Sourdough Hamburger Buns
Making your own sourdough hamburger buns is a delightful and satisfying process that will enhance any burger experience. These buns are soft and fluffy, with a subtle tang from the sourdough—ideal for juicy patties and all your favorite toppings!
Equipment
- Mixing bowl
- Kitchen scale (for portioning dough)
- Dough scraper
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 1 cup active sourdough starter
- 1/2 cup milk
- 1/4 cup water
- 2 tbsp sugar
- 2 tbsp butter (softened)
- 1 teaspoon salt
- 3 cups all-purpose flour (or mix with bread flour for a chewier texture)
- 1 egg (for egg wash)
- Sesame seeds or toppings (optional)
Instructions
- Mix the Dough: Combine your sourdough starter, milk, water, sugar, butter, salt, and flour. Mix until it forms a soft dough. Knead for about 10 minutes until smooth and elastic.
- First Rise: Let the dough rest in a lightly oiled bowl for 4-6 hours or overnight in the fridge for more flavor.
- Shape the Buns: Divide the dough into 8-10 equal portions and shape them into tight balls.
- Second Rise: Let the shaped buns rise for 2-4 hours at room temperature.
- Bake: Preheat the oven to 375°F (190°C). Brush the buns with an egg wash and sprinkle with sesame seeds if desired. Bake for 18-22 minutes until golden brown.
- Cool: Let the buns cool for at least 30 minutes before slicing.
Notes
Things to Avoid
- Underproofing: Don’t rush the fermentation process. Sourdough needs time to rise for the perfect texture.
- Overworking the dough: Be gentle when handling the dough to maintain the airy texture.
- Too much flour: Keep the dough slightly sticky for light, fluffy buns.
- Skipping the cooling step: Allow the buns to cool completely before slicing for better texture.