Soft And Chewy Sourdough Burger Buns

Soft chewy sourdough burger buns that are traditionally fermented and leavened!

 

A sourdough 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.

 

 

Soft And Chewy Sourdough Burger Buns

 

 

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!

 

 

Soft And Chewy Sourdough Burger Buns

 

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.

Soft And Chewy Sourdough Burger Buns

 

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.

Soft And Chewy Sourdough Burger Buns

Soft And Chewy Sourdough Burger Buns

 

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.

Soft And Chewy Sourdough Burger Buns

 

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.

Soft And Chewy Sourdough Burger Buns

 

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.

Soft And Chewy Sourdough Burger Buns

 

Top the buns with all your favorites and enjoy your well deserved burger!

 

 

Soft And Chewy Sourdough Burger Buns
Prep Time
20 mins
Cook Time
30 mins
Proofing
12 hrs
Total Time
50 mins
 
Recipe yields 6 big buns (perfect for 1/3lb. burgers) or 8 medium size buns (perfect for 1/4lb. burgers).
Course: Barbecue, Lunch, Main Course
Cuisine: American, Traditional
Keyword: Buns, Burgers, Fermented, Rolls, Sourdough
Servings: 8
Author: Butter For All
Ingredients
Instructions
Start the dough the night before.
  1. 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.
  1. Turn the proofed dough out onto a floured surface.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Top the buns with all your favorites and enjoy your well deserved burger!

 



Get inspired by finding all my other favorites in my Shop!

13 Comments

  1. Kj

    .I made these today…I started around 8 a.m…I took my starter out of the fridge and let it come to room temperature…about 2 hours…then I made the dough…let it proof for about 5 hours…the dough more than doubled …my proofing room was at 81 degrees…made it into 6 individual buns…and back into the proofing room for 3 hours…and they came out beautifully…I did not use the eggwash but the buns browned nicely anyway…just no sheen…and even though they looked nice…they still need to taste good…and these did not disappoint…as a matter of fact they are some of the best tasting buns I have ever had……and it says soft and chewy in the description…I thought that you can’t have both…but this bun does…my starter…Olaf…is only 4 months old…I used a recipe from King Arthur Flour to make it and it worked wonderfully in this recipe…the only change in the recipe I made was to kneed the dough in my stand mixer for 8 minutes…great recipe…this will be my standard for buns

    • Hi Kj!
      This is awesome feedback! I’m so happy that you enjoyed the recipe. I have lots of new sourdough recipes coming out soon so check back often. Say hello to Olaf for me and keep on baking!
      Thanks for visiting!
      Courtney

  2. I was just reviewing your recipe in preparation for tomorrow (July 4th). My husband and I will be enjoying these buns on grass fed burgers. My starter has been fed, and I’ll be ready to ferment overnight. I am so looking forward to these burgers tomorrow– these buns look heavenly! (^_^)

  3. Hi Courtney,

    I left a “tried it” picture on your Pinterest post if you want to see how my buns turned out from July 4th. I am in the process of making my second batch for some burgers tonight. Happy a great Sunday. (^_^)

  4. Vanessa

    I have used this recipe several times already and my buns come out perfect every single time. Such an easy and simple recipe and the buns are so delicious, soft, chewy, and perfect for my veggie burgers. I will continue to use this recipe every time I make burgers, thanks so much!

  5. Jenny

    Is the sugar in the recipe to sweeten or to feed? Have a child battling tooth decay so we cannot have sugar – trying to figure out the best substitute. I would do xylitol but not if it is feeding it.

    And is there an hour range on that first proof? I don’t want to mess it up by letting it go too long.

    • Hi Jenny,
      The sugar in the recipe is just as extra flavoring. Just to give it more of like that traditional burger bun taste. You can leave it out! I wouldn’t substitute with anything personally. I think usually I let it ferment overnight. But if your starter is really active it could take as little as four. That’s the thing with sourdough, everybody’s starter has different activity level so it’s really up to your personal judgement on when the dough has gone through a significant ferment at least doubling in size. I hope that’s helpful, lol. Let me know if you have any future questions!
      -Courtney

    • Hi Sandra,

      I usually let my dough ferment at room temperature. I prefer the flavor and digestibility of a long fermented dough. But if you have a really active starter or it’s warm weather and you think your dough might over proof, you can put it in the fridge.

      Hope this helps!
      Courtney

  6. Kristie

    Hi!! Love this recipe! I won’t eat store bought buns so mine are usually wrapped in lettuxe; it was sooo nice to finally have a burger with a bun!
    Question! I egg/milk washed but my buns tops didn’t get brown?! Any suggestions? I subbed the coconut sugar for honey… could this be a reason?

    • Hi Kristie!

      Thanks for the nice feedback! I also only eat homemade sourdough breads so I can completely relate!

      As far as the buns browning, I’m really not sure, I have other recipes that use honey (Sourdough Honey Buns) that get really nice and brown in the oven with out any egg wash. The honey buns do get butter… Maybe try a butter wash next time?

      You could also try the egg wash with just yolk and a drip of water to make it thin enough to paint on. It should get brown, so I’m not sure what happened. If you have a picture, I can take a look ?.

      Hope this is helpful,
      Courtney

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