Guides
Light, pillowy, sesame-topped burger buns leavened with sourdough. Enriched with milk, butter and egg, with an overnight cold proof so they're ready when you fire up the grill.

Combine starter, flour, milk, egg, sugar and salt. Knead 8 to 10 minutes, then work in the soft butter until smooth and elastic.
Cover and rise warm 3 to 4 hours until puffed, then refrigerate overnight (or skip the fridge and proceed once doubled).
Divide into 8 equal pieces (about 100 g each) and shape each into a tight, smooth ball. Place well apart on the lined sheet and flatten slightly.
Cover and proof 2 to 3 hours at room temperature, until puffy and springy to a gentle poke.
Brush the tops with egg wash and scatter generously with sesame seeds.
Bake at 190 C for 16 to 20 minutes until deep golden. Cool on a rack; for extra-soft buns, brush the warm tops with a little melted butter.
A good burger bun is soft and light but sturdy enough to hold a juicy patty without turning to mush. Sourdough nails this: the enriched dough bakes up tender and pillowy, while the slow fermentation gives a structure that holds together. Milk, butter and egg make them rich; a glossy egg wash and a scatter of sesame finish them like the bakery version.
Makes 8 buns. Start the dough the day before for an overnight cold proof and morning shaping.
Brioche-style buns want a richer dough - bump the butter and add a second egg yolk. For pretzel buns, dip the shaped buns briefly in a baking-soda bath before the egg wash. The overnight cold proof is the same enriched-dough patience as our sandwich loaf and cinnamon rolls; a lively starter is essential, so feed it the day before. Logging the proof timing in Sourdough Tracker means the buns land fresh exactly at grill time.
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Written by
Co-Founder + CEO
Julia is one of the Co-Founders. She handles design, development, product direction, and most of the support replies that arrive in the morning.
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