Sourdough Burger Buns


Sourdough burger buns (Mezonos)

800g bread flour

100g active sourdough starter

340g apple juice (room temp)

70g honey

85g oil

2 eggs (room temperature)

10g salt


  1. In a mixer fitted with a dough hook combine all the ingredients and mix for 4-6 minutes on med/high speed.
  2. Cover the bowl and let the dough rise for 5-6 hours at room temperature or for 8-12 hours in the refrigerator*.
  3. Lightly flour your work surface and place the dough on the floured surface
  4. Divide dough into 10 pieces (for consistent size weigh each to approximately 140g each)
  1. Shape each piece into a ball and place on a parchment lined baking sheet.
  2. Flatten each ball with the palm of your hand.
  3. Cover the shaped buns with a towel and place for a final rise in at room temp for 2-3 hours.
  4. 30 minutes before baking preheat the oven to 375° F.
  5. Before baking brush the buns with egg wash and sprinkle a little sesame seeds on top.
  6. Bake for 35-40 min.


*If your dough was in the refrigerator, remove it from refrigerator 2-3 hours before shaping to bring it to room temp.

**Store the buns in a plastic bag for 1-2 days at room temperature or freeze for up to 6 months.



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