These Sourdough Hamburger Buns will actually change your life. You will never buy those ones in the grocery store ever again. Most buns at the grocery store are made with sugar, soy, milk, inflammatory oils, butter, and all sorts of preservatives. Read the labels. It is quite terrifying. These bad boys only have 7 simple wholesome ingredients. Not only are these healthier, but they taste WAYYYY better! If you are new to sourdough making and bread, check out my post on making classic Organic Sourdough Bread.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water, and salt.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not crazy high in calories either.
How to Make an Organic Sourdough Starter from Scratch
- 50g organic, all-purpose flour
- 50g warm filtered water
- Large mason jar – make sure it is large because your starter will GROW!
- Mix the flour and starter in your mason jar until fully incorporated (it needs to be mixed very well!).
- Cover loosely with the mason jar lid. Store in a warm environment for 24 hours. I like to store mine in the oven with the light on so it’s nice and warm. Don’t accidently turn your oven on though lol!
- Repeat this process every 24 hours for 4 days and on day 5, it should very very bubbly and ready to use! Make sure you use your starter in your bread when it is nice and active. I feed my starter before bed and then use it in the morning for bread.
How to Care for your Starter
I know this sounds kind of silly, but your starter is like a little child! You have to take really good care of it to keep it alive. The longer it is alive and you keep it going, the stronger the sourdough taste you get! I legit had a sourdough starter baby sitter when I went to Europe for a month.
If your starter is stored in the fridge (after you get it going of course) you only need to feed it every 6-7 days to keep it alive (100g water & 100g flour). If you store it at room temperature, it needs to be fed every 24 hours. Unless you plan on making a loaf of bread every day, I don’t recommend keeping your starter on the counter. It will grow faster than you can make bread! Storing it in the fridge slows it down and makes it more manageable. I make one loaf per week. I take the starter out of the fridge the night before, let it get to room temp and then feed it. In the morning, I start making the bread.
Before you feed it take a few spoonful’s out. Place it in a separate jar and place it in your fridge. This is your discard!! Don’t let it go to waste. You can make sooo many things with your discard!
Ingredients
- 360g organic all purpose flour (about 2 1/2 cups)
- 50g sourdough starter discard (about 1/4 cup)
- 240g water, filtered (about 1 cup)
- 30g organic honey (about 1 1/2 tbsp)
- 10g salt (about 1 tsp)
- 1 egg wash (1 egg mixed with 1 tbsp water)
- organic sesame seeds to taste (optional)
How To Make Them
MIX YOUR DOUGH
- Add the starter, flour, water, honey & salt in a large mixing bowl (I use my KitchenAid with the dough hook attachment). Mix together until fully incorporated & there are no dry bits in the bottom of the bowl.
- Cover the bowl with a damp towel and allow to rest on the counter for 30 minutes.
PERFORM 3 SETS OF STRETCH AND FOLDS
- Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle (4 kneads total).
- Cover the bowl and let the dough rest for 30 minutes.
- Repeat the stretch and fold process two more times.
FIRST RISE
- Cover bowl and allow to rise for 6 hours, or until dough is doubled.
- After the dough has doubled in size, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step if you are making them same day.
SHAPE AND SECOND RISE
- Turn the dough out onto a generously floured surface (this is a very wet/sticky dough). Divide the dough into 6 equal portions with a bench scraper.
- Working with one portion at a time, shape the dough into a ball (watch my Instagram reel below for a visual). Lightly flour the top of the dough and then place it on a parchment paper lined baking sheet. Repeat with the remaining dough.
- Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy, about 1-2 hours.
BAKE
- Preheat your oven to 375°F. Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top. Bake for 25 minutes, or until the buns are golden.
- Remove the buns from the oven and allow them to cool before slicing.
Feel-Good. Taste-Good Food.
Sample Baking Schedule
THE NIGHT BEFORE
- 11:00 PM-4:00 AM: Feed your sourdough starter the night before so it is nice, active, & bubbly in the morning. Or you can feed it super early in the morning if you prefer, but let the starter rise for at least 4 hours. Rising time of starter can vary depending on the temperature of your kitchen. You will be able to see when your starter is ready & active.
THE NEXT MORNING
- 8:00 AM: Mix the dough and let rest for 30 minutes.
- 8:30 AM: Perform 1st set of stretch and folds.
- 9:00 AM: Perform 2nd set of stretch and folds.
- 9:30 AM: Perform 3rd set of stretch and folds. Cover with a damp towel and rest until the dough has doubled in size.
- 3:30 PM: Divide and shape the dough. Cover and let rest until risen & puffy, about 1-2 hours.
- 5:00 PM: Brush dough with egg-wash, top with sesame seeds, and bake for 25 minutes.
How To Store Leftovers
You can store your leftovers wrapped in foil on your counter for up to 4 days. You can also freeze these well wrapped for up to 6 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough Hamburger Buns
These Sourdough Hamburger Buns will actually change your life. You will never buy those ones in the grocery store ever again. Most buns at the grocery store are made with sugar, soy, milk, inflammatory oils, butter, and all sorts of preservatives. Read the labels. It is quite terrifying. These bad boys only have 7 simple wholesome ingredients. Not only are these healthier, but they taste WAYYYY better!
Ingredients
Instructions
MIX YOUR DOUGH
-
Add the starter, flour, water, honey & salt in a large mixing bowl (I use my KitchenAid with the dough hook attachment). Mix together until fully incorporated & there are no dry bits in the bottom of the bowl.
-
Cover the bowl with a damp towel and allow to rest on the counter for 30 minutes.
PERFORM 3 SETS OF STRETCH AND FOLDS
-
Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle (4 kneads total).
-
Cover the bowl and let the dough rest for 30 minutes.
-
Repeat the stretch and fold process two more times.
FIRST RISE
-
Cover bowl and allow to rise for 6 hours, or until dough is doubled.
-
After the dough has doubled in size, you can place the dough in the fridge for up to 2 days to bake them later OR proceed to the next step if you are making them same day.
SHAPE AND SECOND RISE
-
Turn the dough out onto a generously floured surface (this is a very wet/sticky dough). Divide the dough into 6 equal portions with a bench scraper.
-
Working with one portion at a time, shape the dough into a ball (watch my Instagram reel below for a visual). Lightly flour the top of the dough and then place it on a parchment paper lined baking sheet. Repeat with the remaining dough.
-
Cover the sheet with a clean kitchen towel and allow the buns to rise at room temperature until puffy, about 1-2 hours.
BAKE
-
Preheat your oven to 375°F. Mix the egg with the water in a small bowl and lightly brush the top of each dough ball. Sprinkle sesame seeds on top. Bake for 25 minutes, or until the buns are golden.
-
Remove the buns from the oven and allow them to cool before slicing.
Serving Size 1 bun
Servings 6
- Amount Per Serving
- Calories 208kcal
- % Daily Value *
- Sodium 387.8mg17%
- Total Carbohydrate 44.6g15%
- Dietary Fiber 1.8g8%
- Sugars 6.1g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
