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Sourdough Brioche Hamburger Buns

Updated: Jul 1, 2020

These tender brioche buns are perfect to hold your favorite hamburger and the sourdough adds a depth of flavor that is delicious.

The mix of Sourdough and bread flour allow these buns to have a strong structure to avoid your hamburger from falling apart.

General Info

Makes 12 Hamburger Buns

Time 14 Hrs. approx.

Ingredients Baker's Percentages

400 grams Bread Flour 100%

120 grams Sourdough Starter 30%

180 grams Butter at room temperature 45%

80 grams Milk 20%

200 grams (4 large) Eggs 50%

6 grams Sugar 1.5%

8 grams Salt 2%

Egg Wash

1 Egg

1 tsp Milk


Black & White Sesame Seeds

National Hamburger Day is observed each year on May 28.  This day celebrates a summer-time grilling favorite and National Hamburger Day is part of National Hamburger Month.


  1. Combine the milk, eggs, Sourdough Starter, sugar and bread flour in a stand mixer. Knead all the ingredients using the hook attachment. When all the ingredients are combined add the salt and butter at room temperature cut into small pieces. Keep adding the butter pieces as the dough is kneading and let it knead until the dough pulls off the walls of the bowl. Transfer to a greased bowl and stretch and fold your dough a couple of times. Cover with plastic wrap and let it rest for about 1 hour on the counter. Place it in the fridge overnight or at least 6 hours.

  2. The next morning divide the dough into 12 equal pieces, you can use a scale to get equal pieces. Make the dough into balls rolling each piece of dough on your table. Place the balls of dough on a prepared baking sheet. Make sure to leave enough room between your hamburger buns, at least 3 inches (7.5 cm)

  3. Press the balls with a bench scraper. To avoid the scraper from sticking to your dough sprinkle some flour on top of the dough. You can omit pressing the dough if you want taller hamburger buns like the slider kind but I like my hamburger buns to be wide so they can hold a big piece of meat.  Cover well with plastic wrap and let them proof in a warm place for about 3 hours or until they double in size.

  4. Mix an egg with milk to create an egg wash and then brush your buns with it. Sprinkle sesame seeds or your favorite toppings on top. Place in a preheated oven at 350F (180 C) degrees for about 24 minutes.

  5. Take the hamburgers buns out of the oven and let them cool for about 20 minutes before slicing them. 

Watch the video


Bollos de Hamburguesa con Masa Madre

Estos tiernos bollos de brioche son perfectos para contener su hamburguesa favorita y la masa madre agrega una profundidad de sabor deliciosa.

La mezcla de masa madre y harina de pan permite que estos bollos tengan una estructura fuerte para evitar que su hamburguesa se desmorone. Información general Rinde 12 bollos de hamburguesa Tiempo 14 Hrs. aprox. Ingredientes Porcentajes de panadero 400 gramos de harina de pan 100% 120 gramos de masa madre 30% 180 gramos de mantequilla a temperatura ambiente 45% 80 gramos de leche 20% 200 gramos (4 ) Huevos 50% 6 gramos de azúcar 1.5% 8 gramos de sal 2% Huevo para Barnizar 1 huevo 1 cucharadita de leche Coberturas Semillas de sésamo blanco y negro

El Día Nacional de la Hamburguesa se celebra cada año el 28 de mayo en Estados Unidos. Este día celebra un favorito de verano para asar a la parrilla y el Día Nacional de la Hamburguesa es parte del Mes Nacional de la Hamburguesa.


  1. Combine la leche, los huevos, la masa madre, el azúcar y la harina de pan en una batidora eléctrica. Amase todos los ingredientes con el accesorio de gancho. Cuando se combinen todos los ingredientes, agregue la sal y la mantequilla a temperatura ambiente, cortada en trozos pequeños. Siga agregando los trozos de mantequilla a medida que la masa se amasa y deje que se amase hasta que la masa se despegue de las paredes del tazón. Transfiera a un tazón engrasado y estire y doble su masa un par de veces. Cubra con una envoltura de plástico y deje reposar durante aproximadamente 1 hora en la mesa. Colóquela en el refrigerador durante la noche o al menos 6 horas.

  2. A la mañana siguiente, divida la masa en 12 piezas iguales, puede usar una escala para obtener piezas iguales. Convierta la masa en bolas haciendo rodar cada trozo de masa sobre su mesa. Coloque las bolas de masa en una bandeja para hornear preparada. Asegúrese de dejar suficiente espacio entre sus bollos de hamburguesas, al menos 3 pulgadas (7.5 cm)

  3. Presione las bolas con una espátula. Para evitar que la espátula se pegue a su masa, espolvoree un poco de harina sobre la masa. Puede omitir presionar la masa si desea bollos de hamburguesa más altos como el tipo de bollo para bocadillo, pero me gusta que mis bollos de hamburguesa sean anchos para que puedan contener un gran trozo de carne. Cubra bien con una envoltura de plástico y déjelos fermentar en un lugar cálido durante aproximadamente 3 horas o hasta que doble su tamaño.

  4. Mezcle un huevo con leche y barnice sus bollos con él. Espolvoree encima semillas de ajonjolí o sus ingredientes favoritos. Coloque en un horno precalentado a 350 ° F (180 C) durante unos 24 minutos.

  5. Saca los bollos de hamburguesas del horno y déjelos enfriar durante unos 20 minutos antes de rebanarlos.

Vea el video, con subtítulos en español. Solamente actívelos en el reproductor de Youtube presionando en el botón "CC"

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Tibor Buday
Tibor Buday
Apr 20, 2021

I used instead of 120 grams Sourdough Starter the 90 grams of Lievito Madre, and 400 grams Bread Flour the 480 grams Farina Manitoba. It was really the most softly beans I did.

A Knead to Bake
A Knead to Bake
Apr 20, 2021
Replying to

I’m really glad!!! Thank you for sharing with our community of bakers!


A Knead to Bake
A Knead to Bake
Feb 08, 2021

Thank you! My guess is that your dough was not ready before bulk fermentation, you do need to make sure the dough passes the windowpane test and maybe it needed more time to rise after the final proofing time.


I have to agree with mitchb190. Your videos are perfect--succint and to the point, yet so easy to follow. And your selection of recipes is amazing. I did try to make these buns, but I halved the recipe so as not to make a full 12 rolls. The dough didn't rise for me, even though I used the starter in another recipe and worked. I wonder if there may have been an issue with using smaller quantities--or maybe my flour was different, but it looked way more buttery than yours in the video and just stayed as one giant clump in the bowl. I know your recipes always work perfectly, so it was surely something on my end. Any thoughts?


A Knead to Bake
A Knead to Bake
Sep 28, 2020

Thank you very much! I’m very glad you are learning! Stay tuned I have lots of good content coming up! Thank you for watching!


So glad I found your YouTube channel and blog. I began sourdough baking about a year ago and your videos have really helped me to improve and have inspired me to try new recipes. Your content has the perfect amount of detail, not too much, not too little, and the instructions are easy to follow. You are an excellent teacher. Have had good results with your bagels, cinnamon rolls and hamburger buns. Looking forward to trying more.

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