These Sourdough Discard Hamburger Buns are a fun way to use up extra sourdough starter! They’re soft, chewy, and packed with flavor, making them perfect for any burger night.
I love how easy they are to whip up. Plus, they elevate your burgers from ordinary to extraordinary! Who wouldn’t want to impress guests with homemade buns? 🍔
Key Ingredients & Substitutions
Sourdough Discard: The star of this recipe! It adds unique flavor and helps reduce waste. If you don’t have any, you might use regular yeast, but the buns won’t have the same depth of flavor. I always make sure to save my discard for recipes like this.
Warm Milk: The warm milk helps activate the yeast. If you’re dairy-free, feel free to use plant-based milk such as almond, oat, or soy milk. Just warm it slightly before using!
All-Purpose Flour: This is my go-to for texture. If you want a healthier twist, you could mix half whole wheat flour with all-purpose flour. Just remember that it may affect the final softness of the buns.
Active Dry Yeast: Essential for helping the buns rise. If you run out, instant yeast is a great substitute, and you don’t have to activate it first!
Egg: The egg adds richness and helps bind the dough. For an egg-free option, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg.
How Do You Ensure Your Buns Rise Perfectly?
The key to fluffy, airy buns is the rising process. It’s all about finding a warm spot to let your dough relax and expand. Here’s how to get it right:
- First rise: After mixing your dough, place it in a lightly oiled bowl and cover it with a towel. A warm kitchen or even turning on your oven for a few minutes helps!
- Second rise: After shaping the buns, let them puff up again. Make sure they’re covered to prevent drying out. A few inches apart allows them space to grow.
- Check for readiness: The dough should visibly expand, becoming puffy and soft to the touch. Don’t rush this step for the best results!
With a little patience in the rising stages, your buns will be fluffy and delicious!
How to Make Sourdough Discard Hamburger Buns
Ingredients You’ll Need:
Base Ingredients:
- 1 cup (240g) sourdough discard (unfed starter)
- 1/4 cup (60ml) warm milk (about 110°F/43°C)
- 2 tablespoons sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 3 1/2 cups (420g) all-purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted
- 1 large egg (for the dough)
- 1 egg (for egg wash)
Optional Toppings:
- Sesame seeds and/or black sesame seeds for topping
How Much Time Will You Need?
This recipe will take about 2 to 2.5 hours total. This includes around 15-20 minutes for preparation, 1 to 1.5 hours for the first rise, and 45-60 minutes for the second rise before baking. It’s a simple and rewarding process, yielding fluffy buns perfect for burgers!
Step-by-Step Instructions:
1. Activate the Yeast:
In a small bowl, mix the warm milk, sugar, and yeast together. Stir gently and let it sit for about 5 to 10 minutes. You’ll see a frothy layer forming on the top—that means your yeast is activated and ready to work!
2. Combine the Base Ingredients:
In a large mixing bowl, combine your sourdough discard, melted butter, and one large egg. Mix everything together until it’s well blended.
3. Add the Yeast Mixture:
Pour the foamy yeast mixture into the bowl with your sourdough mixture. Stir everything together until combined.
4. Mix in the Dry Ingredients:
Start adding the flour and salt gradually, stirring with a wooden spoon or a dough hook attachment on your mixer until a soft dough starts to form.
5. Knead the Dough:
Transfer the dough onto a lightly floured surface. Knead it for about 8 to 10 minutes until your dough feels smooth and elastic. If you’re using a stand mixer with a dough hook, knead for about 6 to 7 minutes instead.
6. Let the Dough Rise:
Place your dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. This is the time your dough needs to get fluffy!
7. Shape the Buns:
Once risen, punch down your dough gently to release the air. Turn it out onto a floured surface, and divide it into 8 equal pieces (around 100g each). Shape each piece into a tight round ball.
8. Flatten the Dough Balls:
Place your shaped dough balls onto a baking sheet lined with parchment paper, making sure to space them a few inches apart. Gently flatten each ball slightly with your hand to give them a bun shape.
9. Second Rise:
Cover the buns loosely with plastic wrap or a clean damp towel and allow them to rise again for about 45 to 60 minutes until they look puffy.
10. Preheat the Oven:
While your buns are finishing their rise, preheat your oven to 375°F (190°C) so it’s hot and ready for baking!
11. Apply the Egg Wash:
In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash. Brush this mixture gently over the tops of the risen buns. Sprinkle sesame seeds or black sesame seeds on top if you like!
12. Bake the Buns:
Pop the buns into the preheated oven and bake for about 15 to 18 minutes, or until they turn a beautiful golden brown on top.
13. Cool and Serve:
Once baked, remove the buns from the oven and transfer them to a wire rack to cool completely before slicing and serving. Enjoy your soft and slightly tangy sourdough discard hamburger buns!
These buns are perfect for burgers, sandwiches, or just with a bit of butter. Enjoy your homemade creation!
Can I Use Active Dry Yeast Instead of Instant Yeast?
Yes, you can! Just make sure to activate the active dry yeast in warm milk as instructed in the recipe. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.
What Can I Substitute for Milk?
If you need a dairy-free option, you can use any plant-based milk, such as almond, oat, or soy milk. Just ensure it’s warmed up slightly before mixing with the yeast!
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough and let it rise, then cover it tightly and refrigerate it. When you’re ready to bake, let it come to room temperature before shaping and performing the second rise.
How Should I Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them wrapped in plastic wrap and then placed in a freezer bag. Thaw in the fridge when ready to enjoy!
