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Whole Grain Wheat Sourdough Hamburger Buns With Tarragon

Whole Wheat Sourdough Hamburger Buns With Tarragon Recipe

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Making sourdough hamburger buns with whole wheat flour and tarragon isn’t as complex as you might think!

  • Total Time: 4 hrs 40 mins
  • Yield: 6 small buns or 5 medium-sized buns or 4 big buns 1x


  • 300 g whole grain wheat sourdough starter (100% hydration)
  • 125 g whole grain wheat flour
  • 125 g white wheat flour
  • 150 g water or milk
  • 8 g fine sea salt
  • 1 tablespoon of chopped tarragon
  • sesame seeds for topping
  • 10 ice cubes for creating steam during baking


  1. In the evening, mix 150 g of whole grain wheat flour with 150 g of water and 1 heaping tablespoon of (active) rye sourdough starter. Cover and let it ferment overnight until bubbly and doubled in volume.
  2. To prepare the dough, mix together all of the above well risen starter (300 g), 150 g of milk (or more if the dough feels stiff, depending on the whole grain flour you are using – add it later with the salt), and 250 g of flour. Mix until all ingredients come together. The dough should be soft to be able to knead it without any resistance. Cover the bowl with a cloth and let it sit for 1 hour. I like to place my dough into a warm place (i.e. slightly warm oven – between 23-25°C). A higher temperature will make your dough more alive and active.
  3. After 1 hour add 8 g of salt, chopped tarragon and knead the dough for couple of minutes until smooth. Let it rest again for 1 hour.
  4. After 2 hours the dough should have risen for about a third of its initial volume and should feel alive and airy between your fingers. Take it out on the working surface, dust it with flour, turn it dusted side down, fold it over itself and shape a ball. Let it rest for 10 minutes.
  5. Next, take your bench knife (or knife) and divide the dough into 5 (or 4 or 6) pieces. Shape each piece into a ball and put shaped buns on a floured parchment paper.
  6. Let the burger buns rise for 1.5-2 hours (or more, depending on how cold is your kitchen). Check if the buns are ready to be put in the oven by poking them with the finger. If they are ready, the indent should sprinkle back slowly. If they not ready, the indent will spring back quickly.
  7. At least half an hour before the bake, preheat your baking stone to the maximum temperature of your oven.
  8. When ready, brush the buns with water, sprinkle them with sesame seeds, cut the parchment paper around each bun and transfer them to the baking stone. I use my pizza peel for this. Throw 10 ice cubes on a baking pan, close the door and lower the temperature to 235°C/455°F. Leave the loaf to bake for 25-30 minutes or until nicely brown. If necessary, turn the buns for couple of times to brown them evenly.
  9. Leave to cool and then make your favorite hamburger.


  • I prepared sourdough starter in the evening, left it ferment overnight, mixed the dough in the morning, left it ferment for 2 hours, shaped the buns and left them rise for another 1.5-2 hours.
  • For this hamburger bun recipe, you could also use unfed sourdough starter directly from the fridge, it will work as well.
  • Author: Natasha Krajnc
  • Prep Time: 4 hrs 10 mins
  • Cook Time: 30 mins
  • Category: bread