These Sourdough Discard Hamburger Buns are soft, fluffy, and super tasty! Made with that extra sourdough you don’t want to waste, they are perfect for all your burger nights.
Plus, they are easy to whip up! I love making these buns because they add a special touch to juicy burgers. Your guests will be asking for seconds, and you might too! 🍔
Key Ingredients & Substitutions
Sourdough Discard: This is the star of the show! You can use any unfed sourdough starter. If you don’t have sourdough discard, consider using plain yogurt or buttermilk for a similar tangy flavor.
Flour: All-purpose flour works great here, but you can also use bread flour for extra chewiness. If you’re gluten-free, a gluten-free flour blend can be tried, though results may vary.
Butter: Unsalted butter is my go-to for this recipe. You could use olive oil or coconut oil as a dairy-free alternative. Just keep in mind it may slightly change the flavor.
Sugar: Regular granulated sugar is perfect to activate the yeast. Brown sugar or honey could be used, but could alter the sweetness and moisture level a bit.
How Do I Properly Knead and Shape My Dough?
Kneading is essential for developing gluten, which gives the buns their structure. Here’s how to do it:
- After mixing the ingredients, turn the dough out onto a slightly floured surface. Use the palms of your hands to push the dough away from you.
- Fold it back over itself, give it a quarter turn, and repeat this process. Do this for about 8-10 minutes until the dough feels smooth.
- For shaping, gently flatten each piece into a disk, then tuck the edges into the center to form a smooth ball. Place it seam-side down on the baking sheet.
Taking your time with this step ensures a good rise and soft texture in the finished buns!
Sourdough Discard Hamburger Buns
Ingredients You’ll Need:
- 1 cup (240g) sourdough discard (unfed starter)
- 1/2 cup (120ml) warm water (about 110°F/43°C)
- 2 tbsp (25g) sugar
- 1 tsp active dry yeast
- 3 cups (360g) all-purpose flour, plus more for dusting
- 1 tsp salt
- 2 tbsp (30g) unsalted butter, melted
- 1 large egg (for egg wash)
- 1 tbsp water (for egg wash)
- Sesame seeds and/or nigella seeds for topping
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time. You’ll need about 1 hour and 30 minutes for the first rise, followed by a 45-minute second rise, and finally, 15-18 minutes to bake. In total, you’re looking at around 3 hours from start to finish—but most of that time is hands-off while the dough rises!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until it becomes foamy. This step ensures your yeast is alive and ready to work!
2. Mix the Dough:
In a large mixing bowl, combine the sourdough discard with the foamy yeast mixture and melted butter. Mix well until everything is combined.
3. Add Dry Ingredients:
Next, add the flour and salt to the mixture. Stir until a dough starts to form. You can use a spoon to begin with, then switch to kneading by hand or with a stand mixer fitted with a dough hook.
4. Knead the Dough:
Knead the dough for about 8-10 minutes until it feels smooth and elastic. If the dough is too sticky, sprinkle in a bit more flour, one tablespoon at a time, until it reaches the right consistency.
5. First Rise:
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it has doubled in size.
6. Shape the Buns:
Once the dough has risen, gently punch it down to release the air. Divide it into 6 equal pieces (about 100g each), then shape each piece into a smooth ball.
7. Second Rise:
Place the shaped dough balls on a baking sheet lined with parchment paper or a silicone mat. Cover them loosely with a towel and let them rise again until they are nearly doubled, which should take about 45 minutes.
8. Preheat the Oven:
While the dough is rising for the second time, preheat your oven to 375°F (190°C) so it’s ready for baking.
9. Prepare the Egg Wash:
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the buns gently with this egg wash to give them a lovely golden color when baked.
10. Add Toppings:
Sprinkle sesame seeds and/or nigella seeds generously on top of each bun for extra flavor and crunch!
11. Bake the Buns:
Carefully place the buns in the preheated oven and bake for 15-18 minutes, or until they are golden brown.
12. Cool and Serve:
Once baked, remove the buns from the oven and transfer them to a wire rack to cool completely. Enjoy them sliced and filled with your favorite burgers or toppings!
Enjoy your flavorful, soft homemade sourdough discard hamburger buns! They make every bite of your burger experience absolutely delightful!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use an active sourdough starter instead of discard! Just make sure to adjust the water and flour in the recipe to maintain the right dough consistency, as active starter will add more hydration to the mix.
Can I Make These Buns Without Eggs?
Absolutely! If you’d like to make these buns egg-free, you can replace the egg wash with a plant-based milk or water wash, or simply skip it altogether. The buns will still turn out great, though they may lack the shiny top!
How Should I Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, they freeze well—simply wrap them tightly in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Add Other Ingredients to the Dough?
Yes, feel free to customize your buns! You can add herbs, garlic powder, or even shredded cheese into the dough for extra flavor. Just be mindful of the overall moisture level, and adjust the flour accordingly if needed.
