High Protein Sourdough Hamburger Buns
Soft, fluffy sourdough burger buns made with Greek yogurt for 10 grams of protein per bun. No protein powder, just real ingredients and a long sourdough ferment.
Servings: 12 Buns
Calories: 245kcal
Equipment
- - Stand mixer with dough hook
- kitchen scale
- Large mixing bowl
- Whisk
- bench scraper
- Two half sheet pans
- Parchment paper
- - Pastry brush
- Instant read thermometer
- Wire cooling rack
Ingredients
For the Dough
- 530 grams bread flour 4 1/3 cups
- 215 grams active peaked sourdough starter 1 cup
- 310 grams nonfat Greek yogurt slightly warmed (1 1/4 cups)
- 65 grams unsalted butter softened (4 1/2 tablespoons)
- 26 grams granulated sugar 2 tablespoons
- 9 grams fine sea salt 1 1/2 teaspoons
- 4 grams baking powder 1 teaspoon
- 2 large eggs room temperature
For the Egg Wash
- 1 large egg
- 15 grams water or milk 1 tablespoon
- Sesame seeds Poppy seeds or everything bagel seasoning, optional
For Finishing (Optional)
- 28 grams unsalted butter melted (2 tablespoons)
Instructions
- Warm the Greek yogurt in the microwave for 30 seconds until slightly warm to the touch, not hot. Hot yogurt can damage the wild yeast in your sourdough starter.
- In the bowl of a stand mixer fitted with the dough hook, combine the sourdough starter, warmed Greek yogurt, eggs, and sugar. Mix on low to combine.
- In a separate bowl, whisk together the bread flour, baking powder, and salt. Add the dry ingredients on top of the wet mixture. Cut the softened butter into marble sized pieces and add them to the bowl.
- Mix on low speed until a shaggy dough forms and the flour is fully incorporated, about 2 minutes. The dough will feel sticky at this stage, which is normal for a yogurt based sourdough.
- Cover and let rest 30 minutes. This hydration rest is essential. The yogurt needs time to fully integrate with the flour, and skipping this step leads to a dough that feels impossible to work with.
- After the rest, mix on low for 1 minute to bring the dough back together, then increase to medium low and knead for 6 to 8 minutes until the dough is smooth, soft, and slightly tacky. The dough should pull away from the sides of the bowl. If after kneading the dough is still sticking to the sides, add flour 10 grams at a time until it reaches the right consistency.
- Use a bench scraper to pull the dough cleanly off the sides of the bowl and gather it into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rest at room temperature for 1 hour.
- After 1 hour, perform one set of stretch and folds. With lightly dampened hands, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl and repeat three more times. Finish with one or two slap and folds to seat the seam underneath and build tension on the top of the dough ball.
- Cover and continue to rise at room temperature for about 6-7 more hours, until the dough has noticeably puffed up and feels light and airy, approximately 6-8 hours total from mixing. Timing varies based on kitchen temperature. Warmer kitchens go faster, cooler kitchens take longer.
- Turn the dough out onto a lightly floured surface and weigh it. Divide into 12 equal pieces of approximately 100 to 110 grams each using a bench scraper. Roll each piece into a tight, smooth ball by tucking the edges underneath and creating surface tension.
- Flatten each ball firmly with your palm to about 3.5 to 4 inches wide. This step is what gives you a proper domed burger bun shape rather than a tall dinner roll. Do not skip it and do not press the buns down after the final proof.
- Place the shaped buns on two parchment lined baking sheets, spaced at least 2 inches apart. Cover with a lid or large plastic bag and proof at room temperature for 1.5 to 2 hours, until noticeably puffy. If your kitchen is cool, place the rolls in the oven with the light on for 30 - 60 minutes. Preheat the oven to 375 degrees Fahrenheit during the last 20 minutes of proofing.
- Alternatively, Place in 4 rows of three across on one parchemnt lined pan. The rolls will still bake well, but you pull them apart like a store boight bun. They may require a few minutes more of baking.
