sourdough hamburger buns

These long-fermented sourdough burger buns have a slightly tangy flavor from the sourdough and a perfectly soft texture perfect for any type of burger. This sourdough recipe is made with no commercial yeast and relies only on natural yeast to rise the buns.

Sourdough Burger buns

bread flour (I

sea salt

coconut sugar sugar

fed sourdough starter

filtered water

tsp milk

The night before you want burger buns: In a stand mixer, mix the flour, salt, coconut sugar, starter, and water into the dough (will be thick and sticky).

Use a dough hook to knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds. The dough should pass the windowpane test.

Cover the dough and let it proof overnight at room temperature.

The next day: Deflate the dough by doing a round of stretch and folds in the bowl then let it rest for 5 minutes.

Gently turn the dough out onto a floured surface.

Roll and pat the dough into a log. Cut the dough into eight equal balls.

form tight balls of dough by folding the top down to the center. Working clockwise fold all the sides into the center and push them down firmly while turning the dough.

After eight or so turns, the dough should feel tight and rounded.

Pinch the bottom of the ball and roll it gently in the palm of your hand to shape it.

Place the buns on a parchment-lined baking sheet.

Cover with a tea towel and let proof for 3-6 hours or until doubled or tripled in size.

Preheat oven to 375°F.

Mix the egg yolk and milk together in a small bowl. Using a brush, lightly coat the top of each bun with egg wash. Sprinkle the buns with everything seasoning.

Bake the buns for 30 minutes.

Remove them from the oven and from the parchment paper to a wire rack to cool completely before cutting.

https://www.youtube.com/watch?v=tXM-x7tm9sg&amp;t=305s

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Capture Wild Yeast In Your Kitchen | Sourdough Starter

These fluffy, golden Sourdough Hamburger Buns will bring your burger night to the next level! Start the dough in the morning, and buns are ready by dinner.

Sourdough Hamburger Buns

(60 grams) bubbly, active sourdough starter

(240 grams) whole milk, warm

(2.85 grams) active dry yeast

(6 grams) salt

(25 grams) granulated sugar

(430 grams) all-purpose flour, divided

(42 grams) butter, soft

(6 grams) sesame seeds

In the bowl of an electric mixer with the paddle attachment, mix sourdough starter, milk, 1 egg, yeast, salt, sugar and 300 grams of flour on medium speed until a loose, shaggy dough is formed.  Cover the dough with plastic wrap or a damp towel and let rest in the bowl for 30 minutes.

With the dough hook, knead the dough for 7-8 minutes, gradually adding an additional 130 grams (or more) flour and 3 tablespoons of softened butter in small cubes.  The dough should be soft and slightly sticky, but pulling away from the edges of the bowl as it kneads.

Pour the dough, scraping the bowl to release, onto a floured work surface.  Clean the bowl, then grease, and place the dough back into the bowl.  Cover the bowl with plastic wrap or a damp towel and place it in a warm, draft free place.  I like to keep it in the oven with the light on, but the heat off.

After 2-3 hours, the dough should double in size.  Remove it from the bowl and place it on a floured work surface.  Divide the dough into eight equal portions (about 100 grams each).  To shape the dough into buns, pull the edges of the dough balls into the center, then cup your hand around the dough and roll into a tight ball (see video).  Place the shaped buns onto a parchment lined baking sheet a good inch apart.  Cover with a plastic wrap sprayed with nonstick spray (damp towel may stick), and let the buns rise. 

After about 1 hour and 15 minutes, the buns should be doubled in size and touching each other on the baking sheet.  Preheat the oven to 375 degrees.  Whisk 1 tablespoon of water and one egg in a small bowl, and brush onto the surface of the risen buns.  Sprinkle each bun with sesame seeds.

Bake the buns at 375 degrees for 20-22 minutes or until deep golden brown.  The internal temperature should be about 190 degrees.  Allow to cool a bit, then transfer to a cooling rack.  Wait about 30 minutes before slicing and serving.

Thats what i did, 6 hours left outside (its warm enough) then the whole night in the fridge. 4 hours out before baking, turned out great.

These are incredible! Buttery flavor and so light and fluffy. If you know what you’re looking at with rises and you sourdough, they’ll turn out beautifully!

Delicious recipe! I have a question though, can I use this recipe without the yeast? And if so, how much starter?

Delicious! These are only rolls  I bake anymore - everyone who tries them gobbles them up. Thank you for a fantastic recipe!

These were unbelievably easy and unbelievably delicious. I can't hardly believe how good they turned out! Go make them immediately. You won't regret it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1589003235/p8fzdr03bboubtttkjki.mp4

Light, fluffy, soft, and easy to make! These delicious Sourdough Hamburger Buns are truly the best part of any sandwich. Ready in just a few hours, require only simple ingredients, and definitely a crowd pleaser. There&#039;s no way to not love these amazing buns!

bread flour

Tablespoons SAF gold instant yeast

salt

sugar

water (105-115 degrees)

sourdough starter (at room temperature)

olive oil

eggs

Combine

Combine flour, sugar, yeast, and salt in bowl of electric mixer fitted with dough hook.

Add sourdough starter, eggs, oil, and water.

Increase

Knead

Knead dough for 8-10 minutes, until smooth.

Place

Place dough in dough rising bucket that has been sprayed with cooking spray and put the lid on.

Proof

Allow to rise in a warm place until doubled in bulk, about 1 hour.

Scale

Turn dough out and use a bench knife and digital scale to divide into 2-1/2 oz. pieces.

Roll

Roll each piece into a ball and place seam side down in bun pan that has been sprayed with non stick cooking spray. (If you don't have a bun pan, a rimmed sheet pan will work fine.)

Brush

Brush tops with olive oil and cover with plastic wrap.

Allow to rise until doubled in bulk, about 1 hour.

Bake

Bake in 400 degree oven until golden brown, 15 to 20 minutes.

Sourdough hamburger buns are easy to make with your sourdough starter and a few simple ingredients. Mix the dough in the morning and bake them fresh for dinner the same day!

sourdough starter

all-purpose flour

water

honey

sesame seeds (optional topping)

12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.(The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) 

Feed Your Sourdough Starter

Add the ingredients to a large mixing bowl and use a spatula or your hands to mix them together until there are no dry bits in the bottom of the bowl. Cover the bowl and allow the dough to rest on the counter for 30 minutes.

Mix the Dough

Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball.Cover the bowl and let the dough rest for 30 minutes.Repeat the stretch and fold process two more times.

Perform 3 sets of stretch and folds

Cover the bowl and allow the dough to rise until doubled. (This took 6 hours in my 72°F (22°C) kitchen.)

After the dough has doubled, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step. See notes.

First Rise

Turn the dough out onto a floured surface. Divide the dough into 6 equal portions of 112-115 grams each.

Working with one portion at a time, shape the dough into a ball.  Lightly flour the top of the dough and then place it on a parchment paper lined baking sheet. Repeat with the remaining dough.

Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy, 1-2 hours.

Shape and Second Rise

Preheat your oven to 375°F (190°C). Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top if desired. Bake for 25 minutes or until the buns are golden brown.

Remove the buns from the oven and allow them to cool before slicing.

https://content.jwplatform.com/videos/s7jL4ryD.mp4

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Sourdough Hamburger Buns

Sourdough Hamburger Buns

Top 4 sourdough hamburger buns recipes from across the web

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Sourdough Burger buns

Sourdough Hamburger Buns

Sourdough Hamburger Buns

Sourdough Hamburger Buns

The most viewed sourdough hamburger buns recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine