Sourdough Burger Buns
These sourdough burger buns are soft, fluffy, and full of flavor. They’re naturally leavened with sourdough starter. Perfect for burgers and sandwiches.
Ingredients
Levain
- 20 g starter
- 60 g all-purpose flour
- 60 g water
Burger bun dough
- 440 g all-purpose flour
- 20 g granulated sugar
- 8 g salt
- 180 g water
- 120 g whole milk
- all the levain around 100g (1/2 cup) active starter
- 45 g butter softened to room temperature
Egg wash
- 1 large egg
- 1 tablespoon water
- Sesame seeds
Instructions
Levain
- About 10 to 12 hours before you plan to bake, mix the starter, flour, and water until well combined. Scoop into a clean jar, cover loosely, and leave in a warm spot to double in size. Use before it collapses. 20 g starter, 60 g all-purpose flour, 60 g water
Dough
- Combine the flour, sugar, and salt in a large bowl. Add the water, milk, and all of the levain and mix until a shaggy dough forms. Transfer the dough to a work surface and use the slap and fold method to knead for about 5 minutes to begin developing the gluten. Alternatively, use a stand mixer fitted with a dough hook on medium speed for 5 minutes. 440 g all-purpose flour, 20 g granulated sugar, 8 g salt, 180 g water, 120 g whole milk, all the levain
- Add the cubed butter a few pieces at a time, kneading until fully incorporated. The dough will become sticky at first, but the initial kneading helps it maintain its strength. Continue slapping and folding for another 3 to 4 minutes until the dough is smooth, though it may still be slightly sticky. This step can also be done with a stand mixer on medium speed for 8 to 10 minutes. 45 g butter
Bulk Ferment
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot at around 77°F (25°C) for 3 to 4 hours until bulked out by around 60-70%. For a warm, humid environment, place the bowl in a turned-off oven alongside a large cup of boiled water, replacing the water as it cools. Slow option: once risen by about 40%, cover tightly and refrigerate for up to 16 hours. Let the dough rest 10 minutes at room temperature before shaping.
Shape
- Turn the dough out onto a lightly floured surface. Weigh the total dough and divide by 9 to determine the size of each bun. Cut 9 even pieces. Use the claw-hand technique to shape each piece into a tight, smooth ball: curve your fingers over the dough, pressing gently and rotating it in small circles against the surface until smooth.
- Place on a parchment-lined baking tray. Dip your fingers in water and gently flatten each ball slightly to create a wider bun shape.
- Cover loosely and let the buns proof in a warm spot until risen by about 75 to 80%, about 2 to 4 hours. They should look puffy and spring back slowly when gently pressed with a floured or wet finger.
Bake
- Preheat the oven to 400°F (200°C). Lightly beat the egg with the tablespoon of water, then brush over the tops of the buns. Sprinkle with sesame seeds. 1 large egg, 1 tablespoon water, Sesame seeds
- Bake for 22 to 25 minutes, or until the buns are a deep golden brown. Let them cool on a wire rack before serving.
Notes
- Levain: I always use a levain for my sourdough bakes. It's a small, fresh portion of starter that I feed and use entirely in the dough. If you feed your starter differently, all good. Just use around 100g of your active, bubbly starter. The 1:3:3 ratio is written for an average kitchen at 68 to 75°F (20 to 24°C). If your kitchen is warm overnight (above 75°F / 24°C), feed at a higher ratio like 1:4:4 or 1:5:5 so it doesn't peak and collapse before you're ready. If your kitchen is cool, a 1:2:2 feed will peak faster. Use the levain when it's domed and still holding its shape. Once it flattens or looks sunken it's past its peak.
- Sticky dough: Don't add extra flour. A slightly tacky dough produces a softer bun. The stickiness will lessen as the gluten develops.
- Too sour? If your buns are coming out tangier than you'd like, the most likely culprit is a cool kitchen during the bulk ferment. A slow ferment at low room temperature gives the bacteria more time to produce acid. Move the dough somewhere warmer rather than just leaving it. This is different to a deliberate fridge ferment, where the temperature is cold enough to almost pause fermentation and keep the flavor controlled. Also check your rise targets: 60 to 70% for a same-day bake, and only 40% if going into the fridge overnight.
- Rising times: Times will vary depending on your levain strength and kitchen temperature. Watch the dough, not the clock.
- Even buns: Weigh the dough pieces on a kitchen scale to ensure evenly sized buns that bake at the same rate.
- Storage: Keep in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months. Thaw at room temperature and warm before serving.
Nutrition
Serving: 1bunCalories: 265kcalCarbohydrates: 46gProtein: 7gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 33mgSodium: 392mgPotassium: 88mgFiber: 2gSugar: 3gVitamin A: 177IUCalcium: 30mgIron: 3mg
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