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Sourdough Bao Buns

Soft Sourdough Bao Buns for Your New Favorite Snack

These Sourdough Bao Buns are soft, fluffy, and provide a delightful twist on traditional bao, making them the perfect snack.
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Prep Time 1 hour
Cook Time 12 minutes
Cold Proofing Time 12 hours
Total Time 13 hours 12 minutes
Servings: 12 buns
Course: Other
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 1 cup Sourdough Starter Ensure it’s active for best results.
  • 3 cups All-Purpose Flour Unbleached flour preferred.
  • 1 cup Cornstarch Can be swapped with tapioca or arrowroot.
  • 2 tablespoons Granulated Sugar Feel free to omit for a less sweet flavor.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 tablespoon Baking Powder Gives an extra lift during steaming.
  • 2 tablespoons Olive Oil Adds moisture and richness.
  • 1 cup Lukewarm Water Activates the dry ingredients.

Equipment

  • steamer
  • mixing bowl
  • Biscuit cutter

Method
 

Step-by-Step Instructions for Sourdough Bao Buns
  1. Prepare the Starter: Feed your active sourdough starter and let it sit for 4 to 6 hours until bubbly.
  2. Mix Dough: Combine sourdough starter, all-purpose flour, cornstarch, sugar, baking powder, and salt. Add lukewarm water gradually and knead for 5-7 minutes.
  3. First Rise: Cover the bowl and let the dough rise in a warm area for about 4 hours until expanded by at least 50%.
  4. Cold Proof: Punch down the dough, cover tightly, and refrigerate overnight for 8-12 hours.
  5. Shape Buns: Roll out the dough, cut circles, fold in half, and let them relax for 10 minutes.
  6. Second Rise: Cover shaped buns and let them rise for 30-45 minutes until puffy.
  7. Steam Buns: Steam the buns for 10-12 minutes until puffy and cooked through.
  8. Serve: Let the buns cool briefly and enjoy stuffed with your favorite fillings.

Notes

Keep your Sourdough Bao Buns in an airtight container at room temperature for up to 1 day to maintain their softness. For longer storage, refrigerate in an airtight container for up to 3 days or freeze individual buns for up to 2 months.