These sourdough discard hamburger buns are soft, fluffy, and perfect for your next burger night! They use leftover sourdough starter, making them tasty and eco-friendly.
I love how these buns have a hint of tanginess and a great texture. Plus, they’re fun to make—my kitchen smells amazing while they bake! 🍔
Key Ingredients & Substitutions
Sourdough Discard: This recipe is perfect for using up that leftover sourdough discard. If you don’t have any, you can use an equal amount of buttermilk or yogurt to add moisture and some tang, but it won’t have the full flavor of sourdough.
All-Purpose Flour: I used standard all-purpose flour for these buns. If you’re looking for a healthier option, you can use whole wheat flour, but keep in mind that they may be denser. Just add a little extra water if the dough feels too dry!
Instant Yeast: Instant yeast quickens the rising process. If you only have active dry yeast, you can use it, but proof it in the warm milk for about 5-10 minutes first. It’s important for lively buns!
Butter: Unsalted butter adds a rich flavor and tender crumb. If you need a dairy-free option, try using coconut oil or a plant-based butter substitute, which still gives good results.
Egg: The egg adds richness and helps bind the ingredients. If you’re avoiding eggs, you can use a flaxseed meal (1 tablespoon flaxseed mixed with 3 tablespoons of water, let it sit for a few minutes) as a substitute.
How Do I Get the Dough to Rise Perfectly?
Getting your dough to rise well is crucial for soft, fluffy buns. The most important thing is to create a warm, draft-free environment for it to rise. Here’s how to ensure a great rise:
- When mixing the dough, be sure it’s slightly tacky but not overly sticky. If it’s too sticky, gradually add a little flour until it feels right.
- For rising, place the covered bowl in a warm spot, like near a preheated oven or in a sunny nook. You want it around 75-85°F (24-29°C).
- Patience is key! Allow it to rise until it’s doubled in size—this usually takes about 1 to 1.5 hours, so keep an eye on it.
How to Make Sourdough Discard Hamburger Buns
Ingredients You’ll Need:
For the Buns:
- 1 cup sourdough discard (unfed or discard from your starter)
- 3 1/4 cups all-purpose flour (plus extra for dusting)
- 2 tsp instant yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 1/2 cup warm milk (about 110°F/43°C)
- 1 large egg
- 3 tbsp unsalted butter, melted (plus extra for brushing)
- Sesame seeds and black sesame seeds for topping (optional)
- 1 egg yolk + 1 tbsp water (for egg wash)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 1.5 to 2 hours for rising and baking. So, you should plan for about 2 hours and 20 minutes in total to have delicious homemade hamburger buns ready for your next meal!
Step-by-Step Instructions:
1. Mixing the Dough:
Start by taking a large mixing bowl and whisk together the sourdough discard, warm milk, egg, sugar, and melted butter until everything is nicely blended together. This will be your wet mixture.
2. Combining Dry Ingredients:
In another bowl, mix together the all-purpose flour, salt, and instant yeast. Gradually add this dry mix to your wet ingredients. Start stirring with a spoon or spatula. Once mixed, knead the dough by hand or using a mixer fitted with a dough hook for about 8-10 minutes. You want the dough to be smooth, elastic, and slightly tacky. If it’s too sticky, sprinkle in some extra flour, one tablespoon at a time.
3. Rising the Dough:
Form the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Now, let it rise in a warm place until it doubles in size — this should take about 1 to 1.5 hours.
4. Shaping the Buns:
After the dough has risen, gently punch it down to release any excess air. Transfer it onto a lightly floured surface and divide it into 6-8 equal portions, based on how big you want your buns. Take each portion and shape it into a smooth ball by folding the edges underneath. Place these balls on a lined baking tray, leaving some space between them.
5. Proofing the Buns:
Cover the formed buns loosely with a kitchen towel or plastic wrap and let them proof for about 45 minutes. They should become puffy and grow in size during this time.
6. Prepping for Baking:
While your buns are proofing, preheat your oven to 375°F (190°C). To make the egg wash, whisk together the egg yolk and 1 tablespoon of water. When your buns are puffy, gently brush the tops with this egg wash, which will give them a nice color while baking.
7. Baking the Buns:
If you’d like, sprinkle sesame seeds and black sesame seeds on top of the buns for added flavor and crunch. Bake them in the preheated oven for 15-18 minutes or until they are golden brown and sound hollow when tapped on the bottom.
8. Finishing Touch:
As soon as they come out of the oven, brush them immediately with melted butter to give a soft, shiny finish. Let them cool on a rack before slicing and using for fabulous burgers or sandwiches!
Enjoy your delicious, homemade sourdough discard hamburger buns with a lovely tender crumb and a hint of tanginess! Perfect for your next cookout or family meal!
Can I Use Regular Baking Yeast Instead of Instant Yeast?
Yes! You can use active dry yeast instead of instant yeast. Just remember to proof it first by mixing it with the warm milk for about 5-10 minutes until it becomes bubbly, then incorporate it into your wet ingredients as usual.
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough discard, you can substitute it with an equal amount of buttermilk or yogurt to add moisture and some tang. However, the flavor will be different as you won’t get that signature sourdough taste!
Can I Freeze the Buns After Baking?
Absolutely! Once the buns have cooled completely, you can wrap them tightly in plastic wrap and place them in a freezer bag. They’ll last in the freezer for up to three months. Thaw them at room temperature before using or pop them in the oven to reheat directly.
How Do I Make These Buns Vegan?
You can easily make this recipe vegan by replacing the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and using plant-based milk and butter alternatives. They will still turn out nice and fluffy!