Sourdough Hamburger Buns

Summer evenings are for grilled hamburgers, brats, and hot dogs. So many fond memories have been made around such a dinner! The only way I can think to improve grilled burgers is by serving them on homemade sourdough buns.

I’ve been prepping a hamburger bun recipe to have in time for the summer cookouts and bon fires. I’m continuing my journey of Converting Bread Recipes to Sourdough, and this one is a success! Want to see what other recipes I’ve converted? Here are a few: Fluffy Sourdough Breadsticks, Sourdough Cinnamon Rolls | Naturally Sweetened, Sourdough Peanut Butter Swirl Brownies, Sourdough Red Lobster Biscuits, and more!

---

Here you will find everything you need to know in order to make a batch of delicious, soft, sourdough hamburger buns. Get the health benefits of long fermentation by mixing them up the night before baking, or simply make and bake all in one day! Oh, they’re also cheaper to make from scratch than to buy at the grocery store! All of the needed details are listed down below. Haven’t begun your own sourdough starter yet? Scroll to the end of this post to find more information on that process.

---

How to Make Sourdough Hamburger Buns

What You’ll Need:

• Electric stand mixer
• Spatula
• Measuring cups and spoons
• 9×13 baking dish
• Plastic wrap
• Pastry brush

Ingredients

Buns:

• 1 cup of active sourdough starter
• 1/2 cup of milk
• 1 egg
• 1/4 cup of melted butter
• 3 TBS of honey
• 2.5-3 cups of all purpose flour
• 1 tsp of salt
• Sesame seeds for topping (optional)

Egg Wash (Optional):

• 1 egg
• 1 TBS of water

Instructions:

The Night Before:

1. Combine the fed sourdough starter, milk, egg, butter, honey, salt, and flour in an electric stand mixer.

2. Continue adding flour 1/4 cup at a time until the dough is smooth and begins to pull away from the sides of the mixing bowl. This will help you avoid adding too much flour!

3. Place the dough in a large, oiled mixing bowl, cover, and allow to ferment for 8 hours at room temperature or 24 hours in the fridge. You’ll need to take the dough out of the fridge a few hours before baking to allow it to come to room temperature.

The Day of Baking:

1. Divide the dough into 10-12 equal parts.

2. Shape the buns by stretching the tops and tucking the extra dough into the underside.

3. Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.

4. After the buns are doubled in size, preheat the oven to 350 degrees F.

5. Beat the egg yolk and water and brush the tops of the buns with the mixture.

6. Sprinkle with sesame seeds. (optional)

7. Bake the buns for 25-30 minutes. You want them to be golden on top.

Notes:

• If you plan to make this recipe without long fermenting you can add all the ingredients (including the egg) in a stand mixer, and skip the fermentation process.

---

If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to see your creation and how you served it!

How to Store Them

• Store in an airtight container at room temperature for 3-4 days.

Do I Have To Mix It Up The Day Before?

Nope! You can mix the dough up the same day you plan to bake the buns. It won’t hurt anything. The only downside will be that the health benefits of long fermentation will not be as prevalent.

Can I Freeze Them?

Yes! Allow them to cool completely, transfer to an airtight container or bag, and place them in the freezer. Simply warm them up in the microwave to thaw or warm in the oven for another meal!

Why Did They Turn Out So Flat?

There could be a few reasons for this:

• The bread was not proofed enough. Allow the buns to double in size in the baking dish before placing them in the oven.
• Over-proofing. Allowing the dough to proof too long can cause them to cave and become flat. You can reshape them and proof again for a shorter period.
• The temperature was too low during baking.

They Didn’t Hold Their Shape

If the dough was under kneaded, it may not hold its shape. To fix this, make sure to knead the dough well to improve gluten development.

If your house it too warm and/or you allow the dough to sit out too long, it can become over fermented. This can cause the dough to turn into a mess.

How Can I Make My Own Sourdough Starter?

Interested in implementing sourdough into your kitchen? Here’s everything you need to know to get your sourdough starter going.

All it takes is flour, water, and about 7 days time.

I also answer a few of the most frequently asked questions about sourdough over here.

How is Sourdough Healthier than Regular Bread?

Read more in depth about the health benefits of sourdough here. I explain four reasons that sourdough is one of the healthiest breads you can consume, as well as describe how the fermentation process of sourdough works.

More Sourdough Recipes

• Sourdough Banana Bread
• Fluffy Sourdough Breadsticks
• Sourdough Recipes for Breakfast
• Sourdough Cinnamon Rolls | Naturally Sweetened

Pin it for Later!