Sourdough Burger Buns

5 from 2 votes

Sourdough burger buns are perfect for summer cookouts and sandwiches. These soft and fluffy buns are made with simple ingredients and require only 15 minutes of hands-on time.

Prep Time15

Cook Time25

Additional Time10

Total Time10 40

Course: Sourdough

Cuisine: American

Servings: buns

Calories: 343kcal

Author: Rebecca Warfield

Ingredients

Dough Ingredients

200 g water
100 g sourdough starter active and bubbly
25 g sugar
1 egg
8 g salt
450 g bread flour
113 g unsalted butter softened and cubed

Egg Wash Ingredients

1 egg yolk
1 tablespoon water
Sesame seeds everything bagel seasoning, poppy seeds, etc. (optional)

US - Metric

Instructions

Add all of the ingredients to a stand mixer bowl. Using the dough hook attachment, mix the ingredients until they are combined and form a shaggy dough. Scrape the sides of the bowl if necessary. At this point, don’t worry about the dough coming together.
200 g water, 100 g sourdough starter, 25 g sugar, 1 egg, 8 g salt, 450 g bread flour, 113 g unsalted butter
Cover the bowl with a damp towel and allow to rest for 30 minutes. This allows the flour to hydrate more thoroughly.
Return the bowl to the mixer. Knead on medium speed until the dough is smooth and elastic and passes the windowpane test, about 10-12 minutes.
If the dough seems too sticky, add one tablespoon of flour at a time until it is tacky but no longer sticks to your hands.
Place the dough in an oiled bowl and cover with a damp towel, beeswax wrap, or plastic wrap. Bulk ferment until doubled, about 8-12 hours at room temperature.
When the dough has doubled, turn it out onto a clean countertop or work surface. Use a bench scraper to divide the dough into 8 equal portions.
Shape the dough by folding the edges toward the center. Turn it over seam side down and create tension by turning the dough clockwise while gently dragging it on the counter. If you prefer a wide, flatter bun, use your fingertips to gently shape the dough into a disc.
Line a baking sheet with parchment paper and flour it generously. Using your bench scraper to gently transfer the dough onto the baking sheet.
Cover with plastic and allow to rest for a second rise until doubled, about 2-3 hours at room temperature.
Preheat the oven to 375° F.
In a small bowl, beat the egg yolk and water. Brush a thin, even coating on the tops and sides of the buns.
1 egg yolk, 1 tablespoon water
Generously sprinkle the tops of the buns with sesame seeds, everything bagel seasoning, poppy seeds, or your other favorite toppings.
Sesame seeds
Bake for 25-30 minutes or until golden. The internal temperature should be 190°-200° F.
Serve as is or toasted.

Video

Notes

The dough should be tacky, but it shouldn’t stick to your hands. This is a stickier dough compared to other sourdough bread recipes you might be familiar with.
Apply the egg wash thinly and evenly so it doesn’t puddle at the base of the buns. I used to make that mistake all of the time, but using a thinner coating did the trick!
After the second rise, the buns should look puffy and relaxed. If not, they may turn out dense.
If you prefer a less bready bun, divide the dough into 10 or 12 pieces.
For more sour flavor, you can refrigerate the dough for 8 hours or overnight after the bulk fermentation.

Nutrition