Sourdough Burger Buns
Soft, slightly sweet, and built to hold a burger without falling apart. The dough does its work overnight while you sleep, so morning-you just shapes and bakes. Fair warning: you may never go back to the bagged kind.
Starter Prep
Ratio: 1:10:10
6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)
Peaks in: 10-14 hours
Fed at 7am: Peaks 5pm-9pm
Ingredients
- 500g bread flour
- 280g whole milk (warm)
- 100g active sourdough starter
- 40g sugar
- 40g butter, softened
- 1 egg
- 8g salt
For topping:
- 1 egg + 1 tablespoon water (egg wash)
- Sesame seeds (optional but classic)
Instructions
METHOD:
Evening: Mix all dough ingredients until combined. This will be a soft, enriched dough. Cover and bulk ferment overnight.
Morning: Divide dough into 8-10 equal pieces (about 100g each for large burger buns, 80g for smaller).
Shape: Roll each piece into a tight ball. Place on parchment-lined baking sheets, spaced 3 inches apart.
Flatten: Press each ball gently with your palm to about 1 inch thick. They should be disc-shaped, not tall balls.
Proof: Cover and let rise 2-3 hours until puffy and about doubled in size.
Egg wash: Beat egg with water. Brush tops generously.
Sesame seeds: Sprinkle liberally if using.
Bake: 375°F for 15-18 minutes until golden brown. Don’t overbake or they’ll be dry.
Cool: Let cool completely on wire rack before slicing.
To use: Slice horizontally. Toast cut-sides on the grill or in a skillet with butter.