These sourdough hamburger buns are a great way to use your starter in the summer!
I’m always interested in new ways to use my sourdough starter. One great way to utilize it in the summer is homemade sourdough hamburger buns. We definitely eat more burgers in the warm months, and it’s so nice to enjoy them on a sourdough bun.
Okay, let me show you how to make them!
How to Make Sourdough Hamburger Buns:
Start with a mature sourdough starter. Feed your starter 6-12 hours before you want to use it. It should double in bulk, be bubbly and active, and pass the float test.
Mixing the Dough:
Place all of the dough ingredients into the bowl of a stand mixer.
Turn the mixer on medium-low…
…and knead for 15 minutes, or until the dough is quite elastic.
Place in a buttered bowl, turn once to butter the top, and cover.
Allow to rise for 6-8 hours, or until the dough has doubled in bulk. You may find that this takes a lot less time in the summer when your kitchen is warm!
Shaping Sourdough Hamburger Buns:
Plop the dough out onto a buttered surface.
Divide the dough into 12 equal pieces. You can weigh the dough and divide it by 12 to determine how much each bun should weigh. Or you can just eyeball it if you aren’t picky.
Grab one of the dough balls, and pinch the corners into the middle to start forming a smooth ball.
Cup your hands around the dough and roll it across your work surface to create surface tension.
Place on a greased baking sheet and flatten out into rounds.
Cover with a tea towel.
Allow to rise for 2-6 hours, or until quite puffy.
Baking the Hamburger Buns:
Whisk an egg in a small bowl.
Brush the tops of the buns with the egg.
Sprinkle sesame seeds on top. This is optional, but it does add extra flavor. Plus it makes your sourdough hamburger buns look really pretty.
Bake in a 375 degree oven for 25-30 minutes, or until golden brown.
See all those air holes? Or, as my sister calls them, butter holes. 😉
You can slice these sourdough hamburger buns in half, toast, and spread with butter.
I’m curious: what are your favorite burger toppings? I’m usually pretty basic with mayo, mustard, lettuce, tomato, and sliced pickles. But I’d love to try a new combo if you’ve got one to recommend! Let me know in the comments.
Side note: Have you heard of putting mushrooms in your hamburgers? Supposedly it makes them juicier. Here’s a recipe that I’d like to try…
More Sourdough Recipes:
- The Best Sourdough Pancakes
- Sourdough Cranberry Orange Rolls
- How to Make Artisan Sourdough Bread
- Sourdough Pull Apart Rolls
- Sourdough Sandwich Bread
- Overnight Sourdough Waffles
- Sourdough Dutch Baby/German Pancake
Here’s a video for you in case you learn better that way:
Sourdough Hamburger Buns
Use your starter in the summer with these naturally leavened hamburger buns!
For the Dough:
- 3/4 cup water (175 grams)
- 1 cup mature sourdough starter (240 grams)
- 1/4 cup grass-fed butter, melted and cooled
- 3 1/2 cups all-purpose flour (465 grams)
- 1 large egg
- 1 1/2 tsp unrefined sea salt
- 2 tbsp honey
- 1 large egg, optional
- sesame seeds, optional
Place all of the dough ingredients in the bowl of a stand mixer. Knead on medium-low for 15 minutes, or until the dough is quite elastic. The dough should clean the sides of the bowl, but not the bottom. Add more flour as needed to achieve that consistency.
Place the dough in a buttered bowl, turning once to grease the top of the dough. Cover and allow to rise for 6-12 hours, or until doubled in bulk.
Plop the dough onto a greased work surface. Divide the dough into 12 equal pieces. Grab a piece of dough and pull the corners into the middle to start forming a ball. Cup your hands around the ball and roll it across your work surface to create surface tension.
Place the ball on a greased cookie sheet. Flatten into a bun shape. Repeat with the remaining dough pieces. You may need to use more than one cookie sheet.
Cover with a tea towel and allow to rise for 2-6 hours, or until the buns are quite puffy.
Preheat oven to 375 degrees F.
In a small bowl, whisk an egg. Brush the tops of the buns with the egg. Sprinkle sesame seeds on top.
Bake in preheated oven for 25-30 minutes, or until golden brown. Remove from oven and place on a wire rack to cool before slicing.
- A mature starter is one that has been fed 6-12 hours previously, has doubled, is bubbly and active, and passes the float test.
- The time it takes for your starter and dough to rise will depend greatly on the temperature of your kitchen. If it's quite warm, make sure to check the dough at the shorter time given.