Mustard baps

Mustard baps
These baps are perfect burger buns: soft, with a distinctive mustard flavour and the added crunchy texture of toasted mustard seeds.

These will give your burgers a gentle hint of mustard, but without the normal "bite".
35K 2 8 2.9
Grade this recipe:

Last modified on: December 30th 2019

Keywords for this recipe:
For 10 baps, you will need:

Change these quantities to make: 5 baps 10 baps 20 baps 30 baps
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
35 min.3 hours 30 min.40 min.4 hours 45 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1 - 15 min.
Mustard baps
Preheat the oven to 360°F (180°C).

Spread 60 g mustard seeds on a sheet of cooking parchment laid on a baking sheet. Put the mustard seeds in the oven for 15 minutes to dry roast.

Stage 2 - 1 min.
Mustard baps
As soon as you take the seeds out of the oven, tip them into 60 g water, stir briefly, then leave on one side to cool.

Stage 3 - 4 min.
Mustard baps
Put into a mixer bowl, in the following order: 180 ml milk (straight from the fridge), 2 eggs, 100 g Soured dough, 500 g plain white flour (French Type 65), 15 g yeast, 9 g fine (or table) salt and 30 g French mustard.

Stage 4 - 15 min.
Mustard baps
Knead on slow speed for 15 minutes.

Add the mustard seeds 2 minutes before the end of kneading.

Note: For the best way to knead, see: A few tips for effective kneading at home..

Stage 5 - 1 hour 30 min.
Mustard baps
Gather the dough into a ball and transfer it to a large, clean bowl. Cover with a plastic sheet and leave for 1 hour 30 minutes.

Stage 6 - 5 min.
Mustard baps
After this time, cut and weigh out the dough into 100 g lumps.

Stage 7 - 10 min.
Mustard baps
Roll these into balls.

Stage 8 - 2 hours
Mustard baps
Arrange the balls evenly spaced on a baking sheet.

Cover with a plastic sheet and leave in a warm place to rest for 2 hours.

Stage 9 - 25 min.
Mustard baps
Bake at 460°F (240°C) for about 25 minutes, until golden brown.

Note: As when baking any bread, you should ensure that the oven is filled with steam for the first 15 minutes of baking. This page shows you how; it really is the secret of golden-brown, crusty loaves..

Stage 10
Mustard baps
Leave to cool on a wire rack.
You may well have noticed in the photo for stage 3 that I am not using normal French mustard paste, but the classic British powdered sort, made by Coleman's of Norwich. If you wish to do the same (which works well), use double the stated quantity of mustard paste: e.g. if the recipe asks for 30 g of mustard, use 60 g of powder.
A few days in a cloth bag. They freeze very well.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,656 Kcal or 11,120 Kj100 gr448 gr51 gr
133 %38 %42 %8 %
Per 100 g
Energetic valueProteins CarbohydratesFats
278 Kcal or 1,164 Kj10 gr47 gr5 gr
14 %4 %4 %1 %
Per baps
Energetic valueProteins CarbohydratesFats
266 Kcal or 1,114 Kj10 gr45 gr5 gr
13 %4 %4 %1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Mustard, Milk, Egg, Gluten, Sourdough
How much will it cost?
  • For 10 baps : 2.26 €
  • Per baps : 0.23 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Plain white flour (French Type 65)Plain white flour (French Type 65): You can get more informations, or check-out other recipes which use it, for example: Ali Baba bread, Classic French white bread, Ocean bread, Mixed seed grissini, Jura bread, ... All
MilkMilk: You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Apricot blancmange, Jam doughnuts, Old style brioche, Dipping bread with cheese, ... All
Mustard seedsMustard seeds: You can check-out other recipes which use it, like for example: Spicy mustard cauliflower cheese, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: Cretan Bread, Quince and apple compote, Cassoulet, Kouign-amann, Grapefruit cake, ... All
Other recipes you may also like
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...
5.2M 64.2 4 days 15 hours 50 min. December 17th 2023
Sicilian Epiphany Pie
Sicilian Epiphany Pie
This is a Sicilian version of the French Epiphany dessert, the "galette des rois". The puff pastry has a pistachio cream and ricotta filling with diced candied fruit.
66K3 1 hour 1 min. January 7th 2024
Quince and apple compote
Quince and apple compote
This compote is a tricky balancing act between the characteristic quince flavour and just enough apples to sweeten it. You should end up with a compote that has a delicate quince flavour rounded out by the apples and brown sugar.
102K3 59 min. December 30th 2019
Taos hotpot
Taos hotpot
This hotpot inspired by a stay in Taos (New Mexico) is a mix of different meat and vegetables cooked long and slow, served with polenta. The preparation is rather long, as is the cooking time, but it reheats very well.
36K 3 hours 14 min. January 10th 2018
A personal version of a classic recipe from Savoy.
586K 14.6 1 hour 27 min. September 16th 2019
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Your 2 comments or questions on this recipe
  • That's what I wrote in "Remarks".
    Posted by jh january 8th 2018 at 14:06 (n° 2)
  • If you are using Colman's mustard powder, that's English mustard, not French.
    Posted by Neil january 8th 2018 at 11:53 (n° 1)
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page