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
- ⅞ cup warm water room temperature – 205g
- 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 30-60 minutes.
Stretch and Fold
- Stretch and fold the dough every 45 minutes for the first 1 ½ hours to build strength.
First Rise (Bulk Fermentation)
- Cover the dough with plastic wrap and let it rise at room temperature for 4-6 hours. If your kitchen is warm, it may rise faster.
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.