By: Author Butter For All
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A sourdough burger bun so satisfying you won’t ever go back to store-bought!
I’m really excited to share this recipe with you! I’ve been working on burger buns for years now and I think I’ve finally nailed it.
This bun is soft and chewy, making it perfect for holding lots of toppings. It won’t break or crack under the weight of a hefty, loaded burger like the dry store-bought buns do.
Sourdough is classically stretchy and this bun recipe is no exception. And like all my sourdough, it is traditionally leavened during two long, slow ferments. Two long ferments means better digestibility, more unlocked nutrition, and great “real sourdough” flavor.
If You’re Like Me You’re Always Looking for a Place To Get a Really Good Burger.
But the truth is a really good burger starts at home with grass-fed meat from a sustainable farm, organic produce, and a real sourdough bun. So ditch the restaurant and make yourself the burger of your dreams!
Watch Me Shape and Bake This Recipe on YouTube
Yield: 8 Prep Time: 20 minutes Cook Time: 30 minutes Proofing: 12 hours Total Time: 12 hours 50 minutes Recipe yields 6 big buns (perfect for 1/3-pound burgers) or 8 medium-size buns (perfect for 1/4-pound burgers).Soft and Chewy Sourdough Burger Buns
Ingredients
For the dough
For the egg wash
Instructions
Start the dough the night before
The next morning
Want To Learn Everything About Sourdough?
Start with this free guide:
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One