Pillowy Soft Sourdough Hamburger Buns (with Tangzhong)
Equipment
- Stand mixer (with dough hook)
Ingredients
For the Sweet Levain
- 20 g sourdough starter
- 20 g honey
- 60 g flour bread or all-purpose
- 45 g water
For the Tangzhong
- 63 g all-purpose flour
- 315 g milk
For the Main Dough
- 120 g sweet starter (from above)
- 80 g milk
- 50 g honey
- 80 g avocado oil or melted, unsalted butter
- 560 g all-purpose flour or bread flour
- 12 g salt
- All of the tangzhong (from above)
For Brushing
- 1 egg
- 1 tsp water
Instructions
Morning – Day 1: Make the Sweet Levain & Tangzhong
- Make the sweet levain: Start by mixing 20 g sourdough starter, 20 g honey, 60 g flour, and 45 g water in a jar. Let it ferment at room temp for 8–12 hours until it’s puffy and at its peak.
- Make the tangzhong: In a microwave-safe bowl, whisk together 63 g all-purpose flour and 315 g milk. Microwave in 30-second intervals, stirring in between, until it thickens into a smooth paste and hits 150°F (65°C). This usually takes about 4 to 6 rounds. Store in fridge until evening.
Evening – Day 1: Mix the Dough
- Mix the dough: In a stand mixer (or by hand), combine: 120 g sweet starter, 80 g milk, 50 g honey, 80 g avocado oil, 560 g all-purpose flour, 12 g salt, and All of the tangzhong. Mix on low for about 4–5 minutes until it comes together.
- Optional but helpful: Let the dough rest for 20–30 minutes, then mix again for 2 minutes to smooth it out.
- Bulk fermentation (overnight): Transfer the dough to a bowl (lightly greased if you prefer), cover, and let it ferment at room temp for 8–12 hours.
- Note: In our 70–73°F (21–23°C) kitchen, this timing worked well. Warmer homes may ferment faster, cooler ones more slowly.
Morning – Day 2: Shape & Bake
- Shape the buns: Gently turn the dough onto your work surface. Divide into 12 equal portions (about 100g each). Shape into buns (reference YouTube tutorial or step-by-step photos in the full blog post) and place on a parchment-lined sheet tray. Cover with a damp towel or plastic wrap.Prefer slider buns? Divide the dough into 24 buns, weighing 50g each.
- Final rise: Let the buns rise for 3-6 hours, or until noticeably puffy and light. In cooler homes, this might take longer.
- Bake: Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 tsp water. Brush the buns with the egg wash and sprinkle with sesame seeds. Bake for 20–25 minutes, until golden and the centers register 200–210°F (93–99°C).
Video
Notes
Timeline: If you prefer a daytime schedule, make the sweet levain at night, mix the dough in the morning, bulk ferment during the day, and shape/rise/bake in the evening. You can also refrigerate shaped buns overnight and finish the second rise the next morning.
Flour type: I think all-purpose flour performs the best with this dough, but I was out and bread flour worked great, too.
Tangzhong: If you don’t have a microwave (or don’t want to use one), you can make the tangzhong on the stove instead. Stir constantly over medium heat until thickened and 150°F (65°C). Cool to below 100°F (38°C) before using in any sourdough recipe.
Hamburger pan: A parchment-lined sheet pan works perfectly fine for this recipe. But if you’re after that perfect, evenly shaped bun, King Arthur makes a Hamburger Bun & Mini Pie Pan that gives a gorgeous, uniform rise.
Storage: Store leftovers in an airtight container for 3–4 days, or freeze them for longer storage.
Dairy-free? Sub the milk in the tangzhong with water or a nut milk.
Nutrition
Serving: 1bunCalories: 313kcalCarbohydrates: 50gProtein: 8gFat: 9gSodium: 397mgFiber: 2gSugar: 7g
