Sourdough Hamburger Buns Recipe

• servings: 8 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

200g (¾ cup + 1 tbsp) active sourdough starter – This is what gives the buns their signature flavor and texture.

250g (1 cup) whole milk, lukewarm – Keeps the buns soft and tender.

40g (3 tbsp) honey – Adds a touch of natural sweetness.

1 large egg – Helps with structure and fluffiness.

50g (¼ cup) unsalted butter, softened – Richness, baby!

500g (4 cups) bread flour – The backbone of the bun.

10g (1 ½ tsp) fine sea salt – Because no one likes bland bread.

1 egg + 1 tbsp water (for egg wash) – For that beautiful, golden crust.

Sesame seeds (optional, but highly encouraged) – Adds texture and a classic burger bun look.

Directions

Step 1: Make the Dough (Morning – 10 AM)In a large mixing bowl (or stand mixer), whisk together sourdough starter, warm milk, honey, and egg. Add in the butter, then mix in flour and salt until a shaggy dough forms. Let it sit for 30 minutes—this helps hydrate the flour and makes kneading easier.

Step 2: Knead & Bulk Fermentation (10:30 AM – 5 PM)Knead the dough by hand (8-10 minutes) or in a stand mixer (5-6 minutes on medium) until smooth and elastic. Place in a lightly greased bowl, cover, and let it ferment for 6 hours, giving it a few gentle stretch-and-folds every hour.

Step 3: Shape the Buns (5 PM)Divide the dough into 8 equal pieces (about 100g each). Shape each into a tight ball by tucking the edges underneath. Place them on a parchment-lined baking sheet, spaced about 2 inches apart.

Step 4: Proof & Bake (5 PM – 9 PM or overnight in the fridge)Cover and let the buns proof at room temperature for 3-4 hours, or cold-proof overnight for even better flavor. When ready to bake, preheat the oven to 375°F (190°C). Brush the buns with egg wash, sprinkle with sesame seeds, and bake for 18-22 minutes until golden brown.

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Notes

So yummy!

Nutrition

• Calories: 250 cal