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Sourdough Hamburger Buns

These sourdough hamburger buns are a great way to use your starter in the summer!

Sourdough hamburger buns with sesame seeds sprinkled on top.

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:

A mature sourdough starter in a jar.

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.

Check out my How to Make a Sourdough Starter From Scratch guide if you don’t have a starter going yet!

 

Mixing the Dough:

All of the dough ingredients in a stand mixer bowl.

Place all of the dough ingredients into the bowl of a stand mixer.

Mixing the dough with the dough hook.

Turn the mixer on medium-low…

The kneaded, elastic sourdough hamburger buns dough.

…and knead for 15 minutes, or until the dough is quite elastic.

Placing the dough in a buttered bowl.

Place in a buttered bowl, turn once to butter the top, and cover.

The risen sourdough hamburger buns dough.

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:

Placing the dough on the counter.

Plop the dough out onto a buttered surface.

Placing a piece of dough on a scale to weigh it.

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.

Pinching the corners of the dough into the middle.

Grab one of the dough balls, and pinch the corners into the middle to start forming a smooth ball.

Rolling the dough across the counter.

Cup your hands around the dough and roll it across your work surface to create surface tension.

Flattening the dough ball on a cookie sheet.

Place on a greased baking sheet and flatten out into rounds.

Covering the sourdough hamburger buns with a tea towel.

Cover with a tea towel.

The risen buns.

Allow to rise for 2-6 hours, or until quite puffy.

Baking the Hamburger Buns:

Whisking an egg in a small bowl with a fork.

Whisk an egg in a small bowl.

Brushing the buns with the egg.

Brush the tops of the buns with the egg.

Sprinkling the buns with sesame seeds.

Sprinkle sesame seeds on top. This is optional, but it does add extra flavor. Plus it makes your sourdough hamburger buns look really pretty.

The baked sourdough hamburger buns.

Bake in a 375 degree oven for 25-30 minutes, or until golden brown.

Holding half of a sliced sourdough hamburger bun.

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.

Sourdough hamburger buns on a cooling rack with a tea towel in the background.

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:

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!

Course Side Dish
Cuisine American
Keyword banana bread, Sourdough
Prep Time 35 minutes
Cook Time 25 minutes
Rising time 12 hours
Servings 12 buns
Calories 205 kcal
Author Erica Kastner

Ingredients

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

To Finish:

  • 1 large egg, optional
  • sesame seeds, optional

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Cover with a tea towel and allow to rise for 2-6 hours, or until the buns are quite puffy.

  6. Preheat oven to 375 degrees F.

  7. In a small bowl, whisk an egg. Brush the tops of the buns with the egg. Sprinkle sesame seeds on top.

  8. 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.

Recipe Notes

  • 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.
Recipe Rating




2020: Kitchen Time – The Sojourning Dunns

Monday 31st of August 2020

[…] Friday: 10 minutes making yogurt bowls for breakfast 15 minutes to heat up lunch and prep snack 1 hour to cook dinner: chickpea curry, roasted sweet potatoes, and leftover veggies. I also made BBQ sauce, got black beans soaking, soaking pancakes, and started sourdough hamburger buns. […]

Mike McKinley

Sunday 19th of July 2020

A slice of american or cheddar and a dollop of coleslaw, the creamy kind.

Erica Kastner

Thursday 23rd of July 2020

Mmmm...Reuben would choose the American cheese, I would go for the cheddar! ?

Karen

Thursday 9th of July 2020

BBQ, pepper jack, red onion and tomato make a good combination. But I'm fairly partial to adding a sunny side up egg, bacon and mayo too!

Erica Kastner

Monday 13th of July 2020

Oh man, both of those combos sound amazing! I've had egg on a burger at a restaurant, but never attempted it at home!

Teresa

Thursday 9th of July 2020

I like to add sliced green olives - gives it a bit of zing!

Erica Kastner

Monday 13th of July 2020

What a neat idea! That sounds yummy.

Judith D.

Thursday 9th of July 2020

Those hamburger buns are so pretty! My favorite toppings recently are avocado and red onion slices. Years ago at a tavern in Maryland, I had a burger that was topped with a generous slice of cream cheese and fresh spinach. Really yummy! I would now add a slice of tomato to that and call it perfect!

Erica Kastner

Monday 13th of July 2020

Oh, lovely suggestions, Judith! I especially like the idea of cream cheese on a burger - why have I never thought of that?!

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