Sourdough Discard Burger Buns not only reduces waste but can also transform your burgers with a unique flavour profile. In this step by step guide, you’ll learn how to turn that leftover starter into the fluffiest, most flavourful burger buns ever. Say goodbye to bland store bought options and elevate your summer BBQ with this easy hamburger recipe.
Ingredients & Substitutions
- Milk – The milk and butter should be warmed, but they shouldn’t be hotter than 110°F. Too much heat can kill the instant yeast and cause it to discard and preventing your dough from rising properly. I used whole milk in this easy homemade burger bun recipe, but non-dairy options like almond milk work just fine.
- Sourdough discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Sugar – If you’d prefer a natural sweetener, you can use the same amount of honey by weight.
- Flour– You can use all-purpose flour for these buns, but I highly recommend bread flour. Its higher protein content results in softer, fluffier buns that hold up better.
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise the dough. Instant yeast, in contrast, can be added directly to dry ingredients, and it works much faster.
Baking Time For Sourdough Discard Burger Buns
| Time | Process |
| 3:30 PM | Mix and knead the dough |
| 3:40 PM | First rise |
| 4:10 PM | Shape the burger buns |
| 4:25 PM | Second rise |
| 5:10 PM | Bake |
How to Make Sourdough Discard Burger Buns
How to Store:
After the sourdough discard burger buns cool, store them at room temperature, in the fridge, or freeze them.
They’ll last for 3 days on the counter in an airtight container or bag. Just keep them in a cool, dry spot. In the fridge, they’ll last about 5 days but might dry out a bit. Warm them up in the microwave or toaster oven to soften.
For More Guidance:
Why You’ll Love This Recipe:
Soft, sturdy buns that don’t fall apart mid-bite:
Most store bought buns turn to mush once the burger juice hits, leaving you wondering if you should have just used a plate. Enter the homemade sourdough discard burger buns, crafted not just to hold up but to elevate your meal. The enriched dough, combined with the meticulous mixing in a stand mixer, yields a bun that strikes the perfect balance between softness and sturdiness, with just the right amount of chew.
You get to use your discard in a dough that’s ready fast:
With this recipe, you get to harness your sourdough discard in a dough that’s ready fast, making it an irresistible choice for busy bakers. This isn’t one of those all day rise recipes: thanks to instant yeast, your dough can rise in a fraction of the time even in a cooler kitchen. Within about an hour, you’ll be shaping it into delightful rolls, making the most of your discard without the lengthy wait.
Perfect rise every time, no matter your kitchen’s temperature:
This yeasted recipe delivers consistent, fluffy sourdough buns that rise beautifully whether your kitchen is cool or warm. By harnessing the natural fermentation process, you sidestep common temperature pitfalls. Instead of fretting over drafts or heating elements, embrace a reliable method that allows for a perfect rise every time.
FAQs
What is sourdough discard and why use it in burger buns?
Sourdough discard is the portion of starter removed before feeding fresh flour and water. It’s perfect for recipes like burger buns because it adds tangy flavor without requiring the discard to be active. This makes it a great way to reduce waste and add depth to your buns.
Can I use all-purpose flour instead of bread flour?
Yes, you can substitute all-purpose flour, but the buns will be softer and less sturdy. Bread flour gives the buns more structure, which helps them hold juicy burger fillings better.
How long do these buns stay fresh, and can I freeze them?
These buns keep well for 2-3 days at room temperature when stored in an airtight container. They can also be frozen for longer storage; simply store in a freezer bag and thaw before use.
Can I use active sourdough starter in place of discard?
Yes, you can swap in the same amount of active starter instead of discard. Just keep in mind that active starter may speed up the rising times since it contains live yeast.
Do these buns have a strong sourdough flavor?
Since this recipe uses discard, the sourdough flavor is mild and subtle—adding a pleasant tang without overpowering the bun. This makes them great for versatile use beyond burgers, such as sandwiches or sliders.
