The true magic of these homemade sourdough hamburger buns lies in the natural fermentation process, which not only imparts a delightful tangy flavor but also enhances the texture and digestibility of the bread. Unlike commercial buns, these sourdough buns have a depth of flavor that elevates any hamburger to gourmet status. The airy, tender crumb and slight chewiness perfectly complement a juicy burger patty, making each bite an experience to savor. The slow rise of the dough develops a complexity that’s unmatched, creating buns that are both hearty and light, with a soft interior and a subtly crisp, golden exterior.
Ingredients:
For the Sourdough Starter:
- 1/4 cup active sourdough starter
- 1/4 cup water
- 1/4 cup all-purpose flour
For the Dough:
- 3 1/2 cups all-purpose flour
- 1 cup warm water
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 large egg
- 1/4 cup active sourdough starter (from above)
- 1 egg yolk (for egg wash)
- Sesame seeds (optional)
Instructions:
- Prepare the Sourdough Starter:
- Combine 1/4 cup of active sourdough starter, 1/4 cup of water, and 1/4 cup of all-purpose flour in a medium bowl. Mix well until smooth. Cover the bowl with a damp cloth and let it sit at room temperature for 4 to 6 hours, or until it becomes bubbly and has risen slightly. This step is essential as it ensures your sourdough starter is active and ready to leaven the dough.
- Make the Dough:
- In a large mixing bowl, whisk together the flour, sugar, and salt. In a separate bowl, mix the warm water, milk, melted butter, egg, and 1/4 cup of the active sourdough starter you prepared earlier.
- Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or using the dough hook attachment on a stand mixer on low speed. Continue mixing until the dough comes together into a sticky, shaggy mass.
- Knead the dough by hand on a lightly floured surface for about 8-10 minutes or in the stand mixer on medium speed for about 5 minutes until the dough becomes smooth and elastic. The dough should be soft but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free spot for 3 to 4 hours or until it has doubled in size. The exact time will depend on the temperature of your kitchen.
- Shape the Buns:
- Gently punch down the risen dough to release some of the gases. Turn it out onto a lightly floured surface and divide it into 8 equal pieces (or 12 pieces for smaller buns). Shape each piece into a round ball by pulling the dough edges towards the bottom, creating a smooth top.
- Place the shaped dough balls onto a parchment-lined baking sheet, spacing them a few inches apart. Gently press down on each ball to flatten it slightly.
- Second Rise:
- Cover the buns with a damp cloth or plastic wrap and let them rise for another 1 to 2 hours, or until they have puffed up and nearly doubled in size.
- Bake the Buns:
- Preheat your oven to 375°F (190°C). In a small bowl, whisk the egg yolk with a tablespoon of water to create an egg wash. Brush the tops of the buns with the egg wash and sprinkle with sesame seeds if desired.
- Bake the buns in the preheated oven for 20-25 minutes or until they are golden brown and sound hollow when tapped on the bottom. Rotate the baking sheet halfway through baking for even browning.
- Cool the Buns:
- Remove the buns from the oven and transfer them to a wire rack to cool completely before slicing and using them for your hamburgers.
