Sourdough Hamburger Buns
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Hamburger buns are one of the most useful and versatile bread products out there. These buns can be used for hamburgers, chicken sandwiches, pot roast sandwiches and so much more. Adding the sourdough element to your hamburger buns increases the nutritional value by adding gut beneficial bacteria. Sourdough also lowers some of the gluten load of these buns. While they are not gluten-free, these buns will be easier for many people to digest.
Sourdough also brings a bit of tanginess and a sour kick into the flavor profile adding a unique twist to a typical hamburger bun.
As with most of my bread products, I like to make these buns ahead of time and freeze them. This way, whenever I need some hamburger buns, all I have to do is take them out of the freezer to defrost and then easily incorporate them into my recipe. It’s so nice to have homemade bread products on hand and at the ready. These hamburger buns are also perfect for a celebration like the fourth of July! Now, let’s get to baking!
- Prep Time: 15 hours
- Bake Time: 30 minutes
- Total Time: 15.5 hours
Meal Ideas
This sourdough hamburger bun recipe can be used to create many different meals that would be suitable for dinner or lunch.
Here are some of our family favorites:
- Hamburgers
- Pot roast sandwiches
- Turkey sandwiches
- Sliders (make double amount of buns with dough recipe – this creates smaller, slider-type buns)
Equipment
- Large glass or ceramic mixing bowl or stand mixer (paid link) and attachments
- Silicone spatula
- Large baking sheet
Ingredients
Dough
- 100 g (1/2 cup) sourdough starter
- 45 g (3 tbsp) whole milk
- 400 g (1 2/3 cup) water
- 28 g (2 tbsp) butter
- 681 g (3 cups) bread flour
- 25 g (2 tbsp) sugar
- 12 g (2 tsp) salt
Egg Wash
- 1 egg
- 1 tbsp water
Instructions
- Add all ingredients to the bowl of your stand mixer or large mixing bowl.
- Next, mix everything together with the spatula or with your hands to create a shaggy/sticky dough.
- Let the dough rest for 5 minutes.
- Then, using the dough hook on your stand mixer, knead the dough for 7-8 minutes.
- Next, place the bowl in a warm place and allow to rise for 10-12 hours or overnight until about double in size.
- Punch down the dough to remove excess air.
- Then, weight out 8 equal portions of dough.
- Shape the dough into buns and place on a parchment-lined baking sheet. See our hamburger bun shaping post here for details.
- Next, allow the buns to rise for an additional 2-4 hours or until about double in size.
- Preheat the oven to 400 F.
- Beat the eggs and water together for the egg wash mixture.
- Next, brush the tops of the buns with the egg wash mixture.
- Bake in the oven for 14-16 minutes or until thermometer reads around 205 F when inserted into a bun.
Notes
- At any point in this recipe, if the dough is too sticky to easily work with, just add flour. Add flour in very small increments (a couple tablespoons at a time) to avoid adding too much flour. Adding too much flour can dry out the dough and lead to a dry, crumbly bun.
Easy To Make Sourdough Hamburger Buns
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8
buns15
hours30
minutesIngredients
100 g (1/2 cup) sourdough starter
45 g (3 tbsp) whole milk
400 g (1 2/3 cup) water
28 g (2 tbsp) butter
681 g (3 cups) bread flour
25 g (2 tbsp) sugar
12 g (2 tsp) salt
1 egg (for egg wash)
1 tbsp water (for egg wash)
Instructions
Add all ingredients to the bowl of your stand mixer.
Next, mix everything together with the spatula or with your hands to create a shaggy/sticky dough.
Let the dough rest for 5 minutes.
Then, using the dough hook on your stand mixer, knead the dough for 7-8 minutes.
Next, place the bowl in a warm place and allow to rise 10-12 hours or overnight until about double in size.
Punch down the dough to remove excess air.
Then, weigh out 8 equal portions of dough.
Shape the dough into buns and place on a parchment lined baking sheet.
Next, allow the buns to rise for an additional 2-4 hours or until about double in size.
Preheat the oven to 400 F.
Beat the eggs and water together for the egg wash mixture.
Next, brush the tops of the buns with the egg wash mixture.
Bake in the oven for 14-16 minutes or until thermometer reads around 205 F when inserted into a bun.
Notes
- At any point in this recipe, if the dough is too sticky to easily work with, just add flour. Add flour in very small increments (a couple tablespoons at a time) to avoid adding to much flour. Adding too much flour can dry out the dough and lead to a dry, crumbly bun.
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