How to Make Soft Sourdough Burger Buns at Home
Biting into a soft, fluffy sourdough burger bun is a special treat. The tangy taste and chewy texture make any meal better. As a home baker, I’ve worked hard to perfect this recipe. I’m excited to share it with you.
Making these buns from scratch might seem hard, but it’s worth it. With a few ingredients, patience, and love, you can make amazing buns. Your family and friends will love them.
Table of Contents
Introduction
Start making your own homemade sourdough burger buns for a new burger experience. These buns are soft and fluffy, adding sourdough flavor to your burgers. They’re perfect for any burger, from cheeseburgers to veggie options.
This recipe makes 6 buns, but you can make more or less. Imagine biting into a burger on a bun you baked yourself. It’s a game-changer for your burgers.
“Homemade sourdough burger buns are a game-changer for your burger-making experience.”
By making these buns, you control what goes into them. It’s rewarding and fills your kitchen with bread smells. You’ll impress everyone with your sourdough skills.
Try homemade sourdough burger buns https://www.sourdoughvoyage.com/sourdough-whole-grain-bread/and take your burgers to the next level. The soft texture and sourdough taste make every bite special.
Ingredients and Equipment
To make soft and tasty sourdough burger buns at home, you’ll need a few things. You’ll need all-purpose flour, water, active sourdough starter, egg, sugar, salt, and unsalted butter. You’ll also need a large mixing bowl, a stand mixer with a dough hook (optional), a bench scraper, a parchment-lined baking sheet, and an egg wash brush.
You can also add optional toppings like sesame seeds. This will give your buns a classic look.
| Ingredients | Quantity |
|---|---|
| All-purpose Flour | 534 grams |
| Active Sourdough Starter | 54 grams |
| Water | 54 grams |
| Granulated Sugar | 27 grams |
| Salt | 10 grams |
| Whole Milk | 133 grams |
| Eggs (large) | 3 |
| Unsalted Butter | 113 grams |
| Sesame Seeds (optional) | As needed |
This recipe makes 6 nice-sized sourdough burger buns. You can also shape the dough into 6 hotdog buns. The dough needs to rise for a while, depending on your kitchen’s temperature.
If your kitchen is warmer or cooler, adjust the rise time. You can also use up to 25% whole wheat flour instead of all-purpose flour. Just add 25-30g more water to the dough.
Preparing the Dough
Making sourdough burger buns begins with preparing the dough. First, feed your sourdough starter the night before baking. This makes sure it’s active and ready to add its special flavor to the sourdough burger buns dough.
Feeding the Sourdough Starter
To feed your starter, mix equal parts flour and water. Then, add some of your starter. The recipe calls for 200 grams of sourdough discard, or about 3/4 cup. Let it sit at room temperature overnight, so it can get bubbly and active.
Mixing the Dough
In the morning, mix the sourdough starter for burger buns with other ingredients to make the dough. In a big bowl, combine 830 grams (about 5.5 – 6.5 cups) of bread flour, 30 grams (2 tablespoons) of sugar, 20 grams (1 tablespoon) of salt, and 20 grams (2 tablespoons) of instant yeast. Add the active sourdough starter, 380 grams (1 1/2 cups) of warm water, a large egg (50 grams), and 55 grams (4 tablespoons) of melted butter. Mix until it forms a shaggy sourdough burger buns dough.
After a 30-minute rest, do stretch and fold techniques three times. Each time, take a 30-minute break. This develops the gluten, making the dough soft and pliable for the next steps.
Bulk Fermentation and Folding
After the final stretch and fold, cover the dough and let it rise at room temperature. It should double in size in about 6 hours in a 72°F kitchen. This sourdough burger buns bulk fermentation stage is when the dough gets its sourdough taste and texture.
To help the dough reach its best, you’ll do a series of gentle folds. This sourdough burger buns folding step is key. It builds the dough’s gluten and spreads the yeast and bacteria evenly.
- After the first 2 hours, gently stretch and fold the dough in half. Then, rotate the container 90 degrees and fold again. Do this every 2 hours during the bulk fermentation.
- The dough should double in size and feel light and airy after 6 hours of bulk fermentation.
| Ingredient | Quantity |
|---|---|
| Total Dough Weight | 1,450 grams |
| Prefermented Flour | 13.5% |
| Levain in Final Dough | 40.6% |
| Hydration | 29.0% (does not include the milk) |
| Yield | 10 x 135g buns |
| Desired Dough Temperature | 76°F (24°C) |
By following these steps, you’ll get a beautifully developed sourdough burger bun dough. It’s now ready for shaping and proofing.
Shaping and Proofing
After your sourdough burger bun dough has doubled in size, it’s time to shape and proof the buns. This step is key for the final texture and rise of your homemade sourdough burger buns.
Dividing and Shaping the Dough
Gently turn the dough onto a lightly floured surface. Use a bench scraper or knife to divide it into 10 equal pieces, each about 120 grams. Work with one piece at a time, shaping it into a tight, smooth ball.
To shape, cup your hands around the dough and pull it towards you. Use a circular motion while tucking the edges underneath. This helps create a taut, rounded top, essential for shaping sourdough burger buns.
Proofing the Buns
Place the dough balls, seam-side down, on a parchment-lined baking sheet. Leave about 2 inches between each bun. Cover them with a large reusable plastic cover or a snap-on half-sheet pan lid to prevent skin formation during proofing.
Let the buns proof for 1-2 hours. They should increase in size by about 50% and feel light and airy. The proofing sourdough burger buns are ready when a gentle poke leaves a slight indentation that slowly rebounds.
