Sourdough Whole Wheat Hamburger Buns
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These Sourdough Whole Wheat Hamburger Buns are a delicious choice when you want an alternative to store-bought products.
Have you ever made a hamburger, only to have the bun fall apart while you’re eating it? Or maybe it gets soppy from too much barbecue sauce in the pulled pork? Or maybe you just want a sturdier bun to hold your sandwich together?
(Post modified with new photos on 8/10/22.)
Whatever the case, these buns are tasty, crisp on the outside and soft and chewy on the inside. And although they take a while to make due to the rising process, they are relatively easy to make in the bread-making world. Plus, you can conform them to whatever size you desire–mini, regular, or mega.
Ingredients for Sourdough Whole Wheat Hamburger Buns
(See full recipe at the bottom of this post.)
- sourdough starter (fed or active)
- warm water
- large eggs
- softened butter
- brown sugar
- kosher salt
- wheat gluten (Purchase Here)
- instant yeast
- whole wheat flour
- all-purpose flour
- egg + water for egg wash
- sesame seeds for topping
Instructions for Making This Recipe
Begin by gathering all your ingredients on the counter or table.
In a large mixing bowl, mix with a dough whisk the sourdough starter, warm water, large eggs, softened butter, brown sugar, kosher salt, wheat gluten, and instant yeast.
The wheat gluten mentioned in the recipe is not necessary, but it will help you get a faster and fuller rise. I use it every time I add whole wheat to my bread recipes. It really does help.
Add whole wheat flour, and 2 cups of all-purpose flour. Knead for 5-7 minutes until dough comes together, adding remaining flour as needed to form a firm ball.
If desired, you may use a stand mixer and dough hook for the prior two steps. Sometimes I just like to knead dough with my hands. There’s something very satisfying in the manual work.
Place the dough in a greased bowl and cover with plastic wrap. Place in a warm area to rise for 60-90 minutes, until doubled.
Turn dough onto a lightly floured surface and punch 2-3 times. Divide the dough into ten equal pieces. Roll each into a ball and flatten to about 1-inch thick. Place flattened balls on baking sheets lined with parchment paper or silicone baking mats.
Cover with a clean tea towel and let rise for another 30-40 minutes until puffy. Near the end of the rising time, preheat oven to 400 degrees.
In a small bowl, combine one egg and water to make an egg wash. Gently brush egg wash over the buns and sprinkle with sesame seeds.
Bake in preheated oven for 15-20 minutes until golden brown. Cool on wire racks and slice before using.
If you’ve never tried making your own buns, you should give it a go. My husband loves these Sourdough Whole Wheat Hamburger Buns and wishes that I’d make them every time we have burgers. This recipe makes 10 buns. Use them warm from the oven or store in a plastic bag and freeze for later use.
See more Sourdough Recipes Here. Browse Bread Recipes Here. View Sandwich Ideas Here.
Sourdough Whole Wheat Hamburger Buns
Equipment
Ingredients
- 1 cup "fed" sourdough starter
- 1 cup warm water
- 2 large eggs
- 2 tablespoons butter softened
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon wheat gluten Purchase Here
- 2 teaspoons Instant Yeast
- 2 1/2 cups whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 large egg yolk + 1 tablespoon water egg wash
- 2 tablespoons sesame seeds for topping
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Dough
- In a large mixing bowl, mix with a dough hook (or stand mixer and kneading hook) the sourdough starter, warm water, large eggs, softened butter, brown sugar, kosher salt, wheat gluten, and instant yeast.
- Mix in the whole wheat flour, and 2 cups of all-purpose flour. Knead for 5-7 minutes until dough comes together, adding remaining flour as needed to form a firm ball.
- Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm area to rise for 60-90 minutes, until doubled.
Make the Hamburger Buns
- Turn dough onto a lightly floured surface and punch 2-3 times. Divide the dough into ten equal pieces. Roll each into a ball and flatten to about 1-inch thick.
- Place flattened balls on a baking sheets lined with parchment paper or silicone baking mats. Cover with a clean tea towel and let rise for another 30-40 minutes until puffy. Near the end of the rising time, preheat oven to 400 degrees.
- In a small bowl, combine egg and water to make egg wash. Gently brush egg wash over the buns and sprinkle with sesame seeds.
- Bake in preheated oven for 15-20 minutes until golden brown. Cool on wire racks and slice before using. Makes 10 buns.
Notes
Nutrition
