Sourdough Burger Buns
Prep30 mins
Cook20 mins
Total3 hrs
Serves8
DifficultyMedium
Lukas's Note
Surface tension is everything. When you shape them, you want to feel resistance — the dough should feel taut under your palm. If it feels slack, you haven't built enough tension and they'll spread.
Sourdough Burger Buns
Ingredients
Makes
8
servingsThe Dough
- 150g active sourdough starter
- 500g bread flour
- 50g sugar
- 10g salt
- 2 large eggs
- 180ml whole milk, warm
- 60g unsalted butter, softened
To Finish
- 1 egg, beaten, for egg wash
- 2 tbsp sesame seeds
Equipment
Instructions
- Mix. Combine starter, flour, sugar, salt, eggs, and warm milk in a stand mixer bowl. Mix until a shaggy dough forms.
- Knead in the butter. With the mixer on low, add the softened butter a tablespoon at a time until fully incorporated and the dough is smooth and elastic, about 10 minutes.
- Bulk ferment. Cover and let rise at room temperature until roughly doubled, 4–6 hours.
- Shape. Divide into 8 equal pieces. Shape each into a tight round, tucking the seams underneath.
- Proof. Place on a lined baking sheet, cover, and proof until puffy, about 1–2 hours, or refrigerate overnight.
- Bake. Preheat oven to 375°F (190°C). Brush with egg wash, sprinkle with sesame seeds, bake 18–20 minutes until deep golden brown.
Nutrition per serving (estimated)
Calories
290 kcal
Protein
8 g
Carbs
42 g
Fat
10 g
Sodium
320 mg
Estimates only. Values vary based on ingredients and exact portion size.
Recipe Notes
- Your starter needs to be active. Fed within the last 4–12 hours, doubled in size, and bubbly.
- Overnight cold proof works. Shape, refrigerate overnight, bring to room temp for an hour before baking.
- Freezing. Slice before freezing and toast straight from frozen.
