Sourdough Hamburger Buns
Ingredients
- 2 teaspoons unfed sourdough starter
- 3 tablespoons all-purpose flour
- 5 teaspoons water
- 1/4 cup active sourdough starter
- 3 cups all-purpose flour
- 1 cup water
- 1 1/2 tablespoons honey
- 1 1/2 teaspoons salt
- 1 egg
- 1 tablespoon water
- sesame seeds
optional topping
Directions
- 1
12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.(The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.)
- 2
Add the ingredients to a large mixing bowl and use a spatula or your hands to mix them together until there are no dry bits in the bottom of the bowl. Cover the bowl and allow the dough to rest on the counter for 30 minutes.
- 3
Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball.Cover the bowl and let the dough rest for 30 minutes.Repeat the stretch and fold process two more times.
- 4
Cover the bowl and allow the dough to rise until doubled. (This took 6 hours in my 72°F (22°C) kitchen.)
- 5
Turn the dough out onto a floured surface. Divide the dough into 6 equal portions of 112-115 grams each.
- 6
Preheat your oven to 375°F (190°C). Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired. Bake for 25 minutes or until the buns are golden brown.
Sourdough Hamburger Buns
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About this Recipe
Craving that perfect burger experience, elevated? Imagine sinking your teeth into a fresh, homemade sourdough hamburger bun, warm from the oven. This recipe makes it surprisingly easy to create those fluffy, tangy buns right in your own kitchen for dinner tonight.
What sets these sourdough hamburger buns apart is the vibrant flavor from your active sourdough starter, combined with just a few pantry staples. You get to enjoy the incredible texture and nuanced taste that only homemade sourdough can provide, making every burger feel like a gourmet meal. The beauty of this recipe is its flexibility, allowing you to mix the dough in the morning and have freshly baked buns ready for dinner.
Prepare for a bun that strikes the perfect balance: a subtly crisp exterior giving way to a wonderfully tender and chewy crumb. The sourdough imparts a delightful tang that complements savory fillings without overpowering them. While the total process spans several hours, much of that is hands-off proofing time, making it an accessible baking project even for busy days. You'll achieve a light, airy bun that holds up beautifully to juicy burger patties and all your favorite toppings.
Elevate your buns with a sprinkle of sesame seeds before baking for that classic look and a hint of nutty flavor, or leave them plain for a more rustic feel. The recipe also calls for an egg, which is often used as a wash to create a rich, golden top. If you prefer, a simple milk or water wash can also provide a nice sheen.
These freshly baked sourdough hamburger buns are the ultimate foundation for your favorite grilled burgers, pulled pork, or even a hearty veggie patty. Serve them warm straight from the oven for an unforgettable family dinner or backyard barbecue.