Warnings:
- Ensure Your Sourdough Discard Is Healthy
Use discard that smells fresh and pleasantly sour, not spoiled or moldy. Using old or contaminated discard can affect the flavor and safety of your buns. - Watch Yeast Amount and Rising Times
Since the recipe uses both discard and instant yeast, rising times can vary. Over-proofing the dough can cause buns to collapse or become dense, so keep an eye on the dough during the first and second rises. - Don’t Skip Kneading
Insufficient kneading will result in poor gluten development, leading to buns that fall apart or have a crumbly texture. - Handle Egg Wash with Care
If you or anyone eating the buns has an egg allergy, avoid using the egg wash or substitute with milk or oil. Ensure the buns are fully baked to avoid raw egg risks on the surface. - Watch Baking Time and Temperature
Overbaking can dry out the buns, while underbaking can leave the dough doughy inside. Use an oven thermometer if possible and check buns for a golden top and hollow sound when tapped.
Sourdough Discard Burger Buns (Easy Hamburger Recipe)
Equipment
- Stand Mixer
- Straight Edge Bowl
- Large Baking Sheet
- Parchment Paper
Ingredients
- 240 grams milk warm 1 cup
- 100 grams sourdough discard scant 1/2 cup
- 1 egg
- 1 egg yolk
- 57 grams unsalted butter melted 4 Tablespoons
- 24 grams sugar *see notes 2 Tablespoons
- 500 grams bread flour 3 1/2 cups
- 10 grams instant yeast 3 1/3 teaspoons
- 11 grams salt 1 3/4 teaspoons
- egg wash
Instructions
Mix Dough
- To a bowl of a stand mixer fitted with a paddle attachment, add the warm milk, room temperature sourdough discard, egg, egg yolk, melted butter and sugar. Mix on low speed until smooth.
- You can mix and knead this dough by hand.
- My milk was 110 degrees F. I love using this instant read thermometer to check that the milk isn’t hotter than that, otherwise this can kill the instant yeast, which will prevent your dough from rising. If you are using discard from the fridge, add it to the warm milk. Reheat the milk until it reaches 110 degrees F.
- 240 grams milk, warm,57 grams unsalted butter, melted,100 grams sourdough discard,1 egg,1 egg yolk,24 grams sugar *see notes
- To the wet ingredients, add the flour, instant yeast and salt. With the hook attachment, mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.
- 500 grams bread flour,10 grams instant yeast,11 grams salt
- Continue to knead the dough on medium speed for 6-8 minutes.
- You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl and it will pass the windowpane test. You can also knead this dough by hand, but will most likely need to extend the kneading time to 10-12 minutes.
- McKenna’s Tip: What is the Windowpane Test? This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
- Remove the dough and place it in a lightly greased bowl and cover.
FIRST RISE:
- Place the dough in a warm place in your kitchen and allow the dough to double in size.
- In my 70 degree proofing box, this took about 30-45 minutes. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen or used cooler ingredients, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
SHAPE:
- Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a lightly floured work surface.
- Gently stretch the dough into a rough rectangle shape. With a bench scraper, divide the dough into 10 equal pieces (about 100g each).
- Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Place them on a rimmed baking sheet lined with parchment paper. Slightly flatten them. Repeat until all the rolls are shaped.
SECOND RISE
- Once shaped, cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the burger buns have almost doubled in size and look puffy. This took about 45-60 minutes.
BAKE
- Preheat the oven to 375 degrees F. In a small bowl, whisk together an egg and a splash of water, then brush the top of each bun with the egg wash with a pastry brush. Top with sesame seeds, if desired.
- egg wash
- Bake for 13-15 minutes or until the buns are beautifully golden brown and the internal temperature is 190 – 200 degrees F. If the buns are starting to brown too quickly, cover them with aluminum foil and continue to bake.
- Remove the Sourdough Buns from the oven and let them cool on a cooling rack. Serve the Sourdough Burger Buns at room temperature with your favorite grilled meat and toppings of choice. Enjoy!
Ingredients & Substitutions
- Milk – The milk and butter should be warmed, but it shouldn’t be hotter than 120°F. Too much heat can kill the instant yeast and discard and prevent your dough from rising properly. I used whole milk in this easy homemade burger bun recipe, but non-dairy options like almond milk work just fine.
- Sourdough discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
- Sugar – You can use the same amount of honey by weight if you’d prefer a natural sweetener.
- Flour– You can use all-purpose flour for these buns, but I highly recommend bread flour. Its higher protein content results in softer, fluffier buns that hold up better.
- Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.
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