“Developing a taut, uniform skin on the dough is key for achieving beautifully risen and shaped sourdough burger buns.”
The proofing time can vary based on your kitchen’s temperature and humidity. Keep an eye on the buns and adjust the proofing time as needed.
Baking and Finishing Touches
It’s time to bake your homemade sourdough burger buns to golden perfection. Before baking, brush the dough balls with egg wash. Then, sprinkle them with sourdough burger buns toppings like sesame seeds (optional).
Preheat your oven to 375°F (191°C). Let the buns bake for about 25 minutes. They should turn a beautiful, toasted brown. After baking, use tongs to move the buns to a wire cooling rack. Let them rest for 20-30 minutes before slicing and serving.
| Prep Time | Cook Time | Servings | Calories per Serving |
|---|---|---|---|
| 30 minutes | 20 minutes | 6 Buns | 383 kcal |
These sourdough burger buns are a true labor of love. The end result is well worth the effort. Enjoy these light and fluffy buns with your favorite burgers or as a tasty snack. With patience and attention to detail, you’ll be baking up bakery-worthy sourdough burger buns in no time.
“The secret to the perfect sourdough burger buns is in the baking. Crisp on the outside, soft and pillowy on the inside – it’s a match made in heaven!”
Sourdough Burger Buns: Variations and Tips
Making the perfect sourdough burger buns at home is easy. You can change the recipe to fit your taste and diet. Let’s look at some fun variations and tips to make your buns even better.
Want a chewier bun? Try adding up to 25% whole wheat flour to the mix. It makes the buns more nutritious and adds a nice nutty taste. For a sweeter bun, use honey or maple syrup instead of sugar. It adds a sweet flavor that pairs well with burgers.
Need a bun for a dairy-free diet? No worries! Just swap the milk and butter for plant-based alternatives. This way, everyone can enjoy your soft, homemade buns.
But there’s more. You can shape the dough into hot dog buns too. This recipe is perfect for all kinds of sandwiches, from burgers to gourmet hot dogs.
| Variation | Ingredient Swap | Bun Shape |
|---|---|---|
| Whole Wheat | 25% Whole Wheat Flour | Hamburger Buns |
| Sweetened | Honey or Maple Syrup | Hamburger Buns |
| Dairy-Free | Plant-Based Milk and Butter | Hamburger Buns |
| Hot Dog Buns | Same as Original Recipe | Hot Dog Buns |
With these easy changes and tips, you can make sourdough buns that are all your own. Be creative, have fun, and enjoy the tasty results of your homemade buns!
Storing and Serving
Making sourdough burger buns at home is just the start. Storing and serving them right is key to keeping them fresh and tasty. With a few easy tips, you can enjoy your homemade buns for days.
Storing Sourdough Burger Buns
Keep your sourdough buns soft and tasty at room temperature for up to 2 days. Wrap them in a clean towel or bag them. For longer storage, freeze them for up to 1 month. Just thaw them at room temperature to serve.
Serving Sourdough Burger Buns
The soft, tangy buns are perfect for your favorite burgers. They’re great with juicy patties or loaded with veggies. Serve them warm, toasted, or sliced for the ultimate burger look.
Enjoying your sourdough buns means eating them fresh. With the right storage and serving, every bite will be as good as the first.
Conclusion
Making homemade sourdough burger buns is a fun journey that makes burgers better. With just a few ingredients and steps, you can make soft, tasty buns. These homemade sourdough burger buns will wow your family and friends.
The sourdough process adds a special taste and texture to the buns. It also makes them easier to digest. Plus, the sourdough’s lower glycemic index helps keep blood sugar levels stable.
Learning to make sourdough burger buns recipe is something to be proud of. You’ll love serving burgers on fresh, homemade buns. With practice, you’ll make soft, tasty sourdough buns for your next barbecue or family dinner.
FAQ
What ingredients are needed to make soft sourdough burger buns?
To make soft sourdough burger buns, you’ll need all-purpose flour, water, and an active sourdough starter. You’ll also need an egg, sugar, salt, and unsalted butter.
What equipment is required for this recipe?
You’ll need a large mixing bowl and a stand mixer with a dough hook (optional). A bench scraper, a parchment-lined baking sheet, and an egg wash brush are also required.
How do you prepare the sourdough starter for the burger buns?
Feed your sourdough starter the night before you plan to make the burger buns.
What is the process for mixing and kneading the dough?
Mix the flour, sugar, salt, starter, and water in a large bowl until a shaggy dough forms. Then, perform stretch and fold techniques three times with 30-minute breaks in between.
How long does the bulk fermentation stage take?
The dough needs to rise at room temperature until it doubles in size. This takes about 6 hours in a 72°F kitchen.
How do you shape and proof the burger buns?
After doubling in size, turn the dough out onto a floured surface. Divide it into 6 equal portions and shape each into a tight ball. Place the dough balls on a parchment-lined baking sheet and let them proof for 1-2 hours until puffy.
How do you bake the sourdough burger buns?
Brush the tops of the dough balls with an egg wash and sprinkle with sesame seeds (optional). Bake at 375°F for 25 minutes or until golden brown.
How can the recipe be customized?
You can substitute up to 25% of the all-purpose flour with whole wheat flour. Use honey or maple syrup instead of granulated sugar. Make a dairy-free version with plant-based milk and butter. You can also shape the dough into hotdog buns instead of hamburger buns.
How long do the sourdough burger buns stay fresh?
The buns stay fresh at room temperature for up to 2 days when stored wrapped in a towel or in a plastic bag. They can also be frozen for up to 1 month.