Sourdough Hamburger Buns - The Diligent Homemaker (2024)

These soft, fluffy Sourdough Hamburger Buns are the perfect addition to your next summer BBQ, or just to spruce up an otherwise average weekday dinner!

Nothing tastes quite like the perfect hamburger, with all the right toppings… of course, the toppings mean nothing if the bun can’t hold up!

I’ve had my fair share of pale, soggy, flavorless hamburger buns in my time.

Perhaps you, too, have had the displeasure of a hamburger falling apart in your hands as you eat it… not a satisfying experience. Of course, no one wants a bun that is difficult to bite through, and which makes the avocado and ketchup squeeze out the sides… also not a pleasant experience.

There has to be a happy medium!

Thankfully, these buns check all the boxes. Firm, but not too firm. Soft, but not too soft. Imagine a bun that actually adds flavor and complexity to your burger!

There’s nothing like that subtle, delicious sourdough twang to make your hamburger shine.

I was never the type to use an egg wash… another entire step? Another bowl to clean? Absolutely not.

But… these hamburger buns have changed my mind. I mean, just look at that beautiful golden brown color! The moment these came out of the oven, I was hooked.

The egg wash, although completely optional, adds an irresistible golden shine to the tops of these hamburger buns, not to mention a slight chewiness, which adds another layer of texture.

Ways to use these sourdough buns:

I’ll let you in on a little secret…

I don’t always use these buns for hamburgers.

They work great for chicken sandwiches too! Tuna sandwiches are great on these buns, and you couldn’t go wrong with a good chicken salad sandwich either. Get creative!

Tuna sandwich

Chicken Salad

Fried chicken sandwiches

Roast

Egg salad

BLT

Recipe for Sourdough Hamburger Buns

375g All Purpose Flour. I used organic All Purpose. You could also use bread flour, or a mixture of half all purpose flour and half whole wheat.

100g Sourdough Starter

240 g Water

8g Salt

20g Honey

30g Avocado Oil. You can also use olive oil or coconut oil.

1 egg. Optional. For egg wash

Instructions

Beginning the day before you want to have sourdough hamburger buns, in the morning or afternoon:

Mix the flour, sourdough starter, water, salt, honey, and avocado oil together in a mixing bowl or in the bowl of your stand mixer. Stir to combine the ingredients.

Knead dough for 10 minutes. You can either do this by hand or in a stand mixer. The dough will be a little sticky. Next, cover with the bowl with plastic wrap and allow to ferment 6-12 hours, or at least until doubled.

After dough has risen and fermented for 6-12 hours, place dough in refrigerator overnight.

In the morning or afternoon of the next day, take the dough out of the refrigerator and turn out onto a clean surface.

Divide the dough into 8 equal pieces with a bench scraper, then roll each individual piece of dough on the counter to form a tight, smooth, round ball. Flatten the ball of dough slightly, until about 1/2-1 inch thick, and place onto a baking sheet lined with parchment paper.

Cover the rolls with a lightly damp tea-towel, and allow to rise until doubled (approx. 1-4 hours, depending on the temperature of your kitchen). Preheat your oven to 375 degrees.

Make your egg wash by cracking the egg into a small bowl, then whisk vigorously with a fork for 1-2 minutes.

Brush your rolls with egg wash, then place in the preheated oven and bake for 18-20 minutes, until nicely browned on top.

Standard Measurments

If you don’t have a kitchen scale, don’t worry! Just make sure you measuring everything carefully, and the buns will turn out fine.

3 Cups All Purpose Flour

1/2 Cup Sourdough Starter

1 Cup Water

1 1/2 tsp Salt

2 Tbsp Avocado Oil

1 Tbsp Honey

1 Egg. Optional

Can I freeze Sourdough Hamburger Buns?

Yes! First, make sure to allow the hamburger buns to cool completely (This is very important to do, or else you will end up with lots of ice crystals).

Next, slice the buns and place them in a gallon ziplock bag.

Freeze for up to 3 months.

To reheat, place the sliced hamburger buns into a toaster, toaster oven, regular oven, or microwave. All of these options work just fine.

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