What “When it comes to a good sandwich, my family knows what they like. And as an avid sourdough baker, I’ve been on a mission to perfect the ultimate burger bun to accompany our burgers and fried chicken. After countless trials and adjustments, I’ve finally arrived at a winning recipe.
One of the key elements in this recipe is the use of apple juice instead of water. This not only adds a subtle sweetness to the buns, but also ensures that they are not considered hamotzi.
The Benefits of Sourdough
Sourdough has a unique flavor and texture that sets it apart from traditional breads. It is also more easily digestible due to the natural fermentation process, making it a healthier option for your burgers and sandwiches.
Try adding different seasonings to the topping, such as herbs, spices or everything bagel spice, for a customized twist on the classic burger bun.
My freezer is always stocked with bun testers, much to the delight of my children. They never seem to mind being taste testers, and it’s all worth it when we sink our teeth into a perfectly soft and flavorful bun. So if you’re looking to take your burgers to the next level, give this sourdough burger bun recipe a try!”
Sourdough burger buns
- 800g bread flour
- 100g active sourdough starter
- 340g apple juice (room temperature)
- 70g honey
- 85g oil
- 2 eggs (room temperature)
- 10g salt
- 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.
- 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.