Sourdough Buns That Are Next-Level Delicious! (Ditch Store-Bought!)

#thedaddays #sourdough #wholefood #nontoxic

These sourdough hamburger buns are soft, fluffy, and packed with rich, tangy flavor! With a golden, buttery crust and a light, pillowy interior, they’re perfect for any burger. Naturally leavened for the best texture and taste, these buns will take your homemade burgers to the next level. Say goodbye to store-bought and learn how to make the ultimate sourdough burger buns from scratch!

Sourdough Hamburger Buns (Makes 8)

Formula (Bakers Percentages)
Total Flour: 100% (60% bread flour, 30% all-purpose, 10% whole wheat)
Hydration: 65% (including eggs & milk)
Starter: 20% (100% hydration)
Butter: 8%
Salt: 2%

Ingredients

Levain (Make 6-8 hours before mixing)
50g sourdough starter (100% hydration)
50g bread flour
50g water

Dough

180g bread flour
90g all-purpose flour
30g whole wheat flour
100g levain (from above)
120g whole milk (room temp)
1 large egg (about 50g)
8g salt
40g unsalted butter (softened)

Method

1. Mix & Autolyse (30 min)
Mix all flours, milk, egg, and levain until combined. Cover and let rest.

2. Add Sugar, Salt & Butter
Mix in sugar and salt, then gradually knead in butter until fully absorbed. Knead until dough is smooth and elastic (stand mixer: ~10 min, hand kneading: ~15 min).

3. Bulk Fermentation (4-5 hours at 75-78°F / 24-26°C)
Stretch and fold twice during the first two hours. The dough should rise about 50-75%.

4. Cold Proof (8-12 hours in the fridge)
Refrigerate overnight for better flavor and easier handling.

5. Shape & Final Proof (2-4 hours at 75-78°F)
Divide into 6 equal pieces, shape into balls, and flatten slightly. Cover and let proof until puffy.

6. Bake
Preheat oven to 375°F (190°C).
Brush with egg wash (1 egg + 1 tbsp milk).
Optionally, sprinkle with sesame seeds.
Bake for 18-20 minutes until golden brown.
Cool completely before slicing.

Notes:

For extra soft buns, replace some milk with cream or increase butter slightly.
If you want a richer, more brioche-like bun, use 2 eggs instead of 1 and reduce milk slightly.
For a chewier texture, increase bread flour to 70% and reduce all-purpose.

The following links are affiliate links. It won't cost you a penny more, but supports my channel which is truly appreciated.

My Kitchen Essentials:

Glass Jars For Starter I recommend:   amzn.to/3gdh0br  
Silicone Spatula:   amzn.to/3myadez  
Cast Iron Dutch Oven:   amzn.to/46yic9c  
Air-tight Flour Container:   amzn.to/3gdi27j  
Glass Liquid Measuring Cup:   amzn.to/3scivds  
Cast Iron Skillet:   amzn.to/47sx6ka  
Cast Iron Baking Griddle:   amzn.to/40vfogc  
2 Quart Stainless Steel Saucepan:   amzn.to/47u1kli  
Victorinox Chef Knife:   amzn.to/40t54ub  
Metal Spatula For Cast Iron:   amzn.to/40pgp4t  
Instant Pot:   amzn.to/3qv5emq  
Vitamix Blender:   amzn.to/46ujv4m  
Vitamix Spatula/Scraper:   amzn.to/3sonmlm  
Bread Knife:   amzn.to/3swzyen  
Kitchen Aid Stand Mixer:   amzn.to/3ssbmyd  
KITCHEN SCALE:   amzn.to/41erfgh  

Welcome to the dad days!

If this is your first time finding me, my name is Josh and I’m a stay at home dad. On my channel I make sourdough, whole foods, and non-toxic living simple and easy to learn and incorporate into your own life. I hope you enjoy what "The Dad Days" are filled with! Thanks so much for watching! Please consider liking this video and subscribing to my channel if you are interested in my content. Stay tuned for more dad days!