A burger bun so satisfying you won’t ever go back to store bought!
I’m really excited to share this recipe with you! I’ve been working on burger buns for years now and I think I’ve finally nailed it. This bun is soft and chewy and that makes it perfect for holding lots of toppings. It won’t break or crack under the weight of a hefty, loaded burger like the dry store bought buns do. Sourdough is classically stretchy and this bun recipe is no exception. And like all my sourdough, it is traditionally leavened during two long, slow ferments. Two long, slow ferments means better digestibility, more unlocked nutrition and great “real sourdough” flavor.
If you are like me you are always looking for a place to get a really good burger.
But the truth is a really good burger starts at home with grass-fed meat from a sustainable farm, organic produce and a real sourdough bun. So ditch the restaurant and make yourself the burger of your dreams!
Recipe yields 6 big buns (perfect for 1/3lb. burgers) or 8 medium size buns (perfect for 1/4lb. burgers).
3 Cups Bread Flour
2 Teaspoons Salt
3 Tablespoons Coconut Sugar
1/2 Cup Active Sourdough Starter (I keep mine the consistency of thick pancake batter)
1 Cup Water
1 Egg Yolk
2 Teaspoons Milk
2 Teaspoons Sesame Seeds
Start the dough the night before.
In a stand mixer or in a large bowl mix the flour, salt, coconut sugar, starter and water into a thick sticky dough. Knead the dough for 2-3 minutes until it’s smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight.
The next morning.
Turn the proofed dough out onto a floured surface.
Gently roll and pat the dough into a log. Cut the dough into 6 or 8 equal portions. Working with one piece at a time form nice tight balls of dough. Start by folding the top down to the center. Working clockwise with your right hand fold all the sides into the center and push them down firmly while turning the dough counter clockwise with your left hand.
After 8 or so turns the dough should feel tight and rounded. Pinch the bottom of the bun and roll it gently in your hands to further shape it. Place the bun on a floured baking sheet or baking stone. My favorite it this baking stone by Emile Henry.
Once all the buns have been shaped cover them and let them proof again for 3-6 hours (the proofing time will totally depend on the climate, activity of the starter and so many other factors). You want the dough to rise to at least double if not triple its original size.
Preheat your oven to 375°. Mix the egg yolk and milk together in a small bowl. Using a pastry brush lightly coat the top of each bun with egg wash. Sprinkle the buns with sesame seeds.
Bake the buns for 30 minutes. Let them cool on the baking stone before pulling them apart. If they were baked on a baking sheet and do not touch they can be removed to a cooling rack to cool.
Top the buns with all your favorites and enjoy your well deserved burger!
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