Are you looking for a soft, fluffy, and flavorful way to use leftover sourdough starter? These sourdough discard hamburger buns are the perfect solution! They’re light, chewy, and slightly tangy, making them a delicious upgrade from store-bought buns.
Unlike traditional sourdough bread, this recipe doesn’t require a long fermentation process, so you get rich, bakery-style flavor without the wait. The sourdough discard adds depth, while simple pantry ingredients create a golden, pillowy bun perfect for any meal.
These homemade buns are ideal for burgers, sandwiches, or meal prepping, and they’re easy to customize—whether you want them vegan, whole wheat, or brioche-style.
In this step-by-step guide, you’ll learn how to make the best sourdough and discard hamburger buns and pro tips and tasty variations to match your preferences.
Why You’ll Love These Sourdough Discard Hamburger Buns
These homemade sourdough discard hamburger buns are a game-changer for burger nights, sandwiches, and beyond! Here’s why you’ll love them:
Soft & Fluffy Texture
These buns have the perfect balance of chewy and airy, making them light yet sturdy enough to hold all your favorite burger toppings without falling apart.
No-Waste Recipe
Instead of discarding your leftover sourdough starter, use it for good! This recipe reduces waste while creating delicious, homemade bread.
Rich, Slightly Tangy Flavor
Sourdough discard adds a subtle depth of flavor, giving these buns a bakery-style taste more complex than regular burger buns.
Versatile & Customizable
Quickly adapt this recipe to suit your needs:
- Vegan: Swap dairy for plant-based alternatives.
- Whole Wheat: Replace part of the flour for a heartier bun.
- Brioche-Style: Add extra butter and eggs for a richer flavor.
Ingredients You’ll Need
These sourdough discard hamburger buns combine simple ingredients to create soft, flavorful, and bakery-quality buns.
For the Dough:
- Sourdough discard (unfed starter): Adds flavor, moisture, and a slight tang.
- Bread flour or all-purpose flour: Creates a soft yet sturdy structure that holds up well for burgers.
- Milk or water: Keeps the dough hydrated and tender, making the buns light and fluffy.
- Butter or olive oil: Adds richness and softness, preventing the buns from drying out.
- Eggs (optional): Helps create a more prosperous, brioche-style bun with a softer crumb.
- Sugar or honey: Adds a touch of sweetness and enhances browning for a beautiful crust.
- Salt: Essential for flavor balance and dough structure.
- Yeast (optional): Speed rises if you want a quicker fermentation process.
For the Toppings:
- Egg or milk wash: Creates a glossy, golden crust for a professional bakery look.
- Sesame seeds or everything bagel seasoning: Adds extra flavor and a slight crunch on top.
How to Make Sourdough Discard Hamburger Buns
Follow these simple steps to make soft, fluffy sourdough discard hamburger buns that are perfect for burgers and sandwiches!
1. Prepare the Dough
- In a large bowl, mix sourdough and discard flour, milk (or water), sugar, and salt until combined.
- Add butter or olive oil and knead the dough until it becomes smooth and elastic (about 8-10 minutes).
- Let the dough rest for 15-20 minutes, then briefly knead to improve texture and gluten development.
2. First Rise (Bulk Fermentation)
- Cover the dough and let it rise for 2-3 hours or until it has doubled.
- If using only sourdough, discard (no yeast) and refrigerate the dough overnight for better flavor development.
3. Shape & Proof the Buns
- Divide the dough into 8 equal portions for standard-sized hamburger buns.
- Shape each portion into a smooth ball, then place them on a parchment-lined baking sheet, leaving space for expansion.
- Cover the buns and let them proof for 1-2 hours until they appear puffy and slightly domed.
4. Bake the Buns
- Preheat the oven to 375°F (190°C).
- Brush the buns with an egg or milk wash to create a shiny, golden crust.
- Sprinkle with sesame seeds or everything bagel seasoning for extra flavor (optional).
- Bake for 18-22 minutes or until the buns turn a beautiful golden brown.
Tips, Variations & Serving Suggestions
Tips for the Best Buns:
- Use active sourdough discard for the best rise and flavor—fresh discard creates a better texture.
- Knead well to develop gluten, ensuring the buns are soft, chewy, and hold their shape.
- Let the shaped buns cold ferment overnight in the fridge before baking for a lighter texture. This deepens the flavor and improves the crumb.
Delicious Variations to Try:
- Whole Wheat Sourdough Buns: Replace half the flour with whole wheat flour for a heartier texture and added fiber. If you love wholesome bread, enjoy these soft sourdough dinner rolls for another sourdough-based delight.
- Vegan Sourdough Buns: Swap butter for olive oil and use plant-based milk for an utterly dairy-free version. For more vegan-friendly sourdough recipes, check out sourdough discard cinnamon rolls for a sweet treat.
