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Sourdough Hamburger Buns

October 25, 2017

 These were great for Chucks hamburger and my portabella mushroom burger. Add what you like on top I made some with jalapeños and some plain.

 

 

 

 

 

 

 

 

 

 

 

 

1/2 cup sourdough starter

1/2 cup warm water

1 egg yolk, beaten

1 Tablespoon olive oil

1 teaspoon sugar

1 teaspoon salt

1 1/2 cups to 1 3/4 cups flour

 

For the top of the buns

1 egg beaten

1 teaspoon water

 

In a medium bowl combine the starter and water and stir to mix. Add the egg, oil, sugar and salt and stir to combine.

 

Add the flour, start with the 1 cup and add 1/4 cups until the dough has come together. Start stirring with the spoon but you will need to use your hands when it gets hard to stir.

 

Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until smooth. Place the dough in a bowl and cover and put in a warm place for 30 minutes.

 

After 30 minutes turn out onto a lightly floured surface and pat into a 1/2 inch rectangle, now fold in one side and then fold over the other side like my picture. Flatten out a bit, now do it again.

 

Gentle mash it into a ball shape and place back in the bowl, cover and let set again for 1 hour or so.

 

After about 1 hour divide the dough into six even pieces and using your hands shape into a flattered  ball or circle. Set on a parchment lined cookie sheet cover and let sit 5 to 7 hours. The buns will rise during this time and double in size.

 

When you and your buns are ready set the oven to 350 degrees. Combine the egg and water and gently brush on this mixture and add what ever you like, poppy seeds, jalapeño or whatever you like.

 

Bake for 25 to 30 minutes until tops are golden enjoy. The recipe is revised from Axiom.com 

 

 

 

 

 

 

 

 

 

 

 

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