Sourdough Hamburger Buns

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.

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.

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.

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.

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.