- Brioche-Style Sourdough Buns: Add an extra egg and butter for a more prosperous, softer, and slightly sweet bun.
Best Ways to Serve:
- It is like classic burger buns with your favorite homemade patties and toppings. Pair them with this homemade burger sauce recipe for the ultimate flavor boost!
- These buns are perfect for sandwiches with turkey, ham, and grilled veggies. They also work perfectly with French dip sliders for a juicy, flavor-packed meal.
- Toasted with butter and jam, they’re a delicious breakfast treat that pairs well with coffee or tea. Try them with sourdough French toast for a next-level breakfast option!
Conclusion
These sourdough discard hamburger buns are a must-try—they’re soft, fluffy, flavorful, and a great way to reduce food waste! The slight tang from the sourdough discard adds a unique depth of flavor, making these buns better than anything store-bought.
You can easily customize this recipe with endless variations to create whole wheat, vegan, or brioche-style buns that suit your taste. Whether you’re making classic burgers, gourmet sandwiches, or breakfast sliders, these buns will elevate every bite!
If you try this recipe, we’d love to hear from you! Leave a comment, rate the recipe, or share your baking experience below.
FAQs About Sourdough Discard Hamburger Buns
1. Can I make these buns without yeast?
Yes! If you’re using only sourdough, discard (no added yeast), and allow the dough to ferment overnight in the fridge for a better rise and flavor. This longer fermentation helps develop structure and texture.
2. Why didn’t my buns rise properly?
There are a few reasons why your buns may not have risen well:
- Your sourdough discard wasn’t active enough—use fresh, bubbly discard for the best results.
- The room temperature was too cold—place the dough in a warm spot to rise correctly.
- You didn’t knead the dough enough, preventing proper gluten development.
3. Can I make these buns gluten-free?
Yes, but the texture will be different. Use a gluten-free flour blend with xanthan gum and expect a denser bun. Gluten-free sourdough discard can also be used, but you may need to adjust hydration levels.
4. How do I store sourdough discard hamburger buns?
- Room temperature: Keep in a sealed container for up to two days.
- Refrigerator: Keep in the fridge for up to 5 days—warm them before serving.
- Freezer: Individually wrap and freeze for up to three months. Thaw at room temperature or toast before eating.
5. Can I make these buns ahead of time?
Yes! You can:
- Cold ferment the dough overnight for extra flavor.
- Bake the buns in advance, then warm them before serving.
- Freeze unbaked shaped buns, then thaw and proof before baking.
6. Can I make mini or extra-large buns?
Absolutely!
- For slider buns, divide the dough into 10-12 smaller portions and reduce baking time by a few minutes.
- For extra-large buns, shape them into 6 more significant portions and bake them a little longer.
7. What’s the best way to reheat these buns?
- Oven: Warm at 300°F (150°C) for 5-7 minutes.
- Toaster: Slice and toast for a crispier texture.
- Microwave: Wrap in a damp paper towel and heat for 15-20 seconds.
Sourdough Discard Hamburger Buns
Ingredients
For the Dough:
- 1 cup sourdough discard (unfed starter)
- 440 g bread flour or all-purpose flour
- 1 cup milk or water (warmed to room temperature)
- 2 tbsp unsalted butter or olive oil
- 2 tbsp sugar or honey
- 1 tsp salt
- 1 tsp instant yeast (optional, for quicker rise)
For the Toppings:
- 1 egg (for egg wash) or milk (for milk wash)
- Sesame seeds or everything bagel seasoning optional
Instructions
Prepare the Dough:
- In a large mixing bowl, combine sourdough discard, flour, milk (or water), sugar, and salt. Mix until a shaggy dough forms.
- Add butter or olive oil and knead for 8-10 minutes until the dough is smooth and elastic.
- Let the dough rest for 15-20 minutes, then knead briefly to improve texture.
First Rise (Bulk Fermentation):
- Cover the dough and let it rise for 2-3 hours at room temperature, or until doubled in size.
- For deeper flavor, refrigerate the dough overnight (optional).
Shape & Proof the Buns:
- Divide the dough into 8 equal portions. Shape each into a smooth ball and place them on a parchment-lined baking sheet, leaving space for expansion.
- Cover the buns and let them proof for 1-2 hours until puffy and slightly domed.
Bake the Buns:
- Preheat the oven to 375°F (190°C).
- Brush the buns with egg or milk wash for a shiny crust. Sprinkle with sesame seeds or seasoning if desired.
- Bake for 18-22 minutes, or until golden brown.
Cool & Serve:
- Let the buns cool on a wire rack before slicing and serving.
Notes
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Storage:
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep for up to 5 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature before serving.
-
Customizations:
- Vegan: Use plant-based milk and olive oil instead of butter.
- Whole Wheat: Replace half the flour with whole wheat flour.
- Brioche-Style: Add 1 egg and extra butter for a richer bun.
