Sourdough Discard Hamburger Buns

Discard swapped into the dough gives these buns a slight tang and a softer crumb than a standard bun, sturdy enough to hold a burger without falling apart.

This is a grilling season and football season hosting staple in our house. I love that I can prep these days in advance, throw them in the freezer, and they still taste fresh for all our friends and family when they're over.

Makes: 8-10 buns (each weighing between 80g and 100g; typically around 90g)

Prep Time: 20 minutes

Rise Time: 1-2 hours

Cook Time: 1.5-2.5 hours

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Ingredients

Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts above.

• 250g warm water (about 1 cup + 1 Tbsp)

• 100g sourdough discard (about scant ½ cup)

• 1 large egg

• 1g sugar (about ¼ tsp)

• 7g active dry yeast (about 2¼ tsp)

• 10g salt (about 1¾ tsp)

• 60g unsalted butter, softened (about ¼ cup)

• 500g all-purpose flour (about 4 cups)

For Topping:

• 1 egg, beaten (for egg wash)

• Sesame seeds

Instructions:

1. Activate Yeast: In a small bowl, mix the warm water with the yeast and let it sit for 5 minutes until frothy.

2. Mix Ingredients: In a large bowl, combine the sourdough discard, egg, sugar, salt, and softened butter. Stir in the yeast mixture until well combined.

3. Add Flour: Gradually add the flour, mixing until a dough forms.

4. Knead Dough: Mix in a stand mixer on low speed for 5-8 minutes, or knead by hand for 10-12 minutes until smooth and elastic.

5. First Rise: Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel and let rise for 1-2 hours, or until doubled in size.

6. Shape Buns: Punch down the dough to release air bubbles. Divide the dough into 8-10 equal portions and shape each into a smooth ball.

7. Second Rise: Place the dough balls on a parchment-lined baking tray, spacing them a few inches apart. Cover with a towel and let rise for 1 hour.

8. Preheat Oven: Preheat your oven to 375°F (190°C).

9. Prepare for Baking: Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds.

10. Bake: Bake in the preheated oven for 17-20 minutes, or until golden brown.

11. Cool: Let the buns cool completely on a wire rack before slicing.

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Additional Tips:

• For Best Results: Ensure your water is warm, not hot, to properly activate the yeast without killing it.

• Variations: Experiment with different toppings such as poppy seeds, coarse sea salt, or everything bagel seasoning.

• Common Mistakes: Avoid overloading the dough with flour, as it may result in dense buns. The dough should be soft but not sticky.

Storing Instructions:

• How to Store Leftovers: Store cooled buns in an airtight container at room temperature.

• Shelf Life: They will keep for up to 3 days at room temperature. For longer storage, freeze them for up to 2 months.

• Reheating Tips: Reheat frozen buns by thawing them at room temperature, then warming them in the oven at 350°F (175°C) for 5-10 minutes to restore freshness.