Sourdough Hamburger Buns
Elevate your next burger night with these irresistible sourdough hamburger buns—light, tender, and bursting with flavor! Crafted with an active sourdough starter, these homemade buns boast a subtly tangy taste and an airy texture that perfectly complements any burger or sandwich filling. Enriched with whole milk, melted butter, and an egg, they deliver a beautifully soft and slightly rich crumb, while a sprinkling of sesame seeds adds a toasty, nutty finish. Ideal for meal prepping, these buns require a slow rise for deep flavor development, but the hands-on prep is surprisingly simple and rewarding. Whether you're hosting a summer barbecue or preparing weeknight dinners, these sourdough buns make for a show-stopping homemade touch. Perfectly golden brown and bakery-worthy, they promise to take your burgers to the next level!
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Recipe Information
Ingredients
- 120 grams Active sourdough starter
- 240 milliliters Whole milk
- 50 grams Unsalted butter (melted and cooled)
- 1 large Egg
- 420 grams Bread flour
- 25 grams Granulated sugar
- 8 grams Salt
- 1 large Egg (for egg wash)
- 15 milliliters Water (for egg wash)
- 2 tablespoons Sesame seeds
Instructions
In a large mixing bowl, combine the sourdough starter, whole milk, melted butter, and egg. Mix until well combined.
Add the bread flour, sugar, and salt to the wet ingredients. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Alternatively, you can knead the dough with a stand mixer fitted with a dough hook for 5-7 minutes.
Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rest at room temperature for 4-6 hours. The dough should double in size.
Gently deflate the dough and divide it into 8 equal portions (about 100g each). Shape each portion into a tight ball and flatten slightly to create disk-like shapes.
Place the shaped buns on a parchment-lined baking sheet, spaced about 2 inches apart. Cover loosely with a kitchen towel and let them rise for another 1-2 hours until puffy.
Preheat your oven to 375°F (190°C).
In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the buns lightly with the egg wash, then sprinkle with sesame seeds if desired.
Bake the buns in the preheated oven for 18-20 minutes, or until golden brown on top.
Remove the buns from the oven and let them cool on a wire rack completely before slicing and serving.
Nutrition Facts
Calories |
2468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.4 g | 101% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 3433 mg | 149% | |
| Total Carbohydrate | 370.7 g | 135% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 38.9 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 448 mg | 34% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1026 mg | 22% | |
*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.
