Quick Sourdough Discard Hamburger Buns

Sourdough discard hamburger buns are a fantastic way to use up leftover sourdough starter while creating soft, flavorful buns perfect for burgers and sandwiches. This recipe delivers a quick yet delicious result, incorporating the tangy notes of sourdough without the long fermentation process.

Why You’ll Love This Recipe

• Uses sourdough discard – A great way to reduce waste while adding a subtle sourdough flavor.
• Quick and easy – Unlike traditional sourdough bread, these buns don’t require an extended rise.
• Soft and fluffy – Perfect for holding up to juicy burgers and sandwich fillings.
• Versatile – Customize with toppings like sesame seeds, everything bagel seasoning, or a touch of honey for a slightly sweet bun.

Ingredients

• ½ cup sourdough discard (unfed)
• ¾ cup warm milk (110°F)
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 2 ¼ teaspoons (1 packet) instant yeast
• 2 ¾ to 3 cups all-purpose flour
• 1 large egg (for dough)
• 1 egg yolk + 1 tablespoon milk (for egg wash)
• Optional: sesame seeds or other toppings

Instructions

1. Activate the Yeast

In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy, indicating the yeast is active.

2. Mix the Dough

In a large mixing bowl or stand mixer, combine the sourdough discard, melted butter, egg, salt, and the activated yeast mixture. Gradually add 2 ¾ cups of flour, mixing until a soft dough forms. If the dough is too sticky, add up to ¼ cup more flour, one tablespoon at a time.

3. Knead the Dough

Knead for 6–8 minutes by hand or 4–5 minutes with a stand mixer fitted with a dough hook until smooth and elastic. The dough should be slightly tacky but not overly sticky.

4. First Rise

Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1 hour or until doubled in size.

5. Shape the Buns

Punch down the dough and divide it into 8 equal portions. Shape each piece into a ball, tucking the edges underneath to create a smooth surface. Place on a parchment-lined baking sheet, spacing them about 2 inches apart.

6. Second Rise

Cover loosely with plastic wrap or a towel and let them rise for 30–40 minutes until puffy.

7. Preheat the Oven

Preheat your oven to 375°F (190°C).

8. Apply Egg Wash and Bake

Brush the tops with egg wash (egg yolk mixed with milk) and sprinkle with sesame seeds if desired. Bake for 15–18 minutes until golden brown.

9. Cool and Serve

Let the buns cool on a wire rack before slicing. Enjoy with your favorite burger or sandwich filling!

Variations

• Whole wheat option: Replace up to 1 cup of all-purpose flour with whole wheat flour.
• Sweet honey buns: Add 1 additional tablespoon of honey for a slightly sweeter flavor.
• Garlic herb buns: Mix ½ teaspoon garlic powder and 1 teaspoon dried herbs into the dough for a savory twist.

Servings and Timing

• Servings: Makes 8 buns
• Prep time: 15 minutes
• Rise time: 1 hour 30 minutes
• Bake time: 15–18 minutes
• Total time: ~2 hours

Storage and Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Freezing: Wrap individually and freeze for up to 2 months. Thaw at room temperature before using.
• Reheating: Warm in a 300°F oven for 5 minutes or microwave for 10–15 seconds.

FAQs

Can I make these buns without yeast?

No, since this is a quick recipe, yeast is essential for the rise. A traditional sourdough-only method requires longer fermentation.

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve it in warm milk and sugar and let it proof for 10 minutes before adding it to the dough.

What if my dough is too sticky?

Add flour gradually, 1 tablespoon at a time, until it becomes soft but manageable. Avoid adding too much flour, or the buns may turn out dense.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight after the first rise. Let it come to room temperature for 30 minutes before shaping and baking.

How do I get the buns to be extra soft?

Brushing them with melted butter right after baking keeps them soft and gives a slight sheen.

Can I make slider-sized buns?

Yes, divide the dough into 12 pieces instead of 8 and reduce baking time to about 12 minutes.

How do I prevent my buns from spreading too much?

Make sure the dough is properly kneaded and that the second rise isn’t too long, which can weaken structure.

Can I use milk substitutes?

Yes, you can use almond milk, oat milk, or even water, though the texture may vary slightly.

Why did my buns turn out too dense?

Dense buns may result from too much flour, insufficient kneading, or a cool rising environment. Make sure the dough is slightly tacky and well-kneaded.

Can I toast these buns?

Absolutely! Lightly butter and toast them in a skillet or under the broiler for a crispier texture.

Conclusion

These quick sourdough discard hamburger buns are a fantastic way to elevate your burger game while making use of sourdough discard. With a soft yet sturdy texture and a hint of tangy flavor, they are sure to become a staple in your kitchen. Whether enjoyed fresh or stored for later, these buns offer a homemade touch that beats store-bought options any day!

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