As summer rapidly approaches and the last remnants of winter’s snow melt away, I can feel an irresistible urge to fire up the barbeque and host a delightful backyard cookout! This season is truly my favorite, filled with the mouthwatering aroma of grilling meat and the laughter of friends and family gathered around. There’s truly nothing quite like the experience of sinking your teeth into a perfectly cooked, juicy hamburger crafted on the grill. Just thinking about it makes my mouth water in anticipation.
The secret to an unforgettable burger experience lies in the ideal burger bun. This unassuming component weaves together all the delicious flavors of the burger, acting as a foundation for the savory patty, fresh toppings, and zesty sauces. A dry, lackluster bun can quickly ruin an otherwise stellar burger. That’s why I’m excited to share this burger bun recipe, which is nothing short of perfection. Each bun is moist and fluffy, creating a delightful balance that enhances every bite of the juicy masterpiece within.
Sourdough hamburger buns are not only a delicious addition to any meal but also a satisfying baking project that utilizes your sourdough starter along with a few basic ingredients. To embark on this culinary adventure, start your day by mixing the dough; by dinnertime, you’ll have freshly baked, fluffy hamburger buns ready to serve. The aroma of baking bread will fill your kitchen, making the meal feel extra special and homemade. Enjoy the satisfaction of presenting warm, artisanal-style buns at your dinner table, elevating your burger experience to a new level.
Keep Those Buns Fresh!
~ When it comes to storing your freshly baked sourdough hamburger buns, it’s best to keep them at room temperature for short-term freshness. Placing them in a breathable bread bag will help maintain their texture and keep them fresh for several days. While you can also use a plastic bag, similar to those you’d find at a grocery store, it’s worth noting that such bags can trap moisture. Without preservatives to extend their shelf life, this moisture can lead to the buns molding more quickly.
~ For longer storage options, consider freezing your hamburger buns. This is a fantastic way to ensure you always have delicious homemade buns on hand for any occasion. Place the cooled buns inside a freezer-safe bag, removing as much air as possible to prevent freezer burn. They will remain good for several months in the freezer, allowing you to enjoy the fruits of your labor well beyond the initial baking day. When you’re ready to indulge in these tasty treats, take a few buns out of the freezer and let them thaw on the counter at room temperature for a few hours. Once they’re fully thawed, you can reheat them in the oven for a few minutes to restore their warmth and softness, making them perfect for your favorite burger or sandwich.
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Why Make Sourdough Buns at Home?
Crafting sourdough burger buns at home is a no-brainer for me and my family. Though it does demand a little extra effort and a bit of planning, there are significant benefits to baking them ourselves.
Benefits of homemade Sourdough Burger Buns.
- Gut health. Using sourdough starter supports healthy gut microbiome by increasing fiber and probiotics.
- Gluten breakdown. The long fermentation process breaks down the gluten making it easier to digest and increases the nutrient absorption.
- Control of ingredients. Allows you to use wholesome ingredients tailored to your taste with the added benefit of knowing exactly what is being used in your recipe.
- Enhances flavor. These sourdough buns have a beautiful tangy flavor from the fermentation of wild yeast and bacteria in the starter.
- Perfect texture. The wonderfully fluffy and chewy interior, paired with a slightly crisp golden crust creates the perfect finish to these buns.
These sourdough burger buns are not only incredibly tasty but also packed with a variety of health benefits that make them a fantastic choice for our family. The fermentation process involved in making sourdough enhances the buns’ flavor and texture, resulting in a delightful chewiness that pairs perfectly with any filling. Plus, the naturally occurring acids in sourdough can aid in digestion and improve nutrient absorption, making these buns a nutritious alternative to traditional ones. With their wholesome ingredients and superior taste, I truly believe these are the best option for our family, allowing us to enjoy our meals while also supporting our health.
This recipe makes 10 medium-sized buns. If you prefer larger buns, you can divide the dough into 8 pieces. Additionally, you can use this recipe to make hotdog buns by shaping the dough into logs instead of round balls, which will give you either 8 or 10 buns, depending on your preferred size.
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Sourdough Burger Buns
Prep Time
1 Hour
Cook Time
20-25 minutes
Rise time
10-12 Hours
Ingredients
- 240g Warm Milk
- 57g Melted Butter
- 200g Active Starter
- 24g sugar
- 1 Egg + 1 Egg Yolk
- 500g cups Flour (500g)
- 11g Salt
- Egg Wash (use the egg white from before)
Instructions
1
Mix active starter, egg, egg yolk, and sugar in a medium bowl until well combined. Gradually add the melted butter and warm milk mixing thoroughly. Add in flour and salt and mix until the dough looks thick and sticky. Cover and let rest for 30 minutes.
2
After 30 minutes, knead the dough until it is smooth and shiny. It will become tacky, not sticky to the touch, and will pass the windowpane test. (10-15 minutes)
3
Lightly grease the dough with butter or oil. Cover and let rest for 8-10 hours, or until the dough has at least doubled in size.
4
Once the dough has at least doubled, punch the top of the dough to remove the air bubbles. Turn out onto a lightly floured surface or pastry mat. Cut the dough into 10 equal pieces (roughly 106g each).
5
Pull the corners of the dough towards the center and roll each piece into a round tight ball shape. Place the buns onto a baking sheet lined with parchment paper. Cover the buns with a damp towel and let rest for 1-2 hours, until they have grown and look puffy.
6
Preheat oven to 350°F. Create an egg wash using the egg white from the yolk used before. Brush each bun with the egg wash and top with sesame seeds if desired. Bake for 20-25 minutes or until golden brown. Let buns cool to room temperature before slicing.
Frequently Asked Questions
Do you need to use an active starter?
the recipe works best with a fed and active starter, but I have used a discard with great success
Are sourdough buns healthy?
yes, because the fermentation process can make it easy to digest, supports gut health, and may help manage blood sugar.
Do I have to use a scale?
I recommend a scale for accurate measurements, but you can use measuring cups
- 1 cup Warm Milk
- 4 tbsp Melted Butter
- 1 cup Active Starter
- 2 tbsp sugar
- 1 Egg + 1 Egg Yolk
- 3 1/2 cups Flour
- 1 1/2 tsp Salt
- Egg Wash (use the egg white from before)
Can you freeze these buns?
Of course! Simply put them in a freezer-safe bag and store them in the freezer for several months.
What would be a good size for sliders?
I would divide the dough into 16 equal parts for sliders. I would also reduce the baking time by 10 minutes to make sure they don’t overbake.
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A starter is your first step toward delicious, homemade bread!
Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones and our chickens, baking, and learning how to garden. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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