The Best Homemade Sourdough Hamburger Buns

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

  1. Mix the dough and allow to rest at room temperature. Then place in the fridge overnight.
  2. Divide the dough into eight pieces, shape into rounds, brush with milk or egg and leave to rest.
  3. Brush the burger buns again and bake until golden brown.

Helpful tools – My recommendations

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Recipe: The Best Homemade Sourdough Hamburger Buns

The perfect burger buns need to be soft, fluffy and buttery. This recipe with sourdough doesn’t require eggs or yeast and can even be made vegan. You can let the dough rest overnight in the fridge. The burger buns are also great for freezing.
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 12 hours
Total Time 13 hours 20 minutes
Course brioche burger buns, burger buns, sourdough burger buns
Cuisine american
Servings 8 Bread rolls

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

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.
Keyword easy, fluffy, no egg, no kneading, overnight, vegan

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sourdough burger buns

Hey, so happy you’re here! 🧡

 

I’m Theresa and I bake – preferably with sourdough. I share my favorite recipes with you on my blog Krümelig.

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