Low Sodium Hamburger Buns - Tasty, Healthy Heart Recipes (2024)

I first made Low Sodium Hamburger Buns when I made my Low Sodium Sloppy Joes… it was not the same as on regular sliced low sodium sandwich bread. I thought I could get by with regular sandwich bread for almost any sandwich. But having that soft, smooth golden outer shell made all the difference. Once I found out how easy this was to bake I am not going to deprive myself of the hamburger bun experience.

Bread is one of the basic foods thatcan add huge amounts of sodium to your daily diet. Most store bought hamburgerbuns are around 220 mg of sodium per bun. Nearly 80% of what I try to limit mysodium amount per meal. With this Low Sodium Hamburger Bun you’re only adding13 mg of sodium per bun! How is that for some sodium savings?

I’ve had many hamburgers on the sliced sandwich bread, but no more. I want and can have the full bun experience! And if you have a bread machine to mix up the dough, your hands on time is just minutes. I make all my own low sodium bread now because store bought bread is too high in sodium.

YOU CAN ALSO MAKE LOW SODIUM DINNERROLLS

These low sodium hamburger buns can also be used for a dinner roll if you cut out 10-12 pieces of dough and shape smaller buns. But they are best for making great sandwiches. Like my Low Sodium Sloppy Joes, Low Sodium Deli-Style Roast Beef, pulled pork or a juicy burger with fixins.

MAKING LOW SODIUM HAMBURGER BUNS

I make a loaf of sandwich bread oncea week with my bread machine. I personally consider it essential equipment ifyou’ve committed to a low sodium diet. It mixes the dough and lets it rise in awarm environment all in one go and when it’s done you’re ready to bake. It’sjust too easy and the smells and taste of fresh baked bread is one of thosegreat things in life.

Once you get a couple bakingsessions under your belt you can do all sorts of flavor additions. My favoritechoices are dried onion flakes, dill seed, caraway seed or sesame seedtoppings.

If you top with sesame seed use anegg wash to brush on the dough before baking and it “glues” the seeds in place.

WHY I USE VITAL WHEAT GLUTEN

When I first started baking I wasoften unsatisfied with the rise of the dough and the “chew” of the bread. Ibecame frustrated and almost ready to give up. Then I read about Vital WheatGluten. It improves the elasticity and enhances the rise of the raw dough. Andonce baked, the crumb and chew of the bread is markedly different.

I add it to all my bread recipes nowand have not looked back. I think the directions on the box call for a littletoo much to be added to a recipe. It initially resulted in the rising dough topush up on the top of the bread machine. I now usually use 2 tsp to 1 Tbsp forevery 2-3 cups of flour as a rule of thumb. I cut it back from the official boxdirections, but I am not terribly precise measuring it.

LOWER SODIUM STORE BOUGHT BREAD

I have not found any bread that evenapproaches the low sodium content of my hamburger buns. But there are somestore bought low sodium alternatives. With roughly half the sodium of moststore bread. The two that I have found are buns made by King’s Hawaiian andEzekiel Brand Breads.

The King’s Hawaiian buns are knownfor their sweet and soft taste. I have often used their dinner rolls in thepast, but they have buns available too. Look for the Original Hamburger bunswith only 135 mg of sodium per bun. Still kinda high for a bun, but if you’rein a pinch at least it’s almost half the sodium of a regular bun. They arefound in most of your larger grocery stores.

The other is Ezekiel Brand Breads at80 mg of sodium per bun. I find them rather bland tasting and it may be hit ormiss to find them in your store.

HOW TO CREATE NICE TOP FOR YOUR LOW SODIUM HAMBURGER BUN

The last step to create a greatlooking and tasting bun is to coat the top with an egg wash or melted no saltadded butter. If your adding toppings, such as sesame seeds, use an egg wash asit helps “glue” the seeds to the bun. For plain buns you may brush with NSAbutter for a smooth buttery taste.

Thefollowing mixtures for a wash gives an idea for the look and taste you want:

WholeEgg + Milk Darkercolor, Shine

WholeEgg + Water Soft Crust, Shine, darker color

EggYolk + Milk or Cream Soft Crust,Shine, darker color

EggWhite + Water FirmCrust, Shine

Milk/ Cream Low shine, nice browning and a flakeyappearance

Butter Smooth top, light and golden shiny and arich flavor

Nutrition Information – The information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.