Long Fermented Sourdough Brioche Burger Buns

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Forget everything you know about burger buns. Seriously. We’re talking next-level deliciousness here. Imagine a long fermented sourdough brioche burger bun that’s impossibly soft, yet still has a satisfying chew. A bun with a rich, buttery flavor, perfectly balanced by a delightful tang.

Perfect Recipe for Busy People

If you are short on time and are away from home a lot, this burger bun recipe is perfect for you. You can mix and knead the dough in the morning, let the dough bulk ferment on the counter, put the dough in the fridge before going to bed at night, and take the dough out and shape a few hours before you are ready to bake. Total hands on time is less than 20 minutes. No stretch and folds or keeping an eye on the dough all day long.

Why Long Fermentation?

Patience is a virtue, especially in sourdough baking. That extended fermentation time does incredible things. It develops a depth of flavor you just can’t get otherwise. The sourdough starter works its magic, breaking down the dough for digestibility, nutritional value, and flavor. Trust me, it’s worth every minute. And the good news is, once you knead the dough, the rest is easy. All you need to do is let the dough bulk ferment on the counter and fridge, shape, proof, and bake.

The Tang Factor

Love that distinctive sourdough tang? You’re in for a treat. This recipe embraces it. The long fermentation time really lets the sourdough starter shine. It’s not overpowering, but it’s definitely there, adding a sophisticated edge to your burger.

Say Goodbye to Sad, Store-Bought Buns

Are you tired of bland, flimsy burger buns that crumble under the weight of a juicy patty? Do you dream of a bun that’s not just a vessel, but a star in its own right? A bun so tender, so buttery, with a subtle tangy bite that perfectly complements your favorite burger?

The Science Behind Sourdough Brioche

Combining the richness of brioche with the wild yeast of sourdough creates a truly magical dough.

• Brioche: Known for its high fat (butter!) and egg content, brioche yields a rich, tender, and luxurious dough. It’s naturally sweet and incredibly soft. If you prefer a dairy-free and egg-free bun, I recommend these olive oil sourdough rolls.
• Sourdough: The active starter brings its unique ecosystem of wild yeast and beneficial bacteria. This not only provides the leavening but also contributes to the signature tang and complex flavor profile.

The beauty of sourdough brioche is that the tang cuts through the richness of the butter and eggs, creating a perfectly balanced flavor profile that’s truly addictive.

My Journey to the Perfect Sourdough Brioche Burger Bun (My Experience & Expertise)

I’ve made countless batches of sourdough, and perfecting this brioche bun recipe was a labor of love. I’ve experimented with different hydration levels, proofing times, and shaping techniques. Early attempts sometimes yielded buns that were too dense, or not tangy enough. But through trial and error, I discovered that the extended cold fermentation is absolutely key. This recipe is the culmination of those efforts, ensuring you get consistently light, airy, and incredibly flavorful buns every single time. Trust me, your burgers (and your taste buds!) will thank you.

Key Ingredients for Amazing Sourdough Brioche Buns

Using high-quality ingredients makes a noticeable difference in these buns.

The Ultimate Long-Fermented Sourdough Brioche Burger Bun Recipe

This recipe yields incredibly soft, rich, and tangy buns, perfect for elevating any burger or sandwich.

Equipment You’ll Need:

• Stand mixer with dough hook (optional – I prefer kneading by hand)
• Large mixing bowl
• Kitchen scale (for accuracy)
• Baking sheets
• Parchment paper
• Pastry brush
• Damp kitchen towel or plastic wrap

Instructions:

