Description
Want perfectly fluffy buns? Master your sourdough buns recipe with our 5 essential tips. Elevate your baking game today! Discover more.
Ingredients
For these perfect sourdough hamburger buns, you’ll need:
-
- 1 cup (240g) active sourdough starter (100% hydration)
-
- 3/4 cup (170g) warm milk (around 90°F)
-
- 2 tablespoons (28g) unsalted butter, melted
-
- 1 large egg, room temperature
-
- 2 tablespoons (25g) granulated sugar
-
- 1 1/2 teaspoons sea salt
-
- 3 to 3 1/2 cups (360-420g) bread flour
-
- 1 tablespoon vital wheat gluten (optional, but helps with fluffiness)
For topping:
-
- 1 egg, beaten with 1 tablespoon of water for a glossy egg wash
-
- Sesame seeds or everything bagel seasoning (optional)
Ingredient Notes:
-
- If your starter isn’t quite active enough (it should at least double within 4-6 hours after feeding), your buns might not rise properly.
-
- No bread flour? All-purpose will work in a pinch, but your buns won’t be quite as fluffy.
-
- The vital wheat gluten is my secret ingredient for extra-fluffy buns – totally worth finding if you can!
Instructions
In a large bowl, combine your active sourdough starter, warm milk, melted butter, egg, and sugar. Whisk until well blended – the mixture should look slightly frothy. Gradually add 3 cups of bread flour and the salt, mixing until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes, adding the remaining flour only as needed. The dough should be slightly tacky to the touch, but not overly sticky. You’re looking for that smooth, elastic quality that springs back when you poke it gently.
Olivia’s Tip: I like to do the “windowpane test” here – take a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to see light through without tearing, your gluten is well-developed!
Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise in a warm spot (about 75°F) for 3-4 hours. Your dough won’t double like a conventional yeasted dough – it might increase by about 50%, and that’s perfect.
Troubleshooting Tip: If your kitchen is cold, try putting the dough in your oven with just the light on. That creates the perfect cozy environment for sourdough to do its thing!
Once your dough has risen, gently turn it out onto a lightly floured surface. Press out the air bubbles, then divide the dough into 8 equal portions (about 100-110g each for standard burger buns, or 12 portions for slider-sized buns).
To shape each bun, fold the edges toward the center, flip it over, and use your hands to cup around the dough while gently rotating and pulling downward. This creates surface tension that leads to perfectly round buns. The motion might feel awkward at first, but you’ll get the hang of it!
Place the shaped buns on a parchment-lined baking sheet, about 2-3 inches apart. Cover loosely with a clean kitchen towel and let rise for 1-2 hours at room temperature. They should look noticeably puffy but may not fully double in size.
This is when I usually start preheating the oven to 375°F (190°C) during the last 30 minutes of rising.
Gently brush the tops of your buns with egg wash, which gives them that beautiful golden shine. Top with sesame seeds or everything bagel seasoning for extra texture and flavor, if you like.
Olivia’s Confession: I used to skip the egg wash step, thinking it was unnecessary… until my husband pointed out that my buns never looked quite like the ones in bakeries. The egg wash makes such a difference!
Bake the sourdough burger buns in the preheated oven for 18-20 minutes, or until the tops are golden brown and the internal temperature reaches about 190°F (88°C).
Once baked, move to a wire rack and let cool completely before slicing. I know it’s tempting to tear into them right away, but giving them at least 30 minutes to cool allows the texture to set properly.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 230
Keywords: sourdough buns recipe, sourdough hamburger buns recipe, homemade burger buns, sourdough burger buns, sourdough bread, artisan burger buns, fluffy sourdough buns, sourdough baking, homemade bread recipe