Sourdough Burger Buns Recipe
This is the BUTTER-IEST, most melt-in-your-mouth sourdough burger buns! You can taste the richness with the first bite. This recipe was a happy accident as I didn’t realize I DOUBLED the amount of butter I initially intended it to be. But now, this is how I make it every time, no regrets!
- Prep Time: 8hrs for the sweet stiff sourdough starter to come to peak
- Fermentation Time: 4hr room temp proof + 8hr cold proof + 2-4hr final proofing
- Cook Time: Depends on how big the buns are (see notes)
- Total Time: 24hrs
- Yield: 18–32 burger buns 1x
- Category: Sourdough Bread Baking
- Method: Normal Oven
Ingredients
Sweet Stiff Sourdough Starter
- 120g sourdough starter
- 120g flour
- 40g water
- 20g sugar
Sourdough Bread Dough
- 500g water
- 300g sweet stiff sourdough starter
- 180g sugar
- 15g salt
- 1100g high protein flour (can be bread flour or AP flour above 11% protein)
- 227g unsalted butter
Instructions
Step 1 – FEED STARTER/MAKE THE LEVAIN
- Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar
- Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little
Step 2 – MIXING
- In your stand mixer, mix ingredients (except the butter) just until you get a windowpane
- Then add in the butter. Mix until you get a windowpane (mixer at speed 2 for around 10-16 min)
Step 3 – BULK FERMENTATION/1st RISE
- Roughly shape the dough into a taut ball and put it in a greased bowl
- Bulk proof for 4hrs at 74F (gauge time if your room is cooler or warmer)
Step 4 – COLD PROOFING/2nd RISE
- Degas and cold proof in your fridge overnight (~8hrs)
Step 5 – SOURDOUGH SHAPING
- Divide and shape into balls
- Size of the buns depends on how big you want your burgers to be
For example:
- 75-85g – makes roughly 32 Sliders
- 95-100g – makes roughly 24 Medium burger buns
- 125-130g – makes roughly 18 Big burger buns
Step 6 – FINAL PROOFING/3rd RISE
- After shaping, final proof (room temp) the dough on a sheet pan lined with parchment paper, give each bun 2-3 inches to expand (dough can be touching if making sliders)
- With your palm, press down firmly on each bun so it’s more of a disc shape than a ball (skip if making sliders)
- Cover lightly because we don’t want it to dry out
- Final proof this for 4-6hrs at room temp (74F),
Step 7 – SOURDOUGH BAKING
- Time to bake when it’s risen and jiggly, *almost* doubled in size
- Egg-wash and bake in a pre-heated 375F oven for 20-35 min (meaning, check on it every 5-10 min at the 20 min mark)
- Baking times will depend on how big the buns are,
- the bigger the bun, the longer it will take to bake
- the important thing to remember is that each bun will have to be the same size or the buns wont bake evenly
- you as the baker will have to gauge how long to bake by checking on the oven around the 20 min mark
- depending on the size, baking times vary between 20 min to 50 min –it just depends on how big they are
Notes
This is the most versatile and affordable SD brioche dough –has no eggs, and no milk, but makes up for it with a lot of butter
Use this to make so many things brioche, if you don’t have eggs or milk on hand
Thanks for the
Recipe. I will need a couple days to figure it all out. It’s OK. I’m 79 and have time.
Thanks!
Just flour , water and sugar in the starter? How many days before you can make the bread
Hi, everything is in the recipe…
1) you need a sweet stiff starter
Take 120g of your sourdough starter and feed it 120g bread flour + 40g water + 20g sugar
Wait for it to 3x in size –it will be ready when the top stops doming and starts to crater a little – 8hrs for the sweet stiff sourdough starter to come to peak
2)
Prep Time:
8hrs for the sweet stiff sourdough starter to come to peak
Fermentation Time:
4hr room temp proof + 8hr cold proof + 2-4hr final proofing
Cook Time:
Depends on how big the buns are (see notes)