- Whisk the egg with the water until smooth. Brush each bun gently with the egg wash. Sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake for 18 to 22 minutes, rotating the pans halfway through, until deep golden brown on top. Internal temperature should read 190 to 195 degrees Fahrenheit on an instant read thermometer.
- (Optional)Brush the hot buns immediately with melted butter the moment they come out of the oven. This soaks into the crust and adds one more layer of richness. Let cool on a wire rack for at least 15 minutes before slicing.
Notes
Storage:
Store baked buns in an airtight container at room temperature for up to 3 days. Slice just before using for the softest texture. For longer storage, cool completely, place in a freezer safe bag, and freeze for up to 1 month. To reheat, wrap in foil and warm in a 325 degree oven for 8 to 10 minutes.
Make Ahead:
After shaping the buns, place them on parchment lined sheet pans, cover tightly with plastic wrap, and refrigerate overnight. The next day, pull them out and let them proof at room temperature for 2 to 3 hours, or until noticeably puffy, before baking. This is an ideal strategy for weekend cookouts.
Substitutions:
Cottage cheese instead of Greek yogurt: Replace the 310 grams of Greek yogurt with 275 grams of thick cottage cheese pureed with 35 grams of whole milk until completely smooth. Warm the mixture before adding. Let the dough rest a few extra minutes after the initial mix to allow the flour to absorb the moisture.
Full fat Greek yogurt: Works in this recipe but the protein per bun will drop and the dough may run slightly wetter. Add flour in 10 gram increments if needed.
All purpose flour: Can be substituted for bread flour but the buns may be slightly more delicate and the protein per bun will drop. Start with 500 grams and add more if needed.
Salted butter: If using salted butter, reduce the salt in the dough by 2 grams to compensate.
Honey instead of sugar: Swap the 26 grams of sugar for 20 grams of honey. The dough may feel slightly wetter from the added moisture. The tops will also brown a little faster.
Slider buns: Divide the dough into 20 pieces of roughly 60 grams each. Reduce bake time to 14 to 16 minutes.
Tips for Success:
Warm the yogurt. Cold yogurt slows fermentation significantly. Thirty seconds in the microwave is all you need.
Trust the 30 minute rest. The dough will feel genuinely sticky at the start. Do not add flour. The rest transforms the dough completely.
Work with dampened hands during stretch and folds. A lightly wet hand keeps the soft dough from sticking to you.
Use a bench scraper. Pulling the dough off the sides of the bowl before the rest keeps the workflow clean and prevents bits of dough from drying on the edges.
Flatten before the final proof, not after. Pressing the shaped buns flat to 3.5 to 4 inches wide before proofing gives you a proper burger bun shape. Pressing after proofing deflates them.
Brush with butter after baking. The melted butter brushed on hot out of the oven is what separates a homemade bun from a store bought one.
Protein Note:
Each bun delivers approximately 10 grams of protein when made with King Arthur Organic Bread Flour, Kirkland Organic Nonfat Greek Yogurt, and pasture raised eggs. Siggi's plain nonfat skyr can be substituted for the Greek yogurt for an even higher protein count, closer to 11 to 12 grams per bun. Using a standard low protein Greek yogurt brand will bring the total closer to 8 to 9 grams per bun.
Starter:
This recipe requires active, peaked sourdough starter, not unfed discard. If your starter is not yet active, feed it 6 to 8 hours before you plan to mix the dough and wait until it has doubled and is domed before using. If you are new to sourdough and do not have a starter, see my sourdough starter guide to get started.
Troubleshooting:
My dough is too sticky after mixing. This is normal. Yogurt based doughs hydrate differently than water or milk doughs. Cover and let it rest the full 30 minutes before adding any flour. After the rest and the full knead, only add flour in 10 gram increments if it is still sticking to the sides of the bowl.
My buns came out tall and round instead of wide and domed. The flattening step before the final proof was missed. Next batch, press each shaped ball firmly with your palm to 3.5 to 4 inches wide before proofing.
My buns did not rise much during bulk. Enriched doughs with butter, egg, sugar, and yogurt take longer than lean doughs. Check your starter activity and your kitchen temperature. A cool kitchen or sluggish starter will extend the bulk ferment significantly.
