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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, making 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 ferments means better digestibility, more unlocked nutrition, and great “real sourdough” flavor.
If You’re Like Me You’re 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!
Watch Me Shape and Bake This Recipe on YouTube
Soft and Chewy Sourdough Burger Buns
Prep Time: 20 minutes
Cook Time: 30 minutes
Proofing: 12 hours
Total Time: 12 hours50 minutes
Recipe yields 6 big buns (perfect for 1/3-pound burgers) or 8 medium-size buns (perfect for 1/4-pound burgers).
In a stand mixer or a large bowl, mix the flour, salt, coconut sugar, starter, and water into a thick sticky dough. In a stand mixer, use a dough hook and knead the dough gently for 2 minutes. Stop the mixer and let the dough rest for 5 minutes. Do this for four to six rounds, just until the dough is well developed. If mixing by hand, stir the ingredients together with a dough whisk until incorporated. Let the dough rest for several minutes. With lightly wet hands, stretch and fold the dough four to five turns every 5 minutes for four to six rounds until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight at room temperature (65 to 70℉).
The next morning
Deflate the dough by doing a round of stretch and fold in the bowl. Let the dough rest for 5 minutes.
Turn the dough out onto a floured surface.
Gently roll and pat the dough into a log. Cut the dough into six or eight 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 counterclockwise with your left hand.
After eight 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 buns on a sheet of parchment paper atop a baking sheet to help you transfer the buns to a preheated baking stone once proofed.
If baking on a baking sheet, proof the buns on parchment on the baking sheet — no need to preheat the baking sheet, in fact it might be wise to double the baking sheet to protect the bottoms from getting too dark.
Once all the buns have been shaped, cover them and let them proof again for 3 to 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°F. If using a baking stone preheat the oven with the baking stone inside.
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.
Slide the parchment with buns on top onto the preheated baking stone. Bake the buns for 30 minutes. Remove them from the oven and from the parchment paper to a wire rack to cool. Let them cool completely before pulling them apart if they are touching.
Slice and top the soft and chewy buns with all your favorites! Enjoy your well-deserved burger!
I've been looking for a healthier bun (for my veggie burgers) recipe without added oils, or butter. All have failed... until now. This recipe is perfect. The dough was beautiful, I made 6 instead of 8 and they were quite big, but super fluffy. I did use the egg wash even though I am plant based. I will try a vegan egg wash next time. Thanks so much for the recipe.
Thursday 15th of September 2022
the starter in the recipe is at close to 30% which seems a bit high. Try using maybe 50 grams, which is 10% The Author has given examples of the process, but the timing will be different based on your temperature and inoculation rates. Using a proofing chart can be helpful.
Butter For All
Sunday 18th of September 2022
I think this is a good suggestion if your starter is strong and active.
Thursday 14th of July 2022
Hii!!! I made yesterday the batter and today i woke up to start with the preshape and it was thin as a pancake batter... i do understand there are many variables but in this recipe i am pretty sure there is something wrong with percentages or gramos. Thank you anyway for your effort have a njce day
Butter For All
Thursday 14th of July 2022
I can assure you there is absolutely nothing wrong with this formula. If done correctly it yields a dough that is 74% hydration. Some adjustments may be needed due to your climate, humidity, temperature, or ingredients and that is totally typical with sourdough. Many inexperienced bakers assume that a recipe should work perfectly for them the first time, but a seasoned baker knows that adjustments are almost always needed and they treat recipes more as a guide. If your dough was too sticky to handle during s&f then you should have added a little more flour. If it ended up sticky after a long overnight proof then it probably over proofed and should have been kept cooler. So much depends on your starter, the balance of yeast to bacteria, and all the other factor I mentioned before. To be a good sourdough baker requires intuition, patience, and adjustment. I hope you'll try again with that in mind!
Wednesday 25th of May 2022
I made this and the dough turned out so thin. The rolls have basically spread into pancakes while rising the second time. What went wrong?
Butter For All
Friday 3rd of June 2022
I'm so sorry to hear it. Could they be overproofed? I would guess an imbalance with yeast and bacteria that can result from inconsistent feeding and using of the starter. If the yeast are weaker than the bacteria, then the lactic acid will break down gluten to the point where the dough can't hold structure. One way to assess this situation is to taste the dough or starter to see if it is sour. If it's very sour, then you will know that the bacteria is out competing the yeast.
Please let me know and I''l try to help further!
Wednesday 11th of May 2022
Hi, can I double this recipe?
Butter For All
Saturday 14th of May 2022
Absolutely! You should have to do any major adjustments. Just double everything and proceed :)