Organic Sourdough Hamburger Buns Recipe {Organic and GMO Free}

A Sourdough Series

Who knew there were so many things you could do with sourdough, right?!  I get it…Sourdough is a large topic so I thought I would tackle this in baby steps! Here is the breakdown:

     ✰     How I am Gluten Intolerant and Enjoying Bread Again

     ✰     Sourdough Basics ~ What is a sourdough starter and what is sourdough bread

     ✰     A Beginners Organic Sourdough Bread Recipe {Organic and GMO-Free}

     ✰     Organic Sourdough Hamburger Buns Recipe {Organic and GMO-Free}

     ✰     A Traditional San Francisco Sourdough Bread Recipe {Organic and GMO-Free}

     ✰     Organic Sourdough Bagel Recipe {Organic and GMO-Free}

I highly recommend that you start with the first post and work down the list in the order that I have them. I have posted them within the level of difficulty. Beginners sourdough being the easiest to organic sourdough bagels being the most challenging.

All can be achieved.  And as always, ask away in the comment section below this post!

Start With The Beginners Sourdough Recipe

This recipe is super easy and is a great way to get your hands sticky and discovering all there is to know about sourdough!

Start off by making a batch of my A Beginners Organic Sourdough Bread Recipe.

Your dough will be a wet dough and look something like this.

A Quick Video on Kneading

This dough does require some kneading.  Don’t let that scare you, it is super easy and I shot a short video to show you just how easy it is!

Sourdough Hamburger Buns Recipe – Divide Your Dough

If you are using the whole dough (the recipe makes enough for 1 loaf and 6 hamburger buns OR 12 hamburger buns and no loaf OR 2 loafs of bread).  I like to make 1 loaf of bread and 6 hamburger buns.

Whatever you choose, for the sake of this example, I am going to say we are only making 6 hamburger buns.

After you split your dough in half (see step 3 in this recipe), divide one of the halves into 6 equally sized pieces.  This does not need to be exact, just estimate it.

Place your dough onto a greased cookie sheet.

Cover and Proof

Now cover the buns with plastic wrap and allow to proof (or rise) for 4-8 hours or until the dough doubles in size.

This time can vary greatly depending on where you live, the time of year and the temperature of your home.

Bake and Cool

Here are what mine looked like when they were done proofing. Now they are ready to bake.

Preheat an oven to 450F.  Reduce heat to 400F after the preheating is done and place the buns into the oven.

Bake for 15-20 minutes or until slightly golden brown. When done, remove from oven and allow the buns to cool fully before slicing.

Thinner But More Filling

They will look something like this.  Please note that they are thinner than a traditional hamburger bun, but they are also way more filling than a traditional hamburger bun too!

Now just slice them in half and you will have a beautiful hamburger bun just like this one (see image below).

And oh my gosh you guys, these buns are nice and crunchy! These buns will hold up with even the juiciest hamburgers and will not become soggy!