These super simple sourdough hamburger buns are such a simple way to add another made-from-scratch recipe to your tool belt! Sourdough is addicting. The novelty and art of creating naturally-leavened bread are some of the best parts of being a home cook. Due to health benefits galore, we have been on a journey to eating more Lacto-fermented foods and traditionally soaked and prepared grains (let me know if you’re interested in a blog post all about this!). We love to grill, so this summer I busted out the sourdough starter and came up with this simple sourdough hamburger buns recipe that is a winner every time!

These super simple sourdough hamburger buns can be used for pulled pork sandwiches, burgers, fish or chicken sandwiches, and so much more. This is a great recipe for family members who may be apprehensive about sourdough. It has a mild flavor and looks like a traditional hamburger bun! Read below for detailed instructions and keep in mind that the hydration of your sourdough starter can affect how much flour you need, so keep a bit extra on hand!

Ingredients

100 g Freshly ground hard white wheat or whole wheat Flour

• You could absolutely try this out with another freshly ground whole wheat flour- or just sub. out all-purpose for the whole thing! I have only tried it with hard white wheat. Store-bought whole wheat will work as well. I get my organic wheat berries in bulk from Azure Standard.

200-250 g unbleached all-purpose flour 

• I use organic unbleached all-purpose from Azure Standard, but any unbleached flour will work.

100 g Sourdough starter

• Active and bubbly is the name of the game! If you keep a dry sourdough starter, create a levain of about 100g. If you keep a wet sourdough starter, feed it about 4-12 hours before you begin your recipe, depending on the temperature of your home. When it has doubled in size and is bubbly you are good to go!

10 g Salt

• I like to use Celtic Grey Sea Salt, but am also very interested in Redmond Real Salt! Try to avoid iodized salt as that may impact the fermentation of the grains.

30 g Honey

• Raw is my go-to. The most affordable US honey I can find is from Costco.

150 g Coconut oil 

• If you use your hands to mix the dough there is no need to melt it prior to mixing. If using a dough hook/mixer, melt the coconut oil first to combine more thoroughly. A few clumps are okay, but you want to avoid too many as it will affect the final consistency.

Optional:

1 egg for egg wash 

• Room temperature! Lightly beat the egg, and brush it on top of the buns before baking.

1 tablespoon sesame seeds to top 

• Toasted or untoasted both work. I use untoasted. Sprinkle a few on top of each bun after the eggwash before baking.

Sourdough Hamburger Buns

Start the Dough (10-14 hours before baking)

Combine all of the wet ingredients, the coconut oil, sourdough starter, and honey. Mix thoroughly.

Add in the dry ingredients, starting with the salt. Next, add the freshly ground wheat. Don’t add all of the all-purpose flour at first. Add it by 1/4 or half cup (about 50-75 grams at a time), mixing and kneading as you go. The dough should turn out elastic and fairly smooth. As you work the dough with your hands, the coconut oil should fully incorporate into the dough. You can use a bit of extra flour to coat your work surface to prevent sticking. You will know you are done kneading when no flour remains and the dough ball is no longer sticky to the touch.

Allow fermenting to take place overnight or for 8-12 hours. Depending on the warmth of your home/kitchen, it may take more or less time. In the summer I can get away with 8 hours, but in the cooler months, I tend towards 12-18 hour bulk ferments. Take care, not to overproof your dough. This happens when the fermentation period is too long – usually over 24 hours at room temperature or higher. The longer you ferment your dough, the more nutritional and health benefits it will have.

Shaping and Baking Sourdough Hamburger Buns

After the bulk ferment, divide the dough into 6 equal pieces. Shape into balls by tucking the corners of the dough underneath the ball. I find it useful to use a bench scraper to move the dough along the counter to build surface tension while shaping.

Place the buns onto a parchment-lined baking sheet with adequate spacing. Buns should double in size. Lightly spray the tops of the buns with avocado or olive oil spray. This will prevent sticking. Cover with a sheet of plastic wrap. Allow rising until doubled in size, 1-2 hours, or more. I find this can be sped up by letting the buns rise in the oven with the light on.

Preheat the oven to 375 degrees Fahrenheit.

Meanwhile, brush the tops of the buns with the lightly beaten egg (optional) to give a lightly browned top. Then sprinkle sesame seeds on top of each bun.

Bake for 12-15 minutes on the middle rack. I find ovens to vary in temperature, so keep an eye on the buns as they bake until you know how long they need to bake. Once the tops are golden brown, they should be done.

Allow the hamburger buns to cool for a couple of minutes before serving.

Slice before storing. I recommend storing the refrigerator or in a cool place for up to 3 days. These freeze very well for up to 3 months. Thaw at room temperature. I think they taste best if they are toasted and buttered after being toasted!

These super simple sourdough hamburger buns are a showstopper for any lunch, dinner, or family gathering! Once you’ve made them a couple of times you’ll be able to whip them together in no time at all. Slowly add a few sourdough replacements to your repertoire and before you know it you will be eating traditionally prepared bread at every meal!

If you have any questions let me know down below. Share your photos with me over on Instagram @makeshifthomestead! Happy baking, y’all.