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Homemade Sourdough Hamburger Buns photo

Sourdough Hamburger Buns

These homemade sourdough hamburger buns are fluffy and tangy, elevating any burger to gourmet status!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Buns:
  • 1/3 cup active sourdough starter
  • 3/4 cup warm water
  • 1 teaspoon active dry yeast
  • 3 cups all-purpose flour or bread flour for chewier texture
  • 1/4 cup unsalted butter melted
  • 2 1/2 tablespoons honey
  • 3/4 teaspoon salt
  • 1 large egg
  • 1 tablespoon water for egg wash
  • Sesame seeds (optional)

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper
  • Kitchen Towel

Method
 

Instructions
  1. Step 1: Activate the Yeast - In a small bowl, combine the warm water and active dry yeast. Allow it to sit for about 5 minutes until it becomes frothy.
  2. Step 2: Mix the Dough - In a large mixing bowl, combine the activated yeast mixture with the active sourdough starter, melted butter, honey, and salt. Whisk together until well combined. Gradually add the all-purpose flour, mixing until a shaggy dough forms.
  3. Step 3: Knead the Dough - Transfer the dough to a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic.
  4. Step 4: First Rise - Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for 1-2 hours or until doubled in size.
  5. Step 5: Shape the Buns - Punch down the risen dough. Divide into 8 equal pieces, shape into balls, and flatten slightly. Place on a parchment-lined baking sheet.
  6. Step 6: Second Rise - Cover with a kitchen towel and let rise for another 30-60 minutes until puffed.
  7. Step 7: Preheat the Oven - Preheat your oven to 375°F (190°C).
  8. Step 8: Egg Wash - Beat the egg with 1 tablespoon of water. Brush tops of buns with the egg wash and sprinkle sesame seeds if desired.
  9. Step 9: Bake - Bake for 15-20 minutes until golden brown and sound hollow when tapped.
  10. Step 10: Cool and Serve - Let cool on a wire rack before slicing and serving.

Notes

  • For best results, ensure your sourdough starter is active and bubbly.
  • Store buns in an airtight container for up to 3 days at room temperature.
  • Freeze for up to 3 months for longer storage.