Vegan Sourdough Burger Buns

Vegan Sourdough Burger Buns by Sigrilina -- This is the sourdough version of our vegan burger buns and, as the original ones, are ideal for any veggie burger. They have a very light and fluffy center and a soft crust.

This is the sourdough version of our vegan burger buns and, as the original ones, are ideal for any veggie burger. They have a very light and fluffy center and a soft crust.

You can try this recipe to eat your favorite vegan burgers. We used them for our kidney beans burgers recipe.

I hope you give it a try and let me know in the comments section.

Vegan Burger Buns

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serves: 8 buns
cook: 15 min
prep.: 15 min
cook: 400 F
rest: 4 hours 30 min4h 30′
total: 5 hours5h

Ingredients

  • 3 cups of bread flour
  • 7 oz of stiff sourdough
  • 1 tablespoon of salt
  • 2 tablespoons of olive oil
  • 1 vegan egg (we used 1 tbsp potato starch in 3 tbsp water)
  • 1/2 cup of warm water
  • 1/2 cup of almond milk (store bought or homemade)
Vegan Sourdough Burger Buns by Sigrilina -- This is the sourdough version of our vegan burger buns and, as the original ones, are ideal for any veggie burger. They have a very light and fluffy center and a soft crust.

Preparation

Step 1 Sift the flower in a large bowl, make a well in the center. Add the stiff sourdough, the oil and vegan egg in the well. Add the salt on the outside.
Step 2 Pour the warm water in the well and start mixing with a spoon. Then add the almond milk while you continue to mix. For this step you can also use a standing mixer with a hook attachment.
Step 3 After all liquid has been absorbed by the flour start kneading with your hands until in separates from the bowl. At this point you have to start kneading the dough on the table for 5-10 minutes, until the dough is smooth, non-sticky and elastic.
Step 4 Dust with flour the bottom of a bowl and put the dough in. Cover with a damp cloth and let it rest for 2 hours.
Step 5 After resting, flatten the dough on a table and fold it in half. Roll it again into a ball and put it back on the bowl and dust it with flour on top. Cover again with a damp cloth. Let it rest for 2 more hours.
Step 6 Once the volume is doubled, divide the dough in 8 parts. Dust an oven tray with flour. Take one part of the dough and roll it into a ball. Then flatten it with your hand and put it on the tray. Repeat for the other 7 parts. Let them rest until they double in volume (approximately 30 minutes-1 hour depending on room temperature).
Step 7 After the buns double in volume dust them with flour. Bake at 400 F in a preheated oven for 15 minutes. Once baked let them cool before slicing.

Notes:

  • Remember to feed your sourdough after making your sourdough bread. Check our stiff sourdough recipe for more details.
  • Almond milk can be replaced by your favorite non-dairy milk.
  • The mix of potato starch with water can be replaced by your favorite vegan egg, e.g. a store bought vegan egg, or a homemade flax seed egg made with one tbsp of ground flax seeds and three tbsp of water.
  • The time the dough needs to double its volume depends on room temperature. The warmer, the shorter.

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