Sourdough Discard Hamburger Buns
Updated: Oct 25
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.
The sourdough 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.
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: 10 buns (about 90g each)
Yield: 9-12 buns
Prep Time: 25 minutes
Rise Time: 2-3 hours
Cook Time: 20-24 minutes
Total Time: About 3½-4 hours
Ingredients
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
200g (about ¾ cup) sourdough discard, unfed, straight from the fridge is fine
240g (1 cup) whole milk, warmed to about 100°F
100g (just under ½ cup) water
5g (1½ tsp) instant yeast
42g (2 Tbsp) honey
56g (4 Tbsp) unsalted butter, melted and slightly cooled
600g (about 4¾ cups) bread flour
12g (2 tsp) fine sea salt
For Topping:
1 egg + 15g (1 Tbsp) water, for egg wash
Sesame seeds, optional
Instructions:
Bloom the Yeast: In a large bowl, whisk together the warm milk, instant yeast, and honey. Let sit 5 minutes until slightly foamy.
Mix the Wet Ingredients: Whisk in the sourdough discard, water, and melted butter until smooth.
Form the Dough: Add the bread flour and salt. Mix until a shaggy dough forms, then knead by hand for 10 minutes (or 6-7 minutes with a stand mixer dough hook) until smooth and elastic.
Bulk Rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 2 hours, until doubled.
Divide and Shape: Punch down the dough and divide into 9-12 equal pieces (100-130g each). Shape each into a tight round ball and flatten slightly. Place seam side down on a parchment-lined baking sheet, spaced apart.
Second Rise: Cover loosely and let rise for about 1 hour, until puffy and nearly doubled.
Preheat and Prep: Preheat the oven to 375°F (190°C). Whisk together the egg and water for the egg wash. Brush the buns generously and top with sesame seeds, if using.
Bake: Bake for 20-24 minutes, until deeply golden and the buns sound hollow when tapped on the bottom.
Cool: Cool for at least 20 minutes on a wire rack before slicing. Cutting too early makes them gummy inside.
Additional Tips:
For Best Results: Ensure your milk 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 (they thaw pretty quickly, about 20-30 minutes on the counter), 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, milk, and honey 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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