These Sourdough Discard Hamburger Buns are soft, fluffy, and a clever way to use up that extra sourdough starter! They add a tasty twist to your summer BBQ.
They’re simple to make—just mix the ingredients and let them rise. I love how they make any burger feel extra special. Plus, your friends will definitely be impressed! 🍔
Key Ingredients & Substitutions
Sourdough Discard: This ingredient gives the buns a unique flavor and moisture. If you don’t have sourdough discard, you can substitute it with plain yogurt or buttermilk for a similar tangy effect, but the texture will vary a bit.
All-Purpose Flour: All-purpose flour is great for these buns, but if you’re looking for a healthier option, try whole wheat flour. Just remember it may result in denser buns, so you could use a mix of both for a balance.
Granulated Sugar: This sugar helps with browning and sweetness. You can swap it with honey or maple syrup, just use a little less, as they are sweeter than granulated sugar.
Active Dry Yeast: Yeast is key for rising. If you lack it, you can use instant yeast instead in the same quantity. If you want to avoid yeast altogether, consider using baking powder for a quicker version, but the flavor and texture will change.
Butter: Unsalted butter adds richness. If you’re out of it, melted coconut oil or vegetable oil works as a dairy-free substitute. Just know it might change the flavor slightly.
How Do I Get Soft and Fluffy Buns?
To achieve soft and fluffy buns, the kneading and rising processes are crucial. Here’s how to handle them well:
- Kneading: Whether by hand or mixer, knead until the dough is smooth and slightly tacky. This develops the gluten, which gives the buns structure and softness.
- First Rise: The magic happens here! Let the dough rise in a warm spot until it doubles. This usually takes 1 to 1.5 hours. Warmer environments help yeast thrive, leading to fluffier buns.
- Second Rise: After shaping the buns, give them time to puff up again. Even after the first rise, this step is key to light, airy buns. 45-60 minutes should do the trick.
- Temperature Check: Baking at 375°F is perfect. It allows the buns to develop a golden crust while ensuring they’re cooked perfectly inside.
Keep these tips in mind, and you’ll be on your way to great homemade hamburger buns! Enjoy!
How to Make Sourdough Discard Hamburger Buns?
Ingredients You’ll Need:
For the Dough:
- 1 cup (240g) sourdough discard (unfed starter)
- 2 1/2 cups (300g) all-purpose flour, plus extra for dusting
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (1 packet or 7g) active dry yeast
- 1 tsp salt
- 1/2 cup (120ml) warm water (about 110°F / 43°C)
- 1 large egg
- 3 tbsp (45g) unsalted butter, softened
For the Topping:
- 1 tbsp milk (for egg wash)
- Sesame seeds and black sesame seeds (or everything bagel seasoning) for topping
How Much Time Will You Need?
This recipe takes about 15-20 minutes for prep and mixing, plus a total of around 2-2.5 hours for rising and baking. You’ll have soft and tasty buns ready to enjoy with your favorite burger in no time!
Step-by-Step Instructions:
1. Activate the Yeast:
To start, in a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir it gently and let it sit for about 5-10 minutes. The mixture should become foamy, which means your yeast is active and ready to work its magic!
2. Mix the Dough Base:
In a large mixing bowl or using a stand mixer, combine your sourdough discard, the foamy yeast mixture, the egg, and the softened butter. Mix everything together until it’s well combined; it should look nice and smooth.
3. Add the Dry Ingredients:
Now it’s time to add the flour and salt. Do this gradually to avoid a mess! If you are using a stand mixer, let it knead the dough with the dough hook for about 8-10 minutes until it feels smooth and elastic. If you are kneading by hand, turn the dough out onto a floured surface and knead for about 10 minutes until it’s nice and slightly tacky, but not sticky.
4. First Rise:
Shape your dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp cloth and let it rise in a warm spot for about 1 to 1.5 hours, or until it has doubled in size. This is where the dough gets fluffy!
5. Shape the Buns:
Once the dough has risen, gently punch it down to let the air out. Divide it into 6 equal pieces and shape each piece into a smooth ball. Place the balls evenly spaced on a parchment-lined baking tray.
6. Second Rise:
Cover the shaped buns loosely with a clean kitchen towel and let them rise again for 45-60 minutes, until they look puffy and about doubled in size again. They are gaining that perfect burger bun shape!
7. Prepare the Egg Wash:
While the buns are rising, whisk together the egg and milk in a small bowl. This will be your shiny egg wash that adds beautiful color.
8. Add Toppings:
After the second rise, gently brush the tops of the buns with the egg wash. Then sprinkle your choice of sesame seeds or seasoning on top for extra flavor and crunch!
9. Bake:
Preheat your oven to 375°F (190°C). Bake the buns for 15-18 minutes until they are golden brown on top and cooked through. Your kitchen will smell amazing!
10. Cool:
Once baked, remove the buns from the oven and transfer them to a wire rack to cool completely. Let them cool down before slicing, so they’re ready for your delicious burgers or sandwiches!
Create mouthwatering memories with these soft and slightly tangy hamburger buns, perfect for any meal!
Can I Use Different Types of Flour for This Recipe?
Absolutely! You can experiment with different flours, such as whole wheat flour or bread flour. Just note that whole wheat flour will make the buns denser, so you might consider blending it with all-purpose flour for a lighter texture.
What Should I Do If the Dough Seems Too Sticky?
If your dough feels too sticky, sprinkle in a little extra flour, one tablespoon at a time, while kneading until it reaches a smooth and slightly tacky consistency. Be careful not to add too much flour, as it can affect the softness of the buns.
How Can I Store the 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! Just wrap each bun in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To thaw, just leave them at room temperature or warm them up directly from the freezer in the oven.
Can I Make These Buns Without Eggs?
Yes, you can substitute the egg with a flax egg or applesauce. For a flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for 5 minutes until it thickens. This will help bind the ingredients just like an egg would!
