Sourdough Burger Buns with Sesame Seeds

Prepare Psyllium Gel

1. Gather your required recipe ingredients.

   

1. In a bowl, combine the psyllium husks with milk. Let the mixture sit for 5–10 minutes to form a gel.

   

Make the Dough

1. In a large mixing bowl, whisk together the sorghum flour, cornstarch, potato starch, protein powder, brown sugar, and salt.

   

1. Add the psyllium gel to the dry ingredients.

1. Add the sourdough starter, eggs, and melted butter. Mix and knead until a sticky but cohesive dough forms.

   

Bulk Fermentation

1. Cover the dough and let it ferment at room temperature for 2–3 hours, until slightly risen.

Shape the Buns

1. Divide the dough into 12 equal portions (approx. 70 g each).

   

1. Roll each into a smooth ball and place on a parchment-lined baking tray.

   

1. Cover loosely with plastic wrap or a clean towel and allow to rise for another 3 hours at room temperature, or overnight in the fridge.

Bake the Buns

1. Preheat the oven to 200°C (390°F).

1. Brush the tops of each bun with beaten egg and sprinkle generously with white and black sesame seeds.

   

1. Bake for 17 minutes or until golden brown and firm to the touch.

   

1. Use to create your favorite burger/sandwich, or simply enjoy them on their own!