1. Mix the Starter & Wet Ingredients: In the bowl of your stand mixer or your mixing bowl, combine the active sourdough starter and room temperature milk. Stir gently until the starter is mostly dissolved.
2. Add Dry Ingredients: Add the flour, sugar, and salt to the bowl. Mix on low speed with the dough hook until a shaggy dough forms, about 1-2 minutes. Or mix with a spatula.
3. Incorporate the Egg: Add the room-temperature egg to the dough. Mix on low speed for 2-3 minutes or mix with spatula until the egg is fully incorporated and the dough comes together. It might look a little messy at first, but keep going!
4. Add Butter Gradually: With the mixer running on low speed, add the softened butter cubes one at a time, waiting until each piece is almost fully incorporated before adding the next. This process might take 5-10 minutes.
5. Knead the Dough: Once all the butter is in, increase the mixer speed to medium-low and knead the dough for about 10 minutes. If you are kneading by hand, this will take longer (up to 20 minutes). Using a bench scrapper will make the job easier. The dough will start sticky but should become smooth, elastic, and pull away from the sides of the bowl. Perform a windowpane test: stretch a small piece of dough thinly; if you can see light through it without it tearing, your gluten is well-developed.
6. Bulk Fermentation: Transfer the dough to a lightly oiled large bowl. Cover tightly with plastic wrap. Let it bulk ferment at room temperature (around 70-75°F / 21-24°C) for about 12 hours (more or less depending on the room temperature), or until it has noticeably increased in volume (50% or more, but not double).
   • Tip: Use a straight sided container for an accurate read of the dough rise.
7. Cold Proof (The Magic Happens!): Place the covered bowl in the refrigerator for a minimum of 12 hours, and up to 48 hours. This slow, cold fermentation is crucial for flavor development.
8. Shape the Buns: The next day (or day after), lightly flour your work surface. Gently turn the cold dough out onto the surface. Divide the dough into 6 equal pieces (or 4 if you want larger burger buns).
   • How to Shape: Take each piece and gently pull the edges up and into the center, creating a tight ball. Pinch the seams together at the bottom. Then, with a cupped hand, gently roll the ball against the countertop to create tension and a smooth surface.
9. Second Proof (Final Proof): Place the shaped buns on a baking sheet lined with parchment paper, spaced a few inches apart. I like to press them down gently before letting them proof. This will help giving them that burger bun shape, instead of a ball shape. Cover loosely with plastic wrap or a damp kitchen towel. Let them proof at room temperature for 2-4 hours, or until visibly puffy and almost doubled in size. They should feel airy and jiggle slightly when gently nudged.
10. Preheat Oven & Egg Wash: About 30 minutes before baking, preheat your oven to 375°F (190°C). In a small bowl, whisk together the egg and water for the egg wash.
11. Bake: Gently brush the tops of the proofed buns with the egg wash. If desired, sprinkle with sesame or poppy seeds. Bake for 20-30 minutes at 375°F (190°C), rotating the baking sheets halfway through, until the buns are deep golden brown and sound hollow when tapped on the bottom.
12. Cool: Transfer the baked buns to a wire rack to cool completely before slicing and serving.

Important Notes & Troubleshooting for Your Sourdough Brioche Buns

• Starter Activity is Key: An active, bubbly starter is non-negotiable. If your starter isn’t robust, your buns won’t rise properly. I keep mine in the fridge as soon as it peaks and it stays active and bubbly for at least 72 hrs.
• Don’t Rush the Process: The dough needs to be properly fermented and proof, to yield perfect burger buns. If your kitchen is cold, the bulk ferment and final proof may take longer. For reference, my kitchen was around 71-72°F (22°C), and my fridge was 41°F (5°C).
• Dough Too Sticky? Brioche is a very soft dough. Resist the urge to add too much extra flour during kneading or shaping. My tip is to give it some time to develop the gluten before attempting to knead. And use a bench scraper to lift the dough from the work surface. Use 10 minutes increments when kneading (leaving the dough to rest for 10 minutes before attempting again). If it’s truly unmanageable, your butter might not have been soft enough or your hydration is off.
• Dense Buns? This is usually a sign of under-proofing (not enough rise) or an inactive starter. Make sure your buns are light and puffy before baking.

Delicious Variations to Try

• Poppy Seed Buns: Adds a delicate crunch and nutty flavor.
• Cheesy Buns: Fold in a handful of shredded cheddar or Gruyere during the last few minutes of kneading.
• Herbed Buns: Add dried herbs like rosemary or thyme to the dough for a savory twist.

Storing Your Homemade Sourdough Brioche Buns

These buns are best enjoyed fresh, but they store well!

• Room Temperature: Store in an airtight container or bag for up to 2-3 days.
• Freezing: For longer storage, freeze cooled and sliced buns in an airtight freezer bag for up to 2-3 months. Thaw at room temperature or gently warm in a toaster oven for fresh-baked taste.

Serving Suggestions: Beyond the Burger

While these are the ultimate burger buns, don’t limit yourself!

• Pulled Pork or Beef Sliders: The richness of the bun is perfect.
• Breakfast Sandwiches: Egg, cheese, and bacon never tasted so good.
• Gourmet Sandwiches: Elevate your deli meat or grilled chicken.
• Toasted with Butter: Served with any dish you want.

Want to make some hot dogs as well next to your burgers? Why not make these delicious sourdough hot dog buns for your grill party menu.

Ready to bake the best burger buns of your life? Give this long-fermented sourdough brioche recipe a try, and prepare for rave reviews!

Don’t forget to share your creations in the comments below! What’s your favorite burger topping to go with these incredible buns?