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How to Make Sourdough Hamburger Buns

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These soft, fluffy, flavorful buns will be the star of any hamburger meal. They’re just spongy enough to soak up all that delicious burger juice, and any sauce you top your burger with, while also staying sturdy enough to hold a big juicy burger. A light egg wash gives these buns a flaky golden top, perfect for classic sesame seeds. Once you try this sourdough bun recipe, you’ll never go back to store bought burger buns!

Ingredients

Buns

  • 100 grams Sourdough Starter
  • 300 grams Warm Milk
  • 1 Egg, beaten
  • 450 grams Bread Flour
  • 10 grams sea salt
  • 2 Tablespoons Butter, grated
  • 20 grams sugar
  • 2 teaspoons active dry yeast (optional)****

Egg Wash

  • 1 Tablespoon Milk
  • 1 egg beaten
  • Sesame Seeds

Instructions

  1. In a large bowl, combine all of the bun ingredients
  2. Knead the ingredients together until a uniform dough ball forms.
  3. Cover the bowl with a towel and rest the dough for 30  minutes.
  4. First Stretch and Fold: Turn the dough onto a lightly floured countertop. Scrape out the bowl and rinse the inside of the bowl well. Dry the bowl and rub the inside lightly with oil.
  5. Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over the top. Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours. It should puff up quite a lot.
  6. Second Stretch and Fold: Turn the dough onto a lightly floured countertop so the wet side is up.
  7. Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over the top. Place the dough back in the oiled bowl with the seam side down. Let the dough rest for 1 hour.
  8. Next, sprinkle some flour on the surface of your counter. Remove the dough from the bowl and place it on the floured surface with the wet side up.
  9. Stretch the dough into a rectangle that’s a little bigger than a sheet of paper. Be gentle with the dough! You don’t want to flatten it. Lightly pull the sides.
  10. Using a knife or a pizza cutter, cut the dough into 6 even squares. (for smaller buns, cut into 7 or 8 squares)
  11. Line a baking sheet with parchment paper and sprinkle flour on top of the parchment paper.
  12. Grab a single square, and fold in the corners of the dough over each other, forming a round dough ball. Place the dough ball on the floured parchment paper. Repeat until all the dough has been shaped.
  13. Lightly press down on the tops of the dough balls to flatten them slightly.
  14. Lightly sprinkle the top of the dough balls with flour. Cover the dough balls with a towel and let them rise for 1 hour at room temperature.
  15. Preheat your oven to 400 degrees F. (Note: If you feel that your oven runs on the hotter side, you can bake at 375 F)
  16. Whisk together the egg and milk for the egg wash.
  17. Baste the buns with egg wash. Leave them plain, or sprinkle sesame seeds on top.
  18. Bake for 15 minutes. Rotate the pan and bake for another 10 minutes until the buns are golden brown.
  19. Remove and allow to cool for 30 minutes.

Notes

**** If you want to speed up the process, you can add a packet of active dry yeast to the dough. If you do the dough will only take 90 minutes total to rise, before you can shape and bake.

You can freeze these buns for extended storage.

Find it online: https://cultured.guru/blog/how-to-make-sourdough-hamburger-buns