Low Sodium Sourdough Buns
Elevate your bread-making skills with these irresistibly tender Low Sodium Sourdough Buns, perfect for health-conscious bakers seeking a flavorful yet heart-friendly alternative. Made with a combination of all-purpose and whole wheat flour, softened unsalted butter, and a touch of honey for natural sweetness, these buns achieve a pillowy texture and a subtle tang from an active sourdough starter. With minimal salt and the option for non-dairy milk, they cater to dietary preferences without sacrificing taste. Whether paired with your favorite sandwich fillings or enjoyed on their own, these golden buns are perfect for any occasion. Let their slow-rise process enhance the flavor, and bake a batch to enjoy freshly made or freeze for later. Your search for a low sodium bread recipe ends here!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 300 grams All-purpose flour
- 50 grams Whole wheat flour
- 40 grams Unsalted butter (softened)
- 15 grams Honey
- 150 milliliters Milk (lukewarm, non-dairy is also an option)
- 50 milliliters Water (lukewarm)
- 1 gram Salt (optional, low sodium addition)
Instructions
In a large mixing bowl, combine the sourdough starter, all-purpose flour, whole wheat flour, and 1 gram of salt (if using).
In a separate bowl, mix the lukewarm milk, lukewarm water, honey, and softened unsalted butter until well combined.
Add the wet ingredients to the dry ingredients, and stir until a rough dough forms. The dough should be slightly sticky but manageable.
Transfer the dough to a clean, lightly floured surface and knead by hand for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough into a lightly greased bowl, cover it with a damp towel or plastic wrap, and allow it to rest for 4-6 hours at room temperature, or until doubled in size. For a stronger sourdough flavor, refrigerate overnight and let it rise slowly.
Once risen, punch down the dough to release air bubbles and transfer it to a lightly floured surface.
Divide the dough into 8 equal portions and shape each portion into a round ball. Place the buns onto a parchment-lined baking sheet, spacing them apart.
Cover the buns loosely with a damp towel or plastic wrap and allow them to rise for 1-2 hours, or until they have puffed up substantially.
Preheat the oven to 375°F (190°C).
Bake the buns on the middle rack for 18-20 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Remove the buns from the oven and allow them to cool on a wire rack for at least 30 minutes before serving.
Store leftover buns in an airtight container for up to 3 days, or freeze for up to 1 month.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 466 mg | 20% | |
| Total Carbohydrate | 297.2 g | 108% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 19.6 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 263 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 818 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
