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Sourdough Discard Hamburger Buns

Charlotte
These sourdough discard hamburger buns are soft, fluffy, and slightly tangy, making them the perfect upgrade from store-bought buns.
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Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 3 hours
Total Time 3 hours 40 minutes
Course Bread
Cuisine American
Servings 8 Buns
Calories 220 kcal

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

  • 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.

Nutrition

Calories: 220kcalCarbohydrates: 38gProtein: 7gFat: 4gFiber: 2gSugar: 4g
Keyword sourdough discard hamburger buns
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