Everything Sourdough One-page recipe
Sourdough Hamburger Buns
Soft sourdough hamburger buns made with fallen starter, milk, bread flour, and grated butter, then egg-washed for a golden top.
- Total time
- About 8–11 hr
- Yield
- 8 buns
- Starter
- Fallen starter
- Heat
- 400°F / 204°C
Ingredients
Dough
- 3/4 cup sourdough starter (past peak and fallen)
- 1 cup milk
- 3 tbsp sugar or 2 tbsp honey
- 3 1/2 cups bread flour
- 1 1/2 tsp salt
- 4 tbsp grated unsalted butter
Shaping & Finish
- A little spring water, as needed while mixing
- As needed flour for shaping and sprinkling
- 1 egg
- A little water for the egg wash
- 1 sheet parchment paper
Method
MixingBulk Rise
- Mix the sourdough starter and milk together well.
- Add the sugar, or use 2 tablespoons honey instead, and mix well.
- Add the bread flour and salt. Start mixing, adding a little spring water if the dough needs it.
- Incorporate the grated unsalted butter into the dough and mix everything together really well.
- Knead the dough until everything is fully worked in.
- Cover the dough for about 5 hours, until the dough has doubled and is ready to shape.
ShapingMakes 8
- Make the dough into a round shape and sprinkle it with a little flour.
- Divide the dough into 8 pieces.
- Shape each piece into a ball. If the dough is a little sticky, add just enough flour to get the buns shaped.
- Pinch the bottom of each bun to create a smooth top.
- Line a cookie sheet with parchment paper and sprinkle the parchment with a little flour.
- As each bun is shaped, place it on the prepared parchment paper.
- After all the buns are shaped, cover them and let them do a second rise for 2 to 4 1/2 hours.
BakingGolden Top
- After the final rise, beat 1 egg with a little water.
- Brush the egg wash on top of the buns.
- Bake in a preheated 400°F oven for 23 minutes, until the buns have a golden top.
My saved note:
Savory & Snacks - Fallen starter
Sourdough Hamburger Buns
Soft sourdough hamburger buns made with fallen starter, milk, bread flour, and grated butter, then egg-washed for a golden top.
- Total time
- About 8–11 hr
- Hands-on
- 35 min
- Yield
- 8 buns
- Starter
- Fallen starter
- Difficulty
- Intermediate
- Heat
- 400°F / 204°C
- Pan or vessel
- Parchment-lined sheet pan
Gather first
Ingredients
Ingredients
Dough
- 3/4 cup sourdough starter (past peak and fallen)
- 1 cup milk
- 3 tbsp sugar or 2 tbsp honey
- 3 1/2 cups bread flour
- 1 1/2 tsp salt
- 4 tbsp grated unsalted butter
Shaping & Finish
- A little spring water, as needed while mixing
- As needed flour for shaping and sprinkling
- 1 egg
- A little water for the egg wash
- 1 sheet parchment paper
Method
Step by step
Part 1
Mixing
- Mix the sourdough starter and milk together well.
- Add the sugar, or use 2 tablespoons honey instead, and mix well.
- Add the bread flour and salt. Start mixing, adding a little spring water if the dough needs it.
- Incorporate the grated unsalted butter into the dough and mix everything together really well.
- Knead the dough until everything is fully worked in.
- Cover the dough for about 5 hours, until the dough has doubled and is ready to shape.
Part 2
Shaping
- Make the dough into a round shape and sprinkle it with a little flour.
- Divide the dough into 8 pieces.
- Shape each piece into a ball. If the dough is a little sticky, add just enough flour to get the buns shaped.
- Pinch the bottom of each bun to create a smooth top.
- As each bun is shaped, place it on the prepared parchment paper.
- After all the buns are shaped, cover them and let them do a second rise for 2 to 4 1/2 hours.
Set a check timer
Part 3
Baking
- After the final rise, beat 1 egg with a little water.
- Brush the egg wash on top of the buns.
- Bake in a preheated 400°F oven for 23 minutes, until the buns have a golden top.
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Smooth, risen, and golden on top
Storage
Keep cooled buns airtight for up to 2 days or freeze individually.
Reheat or serve
Warm covered in a low oven, or split and toast.
Keep Baking
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