It’s pretty cool making your own burgers. If you do it according to the following instructions, you have to reckon with the fact that not the burger Patty, but your burger bun will become the real star!
But beware, there’s a catch: once you’ve made your own burger buns, you’ll be critical of every restaurant burger and may even be disappointed.
Easy recipe for burger buns with sourdough
- 12.4 oz Wheat flour Type 550
- 2.5 oz Spelt flour Type 630
- approx. 140 ml Water (The dough must not be too soft, so it is better to approach it carefully.)
- 2 Eggs
- 2 tsp Salt
- 2 tsp Honey or sugar
- 2.1 oz butter (squashy)
- 3.5 oz Sourdough (ideally wheat sourdough, rye sourdough is also okay)
- Sesame (in it you roll the dough blanks before baking)
- Dough production (10-12 hours) Mix all ingredients (except the sesame) to a mass and knead a little (by hand). Then let the dough piece rest for 10-12 hours in a bowl covered with a damp cloth. Optionally you can stretch and fold the dough after 3-6 hours.
- Dough production – also known as piece fermentation (8-10 hours) Then cut the dough into portions of approx. 100 g, squeeze out the gas and grind round. Use a spray bottle to moisten the smooth side of each dough piece and then roll it in sesame seeds. The dough pieces should then mature on baking paper for another 8-10 hours under a damp cloth.
- Baking process Preheat two baking trays to 250 degrees. Pull the baking paper with the buns onto the hot tray and place the other preheated tray on top. Set the temperature to 220 degrees. After 7 minutes, remove the top baking tray and spray the burger buns with some water. Then bake for another 10-12 minutes until the desired browning is achieved.
- Finally Let the burgers cool for at least 15 minutes and then carefully cut them open. Cover with salad, sauces, cheese, bacon and good burger meat to your heart's content. Ideally, they are still warm when eaten.