• In a mixer or large bowl mix together; starter, water, and sugar.
• Add in 1 egg, Sea Salt, and butter. Mix together. Slowly add in flour 1 cup at a time until dough clears the sides (could take more or less than 3 cups).
• Knead by hand of using stand mixer for 4 minutes. Dough will be soft and slightly sticky (if too sticky, add a little more flour).
• Roll into a ball and place in a lightly oiled large bowl flip, dough to cover both sides lightly in oil. Cover lightly with a cloth, or shower cap and let sit at room temperature. Choose either same day or next day steps.

Same Day Instructions

• Let rise at room temperature for 8- 6 hours or overnight, dough should double in size. Proceed to Shaping/Baking steps

Next Day Instructions:

• Cover and place in refrigerator for 24-48 hours. Remove and let come to room temperature (about an hour) before proceeding to the next step. Proceed to Shaping/Baking steps

Shaping/Baking Instructions

• Shaping: Divide the dough into equal pieces, depending on size of bun desired. Roll each piece into a ball and place on a baking sheet lined with unbleached parchment paper. Press down gently to flatten, (I do around 1” thick). Cover with a tea towel and proof at room temperature for at least 1 hour, may take 2 hours (depending on the temperature). Should puff up a little.
• Baking: Preheat oven to 400° Whisk together an egg with a little bit of water (about 1tsp) and brush top of hamburger buns. Optional- sprinkle with sesame seeds or everything but the bagel seasoning. Bake on the top rack for 10-15 mins (time varies on size of buns). Buns will be golden. Cool before slicing. These buns can be frozen and used later.