Healthy Sourdough Buns [Minimal Kneading!]

These sourdough buns are made with minimal ingredients, but are full of rich flavor. They're a welcome addition to any hamburger and even make a great dinner roll.

If you're new to sourdough, you're not alone. Until you fully immerse yourself in the process of making sourdough, it's hard to understand. I've been there! But, once you dive in, IT'S SO WORTH IT.

Sourdough Q&A

What is sourdough?

Sourdough bread is a century old technique used to ferment dough and bake bread with wild yeast that really embraces the slow food movement. Food advocate and best-selling offer, Michael Pollen explains:

"For centuries, bread makers made fermented sourdough, a slow process that begins with a natural starter of water and flour, which are left to sit together so fermentation can work its magic. Yeast from the air (no need to add in a packet of the stuff) reacts with the flour, feeding on the starches and multiplying slowly. Eventually, gut-healthy lactobacillus bacteria grow."

Is sourdough gut friendly?

The fermentation process described above sourdough breaks down the peptides in gluten that often give people trouble.

Note: If you suffer from celiac or another auto-immune disease it's best to talk to your doctor, but if you are intolerant and want to give it a try like me, I had great success.

Is it worth it to make your own sourdough bread?

Without a doubt, a resounding YES it is so worth it. For your health and heart. Properly fermented sourdough takes a few days from start to finish, but when you're done:

• You will be so proud of yourself
• You'll have delicious and homemade bread for your family
• You have a healthy bread option that isn't processed and you feel good about eating

What if I don't have sourdough starter?

This sourdough bun recipe calls for sourdough starter that you feed and take care of. It's a living thing that you continuously give water and flour so the wild yeast remains alive.

If you don't have a starter:

• Ask around your friends to see if they have a starter they can give you
• Purchase this live sourdough starter from King Arthur Flour. It comes in a few days with all of the instructions you need to get started.
• Make your own sourdough starter!

Here's a great post all about sourdough FAQs and troubleshooting if you want to learn more. Another great resource is Artisan Sourdough Made Simple. This was the first book I read about Sourdough and this recipe is adapted from a recipe in that book!

Ingredients for Sourdough Buns:

• Dairy free milk, like almond or coconut (could also use whole milk)
• Water
• Grass-fed butter or vegan butter
• Egg
• Active sourdough starter
• Coconut sugar (or granulated sugar)
• Bread flour
• Salt

How to make sourdough buns:

Make the dough:

1. Start by warming the milk, water and butter together in the microwave (about 1 minute).
2. Add the egg, sourdough starter and sugar to a mixing bowl with the paddle attachment and mix to combine. Slowly add the warmed milk mixture then slowly add the bread flour and salt, about 2 minutes. It should be a wet dough.
3. Scrape down the sides, cover with the towel and let it rest for 30 mins. (don't forget to replenish your starter!)
4. Switch to the dough hook and need for about 6 minutes until the dough becomes smooth. You could also knead it with your hands on a gently-floured surface.

Bulk rise:

5. Transfer the dough to a greased bowl and cover with a towel. Place in a warm spot to rise for 8 hours.

Shape and rise:

6. Gently grease a 9x13 inch baking pan. Remove the dough from a lightly floured surface and gently shape the dough into a rectangle. Divide the dough into 12 pieces (or 8 if you want bigger buns). Gather the ends and fold into the middle, then pinch the dough together.
7. Flip the dough over and gently roll to give the buns a soft surface. Transfer them all to the prepared baking pan.
8. Cover and rise for another 30 mins - 1 hour (dough will expand but not double).

Bake:

1. Brush the tops with egg wash then bake at 400°F for 25-30 minutes, or until the buns are a deep golden brown. Serve warm or at room temperature with your burgers. They will last up to 2 days!

Baker's Schedule:

One of the trickiest parts about making sourdough is figuring out when to start the process so you can make the dough and have the bread when you want it.

Rise/wait times:

• Feed starter (wait 6-8 hours)
• Make dough (30 mins)
• Bulk rise (6-8 hours)
• Second rise (30 mins-1 hour)

If you want sourdough buns in the morning:

• Mid morning: Feed your starter so it's active
• Evening: Make your dough and rest for 30
• Overnight: Knead before bed then bulk rise overnight
• First thing in the morning: shape, 2nd rise and bake

If you want your sourdough buns for dinner:

• Before bed: feed your sourdough starter so it's active
• First thing in the morning: make your dough and rest for 30
• Mid morning: knead and bulk rise all day
• Afternoon: shape, rest and bake before dinner

If you love this recipe or have any questions about the process, follow me on Instagram and message me anytime. If you make this recipe, tag me so I can see it and feature you. They would be great on these Teriyaki Burgers!

This recipe is adapted from the book, Artisan Sourdough Made Simple. I highly recommend purchasing this book if you want to learn more about making sourdough at home!