How to Make Soft & Fluffy Sourdough Hamburger Buns
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Sourdough hamburger bun recipe: unlock the secret to bakery-quality sourdough hamburger buns with this step-by-step guide on how to make soft and fluffy fermented buns right in your own kitchen.
There's something irresistibly satisfying about sinking your teeth into a juicy burger nestled between the perfect sourdough hamburger bun. The tangy, slightly chewy crust paired with a tender, airy interior makes sourdough buns an ideal choice for elevating your burger experience to gourmet status. Whether you're a seasoned home baker or just wanting to get better at sourdough, my blog will guide you through the art of crafting these homemade sourdough hamburger buns.
Recipe Overview: Soft & Fluffy Sourdough Hamburger Buns
- ⏱ Prep Time: 30 minutes
- 🚨 Rise Time: 8 hours
- 👩🏻🍳 Baking Time: 12 minutes
- ⏳ Total Time: 8 hours 42 minutes
- 🍞 Serving: 20 rolls
- ⚡ Calories: 199 calories per roll
- 🍂 Flavor Profile: Soft, airy, and slightly tangy buns with a tender crumb and a golden crust, perfect for sandwiches or burgers.
- 👌 Difficulty: Medium — for home bakers comfortable working with sourdough and enriched doughs.
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- Recipe Overview: Soft & Fluffy Sourdough Hamburger Buns
- Why you will love this sourdough hamburger bun recipe:
- Ingredients:
- Instructions for sourdough hamburger bun recipe:
- Baker's Schedule for sourdough hamburger bun recipe:
- FAQ's:
- Other sourdough recipes you will enjoy:
- pin for later
- How to Make Soft & Fluffy Sourdough Hamburger Buns
Why you will love this sourdough hamburger bun recipe:
- Texture Perfection: These buns effortlessly strike the perfect balance between a crispy, chewy crust and a soft, fluffy interior, ensuring every bite is delightful.
- Natural Ingredients: Made with just a few natural, simple ingredients, this recipe not only avoids the preservatives and additives often found in store-bought buns but also keeps it wholesome.
- Nutritional Benefits: The long bulk fermentation process of sourdough not only helps to break down gluten but also increases the availability of nutrients, making these buns easier to digest and more nutritious.
- Versatile Use: Beyond burgers, these buns are perfect for sandwiches, breakfast buns, or even as a snack on their own, making the possibilities truly endless!
- Homemade Satisfaction: There’s a special joy and sense of accomplishment in making your own bread. Plus, the unbeatable aroma of freshly baked buns filling your home takes it to the next level.
- Customization: You can easily personalize the buns by adding sesame seeds, herbs, or spices to suit your taste preferences, making them as unique as you like.
Ingredients:
- 2 cups active starter
- 1 cup room temperature whole milk
- 2 cups filtered water
- 4 tablespoon melted butter
- 1 tablespoon salt
- ⅓ cup honey
- 8 cups all-purpose flour
Instructions for sourdough hamburger bun recipe:
- In the bowl of a stand mixer, first add the active sourdough starter, warm milk, water, melted butter, salt, honey, and 6 cups of flour. Then, mix on low-medium speed using the paddle attachment until the flour is fully incorporated. Next, turn up the speed and continue mixing until the dough appears smooth and sticky.
- Next, switch out the paddle attachment for the dough hook attachment. Then, add the 2 remaining cups of flour and turn the mixer on low speed until the flour is fully incorporated again. Once it is, turn the mixer speed up to medium-high and let it mix for 3-4 minutes. As a result, the dough should have cleaned the sides of the bowl and be firm and smooth.
- Remove from mixer and place dough into a large bowl where it will double in size, and let it ferment in a warm place for 6-8 hours. This timing for the first rise will vary depending on room temperature and strength of starter.
- When dough has doubled in size, dump it onto your work surface and using a bench scraper, cut it into small dough balls weighing around 100 grams each.
- Cup your hand over the dough ball and using gentle pressure, roll it in a circular motion against the work surface. This action creates surface tension, resulting in a smooth, round bun. If you find this difficult, lay the bun aside for a few minutes and allow the gluten to relax before trying again.
- Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between them for expansion. I like to arrange them 4x5 on a half-sized sheet pan (13x18).
- Cover the buns with a plastic wrap to prevent drying out, and then set them in a warm spot to rise for the second time. This final rise will take between 2-4 hours, and they are ready to bake when they have puffed up to almost double in size. Additionally, you can test by lightly poking one with your finger; if the indentation slowly springs back and leaves the slightest mark, your buns are ready to bake.
- Before baking, you can brush the buns with an egg wash (1 beaten egg) for a shiny finish. Optionally, sprinkle sesame seeds or other toppings if desired.
- Preheat oven to 425 degrees F with the fan on, which is convection on most ovens. When it is ready, place pan into the oven and set timer for 8 minutes. After 8 minutes, rotate the pan and set timer to bake for another 4 minutes. The buns are ready to remove if they are a deep golden brown after 12 minutes. You can check the internal temperature with a food thermometer to make sure they have reached 190 degrees F.
