Vegan Sourdough Burger Buns #BreadBakers

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Vegan Sourdough Burger Buns are soft and chewy, eggless burger or sandwich buns made using a mixture of all-purpose flour (plain flour) and whole wheat flour. The buns are easy to make and a beginner in sourdough bread making can easily make this at home too. 


A cut burger bun seen on a wire rack. Remaining buns seen in the background.


I bet once you are hooked to sourdough baking or baking breads at home you will be reluctant to buy bread from the store and find an excuse to bake bread at home. 


Time Require for making Sourdough Burger Buns

As these sourdough rolls are made using natural yeast that is sourdough starter, making these burger buns needs a bit of planning. You need to start a day before for the dough to naturally ferment. You need to give approximately 16-20 hours if you have an active starter. Time may vary depending on the climate.


Vegan sourdough burger buns laid on a wire rack to be cooled.


Long Fermentation Process

Do not deter from the long fermentation process. A long time to prove the dough results in good bread, helps in digestion as it breaks down the starches and carbs in the food, and eventually helps in gut health.


Taste of Vegan Sourdough Burger Buns

As with fermented foods or sourdough breads they would eventually add on the sour taste. Some like it, some do not. I love the distinct taste and flavour of sourdough breads. The flavour intensifies as the bread ages. That is they would be sour on day 2 then day 1 and more on day 3 then day 2. 


Storing and Eating

Once baked, I have kept this bread wrapped in a muslin cloth over the counter for 3-4 days. One can freeze it for longer if required. I slightly warm the bread on a grill pan before serving to lightly toast it. One can even microwave it to make it more soft. When microwaving any bread, always keep a small glass or cup of water along with the bread, else the bread will harden. 


A sourdough burger sandwich bun with spinach leaves, cheese and patty filling, served in a plate


Sourdough Starter

I had to feed my starter in the morning as I had not fed it for more than 10 days. So the first thing I did was feed my starter early in the morning. I had an active bubly starter in 5-6 hours. 


I do maintain a 100% Rye Starter. So I feed my starter with 100 gram Rye Flour, 20 gram Sourdough discard and 100 gram Water. One can replace the Rye flour with wheat or all purpose flour or as they do maintain their starter.


Links to details on how I created my first sourdough starter and my first every sourdough bread can be found in this Spelt and Rye Breakfast Sourdough Bread.


Recipe Process of Sourdough Burger Buns

After my sourdough starter was ready, I started the process of making these Vegan Sourdough Burger Buns. I have used a stand mixer but one can very well use hands to knead the dough. In the bowl, I added the flour, water, and sugar. Gave everything a quick mix and let the dough rest for an hour. After an hour, I added the salt and again mixed everything.


Kneading the dough

Then comes the main ingredient, our active Sourdough starter. I added it and kneaded the dough using the dough hook on slow speed initially for 2-3 minutes. Then let the dough rest for 1 min. I again repeated the same i.e. kneaded for 2-3 minutes and let it rest for 1 min. This was followed 3 times. After around 8-10 minutes of kneading the dough, I was able to form a shape. It was tight and had an elastic stretch. I let the dough rest overnight in the bowl itself. Just lightly cover the dough with a muslin cloth.  


First Fermentation/Proofing

My dough was well-fermented in 15 hours. I did not check before that, it must have been done around 12 hours. So if you can check it earlier or if you are in a warm climate it might be well before 15 hours.


Close up look of the fermented dough. Air pockets seen in the dough


Second Fermentation/Proofing

I then divided the dough into 8 equal parts and shape them into burger buns or rolls. Arrange these rolls on a baking tray or a baking stone by keeping proper space in between. Cover with a muslin cloth and let it rest for 4-6 hours until double. 


Baking

Before baking, preheat your oven to 200 Deg C or 400 Deg F. Lightly brush the buns with vegan milk or milk of your choice. This is to give it a glaze. Sprinkle it with sesame seeds and bake it in a preheated oven for 30 minutes.

