These sourdough discard hamburger buns are soft, fluffy, and packed with flavor! Made from leftover sourdough starter, they’re perfect for your next BBQ.
Making these buns is a fun way to use up that discard. I love how they turn out golden brown and perfectly fit any burger. Plus, they impress everyone at the grill! 🍔
Ingredients & Substitutions
Sourdough Discard: This helps create a lovely flavor in your buns! If you don’t have discard, you can use any unfed starter. You can also substitute with plain yogurt or buttermilk (about 1/2 cup) for a different tangy flavor.
All-Purpose Flour: While I use all-purpose flour, bread flour can be a great choice too. It will yield a chewier texture that’s perfect for buns. If you need a gluten-free option, try a 1:1 gluten-free flour blend.
Instant Yeast: Instant yeast works well for quick rises. If you have active dry yeast, you can use it but dissolve it in warm water first and let it sit for 5-10 minutes before adding to the mix.
Sugar: This adds sweetness, but you can cut back if you prefer. Honey or maple syrup are good alternatives. Just reduce the liquid by the same amount you add.
Butter: Unsalted is best for controlling salt levels. If you’re dairy-free, use a vegan butter or olive oil for a lighter flavor. You can also use melted coconut oil.
Egg: For an egg substitute, consider using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for the vegan option.
How Can I Knead the Dough Effectively?
Kneading is crucial to develop the dough’s gluten, which gives your buns that perfect structure. Here’s how to do it:
- Flour your work surface lightly. Turn the dough out and stretch it gently.
- Fold the dough over itself, push it down with the palm of your hand and then turn it a quarter turn.
- Repeat this process for 8-10 minutes until the dough is smooth and pliable. It’s okay if it feels a bit sticky; just keep flouring your hands and the surface as needed.
Using a stand mixer with a dough hook makes this easier, letting the machine do the hard work. Just mix until smooth!
How to Make Sourdough Discard Hamburger Buns
Ingredients You’ll Need:
For The Dough:
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups all-purpose flour (plus extra for dusting)
- 2 tsp instant yeast
- 3 tbsp sugar
- 1 tsp salt
- 1 cup warm water (about 110°F/43°C)
- 2 tbsp unsalted butter, softened (plus extra for brushing)
- 1 large egg
- 1 tbsp milk
- Sesame seeds, black sesame seeds, or everything bagel seasoning for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 2-2.5 hours for rising (1-1.5 hours for the initial rise and 45 minutes to 1 hour for the second rise). Once you bake them, it will take an additional 15-18 minutes in the oven. So, in about 3-3.5 hours, delicious homemade hamburger buns will be ready!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large bowl, combine the sourdough discard, warm water, sugar, and instant yeast. Give it a gentle stir and let it sit for about 5 minutes. This helps activate the yeast, making your buns rise nicely!
2. Add Wet Ingredients:
Now, add the softened butter, egg, and salt to the yeast mixture. Stir everything together until well combined. It should look creamy and smooth.
3. Form the Dough:
Gradually add the flour, one cup at a time, stirring after each addition until a dough forms. It should be slightly sticky but manageable. Don’t worry if it’s a little tacky; that’s perfect!
4. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can use that instead!
5. First Rise:
Place the kneaded dough 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 risen, punch down the dough to release the air. Divide it into 8 equal portions and shape each piece into a smooth ball. This ensures each bun is uniform.
7. Prepare for Second Rise:
Place the dough balls onto a baking sheet lined with parchment paper, a couple of inches apart. Flatten them slightly with your hand to form round bun shapes.
8. Second Rise:
Cover the buns loosely with a towel and let them rise again for 45 minutes to 1 hour, or until they look puffy and have grown in size.
9. Preheat the Oven:
While the buns are rising, preheat your oven to 375°F (190°C). This ensures the oven is hot and ready when your buns are done rising.
10. Egg Wash:
In a small bowl, whisk together the milk and the remaining egg to create an egg wash. Brush the tops of the buns gently with this mixture—it gives them a nice shiny finish!
11. Add Toppings:
Sprinkle sesame seeds, black sesame seeds, or everything bagel seasoning evenly on top of the buns. Get creative with the toppings!
12. Bake the Buns:
Place the baking sheet in the oven and bake for 15-18 minutes, or until the buns are golden brown on top. Your kitchen will smell amazing!
13. Finish with Butter:
As soon as you take the buns out of the oven, brush the tops with melted butter for a soft, glossy finish. This adds flavor and keeps them moist.
14. Cool and Serve:
Let the buns cool completely on a wire rack before slicing them open. They’re perfect for hamburgers or any sandwich creation you dream up. Enjoy!
These buns have a slight tang from the sourdough discard and a soft, fluffy texture that’s perfect for any meal!
Can I Use Cold Sourdough Discard?
While using cold sourdough discard is possible, it’s best to let it come to room temperature first. This helps with yeast activation. If you’re short on time, you can warm it slightly in the microwave, but be careful not to heat it too much!
What if My Dough Doesn’t Rise?
If your dough doesn’t rise well, it could be due to inactive yeast. Ensure your yeast is fresh and active by checking the expiration date or performing a yeast test in warm water with sugar before starting. If your kitchen is too cool, try letting the dough rise in a warmer spot, like near the oven or in a turned-off oven with the light on.
Can I Freeze the Dough or Baked Buns?
Absolutely! You can freeze the dough after the first rise. Shape it into balls, place them on a baking sheet until they’re frozen, then transfer to a freezer bag. You can also freeze baked buns; just let them cool completely, then wrap them tightly in plastic wrap and foil. They will last for about 3 months in the freezer.
How Do I Store Leftover Buns?
Store leftover buns in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them, but that might dry them out. To keep them fresh, consider freezing as mentioned earlier!
