These sourdough burger buns are the perfect addition for grilling or your burgers. If you’ve got time they’re easy to make if you have a sourdough starter plus a few other ingredients. Don’t have a sourdough starter? Follow the directions here to make one!
Before Making Sourdough Burger Buns…
If you’re like me, sometimes supper is sporadic. These burger buns need an entire day to ensure they out and have the rise and rest times they need. So make sure you plan accordingly! You can opt to feed your starter, make the dough, rest for 6 hours, then place it covered in your fridge so you just have the folds and proof (puff time) left.
Part of using sourdough is to not have to use yeast. Because sourdough burger buns are something you want to rise, ensure you have a nice, active and bubbly starter. If your starter isn’t active your dough won’t rise and double as well.
Also, don’t feel like you have to brush the egg onto your buns. This is what gives them that shiny look and helps them brown.
The schedule I used looked like:
8:00 pm the night before: fed starter and placed on top of my fridge. I had baked bread that evening so the house was nice and warm
8:00am: started the dough by mixing it together.
9:00am: first stretch and fold performed.
9:30am: second stretch and fold.
10:00am: final stretch and fold. Covered and let rest for 6 hours.
4:00pm: split into 8 balls. Allowed buns to rest for an hour.
5:30pm: brushed and baked buns.
6:00pm: supper was served.
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Homemade Sourdough Burger Buns
Soft and delicious sourdough burger buns great for pulled pork, hamburgers, and more! They aren't a ton of effort, but do allow all day for rise and rest times.
Ingredients
- 3.5 cups flour, divided into 2.5c + 1c
- 2 tsp salt
- 2 tbsp coconut oil, melted
- 2 tbsp honey
- 1/2 cup warm water
- 1/2 cup warm whole milk
- 3/4 cup sourdough starter, fed, active, and bubbly
- 2 eggs, 1 for dough and 1 for brushing
Instructions
- Make sure to feed your starter the night before so it's active and ready for this recipe.
- Add 2.5 cups flour, 1 egg, salt, coconut oil, water, honey, milk, and starter into mixing bowl. Mix until well combined.
- If you have a stand mixer, use your dough hook for this. Slowly add your final cup of flour. You want your dough to form a ball & not stick to the sides of your bowl. Since everyone's sourdough is a little different, you may need the entire cup or you may not.
- Cover dough with plastic wrap, beeswax wrap, or towel and let it sit in a warm area for 30 minutes.
- Come back to your dough to do a stretch and fold. To do this, you simply pull one side of your dough, let it stretch some, then fold it onto itself. Move your bowl ¼ turn and perform again. Do this for all 4 "sides".
- Cover and let dough sit in a warm place. Perform 2 more stretch and folds, 30 minutes apart.
- Allow dough to sit for about 6 hours. You want to see your dough double in size.
- On a floured surface, divide into 8 even balls.
- Place on a baking sheet with parchment paper. Press balls into about 1 inch thick discs. Let rest for another hour until they puff up.
- Preheat oven to 375*f
- Whisk your remaining egg. Brush onto buns. Bake for 20-25 minutes. Pull sourdough burger buns out of the oven when they've browned.
- Allow to cool then slice. We like to melt butter on a warmed cast iron and toast the buns for a minute or two also for an added crunch.
Notes
Depending on the temperature in your house will effect your rise time and disc "puff" time.
Needing a sourdough starter?
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