Easy Enriched Sourdough Buns for Burgers and Pulled Pork
Welcome back to Matt’s Kitchen at Doughn’t Knock It. As we gear up for grilling season, it is time to have a serious conversation about the most overlooked part of the backyard cookout: the bun.
You can grind your own brisket for a smash burger or smoke a pork shoulder for 12 hours, but if you put that incredible meat on a flimsy, sugary, store-bought bun that disintegrates halfway through your meal, you have failed.
Enter the Soft Sourdough Hamburger Bun.
We are using the complex tang of our sourdough starter and enriching the dough with milk, egg, and softened butter. This creates a bun that is soft enough to bite through effortlessly, but structurally sound enough to hold up to dripping burger juices, heavy sauces, and massive patties. Doughn’t knock it until you try it—these will completely ruin the grocery store bread aisle for you.
Shaping the Perfect Bun
The biggest mistake home bakers make when trying to bake hamburger buns is ending up with something that looks like a giant, towering dinner roll. You want a bun that is wide enough to hold a patty, not one that requires you to unhinge your jaw to take a bite.
- The Flattening Phase: After you shape your dough into tight, round balls, you must forcefully flatten them. Place them on your baking sheet and use the palm of your hand to press them down into 3.5-inch discs before they undergo their final proof. As they rise and bake, they will puff up vertically, giving you the perfect burger-to-bun ratio.
- The Bakery Shine: Do not skip the egg wash! A simple mix of egg and a splash of milk brushed onto the dough right before baking is what gives artisan buns that dark, glossy, bakery-style mahogany crust and acts as the perfect glue for your sesame seeds.
Frequently Asked Questions (FAQ)
Can I use unfed sourdough discard instead of active starter?
Yes! This recipe relies on a slightly enriched dough, making it highly adaptable. If you use active, bubbly starter, your bulk fermentation will be faster and the buns slightly fluffier. If you use unfed discard from the fridge, you will get a deeper, tangier flavor, but your dough will likely need an extra hour or two during the rising phases to fully double in size.
Can I freeze homemade sourdough hamburger buns?
Absolutely. Sourdough buns freeze incredibly well. Let them cool completely on a wire rack after baking. Do not slice them yet. Place them in a heavy-duty freezer bag, squeeze out the excess air, and freeze for up to 3 months. Let them thaw at room temperature for a few hours before slicing and toasting on the grill.
Why are my sourdough buns dense and tough?
Dense buns usually come down to two culprits: not kneading long enough or adding the butter too early. You need to knead this dough until it passes the “windowpane test” (you can stretch a piece of dough so thin that light passes through it without tearing). Additionally, make sure you are adding softened butter after the dough has come together, which ensures the crumb stays tender.
Soft Sourdough Hamburger Buns
Ingredients
- 1/2 cup Active Sourdough Starter or unfed discard
- 1 cup Whole Milk Warm (~90°F)
- 2 tbsp Granulated Sugar or Honey
- 1 large Egg Room Temperature
- 3 1/2 cups Bread Flour
- 1 1/2 tsp Fine Sea Salt
- 4 tbsp Unsalted Butter Softened to room temperature
- 1 large Egg For the egg wash
- 1 tbsp Whole Milk For the egg wash
- Sesame Seeds For topping
Instructions
- In the bowl of a stand mixer, whisk together the warm whole milk, active sourdough starter (or discard), granulated sugar, and one room-temperature egg until well combined.
- Add the bread flour and fine sea salt to the wet ingredients. Attach the dough hook and mix on low speed until a shaggy dough forms and no dry flour remains.
- With the mixer running on medium-low, begin adding the softened butter one tablespoon at a time. Wait until each piece is fully incorporated before adding the next.
- Once all the butter is added, continue to knead on medium speed for 8-10 minutes. The dough should become incredibly smooth, elastic, and pull away completely from the sides of the bowl (it will clear the bowl).
- Form the dough into a smooth ball, place it back in the bowl, cover it with plastic wrap or a damp towel, and let it rise at room temperature for 4 to 6 hours, or until roughly doubled in size. (If using cold discard, this bulk fermentation may take longer).
- Turn the doubled dough out onto a clean, un-floured work surface. Divide the dough into 8 equal pieces (about 100g to 110g each).
- Shape each piece into a tight, smooth ball by pulling the edges toward the bottom and rolling it under the cage of your hand.
- Place the balls on a parchment-lined baking sheet, spacing them well apart. Here is the crucial step: use the palm of your hand to gently but firmly flatten each ball into a disc about 3.5 inches wide. (If you don’t flatten them, they will bake into tall dinner rolls instead of burger buns).
- Cover the flattened buns loosely with a towel and let them proof for 1 to 2 hours, or until very puffy and light.
- Preheat your oven to 375°F (190°C).
- In a small bowl, whisk the remaining egg with 1 tablespoon of milk. Gently brush the top of each proofed bun with the egg wash, then sprinkle generously with sesame seeds.
- Bake for 15-18 minutes, or until the buns are a deep, glossy golden brown.
- Transfer the buns immediately to a wire rack to cool completely before slicing.
Notes
Toasting: For the ultimate burger experience, slice these buns, brush the cut sides with butter, and toast them face-down on a hot skillet before building your burger.
