Sourdough Hamburger Buns - Small Batch
Welcome to the ultimate guide for making perfect sourdough hamburger buns from scratch. With my step-by-step instructions and expert tips, you'll create fluffy buns infused with tangy sourdough goodness.
Say goodbye to store-bought buns and elevate your burger experience to new heights! There's something irresistible about biting into a juicy burger nestled between two pillowy-soft buns. And when those buns are infused with the tangy, complex flavors of sourdough, it takes the burger experience to a whole new level. Sourdough hamburger buns, with their slightly tangy taste and airy texture, have become a staple for burger enthusiasts and home bakers alike.
PREP: 10m
COOK: 15-20m
NOTES: This recipe makes 4 or 5 regular size hamburger buns (approx. 100g - 110g)
TIP: mix early in the morning so the bulk ferment happens all day long. Shape half way through your bulk ferment so they can second proof, and be baked off and ready in time for dinner. If a deeper flavor is desired, place the dough into the fridge (for up to 24 hours) after the first proof has completed; before shaping.
INGREDIENTS:
- 1 ¾ - 2 cup bread/ strong flour (210g)
- 1 tbsp. sugar (12g)
- ½ tsp. salt (3g)
- 3/4 cup active sourdough starter (90g)
- 1/3 cup water (76g)
- 1 tbsp. butter (14g)
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1 large egg, beaten
TOPPING: egg wash and sesame seeds (optional)
PROCEDURE:
- In the bowl of a stand mixer, mix together all ingredients using the dough hook. Allow to mix for 6 to 8 minutes until the dough is smooth and cleans the sides of the bowl. If your dough is too sticky, add the additional tablespoon or 2 to pull it all together.
- Form a ball with the dough and place into a light oiled/sprayed bowl and cover with your Summit Sourdough reusable bowl cover. Allow your dough to bulk ferment at room temperature 4 to 5 hours.
- Split your dough equally into four or 5 pieces and pull each piece into a tight ball by pulling all the edges in to the center of the dough without tearing the skin, and keeping surface tension. Place your formed dough balls on a baking sheet lined with parchment paper and lightly spay with oil. Cover with your reusable Summit Sourdough Proofing Covers to keep your dough moist and warm.
- Let the dough proof a second time for an additional 3 to 4 hours. They will look puffy when it's time to bake off.
- Preheat your oven to 375°F.
- Just before baking, brush each bun lightly with egg wash and then sprinkle with sesame seeds if you wish.
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Bake until they are a deep golden colour, about 15 to 18 minutes.
- Use Summit Sourdough Starter.
- Ensure your starter is active, and fed with our feeding instructions.
- Allow enough time for fermentation to develop the desired taste and texture. If more tang is required, allow your dough to cold proof in the fridge before shaping and moving forward to the second proof.
- Properly shape (with surface tension) and proof the buns for a light and airy interior.
- Brush the buns with an egg wash or melted butter before baking for an enticing crust.
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