Soft and Fluffy Sourdough Burger Buns Recipe
A great same-day sourdough buns recipe when you want fresh homemade buns without waiting overnight—perfect for starting in the morning and enjoying by dinnertime!
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Servings:
Ingredients
- 3 cups bread flour or all-purpose flour – 355g
- ½ cup active sourdough starter 100% hydration – 71g
- 1 cup warm water room temperature – 236g
- 1 tablespoon honey – 21g
- 1 tablespoon olive oil or melted butter – 21g
- 2 teaspoon salt – 11g
- 1 large egg + 1 tablespoon water for egg wash
- 2 tablespoon Sesame seeds optional
Instructions
Mix the Dough
- In a large bowl, combine the flour, salt, warm water, active sourdough starter, honey, and olive oil. Mix until no dry flour remains. Cover and let the dough rest for 45 minutes.
Stretch and Fold
- You’ll need to do two stretch and folds during this step. Do the first one, then let the dough rest for 45 minutes before doing the second.To do a stretch and fold, wet your hand and gently grab one side of the dough. Lift it up until it stretches, then fold it over toward the center. Turn the bowl a quarter turn and repeat on the next side. Do this on all four sides. The dough may feel soft at first, but each fold helps build strength and structure without kneading.
First Rise (Bulk Fermentation)
- Cover the dough with plastic wrap and let it rise at room temperature for 4 to 6 hours. If your kitchen is warm, the dough may rise faster, so keep an eye on it. You’ll know it’s ready when it looks slightly bubbly on the surface, has roughly doubled in size, and feels smoother and less sticky than when you started. It should look puffier and feel lighter when you gently press on it.
Shape the Dough
- Lightly flour a work surface and use a bench scraper to divide the dough into 6 equal portions. Shape each piece of dough into a smooth ball, tucking the seam underneath. Flatten slightly.
Second Rise
- Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between them. Cover and let them rise for 2-4 hours, until puffy and nearly doubled in size.
Bake the Buns
- Preheat your oven to 400°F In a small bowl, whisk together 1 egg + 1 tablespoon water for the egg wash. Brush the tops of the buns and sprinkle with sesame seeds if desired.
- Bake for 20-25 minutes, until golden brown and the internal temperature reaches 200°F (93°C). Transfer to a cooling rack and let cool before slicing.
Notes
- For best results, use a kitchen scale to measure ingredients accurately.
- The bulk fermentation time may vary depending on room temperature—warmer kitchens will shorten rise times.Store leftover buns in an airtight container at room
- temperature for up to 3 days or freeze for up to 3 months.
- This dough can also be shaped into hot dog buns or sandwich buns by adjusting the size and shape before baking.
