These are the best sourdough burger buns ever. Yes, I said it.
With grilling season full under way, it's time for me to pull out my trusty sourdough hamburger bun recipe. The best part about these? They can be made in less than a day. How much easier can sourdough get?
For My Easy Sourdough Burger Buns: Timing Rundown
There are 2 timing options here...
In Time for Dinner
Here's option #1 to have the burger buns done in time for dinner:
- The night before, make the levain (9:30pm)
- Mix the dough (9:30am)
- Shape the dough (2:30pm)
- Bake (4:30pm)
- Cool (fully cool by 6pm)
In Time for Lunch
And here's option #2 to have them done for lunch:
- Make the levain (4 pm)
- Mix the dough (10pm) and it can rise on the counter overnight if your kitchen is cool (70-73F)
- Shape the dough (8am)
- Bake (10am)
- Cool (fully cool by 11:30am)
I've done both of those options multiple times, and have found this dough to be very resilient. There's no difference in rising if your aware of the temperature of your kitchen/proofing environment...
Rising and Proofing Environment Temperature
If your dough is bulk rising on the counter overnight, you need to make sure the temperature is cooler (ideally 68-72F) than if you're bulk rising for only the 4-6 hours (ideally 75-78F).
To create a 75-78F environment because my kitchen is generally colder, I usually rise my dough in my oven that I'll turn on for half a second before putting it in there. I have an oven thermometer sitting in my oven at all times, so I can keep an eye on that as well.
How I mix the best sourdough burger buns dough:
I use a STAND MIXER. It saves me time, energy, and ensures a beautiful fluffy texture with not much effort. I let that thing go for 12 minutes and I'm done. It's so easy. Please try it if you have one and if you don't, I'm sorry in advance. You'll have to knead the dough for 18-20 minutes until a gluten window is formed.
To check for a gluten window, which you should do whether you're using a stand mixer or not, you just pull a little piece of dough off and stretch it in the center to see if it stays strong but creates a thin enough layer for you to read something through (like the newspaper).
Alright, let's get to it!
Best Sourdough Burger Buns
- 1 large baking sheet
for the levain
- 75g water
- 50g sourdough starter
- 85g bread flour
for the dough
- all of the levain
- 200g lukewarm water
- 60g melted butter
- 30g sugar
- 8g salt
- 350g bread flour
- 100g all-purpose flour
for the egg wash and topping
- 1 egg, beaten
- 2 Tbsp sesame seeds
6 hours before making the dough
- Make the levain. In a large stand mixer bowl, combine the levain ingredients, and let sit until risen and bubbly. Ideally, let sit at 75-78 degrees F.
To make the dough
- To the large stand mixer bowl with the levain, add the water, melted butter, sugar, and salt and whisk together.
- Add the flours and mix on medium speed at the stand mixer for 12 minutes, or until pulling the dough creates a strong, transparent gluten window.
- Oil a large bowl and ball the dough and place inside of it.
- Cover with plastic or a damp towel and let bulk rise for 4-6 hours, or until it has roughly doubled in size. Ideally, this rise will be at 75-78 degrees F.
- Place parchment paper on a half size or full size baking sheet.
- Lightly oil your hands and gently punch the dough down, and divide it into 8 equally sized parts (I measure by weight to keep each bun equal).
- Shape each portion into a ball by folding the edges towards the center and rolling the seams against a clean counter.
- Place the dough balls onto the prepared baking sheet with space between them. Cover the sheet pan with a warm, damp towel.
- Let them proof for 2-3 hours (at 75-78F), or until they have risen and feel puffy to the touch. At about 2 hours, preheat the oven to 375F.
- One the buns have finished rising, remove the towel, gently brush the tops with the beaten egg wash and sprinkle sesame seeds evenly on the top of each egg washed bun.
- Bake the buns for about 28 minutes, or until they are golden brown and the internal temperature is at 200F.
- Remove from the oven and let the buns cool on a wire rack completely before slicing them and using them. Enjoy!
If you enjoyed this recipe, check out my Sourdough Japanese Milk Bread recipe! It's super delicious.
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