes or with a stand mixer for 5–7 minutes until the dough is smooth and elastic.
- First rise:
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature until doubled in size, about 4–6 hours. (Rising time may vary depending on your sourdough starter's strength and room temperature.)
- Shape the buns:
- Divide the dough into 8 equal portions (about 100g each if using a scale). Shape each portion into a smooth ball and flatten slightly to form a bun shape. Place the buns on a parchment-lined baking sheet, leaving space between them for expansion.
- Second rise:
- Cover the buns loosely with a damp towel or plastic wrap and let them rise again at room temperature for 1–2 hours, until puffed but not overly spread out.
- Preheat the oven:
- Preheat your oven to 375°F (190°C).
- Add egg wash and toppings:
- Brush the tops of the buns with the egg wash and sprinkle with sesame seeds, if desired.
- Bake:
- Bake the buns in the preheated oven for 18–20 minutes, or until golden brown.
- Cool and serve:
- Transfer the buns to a wire rack to cool completely before slicing.
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