My sourdough starter meant I didn’t buy a single loaf of bread for the entire pandemic, so I wanted to share a burger bun recipe made with it.
Recipe
Sourdough Burger Buns
- Prep3 hr
- Cook18 min · 200°C
- Makes5 buns, 100 g each
Ingredients
- 215 g durum wheat flour (bread flour works too)
- 5 g salt
- 25 g sugar
- 145 g sourdough starter
- 25 g olive oil
- 40 g milk
- 1 egg, for the dough
- 1 + 1 tbsp water egg, for the top
Method
- Mix the flour, salt and sugar; add the sourdough starter on top.
- With the stand mixer running, add the milk, olive oil and egg. Knead for 5 minutes in the mixer, or 10 by hand.
- Put it in a greased bowl, cover and let it rise until doubled (45 minutes to 1 hour).
- Weigh the dough (about 500 g) and divide it into 5 pieces of 100 g.
- Fold the edges in to create tension on top, roll on the counter to shape, and press down lightly; place on a tray lined with baking paper.
- Cover and rest for 45 minutes.
- Beat the egg with 1 tbsp water and brush it over the buns. Bake in an oven preheated to 200°C for 18 minutes.
Notes
- Because it’s made with sourdough, the flavor is intense and the texture is denser than the cloud-soft buns.
Note: after mixing, let the dough rest for 4–5 hours at room temperature, or 24 hours in the fridge, and you’ll get a much more aromatic, airier bun.