Close up look of a burger bun sprinkled with sesame seeds and ready to be baked


So here goes the recipe of Vegan Sourdough Burger Buns


Vegan Sourdough Burger Buns are soft and chewy, eggless burger or sandwich buns. This is an easy recipe for a sourdough bread beginner.

Vegan Sourdough Burger Buns

Vegan Sourdough Burger Buns are soft and chewy, eggless burger or sandwich buns. This is an easy recipe for a sourdough bread beginner.
5 from 2 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: American
Keyword: Bread, Eggless Bakes, Sourdough, Vegan
Prep Time: 30 minutes
Cook Time: 30 minutes
Fermentation/Proofing: 16 hours
Author: Renu Agrawal-Dongre

Equipment

  • Oven
  • Stand Mixer (Optional)

Ingredients

  • 3 Cups Flour – 475 grams (I used 1.5 Cups All-purpose Flour + 1.5 Cups Whole Wheat flour)
  • 1 ¼-½ Cup Room Temperature Water – 325 ml to 400 ml
  • 1.5 teaspoon Salt – 9 grams
  • 1 tablespoon Sugar – 12-13 grams
  • ½ Cup Active Sourdough Starter – 140 grams
  • 2-3 tablespoon Milk of your choice for Brushing the buns
  • 1 tablespoon Sesame seeds to sprinkle on the top

Instructions

  • In a stand mixer or a wide bowl seived the flour.
    Sieving the flour
  • Add in the flour, water, and sugar.
    Adding of water and sugar to the flour
  • Using a dough hook, mix everything and let the dough rest for an hour.
    The initial mix without the salt
  • After an hour add the salt and give it a quick mix.
    Salt added in the dough
  • Now add the active Sourdough starter.
    Sourdough started added in the dough
  • Knead the dough using the dough hook for 2-3 minutes.
  • Let the dough rest for 1 min.
  • Repeat the above 2 steps for 3-4 minutes until you form a tight and an elastic stretch dough.
  • The total kneading will be around 8-10 minutes in a stand mixer and if using hands would be around 15-20 minutes.
  • Lightly cover the dough with a muslin cloth and let it rest overnight in the bowl over the counter.
    The mixed and kneaded dough
  • After overnight proofing or around 12-15 hours, the dough should double in size.
    The proofed or fermented dough
  • Divide the dough into 8 equal parts.
    Dividing the dough into equal parts
  • Roll each piece of dough on the counter. Stretch the dough from outside to inside and form a tight ball.
    Shaping of the buns
  • Shape it in the form of rolls using your hand.
    Shaping the buns with your hands
  • Arrange this rolls on a baking tray or a bakign stone. Keep even spacing in between.
    Sourdough Burger Buns Rolled and ready to be proofed
  • Cover with a muslin cloth and let it rest for 4-6 hours until double.
  • Once the rolls are double or proofed, preheat the oven to 200 Deg C or 400 Deg F.
  • Lightly brush the buns with vegan milk or milk of your choice. (This is optional, but adds a wonderful brown glaze on the rolls).
    The rolls brushed with milk
  • Sprinkle with sesame seeds and bake it in a preheated oven for 30 minutes.
    The buns sprinkled with sesame seeds and ready to be baked
  • Once baked remove and let the rolls cool completely on a wire rack.
    Sourdough burger buns just out of the oven
  • Cooling on a wire rack is essential as it helps in the buns not getting soggy from the bottom.
  • Once cool, slice and enjoy with your favorite filling.

Video

Notes

  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Only All-Purpose or Plain flour can be used too
  • Milk is added only for glaze and is optional
 
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu


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Vegan Sourdough Burger Buns are soft and chewy, eggless burger or sandwich buns made using a mixture of all purpose flour (plain flour) and whole wheat flour. The buns are easy to make and a beginner in sourdough bread making can easily make this at home too.



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