Sourdough Hamburger Buns Recipe

One sourdough hamburger bun has seeds on a cutting board.

5 from 2 votes

Sourdough hamburger buns are a delightful twist on the classic bun, combining the tangy and complex flavors of sourdough with the softness and lightness of a traditional burger bun.

Prep Time8 10

Cook Time30

Total Time8 40

Course: Main Course

Cuisine: American

Servings: Buns

Calories: 315kcal

Author: Lynn Polito

Equipment

Ingredients

240 g Warm Milk Whole or 2%
80 g Warm Water
56 g Butter Melted (4 tbsp)
1 Egg
210 g Active Starter Bubbly and active
30 g Honey
500 g Flour All Purpose Flour or Bread Flour
10 g Salt

Instructions

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook attachment, add the egg, milk, water, melted butter, honey, and sourdough starter. Mix well.
Add the flour and salt to the mixer and mix for 4-5 minutes, scraping down the sides of the bowl as necessary.
Cover the bowl with plastic wrap and place the bowl in a warm spot. Let it rise for 6-8 hours until the dough is at least double in size.
Once the dough has doubled in size, place ¼ cup of flour on your work surface and turn out the dough. Cut the dough with a bench scraper into 8 equal pieces for larger buns, 10 pieces for smaller buns.
Shape the buns into a tight ball. Place them on a parchment paper lined baking sheet.
Let the dough rest for one hour. Pat down the tops of the dough so they are flatter. They will puff up again as they bake.
Preheat the oven to 400 degrees. In a small bowl mix together one egg and one tablespoon of water. Brush the tops of the shaped buns with the egg wash mixture. Sprinkle with sesame seeds if you prefer. Bake the buns for 25-30 minutes or until golden brown.

Notes

This dough is very wet in the stand mixer. Keep mixing until the dough comes together. It will not form a dough ball but it will look shiny and smooth when it's done.

This dough will make 8 buns, or 10 smaller buns.

Nutrition