Sourdough Discard Hamburger Buns
Updated: Aug 11
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.
Why You'll Love This Recipe
Soft, golden buns without the preservatives
Freezer-friendly for easy grilling season prep
Made with real, simple ingredients
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
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
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:
Activate Yeast: In a small bowl, mix the warm water with the yeast and let it sit for 5 minutes until frothy.
Mix Ingredients: In a large bowl, combine the sourdough discard, egg, sugar, salt, and softened butter. Stir in the yeast mixture until well combined.
Add Flour: Gradually add the flour, mixing until a dough forms.
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.
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.
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.
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.
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare for Baking: Brush the tops of the buns with the beaten egg and sprinkle with sesame seeds.
Bake: Bake in the preheated oven for 17-20 minutes, or until golden brown.
Cool: Let the buns cool completely on a wire rack before slicing.
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.
Ingredient Notes
Sourdough discard: Adds subtle tang and improves keeping quality.
Enriching fats: Butter, egg, and milk are what make these soft buns rather than rustic rolls.
Bread flour: Provides the structure to hold up to a burger without falling apart.
Egg wash and seeds: The wash is what makes seeds adhere, apply it just before baking.
Troubleshooting Tips
My buns came out dense instead of soft and fluffy. This is usually a proofing issue, either the yeast wasn't fully active, or the dough didn't get enough time in a warm spot to rise properly before baking.
My buns spread out flat instead of staying tall. The dough was likely under-proofed when shaped, or too wet for the shaping stage. Let the shaped buns rise until visibly puffy before baking.
What to Serve This With
Perfect for grilling season, alongside your favorite burger toppings.
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