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Sourdough Hamburger Buns Recipe

  • Author: chef red
  • Total Time: 5 hour 45 minutes to 10 hour 55 minutes (depending on rise time)
  • Yield: 8-10 hamburger buns
  • Diet: Vegetarian

Description

These Sourdough Hamburger Buns are a delicious step up from your average store-bought buns. They boast the tangy flavor of sourdough, a chewy yet tender crumb, and a beautiful, golden crust. Perfect for grilling season, these buns can handle juicy burgers and all your favorite toppings. While sourdough baking can have a learning curve, this recipe is designed to be approachable and rewarding, offering a wonderful homemade experience.

Ingredients

  • Sourdough Starter:

    • 1/2 cup (113g) active, bubbly sourdough starter (100% hydration)

  • Flour:

    • 3 1/2 cups (420g) all-purpose flour or bread flour, plus more for dusting

  • Water:

    • 1 cup (240ml) lukewarm water

  • Milk:

    • 1/4 cup (60ml) lukewarm milk (can also use water)

  • Fat:

    • 1/4 cup (60g) unsalted butter, melted and slightly cooled (or olive oil for a softer crust)

  • Sweetener:

    • 2 tablespoons granulated sugar (or honey, or maple syrup)

  • Salt:

    • 1 1/2 teaspoons fine sea salt

  • Egg Wash:

    • 1 large egg, beaten with 1 tablespoon of water or milk (optional, for shine and browning)

  • Optional Toppings:

    • Sesame seeds, poppy seeds, or everything bagel seasoning

Instructions

  1. Combine Starter and Water: In a large mixing bowl, combine the active sourdough starter and lukewarm water. Mix well until the starter is well distributed.

  2. Add Flour, Milk, Fat, Sweetener, and Salt: Add the flour, milk, melted butter (or olive oil), sugar (or honey, maple syrup), and salt to the bowl.

  3. Mix the Dough: Mix the ingredients together until a shaggy dough forms, making sure that there are no streaks of flour remaining.

  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until it is smooth and elastic. The dough may feel slightly sticky, but should come together into a ball. If the dough is very sticky, add 1 tablespoon of flour at a time until manageable.

  5. First Rise (Bulk Fermentation): Place the dough into a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 4-8 hours, or until it has increased by about 50-75% . The time will depend on the strength of the starter and ambient temperature.

  6. Divide the Dough: Gently turn the dough out onto a lightly floured surface. Divide the dough into 8-10 equal portions.

  7. Shape the Buns: Gently shape each portion into a round ball, pinching the bottom to form a taught, smooth surface on top.

  8. Second Rise (Proofing): Place the shaped dough balls on a baking sheet lined with parchment paper. Allow room for expansion between the buns. Cover with plastic wrap or a damp towel and let them proof for 1-2 hours, or until they have nearly doubled in size.

  9. Preheat the Oven: Preheat your oven to 375°F (190°C). Place an oven-safe pan on the bottom rack of the oven to create steam.

  10. Egg Wash and Toppings (Optional): Gently brush the tops of the buns with the egg wash, if using. Sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning, if desired.

  11. Bake: Add about 1 cup of water to the preheated pan on the bottom shelf to create steam. Then, bake the buns in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom.

  12. Cool: Remove the buns from the oven and let them cool on a wire rack completely before slicing and serving.

Notes

  • Sourdough Starter: It is essential to use an active and bubbly starter for best results. If your starter is not reliably active you may need to make adjustments.

  • Flour: You can use either all-purpose flour or bread flour, but bread flour will result in a slightly chewier bun.

  • Kneading: It’s important to knead the dough well to develop the gluten, which will give you the desired structure and texture.

  • Bulk Fermentation: The first rise time can vary based on your environment. Look for the dough to increase by 50-75% and be puffy.

  • Proofing: Don’t skip the second proof, it’s important for a light and airy crumb.

  • Steam: Creating steam in the oven is essential for a good crust on sourdough breads. You can also use a spray bottle to spritz the buns with water a few times during baking.

  • Toppings: Have fun experimenting with different toppings.

  • Storage: Once fully cooled, store in an airtight container for 3-4 days at room temperature, or in the freezer for a longer period. Thaw and warm gently before serving.

  • Prep Time: 20-30 minutes
  • Cook Time: 20-25 minutes
  • Category: Bread, Baking
  • Method: Baking
  • Cuisine: American, Artisan Bread

Nutrition

  • Serving Size: 1 bun
  • Calories: 250-300
  • Sugar: 4-6 grams
  • Sodium: 300-400 mg
  • Fat: 8-10 grams
  • Saturated Fat: 4-6 grams
  • Unsaturated Fat: 3-5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40-50 grams
  • Fiber: 2-3 grams
  • Protein: 8-10 grams
  • Cholesterol: 30-40 mg (if egg wash is used)

Keywords: Sourdough Buns, Hamburger Buns, Homemade Buns, Sourdough Recipe, Baking, Bread Recipe, Artisan Bread, Easy Sourdough, Grill Bread, Burger Buns, Sourdough Bread

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Find it online: https://www.orchardrecipes.com/ultimide-hamburger-sourdough-bun-recipe/