These sourdough hamburger buns are soft, pillowy, and a little tangy thanks to the magic of an active sourdough starter. This recipe offers plenty of flexibility – make the dough and bake on the same day or store the dough in the fridge until you are ready to bake. Either way, they are absolutely delicious and worth the effort to make your own buns.
Ingredient Substitutions
- All Purpose Flour – Bread flour will work too. These are also delicious with 68g (20%) of whole wheat flour.
- Honey – can be substituted with cane sugar or granulated sugar.
- Butter – I have not tested this recipe with a different fat, but I think the best alternative would be lard or avocado oil.
How to Freeze
I love making a double batch and then slicing them to put in the freezer to pull out whenever it is burger night. I first freeze them cut side up on a baking sheet and then transfer them to a freezer bag. They can be toasted directly from frozen or thawed in the fridge overnight.
Soft Sourdough Hamburger Buns
These sourdough buns are so soft and delicious. They are easy to make, with minimal ingredients and perfect for freezing so that you can have a fresh sourdough bun anytime you like!
Equipment
- 1 Kitchen Scale
- 1 Dough Whisk optional
Ingredients
- 100 g sourdough starter active
- 177 g warm water
- 28 g butter room temperature
- 15 g honey or sugar
- 7 g salt
- 1 large egg room temperature
- 340 g all purpose flour
Instructions
- Add the starter, water, butter, honey, and salt to a large mixing bowl. Whisk to combine with a dough whisk. Then add the egg and continue whisking until fully incorporated. Add the flour and combine until no dry flour remains in the bowl. Cover the bowl and let sit at room temperature for 1 hour.100 g sourdough starter, 177 g warm water, 28 g butter, 1 large egg, 15 g honey, 7 g salt, 340 g all purpose flour
- Perform first set of stretch and folds by lifting the dough up and folding it over on itself 4 times around the bowl. Cover and set a timer for 30 minutes.
- Perform the second set of stretch and folds, cover, and set a timer for 30 minutes.
- Perform the last set of stretch and folds, then cover and let sit at warm room temperature for about 3 hours. You will see lots of bubbles around the sides of the dough and it will have risen, but not doubled in size.
- Place in the fridge until you are ready to shape (up to 48 hours) or shape right away without refrigeration. If you choose to refrigerate the dough, take it out one hour before shaping to take the chill off.
- Turn the dough out onto a lightly floured surface and cut the dough into 8 equal pieces. To get the exact weight each piece should be, place the entire ball of dough on a scale and divide by 8. Shape each piece into a ball and place them on a parchment lined baking sheet.
- Cover the buns with a towel or greased plastic wrap and let rise until very puffy. this should take about 1 hour if not previously refrigerated and 2-3 hours if previously refrigerated. This could take longer if your kitchen is cold or shorter if your kitchen is very warm. This recipe was tested at a room temperature of 72℉.
- Preheat your oven to 375℉ about 1 hour before you are ready to bake. Then uncover the buns and brush with melted butter if desired. Bake 15 – 18 minutes until lightly browned. Cool the buns completely on a wire rack.
Nutrition
Calories: 228kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 2gSugar: 2gVitamin A: 33IUCalcium: 18mgIron: 2mg
Tried this recipe?Let us know how it was!
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