Easy Sourdough Burger Buns (Same-day Recipe!)
Soft yet sturdy sourdough burger buns that hold their shape with juicy fillings. These naturally leavened buns have a tender crumb, subtle tang, and are perfect for smash burgers, BBQ chicken sandwiches, burgers, or grilled veggie stacks.
SERVINGS 8
Equipment
- Mixing bowl
- dough whisk or stand mixer
- dough scraper
- kitchen scale
- parchment paper
- baking sheet
- pastry brush
Ingredients
- 1 cup active sourdough starter 200g
- 3 ⅓ cups all-purpose flour 500g
- ⅓ cup bread flour 50g
- 2 tablespoons sugar 25g
- 2 teaspoons sea salt 10g
- 1 cup whole milk lukewarm (230g)
- 3 ½ tablespoons unsalted butter softened (50g)
- 3 tablespoons water 50g, adjust as needed
- 1 egg + 1 tablespoon water for egg wash optional
- sesame seeds for garnish optional
Instructions
- In a large mixing bowl, combine the sourdough starter, flours, sugar, salt, milk, and softened butter. Mix until a shaggy dough forms, then knead (by hand or mixer) until smooth and slightly tacky, about 6–8 minutes. Add small amounts of water, as needed, for hydration.
- Cover the dough and let it bulk-ferment at room temperature (ideally 70–75°F) for 4–6 hours, performing 2–3 sets of stretch and folds during the first 2 hours.
- Once the dough has nearly doubled and feels puffy and airy, turn it out onto a lightly floured surface. Divide into 8 equal portions and gently shape each into a tight round. A digital scale helps keep each round similar (around 130-ish grams).
- Place the shaped buns on a parchment-lined baking sheet, spaced evenly apart. Lightly flatten the tops with your palm. Cover loosely and proof at room temp for 2–3 hours, or until they’ve puffed and airy looking. (Watch the dough versus going by the time. The dough and room temperature play an important part in how long this will take.)
- Preheat the oven to 375°F (190°C). Brush each bun with egg wash and sprinkle with sesame seeds, if using.
- Bake for 20-25 minutes, or until golden brown and hollow-sounding when tapped on the bottom. If you have an instant digital thermometer, look for 190-200º F. Cool completely before slicing.
Notes
When observing the proofing of the dough, don’t rush the rise time or the dough will be very dense and not airy when completed.
The egg wash is not necessary, but gives them a nice shiny appearance. After shaping the buns, you can refrigerate them overnight for a slow final proof. Let them come to room temperature for 1 hour before baking the next day. The buns will keep for 3-4 days at room temperature in a sealed container or bread box. They can be refrigerated or frozen (unfilled) for longer storage. Freeze baked, cooled buns in a zip-top bag for up to 2 months. Thaw at room temp and refresh in a warm oven for a few minutes.
The egg wash is not necessary, but gives them a nice shiny appearance. After shaping the buns, you can refrigerate them overnight for a slow final proof. Let them come to room temperature for 1 hour before baking the next day. The buns will keep for 3-4 days at room temperature in a sealed container or bread box. They can be refrigerated or frozen (unfilled) for longer storage. Freeze baked, cooled buns in a zip-top bag for up to 2 months. Thaw at room temp and refresh in a warm oven for a few minutes.
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