As we head into summer, sourdough hamburger buns are an impressive addition to your backyard BBQ or get together.
Why choose sourdough?
My kiddo has so many food allergies and finding a good bun that is soy, seed, and dairy free has been such a struggle. With this recipe, not only does he get to enjoy cookouts with the rest of the family, but we all get the gut healthy benefits from our active sourdough starter. Sourdough is a prebiotic. It helps feed the good bacteria in your intestines and the long fermentation process makes it easier for our bodies to digest the nutrients.
How to make these sourdough hamburger buns
To make these sourdough hamburger buns, you’ll start by adding the following ingredients to the bowl of your stand mixer: 60 grams of almond milk (or the milk of your choice), 202 grams of water, 226 grams of active sourdough starter (not discard), 22 grams of granulated sugar, 1 large egg, 457 grams of all purpose flour, and 55 grams of olive oil. Mix the ingredients with a wooden spoon or Danish dough whisk until your flour is incorporated.
Once your flour is incorporated, mix the ingredients for 5 minutes using your stand mixer with a dough hook attachment on low speed. Once mixed, cover your mixing bowl with a towel or Bee’s Wrap and let rise overnight.
The next morning, turn your dough out onto a well floured counter top. It will be extremely sticky! I like to use a rubber spatula to make sure I’m getting all of my dough out of the bowl and I like using my Bee’s Wrap on the counter to make clean up a little easier. The sticky dough and sourdough starter just wipe right off after it dries.
Use a bench scraper to divide your dough into 8-10 equal parts. Roll each section of dough into a ball on your countertop, incorporating the flour into the dough ball as you roll to eliminate some of the stickiness and make them easier to handle. If you’re particular, I recommend learning from my mistakes and using your kitchen scale to weigh each ball if you want them to be uniform.
Place each dough ball on a greased cookie sheet, cover with a towel, and let rise for 2 hours.
Bake your buns at 425 degrees for 15 minutes. Cool, slice, and top with your favorite hamburgers and toppings, like this 2 minute 2 ingredient soy free mayonnaise.
What to serve with hamburgers
These delicious baked beans, loaded with bacon, ground beef, and brown sugar, will make the perfect side dish for your burgers with sourdough buns. Slather your hamburgers in this easy 2 ingredient 2 minute homemade mayonnaise.
Little Cooks Corner
Working with dough is an excellent opportunity to invite little helpers into the kitchen. Let your sous chef in training assist by rolling the dough into balls placing on the greased baking sheet. Older helpers may also be able to assist by helping with the stand mixer. Learn more about cooking with toddlers here.
Feedback
These buns are so soft and were a huge hit! Did you try our recipe? Leave a message in the comments and let me know how you liked them!
Pin it for later
How to Make No Knead Sourdough Hamburger Buns
Description
As we head into summer, sourdough hamburger buns are an impressive addition to your backyard BBQ or get together.
Ingredients
Instructions
- Add all ingredients to the bowl of your stand mixer. Mix with a wooden spoon or danish dough whisk until all ingredients are incorporated.
- Using a dough hook on your stand mixer, mix the dough for 5 minutes on low speed.
- Cover your mixing bowl and let your dough rest on the counter overnight.
- Pour your dough out onto a well floured counter top. It will be very sticky!
- Use a bench scraper to divide your dough into 8-10 equal pieces.
- Roll each piece out on the counter into a ball, incorporating the flour from the counter top into the dough balls as you go to decrease the stickiness and make them easier to shape/handle.
- Place the dough balls on a greased baking sheet. Cover with a towel and let rise for 2-4 hours.
- Bake the buns at 425 degrees for 15 minutes.
Leave a Reply