Hamburger buns are essential to any great burgers, providing a soft and sturdy vessel for your favorite fillings. Sourdough can take your burger game to the next level when you make the best hamburger buns. Sourdough starter adds depth of flavor and a subtle tanginess to the buns, elevating them from ordinary to extraordinary. The fermentation process of sourdough also helps improve the texture of the buns, making them softer, more moist, and longer-lasting. Additionally, sourdough offers potential health benefits. The fermentation process can break down gluten and phytic acid, making the buns easier to digest and potentially increasing the availability of nutrients. Overall, using sourdough to make hamburger buns results in buns that are not only delicious and flavorful but also have a superior texture and potential health benefits, making them the perfect choice for your next burger night
Step-by-step: Easy sourdough burger buns
Active Starter/Levain – In a medium bowl, combine the sourdough starter, water, and flour. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature until double in size.Pro tip – You can make the levain for up to 5 days in advance and leave it in the fridge.
Dough
Autolyze – In a large mixing bowl of a stand mixer, add the milk, eggs, and sugar. Combine well. Then, add the flour and salt followed by the starter. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes.Pro tip – Autolyze will help strengthen the gluten formation on the dough. In the video, I combined the wet and dry ingredients separately, but you can do it all together in the stand mixer as well.
Knead – Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft room temperature butter and knead for another 4 to 6 minutes or until smooth and elastic.Pro tip – The dough will still be very soft, yet smooth, shiny, and very elastic when you do the windowpane test.
Bulk ferment – Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip – The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly.
Shape
Degas – When double is size, punch down and transfer to a clean work surface. Break any large air bubbles and shape the dough into a ball again.Pro tip – At this point, if you are not ready to shape and bake the dough you can put it back into the oiled bowl and let it rise again in the fridge for another 6 to 8 hours. Divide – Transfer the dough to a clean work surface. Divide the dough into 2 and then each portion into 6 equal pieces to make a total of 12 buns about 120 grams each.Pro tip – You can also make 16 smaller buns of about 90 grams each.
Shape each portion into a tight ball. To do this correctly, roll into a ball tucking all the seams under tightly. Then, roll the ball on an unfloured surface. The unfloured surface creates the tension we need in the doughPro tip – Do not over-roll these for too long or you will rupture the top smooth skin. Tray – Place the shaped buns on a baking sheet lined with parchment paper leaving enough room for them to rise. Then, flatten each bun so they bake like flat buns rather than balls.Pro tip – Flattening the buns makes a better base for the hamburgers. Also, they won’t topple so easily. Prove – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place to proof. Let the buns rise for about 2 to 3 hours or until almost double in size.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. In summer, the dough may rise in 90 minutes while in winter it can take up to 3 hours.
Bake
Preheat oven – Preheat the oven at 375°F / 190°C / Gas mark 5 for at least 20 minutes. Brush – Brush each bun with an egg wash. You can even sprinkle the buns with some sesame seeds or sugar pearlsPro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. Do not use oil or butter as it will create a crust. Bake small buns for 15 to 20 mins and larger buns for about 20 to 25 minutes or until golden brown.Pro tip – When baked, the internal temperature of the hamburgers buns should be about 195 F. Bread will have a hollow sound on the bottom when tapped. Keeping them soft – As soon as you take the buns out of the oven, cover them with a clean kitchen cloth to keep them soft. You can also brush them with melted butter.Pro tip – Do not leave the buns on the tray for too long, transfer them to a cooling rack. Otherwise, the steam will make the bread soggy on the bottom. Covering the buns with a cloth will help them retain moisture and prevent it from drying out.
Frequently asked questions
Creative variations
Cheese-Stuffed Buns: Incorporate small cubes of your favorite cheese into the dough before shaping the buns for a gooey, cheesy surprise in every bite. Herb and Garlic Buns: Add a tablespoon of dried herbs (such as rosemary, thyme, or oregano) and a clove of minced garlic to the dough for a fragrant and flavorful twist. Whole Wheat Sourdough Buns: Replace half of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor and added nutritional benefits. Spicy Jalapeño Buns: Mix in some diced pickled jalapeños or a pinch of cayenne pepper to the dough for a spicy kick. Seeded Buns: Roll the shaped buns in a mixture of sesame seeds, poppy seeds, and flaxseeds before baking for a crunchy, seeded crust. Sweet Sourdough Buns: Add a tablespoon of honey or maple syrup to the dough for a slightly sweet flavor, perfect for pairing with savory burgers.
Creative ways to serve hamburger buns
Slider Buns: Use smaller portions of the dough to make mini buns, perfect for sliders or small sandwiches. Pulled Pork Buns: Split the buns and fill them with pulled pork, coleslaw, and barbecue sauce for a delicious pulled pork sandwich. Breakfast Sandwich: Toast the buns and fill them with scrambled eggs, bacon or sausage, and cheese for a hearty breakfast sandwich. Vegetarian Option: Use the buns to create a vegetarian burger, such as a black bean or chickpea patty, topped with avocado, sprouts, and a tangy sauce. Dipping Bread: Cut the buns into strips and serve them with a side of dipping sauce, such as marinara or garlic aioli, for a fun appetizer or snack. Bread Pudding: Use stale hamburger buns to make a bread pudding, adding raisins, cinnamon, and a custard mixture for a sweet and comforting dessert.
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