very delicious and simple fluffy Sourdough Hamburger buns that can be made with discard or active bubbly starter
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Let’s get right to it: making hamburger buns from scratch has to be worth it! They have to be light and fluffy, kind soft and rich but never mushy! I know this sounds crazy, but they can’t be too bread-y or dense.
That is exactly what these Fluffy Sourdough Hamburger Buns are. They quite literally check all of my boxes, and they had better because I’ve tested this recipe several times. My children are my harshest critics, and they were totally obsessed, so that’s that.
Also, FWIW, better than any store-bought bun, even potato buns (gasp!).
Want more artisan bread recipes? Check out:
Cinnamon Brown Sugar Sourdough Bread
How to make Sourdough Hamburger Buns
In the bowl of stand mixer fitted with the dough hook attachment, combine the warm water, sourdough discard, dry active yeast, granulated sugar, avocado oil, and the large eggs. Use a whisk to thoroughly combine all of the ingredients together.
With the mixer on low speed, slowly add the flour and salt to the bowl. Mix the dough for 8-10 minutes on medium low speed. The dough will be quite tacky and will still stick to the sides of the bowl, that is ok!
Cover the bowl with plastic wrap, or a disposable shower cap, and let the dough rise at room temperature for about an hour until it has doubled in size.
Line a rimmed baking sheet with parchment paper, set aside. Pour the dough out onto a well floured work surface, and use a bench scraper to divide the dough into 10 equal pieces.
With lightly floured hands, shape the buns: bring the edges of each piece of dough into the center, and pinch together creating a round circle. Place the ball of dough onto the work surface, seam side down. Use the palm of your hand and fingertips to roll the dough around in a circle. Place the shaped bun onto the prepared baking sheet. Repeat with the rest of the pieces of dough.
Use the palm of your hand to flatten out the buns slightly into a disk for that signature hamburger bun look.
Lightly dust the tops of the buns with flour, and loosely place a clean tea towel over the buns. Let them rise at room temperature for about 1 hour until they are puffy. Preheat the oven to 350℉.
Brush the tops of the risen hamburger buns with the beaten egg, and generously sprinkle the sesame seeds on top. Bake the buns for 25-27 minutes until they are deeply golden brown. Allow the buns to cool for at least 20 minutes before slicing. Enjoy with any of your favorite burgers, chicken sandwiches, egg or tuna salad sandwiches, or even a pressed panini sandwich.
divide the dough – a kitchen scale will help get them equal in size
shape them into rounds for hamburger buns or 6″ long rope for hot dog buns
proofed and ready for egg wash
Can you also make hot dog buns from this dough?
YES! I knew you’d ask! You can absolutely shape this dough into 6 inch long ropes, and voila! you’ve got homemade fluffy sourdough hot dog buns.
BREAD BAKING TOOLS I USE
It goes without saying, but I’ll say it anyway! Having the right tools for the job makes the job so much easier and gives you a better end result.
AND, having the correct tools definitely encourages you to bake more often – a win win!
I’ve put together a list of some of my Essential Baking Tools, and they’re all available HERE on Amazon (love it or hate it, Amazon can make sourcing these tools much simpler).
egg washed and ready to bake
fire up the grill, invite some friends, they’re ready!
very fluffy, super delicious
IF YOU LOVE IT, SHARE IT!
If you make these beautiful Fluffy Sourdough Hamburger Buns, please tag me on Pinterest or Instagram so I can see! I love to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Without further ado, here is your Homemade Hamburger Bun recipe! Be sure to save this recipe and Pin It to your favorite Bread recipe board!
look at that crumb
Happy Baking xo LeAnne
Fluffy Sourdough Hamburger Buns
the fluffiest sourdough discard hamburger buns! they can also be shaped into hot dog buns
Ingredients
- 1 cup water, warmed to 90℉ 235 g
- ½ cup sourdough discard 120 g
- 2 teaspoons dry active yeast
- ¼ cup granulated sugar or maple syrup, honey, agave, 50 g
- 2 tablespoons avocado oil, or any neutral oil 26 g
- 1 large egg
- 3 ⅔ cups unbleached all purpose flour or bread flour 460 g
- 1 tablespoon kosher salt 17 g
egg wash
- 1 egg beaten
- 3 tablespoons sesame seeds, for topping
Instructions
In the bowl of stand mixer fitted with the dough hook attachment, combine the warm water, sourdough discard, dry active yeast, granulated sugar, avocado oil, and the large eggs. Use a whisk to thoroughly combine all of the ingredients together.
With the mixer on low speed, slowly add the flour and salt to the bowl. Mix the dough for 8-10 minutes on medium low speed. The dough will be quite tacky and will still stick to the sides of the bowl, that is ok!
Cover the bowl with plastic wrap, or a disposable shower cap, and let the dough rise at room temperature for about an hour until it has doubled in size.
Line a rimmed baking sheet with parchment paper, set aside. Pour the dough out onto a well floured work surface, and use a bench scraper to divide the dough into 10 equal pieces.
With lightly floured hands, shape the buns: bring the edges of each piece of dough into the center, and pinch together creating a round circle. Place the ball of dough onto the work surface, seam side down. Use the palm of your hand and fingertips to roll the dough around in a circle. Place the shaped bun onto the prepared baking sheet. Repeat with the rest of the pieces of dough.
Use the palm of your hand to flatten out the buns slightly into a disk for that signature hamburger bun look.
Lightly dust the tops of the buns with flour, and loosely place a clean tea towel over the buns. Let them rise at room temperature for about 1 hour until they are puffy. Preheat the oven to 350℉.
Brush the tops of the risen hamburger buns with the beaten egg, and generously sprinkle the sesame seeds on top. Bake the buns for 25-27 minutes until they are deeply golden brown. Allow the buns to cool for at least 20 minutes before slicing. Enjoy with any of your favorite burgers, chicken sandwiches, egg or tuna salad sandwiches, or even a pressed panini sandwich.
Recipe Notes
This recipe was tested using a 1:1:1 ratio sourdough starter.
If you want to omit the dry active yeast and make them 100% sourdough buns, use active bubbly starter that has been fed about 8-10 hours prior. The fermentation time of the first and second rises will take longer, about 2-3.5 hours for each rise.
Storing: once the hamburger buns have cooled completely, place them in an airtight bag to keep them fresh at room temperature for up to 3 days. They can also be frozen for up to 1 month in an airtight bag/container.
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