Sourdough Burger Buns with Tangzhong
Golden, glossy burger buns freshly out of the oven, still warm and soft, being gently stacked on top of each other. Their fluffy texture and shiny tops make them perfect for sandwiches or burgers
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Ingredients
Tangzhong:
- 25 grams bread flour
- 100 grams milk
Main Dough:
- Tangzhong from above
- 100 grams milk warm
- 30 grams granulated sugar
- 120 grams active sourdough starter
- 20 grams butter soft
- 300 grams all-purpose flour
- 6 grams salt
For Brushing:
- 1 egg for egg wash
- Sesame seeds optional, for topping
- 20 grams butter melted, for after baking
Instructions
- In a small saucepan, whisk together the flour and milk. Cook over medium-low heat, stirring constantly, until it thickens into a smooth paste (149–158°F / 65–70°C). Remove from heat and let it cool to room temperature.
- In the bowl of a stand mixer, add the tangzhong, warm milk, sugar, starter, butter, flour, and salt (no need to be particular about the order). Mix everything together on low speed until combined. Then knead on medium speed for 10 minutes, or until the dough is soft, smooth, and elastic.
- Transfer the dough to a clean bowl and cover it with something airtight. Let it bulk ferment at room temperature for 6–8 hours, or until doubled and puffy.
- After the bulk fermentation, turn the dough out onto a lightly floured surface. Divide into 8 pieces of about 70–75 g each for slightly smaller burger buns (or 6 pieces of ~95 g for standard-size buns). Shape each piece into a tight ball by tucking the edges underneath and rolling it gently against the counter to create surface tension.
- Place the shaped buns on a parchment-lined baking sheet, spaced a few inches apart. Cover with plastic wrap or a damp towel and let rise at room temperature for 2–3 hours, or until very soft and pillowy.
- Preheat the oven to 375°F (190°C) for a conventional oven. If using a ventilation (convection) oven, reduce the temperature to 350°F (175°C).
- Just before baking, beat 1 egg and brush the tops of the buns lightly. Sprinkle with sesame seeds if using.
- Bake for 18–20 minutes, or until golden brown and the internal temperature reaches 200–210°F (93–99°C). (Try to) cool fully before slicing!
Notes
- This dough is very flexible! If you don’t want to shape right away, just pop it in the fridge after bulk ferment and shape the buns the next day.
- Go a little overboard with sesame seeds—I find that some always fall off, so adding a generous amount helps the final buns still look nicely covered.
- Be mindful when shaping: burger buns really show their shape after baking. Any unevenness will expand and become more visible, so try to get them as smooth and round as you can.
- Don’t go easy on egg wash—if you want that “shiny” burger bun finish, put a bit more egg wash on!
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Nutrition
Serving: 1bun | Calories: 235kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 341mg | Potassium: 90mg | Fiber: 1g | Sugar: 5g | Vitamin A: 195IU | Calcium: 41mg | Iron: 2mg
