Sourdough Burger Buns That Hold Up

Store-bought burger buns are almost always disappointing. They are either too flimsy (one juicy burger and they disintegrate) or too dense and bready. Sourdough burger buns hit a sweet spot that commercial buns cannot reach, soft and pillowy enough to squish down when you bite, but with enough structure to hold together through a double smash burger with all the fixings.

Ingredients (makes 8 buns)

• 100g active sourdough starter
• 350g bread flour
• 50g butter (melted)
• 30g sugar
• 180g whole milk (warm)
• 1 egg
• 7g salt
• Egg wash: 1 egg + 1 tbsp milk
• Sesame seeds (optional)

Method

Evening: Combine all ingredients except the egg wash and sesame seeds. Knead for 8 to 10 minutes until smooth and elastic, the dough should be soft and slightly tacky. Cover and let rise at room temperature for 2 hours, then refrigerate overnight.

Morning: Divide the cold dough into 8 equal pieces (about 95g each). Shape each piece into a tight ball by pulling the surface taut and pinching the seam on the bottom. Place on a parchment-lined baking sheet, spacing them about 3 inches apart. Flatten each ball slightly with your palm, you want them about 8cm wide and 3cm tall.

Cover loosely and proof for 2 to 3 hours at room temperature until puffy and the dough springs back slowly when poked. Brush with egg wash and sprinkle with sesame seeds if using.

Bake at 375°F (190°C) for 16 to 18 minutes until golden brown on top. The internal temperature should reach about 190°F (88°C). Let cool completely on a wire rack before slicing.

These buns also work great for pulled pork or fried chicken sandwiches. For another bread-for-meals recipe, try Sourdough Sandwich Bread.