These Sourdough Burger buns are soft and buttery, and simply amazing!
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When I started making Sourdough Sandwich Bread about two years ago, I knew I would want to make burger buns too. It took me so long to try them out and I don’t know why! The freshness of them is unmatched. Now, with anything sourdough, it can take time. If you thoughtfully prep, you can make these same day sourdough burger buns. This will require you to feed your starter and leave it out overnight so it is ready for you in the morning.
You should really try it out…
Making your own sourdough burger bun recipe is a train you really want to get on. After switching so much over to sourdough, I can taste a difference in store bought bread. It makes me plan ahead a lot more because I know I don’t want to have to go out (and feel lazy) and buy bread. Making bread is so much simpler than people think. Convenience has been a lie we have been sold. I’m on a mission to learn how to make everything I can.
I’ll admit, learning another type of bread was intimidating. I just got so use to sandwich bread and Focaccia bread the thought of another was overwhelming. But, I finally decided it was time. We eat too many burgers over the summer to not know how.
When to Make this Sourdough Burger Bun Recipe
It’s an easy process, but does need a bulk ferment so keep that in mind. If you get it mixed in the morning you can bake them at night in time for dinner. I have not done that personally because it is too hot to bake at night during the summer. I typically make the dough in the evening, let it bulk ferment overnight. Then in the morning I shape and let them rise. When I pull the dough out and shape it, I use this mat. I don’t just use it for bread, I use it for pasta too! Once they have risen, I bake them and they are ready for dinner that night!
Sourdough Burger Buns
Equipment
- 1 Kitchen Aid Mixer (Optional, you do not need this and can do all of this by hand kneading the dough.)
- 1 Piece of Parchment Paper Optional
Ingredients
- 120 Grams Sourdough Starter
- 530 Grams Organic Flour
- 40 Grams Organic Sugar
- 200 Grams Warmed Milk
- 3 Whole Eggs
- 6 Tbsp Butter
- 25 Grams Organic Sugar
- 10 Grams Sea Salt
For the tops of the buns
- 1 Whole Egg For Egg Wash
- 1 Tbsp Butter
Instructions
- Warm your milk, about 45 seconds in the microwave. Add milk, sugar and starter into your mixing bowl. Using a dough whisk make sure everything is incorporated.
- Then add your flour and egg. Using your dough whisk mix into a shaggy dough.
- Cover and let rest for 30 minutes.
- Once rested you can place on your kitchen aid mixer, put your dough hook in.
- Sprinkle salt all over your dough.
- Cut your softened butter into sections, approximately 1 tbsp each. (Sometimes I do even smaller)
- Slowly add 1 Tbsp of butter at a time and start your kitchen aid mixing the dough.
- Once all is in corporated, it will look sticky and should be soft. If it is overly sticky you can splash a handful of flour on and mix.
- Let bulk ferment 8 hours (or overnight)
- Once it has risen, take out of bowl and place on silicone mat.
- Divide dough into sections and weigh them. I typically make each one about 130 grams.
- Shape your dough into burger buns
- Place shaped on your parchment paper lined baking sheet. Cover and let rise for 2 hours.
- Egg wash the tops of your buns
- When they have doubled place in a 350℉ heated oven for 30 minutes.
- Optional- Brush the tops of your buns with butter.
If bulk fermenting overnight we put in the fridge right?
I typically don’t put it in the fridge, you can though. I’ll give you an example of when I would put in the fridge. If I made the dough at 6 pm to bulk ferment and wasn’t going to shape it until say 9 or 10 am I would put it in the fridge. That’s a really long window and putting it in the fridge will slow down the fermentation so it doesn’t over proof.
I usually make the dough around 8 or 9 pm and then am up shaping 6 am ish. I’ve never had a problem with leaving it over night during that smaller time frame.