(Mezonos)
When it comes to a good sandwich, my family knows exactly what they like. As an avid sourdough baker, I’ve been determined to perfect the ultimate burger bun for our burgers and fried chicken. After many trials and adjustments, I’ve finally nailed a winning recipe.
When it comes to a good sandwich, my family knows exactly what they like. As an avid sourdough baker, I’ve been determined to perfect the ultimate burger bun for our burgers and fried chicken. After many trials and adjustments, I’ve finally nailed a winning recipe.
One key element in this recipe is using apple juice instead of water. This adds a subtle sweetness to the buns and is considered Mezonos by some.
For a fun twist, try adding different seasonings to the topping, like herbs, spices, or everything bagel spice.
If you’re looking to take your burgers to the next level, give this sourdough burger bun recipe a try!”
Sourdough burger buns
Servings
Ingredients
- 800g bread flour
- 100g active sourdough starter
- 340g apple juice (room temperature)
- 70g honey
- 85g oil
- 2 eggs (room temperature)
- 10g salt
Instructions
- In a mixer fitted with a dough hook, combine all ingredients and mix for 4-6 minutes on medium-high speed.
- Cover the bowl and let the dough rise for 5-6 hours at room temperature or for 8-12 hours in the refrigerator.
- Lightly flour your work surface and place the dough on the floured surface.
- Divide the dough into 10 pieces (for consistent size, weigh each to approximately 140g each).
- Shape each piece into a ball and place on a parchment-lined baking sheet.
- Flatten each ball with the palm of your hand.
- Cover the shaped buns with a towel and place for a final rise at room temperature for 2-3 hours.
- 30 minutes before baking, preheat the oven to 375°F.
- Before baking, brush the buns with egg wash and sprinkle some sesame seeds on top.
- Bake for 35-40 minutes.
Notes
- If your dough was in the refrigerator, remove it 2-3 hours before shaping to bring it to room temperature.
- Store the buns in a plastic bag for 1-2 days at room temperature or freeze for up to 6 months.
Can this be done by hand?
It can be kneaded by hand but keep in mind this is more of a stiffer dough so you’ll need a little more manpower..
Can this be done with White spelt flour? Would there be any changes to the recipe or directions?
Hi Dena,
I have never tried this recipe with spelt flour but if you do let me know how it works out. 🙂