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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 3 votes
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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
 
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu