These sourdough burger buns don’t take too long, but once you’ve had them you’ll never go back to store-bought again! These are also a perfect make-ahead solution to freeze for whenever you need them next!
Ingredients
380 grams warm water, about 1 1/2 cups (if using active sourdough starter, omit)
200 grams sourdough discard, about 3/4 cup
30 grams granulated sugar, 2 Tablespoons
20 grams instant yeast, 2 Tablespoons, (if using active sourdough starter, omit)
1 large egg, about 50 grams
55 grams unsalted butter, melted, about 4 Tablespoons
20 grams salt, 1 Tablespoon
830 grams bread flour, about 5.5 – 6.5 cups
1 large egg, for egg wash
Instructions
To the bowl of a stand mixer add the warm water (around 100ºF) and sourdough discard.
Mix together quickly. If your discard is cold from the fridge, it is especially important to use warm water to warm up the dough.
Add in the sugar and instant yeast.
Watch for the yeast to activate – you will notice a yeasty smell and the yeast will start to clump together.
Add the egg, melted butter and salt.
Mix again.
With the dough hook running, add the bread flour, reserving about a cup of flour to add in at the end so you don’t over-flour the dough.
Dough should not be overly sticky.
Knead for about 5-7 minutes until the dough forms a cohesive ball and is smooth and elastic.
Note: This dough can also be mixed together by hand in a large bowl.
Knead for 7-8 minutes until smooth.
Turn the dough out of the mixer and onto the countertop.
Cut the dough into twelve equal pieces, about 100-120 grams each depending on the size of your rolls.
Shape each piece of dough into a ball.
Take each piece of dough and pull/pinch up the sides until it forms a ball.
Roll the ball on the counter, holding your hand in a cupping shape to seal the balls and create tension.
Note: If you’d like to let the dough bulk rise, place the dough in a container.
Cover the dough and let rise until doubled.
Then proceed with the recipe as written.
Place the buns on a parchment-lined baking sheet.
Put your hand on top of each bun and lightly push down to form a wider burger shape.
Cover the rolls and place them in a warm place to rise for 30 minutes.
This quick rise is going to be very dependent on the temperature of your dough.
Keep your dough warm if you want them to rise quickly.
If you don’t notice much rise, leave them for a few minutes longer.
Preheat the oven to 425ºF
While the oven preheats, mix together the egg wash: crack an egg and add a splash of water.
Whisk together.
Lightly brush the egg wash over each bun.
Sprinkle with sesame seeds if desired.
Bake the buns for about 15-18 minutes until golden brown and reach 190ºF inside.
Allow to cool completely before slicing and enjoying with your burgers.
Servings
12-18+ buns (depending on size)
Prep Time
1-2 hours*
Cook Time
18 minutes
Total Time
1-2 hours* and 18 minutes
Sourdough Discard: You can use fresh, bubbly sourdough starter or discard. You can use it straight out of the fridge if you use very warm water to mix your dough.