- Remove from oven and let cool on cooling rack before digging in.
Baker's Schedule for sourdough hamburger bun recipe:
The Night Before:
8:00 PM: Feed your sourdough starter so that you will have 2 cups of starter the next morning.
The Next Morning:
7:00 AM: Mix the dough. Allow the dough to rise until it has doubled in size.
Afternoon:
3:00 PM: Divide and shape the dough. Let rise for final proof.
5:00 PM: preheat oven and bake
This schedule assumes a 72°F (22°C) kitchen temperature. Warmer kitchens may require less time, while cooler kitchens may need more time for the dough to rise.
FAQ's:
A sourdough starter is a fermented mixture of flour and water that naturally cultivates wild yeast and beneficial bacteria. If you’re new to it, you can follow a dedicated guide to learn how to create and maintain your own starter from scratch.
From start to finish, the process usually takes most of a day. However, the majority of that time is hands-off while the dough rises.
Yes, but the buns may turn out denser. For a softer texture, try using a mix of whole wheat and bread flour.
This is usually caused by an inactive starter, cold room temperature, or not enough proofing time. Make sure your starter is bubbly and active, and give the dough enough time to rise in a warm environment.
Yes. You can let the dough do its first rise in the refrigerator overnight. This also improves flavor. Just bring it back to room temperature before shaping and the second rise.
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months and reheat in a 350°F oven until warmed through.
They’re ready when they’re golden brown on top, sound hollow when tapped on the bottom, and reach an internal temperature of about 190°F–200°F.
Yes! Sesame seeds, poppy seeds, or herbs work well. Brush the buns with egg wash before baking so the toppings stick.
Other sourdough recipes you will enjoy:
- Easy Sourdough Garlic Naan Bread Recipe
- Easy Same-Day Sourdough Sandwich Bread Recipe
- How to Make Flaky Sourdough Croissants Recipe at Home
- How to Make Homemade Sourdough Pasta (small batch)
pin for later
How to Make Soft & Fluffy Sourdough Hamburger Buns
Equipment
- 1 Stand mixer
- 1 Paddle attachment
- 1 large bowl
- 1 half-sized sheet pan (13x18)
- 1 cooling rack
Ingredients
- 2 cups active starter
- 1 cup room temperature whole milk
- 2 cups filtered water
- 4 tablespoon melted butter
- 1 tablespoon salt
- ⅓ cup honey
- 8 cups all-purpose flour
Instructions
- In the bowl of a stand mixer, add the active sourdough starter, warm milk, water, melted butter, salt, honey and 6 cups of flour. Mix on low-medium speed with the paddle attachment until the flour is all incorporated then turn up the speed until the dough looks smooth and sticky.
- Switch out the paddle attachment for the dough hook attachment, add the 2 remaining cups of flour and turn the mixer on low speed until the flour is incorporated again. Once it is, turn mixer speed up to medium-high and let it mix for 3-4 minutes. The dough should have cleaned the sides of the bowl and be firm and smooth.
- Remove from mixer and place dough into a large bowl where it will double in size, and let it ferment in a warm place for 6-8 hours. This timing for the first rise will vary depending on room temperature and strength of starter.
- When dough has doubled in size, dump it onto your work surface and using a bench scraper, cut it into small dough balls weighing around 100 grams each.
- Cup your hand over the dough ball and using gentle pressure, roll it in a circular motion against the work surface. This action creates surface tension, resulting in a smooth, round bun. If you find this difficult, lay the bun aside for a few minutes and allow the gluten to relax before trying again.
- Place the shaped buns on a baking sheet lined with parchment paper, leaving enough space between them for expansion. I like to arrange them 4x5 on a half-sized sheet pan (13x18).
- Cover the buns with a plastic wrap to prevent drying out and set them in a warm spot to rise for the second time. This final rise will take between 2-4 hours, and they are ready to bake when they have puffed up to almost double in size. You can also test by lightly poking one with your finger, if the indentation slowly springs back and leaves the slightest mark, your buns are ready to bake.
- Before baking, you can brush the buns with an egg wash (1 beaten egg) for a shiny finish. Optionally, sprinkle sesame seeds or other toppings if desired.
- Preheat oven to 425 degrees F with the fan on, which is convection on most ovens. When it is ready, place pan into the oven and set timer for 8 minutes. After 8 minutes, rotate the pan and set timer to bake for another 4 minutes. The buns are ready to remove if they are a deep golden brown after 12 minutes. You can check the internal temperature with a food thermometer to make sure they have reached 190 degrees F.
- Remove from oven and let cool on cooling rack before digging in.
My new go to bun recipe. It’s perfect every time!
Would this recipe be written in grams?
I don't have it converted into grams, no. Sorry!
Finally a soft sourdough hamburger bun! They’re delish! Thank you!