sourdough discard hamburger buns recipe

Written BySheba G Updated On
sourdough discard hamburger buns recipe
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The Best sourdough discard hamburger buns recipe

I’m so excited to share this recipe with you all – sourdough discard hamburger buns are a game-changer in our household. I first discovered this recipe on a food blog, and I was immediately drawn to its simplicity and the fact that it uses up sourdough discard. As a busy mom, I love finding ways to reduce food waste and make the most of what we have on hand.

Plus, who doesn’t love a good burger on a soft, fluffy bun? The kids absolutely adore these buns, and they’re perfect for a quick weeknight dinner or a weekend BBQ. One of the best things about this recipe is that it’s incredibly versatile – you can customize the toppings to suit your family’s tastes and dietary needs.

I’ve even used them for sandwiches, sliders, and as a base for homemade pizza crusts! The health benefits of using sourdough discard are numerous – not only does it reduce waste, but it also adds depth and complexity to the final product. And let’s be real, who doesn’t love the idea of using up that old sourdough starter that’s been sitting in the fridge for weeks?

My kids are always asking me to make these buns again and again – they just can’t get enough of that delicious, chewy texture and flavor. And honestly, I don’t blame them! This recipe has become a staple in our household, and I know it will be in yours too once you give it a try.

So go ahead, get creative with your toppings, and enjoy every last bite of these amazing sourdough discard hamburger buns! They’re perfect for any occasion – whether you’re hosting a big family gathering or just need a quick meal solution for yourself. My family loves them just as much as I do – they’re easy to make, delicious to eat, and packed with nutrients.

Plus, they freeze beautifully so you can stock up and enjoy them all year round.

Sourdough Discard Hamburger Buns

Sourdough Discard Hamburger Buns

4.9 from 1215 votes

These soft and fluffy hamburger buns use sourdough discard for a tangy flavor and tender crumb. The recipe transforms leftover starter into a versatile bun perfect for burgers or sandwiches.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time2 hours 40 mins
Servings: 8Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Dough

1 cup (240g) sourdough discard, at room temperature
1 cup (240ml) warm milk, about 110°F
2 tablespoons (30g) unsalted butter, melted
1 large egg, lightly beaten
2 tablespoons (25g) granulated sugar
1 1/2 teaspoons (9g) salt
3 1/2 cups (440g) all-purpose flour
2 1/4 teaspoons (7g) instant yeast

For the Topping

1 large egg, beaten with 1 tablespoon water
2 tablespoons sesame seeds

👨‍🍳Directions

1In a large mixing bowl or the bowl of a stand mixer, combine the sourdough discard, warm milk, melted butter, beaten egg, sugar, and salt.
2Whisk together until the mixture is smooth and the sugar and salt are dissolved, about 1 minute.
3Add the all-purpose flour and instant yeast to the wet ingredients.
4Stir with a wooden spoon or use the dough hook on low speed until a shaggy dough forms, about 2 minutes.
5The dough should be sticky but hold together.
6Knead the dough by hand on a lightly floured surface for 8 to 10 minutes, or use the stand mixer on medium speed for 6 to 8 minutes, until the dough is smooth, elastic, and slightly tacky.
7It should pass the windowpane test when stretched thin without tearing.
8Place the dough in a lightly oiled bowl, turning once to coat.
9Cover tightly with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1.
5 hours.
10The dough should spring back slowly when poked.
11Turn the risen dough out onto a lightly floured surface and divide it into 8 equal pieces, each about 100g.
12Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal, then roll gently under your palm to form a smooth round.
13Place the shaped buns seam-side down on a parchment-lined baking sheet, spacing them about 3 inches apart.
14Cover loosely with plastic wrap and let rise for 30 to 45 minutes, until puffy and nearly doubled in size.
15The buns should feel light and airy when gently pressed.
16Preheat the oven to 375°F (190°C) about 15 minutes before the buns finish rising.
17Brush the tops of the risen buns with the egg wash, then sprinkle generously with sesame seeds.
18Bake the buns for 18 to 22 minutes, rotating the baking sheet halfway through, until the tops are deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer.
19The buns should sound hollow when tapped on the bottom.
20Transfer the baked buns to a wire rack and let cool completely for at least 30 minutes before slicing.
21This allows the crumb to set and prevents the buns from becoming gummy when cut.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Measuring cups and spoons
Kitchen scale
Plastic wrap or clean kitchen towel
Baking sheet
Parchment paper
Pastry brush
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 7g💛Saturated Fat: 3g❤️Cholesterol: 55mg🧂Sodium: 480mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 9g

📝Notes

For a softer crust, brush the buns with melted butter immediately after baking. The dough can be refrigerated overnight after the first rise for enhanced flavor. If using active dry yeast instead of instant, proof it in the warm milk with a pinch of sugar for 5 to 10 minutes before adding.

Watch Video Of How Sourdough Discard Hamburger Buns Works

These sourdough discard hamburger buns are always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick meal solution for yourself. They’re perfect for burgers, sandwiches, sliders, or even as a base for homemade pizza crusts!

My family loves them just as much as I do – they’re easy to make, delicious to eat, and packed with nutrients. Plus, they freeze beautifully so you can stock up and enjoy them all year round.

❓ Frequently Asked Questions About Sourdough Discard Hamburger Buns

Q: What is sourdough discard?

A: Sourdough discard is the excess starter from making sourdough bread that is typically discarded or saved for another recipe.

Q: Can I use active dry yeast instead of sourdough starter?

A: Yes, but keep in mind that the flavor and texture will be slightly different.

Q: How do I store leftover buns?

A: You can store leftover buns at room temperature for up to 2 days or freeze them for up to 2 months.

Q: Can I make these buns gluten-free?

A: Yes, simply substitute the all-purpose flour with a gluten-free flour blend.

Q: How do I reheat leftover buns?

A: You can reheat leftover buns by wrapping them in foil and baking them in the oven at 350°F (175°C) for 5-7 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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