In one of my favourite burger shops, you can choose between brioche buns and sourdough buns. But why choose when you can have both? With this simple recipe, you can make fluffy, buttery brioche burger buns with sourdough overnight. The burger buns with sourdough do take time, but fortunately the dough does most of the work all by itself. All you have to do is mix the dough, shape the buns and bake them. And I promise you: patience pays off!
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How to make burger buns shiny!
The burger buns get their shine from being brushed with beaten egg, milk or oat milk before baking. This also prevents the sesame seeds from falling off during baking.
Sourdough Hamburger buns without eggs – vegan
These brioche buns are made without eggs or yeast. If you replace the milk and butter with plant-based alternatives, you can bake vegan burger buns.
And if you’re still looking for the perfect veggie burger patty for the sourdough burger buns, then take a look at Bianca Zapatka and try the beetroot burger with kidney beans and walnuts! Or tell me about your favourite veggie burgers in the comments.
How to store burger buns properly
The sourdough keeps the rolls fresh and soft for three to four days. The burger buns are best stored wrapped in a cotton cloth at room temperature. The buns dry out quicker in the fridge. If you want to revive them just before serving, you can either bake them briefly or cut them in half and toast them.
Freeze the burger buns and bake them again
If you want to keep the burger buns for longer or bake them in advance, you can freeze them and reheat them as required. You can either put the frozen buns in the preheated oven and bake them at 200 degrees for about 15 minutes. Or you can leave the buns to defrost overnight at room temperature and then just bake them briefly in the oven. To prevent the buns from becoming too dry when baking, you should reduce the first baking time by a few minutes.
Ingredients: What you need for brioche burger buns
- Wheat flour: Bread flour is best for your challah.
- Milk or a plant-based alternative.
- Sourdough starter: The sourdough doesn’t have to be freshly fed, but it shouldn’t have been more than a week since it was last refreshed. If you have discard left over, I have the right recipes for you here. I feed my sourdough with equal parts water and flour. For the flour, I use a mixture of wheat flour and wholegrain rye flour. If you feed your sourdough with a different water-to-flour ratio, you will need to adjust the amount of water in the recipe accordingly.
- Butter (melted) or a vegan alternative.
- Sugar and salt for flavour.
- Sesame seeds as a topping.
In three steps: How to make burger buns with sourdough
- Mix the dough and allow to rest at room temperature. Then place in the fridge overnight.
- Divide the dough into eight pieces, shape into rounds, brush with milk or egg and leave to rest.
- Brush the burger buns again and bake until golden brown.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
- Baking steel* to make your bread, rolls and pizza nice and crispy.
- A cooling rack* for bread, rolls and waffles.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
More sourdough rolls
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Homemade Sourdough Pita Bread
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Recipe: The Best Homemade Sourdough Hamburger Buns
Ingredients
- 500 g wheat flour bread flour (or type 550)
- 300 g milk or a vegan alternative
- 100 g sourdough starter
- 75 g butter, melted or vegan butter
- 20 g sugar
- 1 tsp. salt
- sesame seeds
- milk or egg for brushing
Instructions
Day 1
- For the dough, mix all the ingredients together*, cover and leave to rest at room temperature for four to six hours.
- Then place the dough in the fridge overnight.
Day 2
- Knead the dough once and divide* into eight equal pieces.
- Shape the dough pieces into round buns and place them in an ovenproof dish* or on a baking tray with enough space between them.
- Brush the burger buns with milk or egg, cover and allow to rest for about three hours.
- Preheat the oven to 230 degrees using a bread baking steel* and a steam tray consisting of a stainless steel oven dish* and lava stones*.
- Brush the rolls again with milk (or egg) and sprinkle with sesame seeds.
- Turn the oven down to 200 degrees and bake the rolls for 10 minutes with steam and 15 to 20 minutes without steam until golden brown.
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