Hamburger buns are often forgotten about when making burgers. People usually focus more on the meat. But a good bun can make a burger even better. Sourdough hamburger buns are special—they’re made with brioche and sourdough, giving them a unique taste. They’re really impressive!
Let’s dive into how to make these special buns. First, you’ll need some ingredients like flour, water, yeast, and a bit of salt. Mixing these together and letting the dough sit for a while will help it rise and become fluffy. Then, shaping the dough into bun-sized portions and baking them in the oven will give you those perfect buns.
The sourdough twist adds a tangy flavour to the brioche bun, making it stand out from regular buns. It might sound tricky, but with the right steps, anyone can make these delicious buns at home.
Learning how to make sourdough hamburger buns can be a fun and tasty adventure. They’ll elevate your burger game and impress your friends and family at your next cookout.
What You Need To Know About Sourdough Hamburger Buns
Sourdough hamburger buns are special buns made with a hint of sourdough starter or a discarded portion of sourdough bread. These buns act as soft, slightly chewy carriers for your favourite burgers and sandwiches. One of the popular varieties is brioche, a type of buttery French bread made with egg yolks and butter that gives it a rich, golden interior and a deep brown crust. Toppings like sesame seeds, poppy seeds, or cheese shreds add extra flavour to these buns.
“Sourdough” refers to bread and baked goods naturally leavened with wild yeast. Making a sourdough starter involves a simple mixture of flour and water left in a warm place. Apollonia Poilâne, a third-generation French baker, shared a starter recipe to create it from scratch. Maintaining the sourdough starter’s wild yeast requires regular feeding, which involves discarding a portion—known as the sourdough discard. Incorporating this discard into brioche bun dough adds lightness and a subtle sour taste.
Using an active sourdough starter instead of the discard yields more lift and intensifies the sourdough flavour in the buns. It’s a flavorful way to repurpose what might otherwise go to waste and infuse your buns with a unique taste.
Making Delicious Sourdough Hamburger Buns: 3 Easy Steps!
Making your own sourdough hamburger buns can be simple and rewarding! Follow these tips to ensure your buns turn out perfect:
- Use Room-Temperature Butter: Having the right butter consistency is key. If the butter is too soft, your dough might become runny like pancake batter. On the other hand, if it’s too cold, it becomes challenging for the mixer. It’s better to lean towards colder butter if you’re short on time, as it’s easier to work with than warmer butter.
- Toast Your Buns: To enhance the texture and flavour of your buns, try toasting them. Slice them in half lengthwise just before serving, spread a bit of butter or mayonnaise on the cut sides, and toast them on a griddle until they’re golden brown and smell delicious.
- Add Seed Toppings: Elevate the taste and texture of your buns by sprinkling seeds like classic sesame or contrasting poppy seeds on top. For an extra crunch, consider incorporating some flaky sea salt into your seed mixture.
For a heartier flavour and more chewiness in your buns, try using a combination of all-purpose and whole-wheat flour in equal parts. Experimenting with these small adjustments can make your homemade sourdough hamburger buns stand out, giving you the perfect complement to your burger creations.
Storing Sourdough Hamburger Buns: Tips for Freshness and Flavor
When you make sourdough hamburger buns, it’s best to store them in a sealed container to keep them fresh. An airtight container works well for this purpose. These buns can stay good for about two days if stored properly.
For the tastiest experience, it’s recommended to eat the buns on the same day you bake them. This way, you get the fullest and most delicious flavour. However, if you plan to enjoy them later, storing them in an airtight container helps maintain their texture and keeps them from drying out too quickly.
Additionally, you can prolong their freshness by freezing the sourdough hamburger buns. Wrap them individually in plastic or aluminium foil, then place them in a freezer bag or airtight container. Frozen buns can last for about a month or more. When you’re ready to eat them, let the buns thaw at room temperature or gently warm them in an oven to revive their taste and texture.
Remember, proper storage can make a difference in preserving the delightful taste and texture of your homemade sourdough hamburger buns.
Easy Sourdough Hamburger Buns Recipe for 16 Buns
Get ready to make delicious sourdough hamburger buns right in your kitchen! This recipe doesn’t just stop at buns for your burgers; it’s versatile enough to create other delicious treats like hot dog buns, dinner rolls, or even sticky buns.
Preparation Time: 30 minutes Total Time: 55 minutes (excluding up to 15 hours of inactive time)
Ingredients:
For the brioche dough, you’ll need:
- ¼ cup ice-cold water
- 3¼ teaspoons (1½ packages) active dry yeast
- 2¼ cups unbleached all-purpose flour
- 2¼ cups bread flour
- ⅓ cup plus 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 5 large eggs, cold
- ½ cup sourdough discard
- 1 cup plus 6 tablespoons (2¾ sticks) unsalted butter, at room temperature, cut into 10–12 pieces
For assembly, gather:
- 2 eggs, lightly beaten, for wash
- 2 tablespoons sesame seeds (optional)
Instructions:
This recipe makes 16 buns, but you can halve the brioche dough recipe to create 8 buns if needed. Start by combining the ingredients for the brioche dough, then follow the steps for assembly, including using sesame seeds for an added touch.
Note: While the recipe takes about 55 minutes, remember to account for up to 15 hours of inactive time for best results.
To Make Brioche Dough:
- Set up a stand mixer with a dough hook. Combine water, yeast, all-purpose flour, bread flour, sugar, and salt in the mixer bowl. Mix these together at low speed.
- Add eggs one by one, then pour in the sourdough and discard. Increase the mixer speed slightly.
- Beat until the dough turns pale yellow, around 3 minutes.
- Keep using the hook attachment at low speed until the mixture forms a smooth, springy ball, about 3–5 minutes.
- Turn to medium speed and add butter gradually. Wait for each piece to blend in before adding more.
- Continue mixing at low speed for 6–8 minutes, ensuring the butter integrates completely.
- Shift to medium speed for 6–12 minutes, pausing occasionally to scrape down the bowl. The dough will become stretchy and cohesive.
- Increase speed to medium-high. The dough should gather together and slap around the bowl sides.
- Transfer the dough to a large bowl, cover tightly with plastic wrap, and refrigerate for at least 6 hours or overnight until doubled.
To Assemble and Bake Buns:
- Divide the brioche dough into 16 equal pieces using a bench scraper.
- Shape each piece into a ball by rounding it on an unfloured surface.
- Place the balls on a baking sheet, cover with plastic wrap, and let rise in a warm spot for 2–3 hours until doubled.
- Preheat the oven to 350°F.
- Brush the buns with beaten egg and add sesame seeds if desired.
- Bake until golden brown, approximately 25 minutes.
