The BEST Sourdough Hamburger Buns

You can also make these buns non-sourdough! Just replace the cup of active starter with 1 packet active dry yeast, and cut the rise time in half!

These sourdough hamburger buns are so soft and fluffy, yet sturdy and delicious! These are just too simple to make, and the taste is unmatched.

Make sure you have a bubbly, active sourdough starter ready to go first. To see how I feed my starter, click here!

Ingredients:

1 cup warm water

1/2 cup active sourdough starter

3 Tablespoons honey

1 heaping teaspoon salt

3 Tablespoons butter, melted

1 egg (+ 1 egg for egg wash brushed on tops right before baking)

3.5 Cups Flour

1. Mix active sourdough starter, water, and honey together in a large bowl with a wooden spoon.

2. Add salt, butter, and egg.

3. Gently stir in flour one cup at a time, stopping once the dough is no longer sticking to the sides of the bowl. (Sometimes you'll need more or less depending on the hydration of your starter.) I usually ditch the wooden spoon and use my hands for this step.

4. Remove dough from bowl and knead for about 5 minutes, adding a little flour as needed, until the dough is smooth.

5. Add back into the bowl, cover, and let rise in a warm spot for 4-6 hours, until doubled in size.

6. On a lightly floured surface, divide dough into two pieces. Roll out each piece into a long snake-like figure. Using a bench scraper (or knife), divide each into 6 equal pieces for 12 regular sized buns, or 5 equal pieces for 10 larger buns. Roll all pieces into a smooth ball, tuck all seams under the bottom of the bun, and place on a sheet pan lined with parchment paper.

7. Cover and let rise in a warm spot for 1 hour.

8. Flatten each ball out with the palm of your hand to make a bun shape.

9. Whisk one egg with a bit of water to make an egg wash, and brush onto the top of each bun. Sprinkle with sesame seeds. Optional: Use a bread lame and score the buns. This isn't required, but makes them look fancy. :)

10. Bake at 350° for 15 minutes. Raise temperature to 425° and bake another 1-2 minutes, watching until the tops are golden brown. Be careful, they will be done quickly so don't leave them alone, or they may burn!

11. Remove from oven and let cool. Slice and enjoy!

Eat fresh up to 4 days, and then freeze. To thaw, simply microwave for 1 minute, flipping halfway through to thoroughly heat the bun.