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The Best Soft And Chewy Sourdough Burger Buns

 

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.

 

 

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!

 

 

Watch me shape and bake this recipe on YouTube

 

 

 

 

 

 

3.68 from 28 votes
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
For the dough
For the egg wash
  • 1 Egg Yolk
  • 2 Teaspoons Milk
  • 2 Teaspoons Sesame Seeds
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. 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 4-6 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 several minutes. With lightly wet hands, Stretch and Fold the dough 4-5 turns every 5 minutes for 4-6 rounds until it's smooth and stretchy. It should be fairly sticky. Cover the dough and let the dough proof overnight at room temperature (65-70℉).

The next morning.
  1. Deflate the dough by doing a round of stretch and fold in the bowl. Let the dough rest 5 minutes.

  2. Turn the dough out onto a floured surface.

  3. 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.

  4. 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 buns on a sheet of parchment paper atop a baking sheet to help you transfer the buns to a preheated baking stone once proofed.

  5. 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 to dark.

  6. 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.
  7. Preheat your oven to 375°. If using a baking stone preheat the oven with the baking stone inside.

  8. 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.

  9. Slide the parchment with buns atop 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.

  10. Slice and top the soft and chewy buns with all your favorites! Enjoy your well deserved burger!

 

 

 



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

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Ruth Williams

Wednesday 1st of July 2020

I'm confused. The recipe says 420g of Bread Flour, but in your comments you indicate 450g instead. Which is the proper amount?

Butter For All

Sunday 5th of July 2020

Hi Ruth,

Go by the recipe, it is probably a typo in the comments.

Lea

Sunday 28th of June 2020

I’m new to sourdough baking and your recipe was my first attempt at making buns. Thank you so much for persisting with recipes that worked so great. I wouldn’t change a thing and have to say its the most satisfying burger I’ve had. The soft chewy insides perfect for all the juices. Family super impressed and I felt like I’ve had a great win. Love your video content as well. Most appreciated baker.

Butter For All

Tuesday 30th of June 2020

Hi Lea!

I'm so happy to hear about your baking "WIN"! This just makes my day!

Courtney

Cat

Wednesday 17th of June 2020

Do you grease the bowl before the first proof?

Butter For All

Thursday 25th of June 2020

Hi Cat,

I don't personally, but it wouldn't hurt if you wanted to try it. My starter is pretty mature so it's not super sticky anymore. Hope they work out!

Lea

Thursday 4th of June 2020

Made these for our burgers today and they are wonderful! My starter (Seymour) is just about 2 weeks old, and I only had AP flour and used honey instead of Coconut sugar because I live in a tiny town that doesn't have lots beyond the basics. I read on Internet to use 1/4 of the sugar amount if I substituted honey, and that seemed to work. I enjoyed your Live presentation 2 weeks ago, and I hope that you will be doing more soon! Thanks for the recipe and the inspiration!

Amy

Sunday 24th of May 2020

My dough always seems to end up spreading and flattening in the second proof. Any ideas why?

Butter For All

Sunday 24th of May 2020

Hi Amy,

I'm so sorry to hear that. It could be due to poor gluten development, flour variety, over proofing, starter strength, shaping, etc. Have you watched my video on how I shape the buns?

It could also be caused by an unbalanced starer. How old is your starter? Is the bread you make strongly sour? How long does your starter take to double in volume? I would need a lot more info to try to assess the problem. Let me know and I'll see if we can future it out.

Courtney

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