Sourdough Discard Hamburger Buns are soft, pillowy buns with a light sourdough tang and beautifully golden crust. Made with sourdough discard, these homemade buns have rich flavor and tender texture that elevate any burger or sandwich. Perfect for cookouts, sandwiches, or meal prep, they’re an easy and delicious way to use sourdough discard while baking bakery-style buns at home.
Ingredients
For the Dough
- 1 cup sourdough discard
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 2¼ teaspoons instant yeast
- ¾ cup warm milk
- 2 tablespoons softened butter
- 1 large egg
For the Egg Wash
- 1 egg
- 1 tablespoon milk
For Topping
- Sesame seeds (optional)
Preparation Steps
Step 1: Mix the Dough
In a large bowl, combine sourdough discard, warm milk, sugar, and yeast. Add flour, salt, butter, and egg. Mix until a soft dough forms and knead 8–10 minutes until smooth and elastic.
Step 2: First Rise
Place dough in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled in size.
Step 3: Shape Buns
Divide dough into 6–8 equal portions. Shape each into a smooth ball and place on a parchment-lined baking sheet, spaced apart. Gently flatten slightly to form bun shape.
Step 4: Second Rise
Cover and let buns rise 30–45 minutes until puffy.
Step 5: Egg Wash and Top
Preheat oven to 375°F (190°C). Whisk egg and milk and brush over buns. Sprinkle sesame seeds if desired.
Step 6: Bake
Bake 15–18 minutes until golden brown and hollow-sounding when tapped.
Step 7: Cool
Cool buns on a rack before slicing to maintain soft crumb.
Variations
- Use whole wheat flour for half the flour
- Top with poppy or everything seasoning
- Add butter glaze after baking
- Make slider-size buns
- Add herbs or garlic powder to dough
Cooking Notes
- Dough should be soft and slightly tacky
- Do not overflour while kneading
- Proper rise ensures fluffy texture
- Egg wash gives golden shine
- Cool before slicing to avoid compression
Serving Suggestions
- Use for burgers or sandwiches
- Toast lightly before serving
- Spread with butter
- Serve with pulled meats
- Use for breakfast sandwiches
Tips
- Weigh dough for equal buns
- Cover during rise to prevent drying
- Use warm milk, not hot
- Store airtight up to 3 days
- Freeze baked buns up to 2 months
Prep Time / Bake Time / Chill Time / Total Time
Prep Time: 25 minutes
Bake Time: 18 minutes
Chill Time: 0 minutes
Total Time: About 2 hours 15 minutes
Nutritional Info (Approx.)
Calories: 230 per bun
Protein: 7g
Fat: 4g
Carbohydrates: 40g
FAQs
Can I make buns without yeast?
Yes, use active sourdough starter and allow longer rise time.
Can I freeze hamburger buns?
Yes, freeze fully cooled buns up to 2 months.
Why are my buns dense?
Insufficient kneading or rising can cause dense texture.
Conclusion
Sourdough Discard Hamburger Buns are soft, fluffy, and golden with rich flavor and tender crumb. These homemade buns are a delicious upgrade for burgers and sandwiches while providing a perfect way to use sourdough discard.