Burger Buns Made from Spelled Sourdough

5 from 2 votes
Prep Time 1 hour
Cook Time 40 minutes
Rest Time 20 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 1 people


Fridge dough to be set

  • 200 g Wholemeal spelt flour
  • 60 g Sourdough approach
  • 200 g Water
  • 2 tbsp Beet syrup

Fridge dough sourdough

  • 400 g Spelt flour type 630
  • 300 g Wholemeal spelt flour
  • 450 g Water
  • 22 g Salt

Burger buns

  • 300 g Dough refrigerator 24h old


  • The dough I'm presenting here is based on the recipe of a no-knead fridge bread. I found it fascinating that you can leave the dough in the refrigerator for up to 4 days. Ideal for a pizza that you know you want to make but not exactly when and how. The composition of the dough comes from me. As described, you get 2 buns.
  • Mix the wholemeal flour, water and beet syrup together with the sourdough mixture. This remains in the closed vessel at room temperature for 24 hours.
  • Mix the topping with the ingredients of the main dough without the salt with the mixing spoon. Do not add the salt until the batter has formed. Knead with your hands until the dough is smooth (1 - 2 minutes). Place in a warm room for 2 hours and then in the refrigerator.
  • After about 24 hours in the refrigerator, you can take some of the dough or use it whole, depending on the situation. Since I only needed 2 buns, I cut 300 grams. Spread out the dough in a square and fold it up again (see pictures). Repeat this process 3 or 4 times. Cover and let the dough relax for 20 minutes. Divide the dough in half and grind the buns. Bake in the oven at 230 ° C for 10 minutes with steam and then release the steam and reduce the heat to 210 ° C top / bottom heat and bake for another 25 minutes until the desired degree of browning is achieved. However, the buns are pretty crispy - which certainly does not meet the standards of the big burger chains. If you want that, you can reduce the baking time by 5 - 7 minutes.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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