Recipe for easy, vegan Seeded Burger Buns. I’ve topped them with black & white sesame seeds and poppy seeds. So fluffy and delicious!
I’m sure you know by now that I LOVE homemade bread. The best part of making your own baked goods is that you can adapt it however you want and that meant seeds on my burger buns! I’ve always had problems with the seeds falling off after I baked the bread but I’ve used a super magic trick that will prevent that (it’s in the instructions).
I’ve made 8 burger buns, you can make larger ones or smaller ones – whatever you like!
Here I’m applying the super secret ingredient to make the seeds stick to the bread after baking (spoiler alert: it’s not glue).
If you use a more shallow dish it won’t be that difficult taking out the dough again.
I love seeds, so I added black & white sesame seeds and poppy seeds. You can sub them with your favorite seeds or leave them out completely.
Carve the surface a bit, so they won’t pop up on the sides.
Serve with …
You can use these Seeded Burger Buns for
Seeded Burger Buns
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 3/4 teaspoon salt
- 1 tablespoon olive oil
- 1 1/4 cups lukewarm water
- 1/2 teaspoon cornstarch
- 1/2 teaspoon water
- 2 teaspoons black sesame seeds
- 2 teaspoons white sesame seeds
- 2 teaspoons poppy seeds
- For the dough you have different options: You can let a bread baking machine or a kitchen machine knead the dough for you or you can mix all the ingredients for the dough and knead it by hand until a soft dough comes together.
- Let it sit, covered under a clean kitchen towel, until it doubles in size (about 1-2 hours).
- Preheat the oven to 250 °C or 482 °F.
- Cut the dough in eight equal pieces and form the burger buns.
- Mix all the seeds in a shallow plate.
- Mix the cornstarch with 1/2 teaspoon of water until smooth and brush it onto the buns.
- Place the buns with the brushed side down in the seeds and put them back on the baking sheet.
- Carve the surface of the dough lightly with a knife.
- Then put the burger buns in the oven and bake them for about 15 minutes. They surface should have a bit of color.
Should you decide to give these Seeded Burger Buns a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3
Friday 11th of December 2020
Does the cornstarch affect the flavor of the bread at all?? I make bagels and we need a good solid vegan adhesive for our vegan bagels, olive oil doesn’t cut it!! 🤣🤣🤣
Sunday 30th of August 2015
Hey Bianca, a minor query if I may ask. After portioning the dough for buns is it not needed to give them a second rise ?
Tuesday 8th of September 2015
When portioning it, I try not to punch down the dough too much..this way it doesn't need a second rise but if the dough seems dense you can let them rise covered under a clean kitchen towel (so they don't dry out) for about half an hour :)
Monday 24th of August 2015
Oh my god, that spoiler alert about it not being glue made me laugh out loud, haha! Homemade everything is the best and these burger buns are super cute!
Tuesday 25th of August 2015
Hahaha so glad you like it. Thank you so much Genevieve - homemade burger buns are definitely worth the effort :)
Natalie | Feasting on Fruit
Monday 13th of July 2015
First of all, I love the new logo <3 And secondly, I love your super top secret seed 'glue'! So smart! Although all the talk about glue was bringing back memories of elementary school art class and way too much glitter :D haha You always amaze we with your super simple bread recipes. These would be perfect with a portobello burger or open faced with sautéed veggies on top or just for toasting and eating with jelly!
Tuesday 14th of July 2015
<3 you noticed!!! Thank you! All the feedback regarding the new logo I heard until now was pretty negative. lol. my boyfriend made it for me and I like that it's so simplistic. We'll see how long it will be online :D Hmm.. portobello is such a great idea! I've made it once and it was soo delicious, I have to make it again soon. Open faced sounds really lovely as well. Such great ideas!!
Rebecca @ Strength and Sunshine
Saturday 11th of July 2015
Perfect! I always have little yeast buns stocked in my freezer! Never know when you need some bread ;)
Sunday 12th of July 2015
Thanks Rebecca! That's such a great idea! I wish I'd had more space in my freezer to do the same. You're absolutely right - a burger craving often comes quickly :D