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Everything Hamburger Buns

Do you like bagels with “everything” on them? Then you’ll love this recipe for Everything Hamburger Buns, generously seasoned with seeds and spices.

Everything Hamburger Buns | Good Cheap Eats

I know you might not want to heat the oven during the summer, but I have a strong argument that you do. These homemade hamburger buns, generously sprinkled with a DIY “everything” seasoning blend.

Do you love Everything Bagels? Then you will love these homemade buns. Make them in the early morning before things start to heat up. Cook burgers on the grill or pulled pork in the slow cooker. Stir up a bowl of Creamy Cole Slaw, and you’re good to go.

I first started baking hamburger buns because I wanted to save money. Sure, cheap burger buns go on sale in the summer, but not always. And good quality buns are rarely cheap.

Once I made a batch or two of homemade buns, I was hooked on the taste. Homemade hamburger buns are amazingly delicious! Store bought? You would never call them “delicious”, would you?

Everything Hamburger Buns | Good Cheap Eats

Things you should know about this recipe:

:: The Everything Spice is super easy to make. I use garlic and onion powders as well as seeds: caraway, sesame, and poppy. Feel free to add or subtract whatever you like in the mix.

:: You can form the buns into traditional rounds, or follow this technique to make them a little fancier.

:: I’ve tested this recipe with all white unbleached flour and half white-half white whole wheat. The latter tastes “healthier”; both are good.

:: This is a bulk batch because: my family. My family is a bulk batch. Nuf said. You can either make half or freeze the cooled extras for another day and AVOID HEATING UP THE KITCHEN IN SUMMER TIME! I’m voting for the latter.

:: These buns are great for burgers as well as pulled pork and other sandwich fillings. I’ve also shaped them into hot dog buns, so you can serve them with dogs and brats, if you prefer.

You’re totally ready to turn on the oven, even though it’s summer, right? Grab the recipe and go to it!

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Comments

  1. VERY nice – they look lovely – except caraway – I am vehemently anti caraway, just sayin’

    That said – excellent and nicely twisted too!

  2. I bake using kamut flour (ancient grain that has not been modified). Plan to try your recipe but sub with kamut flour next week. I bake everything we eat and your recipe is fairly similar to my own go to recipe. Love your “everything” recipe and plan to use it on other baked goods as well.

  3. Roza Doud says:

    I lived this recipe but had to add more water to the dough while mixing because the dough was too dry.
    I used the amount of liquid called for in the recipe. Because this is a double batch had to take out half the dough, mix separately each batch then incorporate both together by hand. I was using a stand mixer.

    Any ideas why this was so dry initially?

    Loved the recipe otherwise!!

    • I am sorry to hear it was a struggle. Flour can be really tricky, based on how you measure and the humidity in your kitchen. I recommend weighing flour for the best accuracy. Second best would be aerating the flour and then spooning it into a measuring cup. Scooping with the measuring cup can cause there to be too much.

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