This easy recipe on how on make soft and fluffy hamburger buns makes the most delicious bun for the perfect burger! Making sourdough hamburger buns adds unique flavor, texture, and health benefits. The natural fermentation creates a tangy, soft, and fluffy bun with a slightly chewy crust. Sourdough buns are often easier to digest, have fewer preservatives, and offer better freshness and shelf life. They also provide a custom, high-quality option that holds up well to juicy burger fillings.
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Is there a good way to freeze hamburger buns?
Yes, freezing hamburger buns is a great way to extend their shelf life while maintaining their quality. This method helps preserve the softness and flavor of the buns!
Here's how to do it:
How to Freeze Hamburger Buns:
- Cool Completely: Allow the buns to cool completely after baking. Freezing them while still warm can cause condensation and make them soggy.
- Wrap Individually: To prevent the buns from sticking together, wrap each bun tightly in plastic wrap or foil. Alternatively, you can place them in a freezer-safe resealable bag, with each bun separated by parchment paper.
- Seal and Label: If using a freezer bag, squeeze out as much air as possible before sealing. Label the bag with the date so you can keep track of how long they've been frozen.
- Freeze: Place the wrapped buns in the freezer. They can be stored for up to 3 months.
To Thaw:
- At Room Temperature: Let the buns thaw at room temperature for about 1-2 hours.
- Quick Thaw: For a faster option, you can warm them in the oven at 350°F (175°C) for 5-10 minutes or microwave them for 20-30 seconds.
Equipment Needed
Bench scraper
Large bowl
Kitchen scale
Stand mixer with a paddle or dough hook attachment (or can knead by hand)
Ingredients for Homemade Burger Buns
Ingredients:
- ½ cup (100g) active sourdough starter (100% hydration, fed and bubbly)
- ¾ cup warm whole milk (180g)
- 3 tablespoons (42g) unsalted butter, melted
- 1 ½ tablespoons (32g) honey or sugar
- 1 ½ teaspoons (9g) sea salt
- 3 cups (360g) all-purpose flour (more if needed)
- 1 large egg
Egg Wash
1 large egg (for egg wash, optional)
Sesame seeds or poppy seeds (optional, for topping)
Olive oil (to oil the bowl)
Homemade Sourdough Hamburger Buns Recipe
Prepare the Dough:
In a large mixing bowl or bowl of a stand mixer, combine the active starter, warm milk, melted butter, egg, and honey or sugar. Stir together until well combined.
Add the salt and flour. Mix on low with the stand mixer, a spoon, or your hands until the dough starts to come together.
Knead the Dough:
Knead in a stand mixer on medium for 5-7 minutes, or if kneading by hand, transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You may need to add more flour, 1 tablespoon at a time, if the dough is too sticky. (Adding too much flour will create a denser dough.)
First Rise:
Place the dough in a lightly oiled bowl and cover it with a clean damp tea towel or plastic wrap.
Let the dough rise at room temperature for 8-12 hours.
Shape the Buns:
Once the dough has risen, punch it down to release the air bubbles.
Divide the dough into 6 equal pieces (or more if you want smaller buns). Roll each piece into a tight ball, then gently flatten the dough balls into a round shape about 3-4 inches in diameter.
Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between each bun for expansion.
Second Rise:
Cover the buns loosely with a towel or plastic wrap and let them rise for about 1-2 hours, until they’ve puffed up and are nearly doubled in size.
Preheat the Oven:
Preheat your oven to 350°F (190°C).
Egg Wash and Toppings:
If you’d like a shiny finish on your buns, beat the egg and brush it over the tops of the buns.
Optionally, sprinkle sesame or poppy seeds on top of the egg wash.
Bake:
Bake the buns for 20-25 minutes, or until golden brown on top and sound hollow when tapped on the bottom.
Remove from the oven and allow the buns to cool on cooling rack.
Enjoy:
Once the buns have cooled slightly, slice them in half and fill with your burger patties and favorite toppings.
Store in an airtight container.
Tips:
- Fluffiness Tip: If you want extra fluffy buns, make sure to knead the dough well and let it rise for a full 8-12 hours.
- Toppings: You can skip the egg wash if you prefer a more rustic look, but an egg wash gives a nice, golden, shiny crust.
- If Using a Sourdough Discard: sprinkle about a ¼ teaspoon of commercial yeast on the flour. This can help give the dough an extra boost, especially if your starter isn’t at its peak activity. You can omit the yeast if your starter is very active.
These buns are soft, airy, and have a delicious tangy flavor from the sourdough starter. Enjoy!
Soft and Fluffy Sourdough Hamburger Buns Easy Recipe
Equipment
- Bench scraper
- Large bowl
- Kitchen scale
- Stand mixer with a paddle or dough hook attachment (or can knead by hand)
Ingredients
- ½ cup (100g) active sourdough starter (100% hydration, fed and bubbly)
- ¾ cup (180g) warm whole milk
- 3 tablespoons (42g) unsalted butter, melted
- 1 ½ tablespoons (32g) honey or sugar
- 1 ½ teaspoons (9g) sea salt
- 3 cups (360g) all-purpose flour (more if needed)
- 1 large egg
- 1 large egg for egg wash, optional
- Sesame seeds or poppy seeds optional, for topping
- Olive oil to oil the bowl
Instructions
Prepare the Dough:
- In a large mixing bowl or bowl of a stand mixer, combine the active starter, warm milk, melted butter, egg, and honey or sugar. Stir together until well combined.
- Add the salt and flour. Mix on low with the stand mixer, a spoon, or your hands until the dough starts to come together.
Knead the Dough:
- Knead in a stand mixer on medium for 5-7 minutes, or if kneading by hand, transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. You may need to add more flour, 1 tablespoon at a time, if the dough is too sticky. (Adding too much flour will create a denser dough.)
First Rise:
- Place the dough in a lightly oiled bowl and cover it with a clean damp tea towel or plastic wrap.
- Let the dough rise at room temperature for 8-12 hours.
Shape the Buns:
- Once the dough has risen, punch it down to release the air bubbles.
- Divide the dough into 6 equal pieces (or more if you want smaller buns). Roll each piece into a tight ball, then gently flatten the dough balls into a round shape about 3-4 inches in diameter.
- Place the shaped buns onto a baking sheet lined with parchment paper, leaving space between each bun for expansion.
Second Rise:
- Cover the buns loosely with a towel or plastic wrap and let them rise for about 1-2 hours, until they’ve puffed up and are nearly doubled in size.
Preheat the Oven:
- Preheat your oven to 350°F (190°C).
Egg Wash and Toppings:
- If you’d like a shiny finish on your buns, beat the egg and brush it over the tops of the buns.
- Optionally, sprinkle sesame or poppy seeds on top of the egg wash.
Bake:
- Bake the buns for 20-25 minutes, or until golden brown on top and sound hollow when tapped on the bottom.
- Remove from the oven and allow the buns to cool on cooling rack.
Enjoy:
- Once the buns have cooled slightly, slice them in half and fill with your burger patties and favorite toppings.
- Store in an airtight container.
Notes
- Fluffiness Tip: If you want extra fluffy buns, make sure to knead the dough well and let it rise for a full 8-12 hours.
- Toppings: You can skip the egg wash if you prefer a more rustic look, but an egg wash gives a nice, golden, shiny crust.
- If Using a Sourdough Discard: sprinkle about a ¼ teaspoon of commercial yeast on the flour. This can help give the dough an extra boost, especially if your starter isn’t at its peak activity. You can omit the yeast if your starter is very active.
