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–+ servings
Hamburger on white plate.

Sourdough Hamburger Buns

These sourdough hamburger buns are the perfect addition to any summer barbeque!
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Prep Time 15 minutes
Cook Time 20 minutes
Fermentation Time 10 hours
Course bread, Main Course
Cuisine American
Servings 8 Buns

Equipment

  • stand mixer with dough hook attachment
  • Large Mixing Bowl
  • Kitchen scale or measuring cups and spoons
  • Dough scraper
  • Baking Sheet
  • Parchment Paper or Silicone Baking Mat
  • Plastic wrap or kitchen towel for covering the dough during fermentation

Ingredients
  

Buns

  • ½ cup + 1 tablespoon whole milk 135g
  • 2 tablespoons + 2 teaspoons water 40g
  • ⅔ cup active sourdough starter 150g
  • 2 eggs
  • 2 tablespoons + 2 teaspoons sugar 35g
  • 2 tablespoons + 2 teaspoons butter 37.5g
  • 2 teaspoons salt 10g
  • 3 ⅓ cups flour 400g

Egg Wash

  • 1 egg yolk
  • 1 tablespoon water

Instructions
 

Prepare the Dough

  • In the bowl of your stand mixer, add all ingredients besides flour.  Mix on low with your dough hook attachment and gradually add flour about 1 cup at a time.  Once all flour is added, turn up the mixer speed to a medium and knead for approximately 6-8 minutes until a ball is formed.   The key is getting your dough to “window pane” meaning that you can stretch it thinly enough to see light pass through without the dough tearing.

First Rise

  • Transfer the dough to a large mixing bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise at room temperature for 8-10 hours, or until it has doubled in size. The rise time will depend on the temperature of your kitchen and the strength of your sourdough starter.  The size of the dough is more important than the time on the clock!

Shape the Buns

  • Once the dough has risen, use your dough scraper (hand) to scoop your dough out onto a lightly floured surface.  Divide your dough into 8 equal pieces. Roll each piece into a ball using the countertop for a little traction.  This will close off the seams on the bottom.  Next, flatten the ball slightly to form a bun shape. Place the buns onto a parchment or silicone lined baking sheet, leaving space between each for spreading.

Second Rise

  • Cover the buns again and allow them to rise for 1-2 hours, or until they have puffed up. You will know your buns are fully proved when you press them lightly with a finger, and they slowly bounce back.  If the dough springs back quickly, it’s still not fully proved.

Preheat Oven to 375 degrees

  • While the buns are finishing their second rise, preheat your oven to 375°F (190°C).

Egg Wash

  • In a small bowl, whisk together one egg and a tablespoon of water. Lightly brush the tops of the buns with the egg wash for a golden, glossy finish.

Bake

  • Place the buns in the preheated oven and bake for 20-25 minutes, or until they are golden brown on top. Remove from the oven and transfer to a wire rack to cool.
Keyword hamburger buns, Sourdough
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