This Sourdough Discard Burger Buns recipe comes together in about 60 minutes and is perfect for a quick and easy weeknight meal that your family will love! The beauty of these buns lies not only in their fluffy texture but also in their versatility.
Ingredient Breakdown for Sourdough Discard Burger Buns
To whip up these amazing burger buns, you’ll need the following ingredients:
380 grams warm water (about 1 ½ cups)
- Make sure it’s warm but not too hot, think cozy bath temperature, around 100°F.
200 grams sourdough discard (about ¾ cup)
- This is your secret weapon for flavor and that classic sourdough tang!
30 grams granulated sugar (2 Tablespoons)
- A hint of sweetness to balance the flavors.
20 grams instant yeast (2 Tablespoons)
- This little magic powder will give our buns a lovely rise!
1 large egg (about 50 grams)
- Adds richness and moisture that makes these buns so yummy.
55 grams unsalted butter, melted (about 4 Tablespoons)
- Because butter makes everything better.
20 grams salt (1 Tablespoon)
- Enhances all those delicious flavors, don’t skip it!
830 grams bread flour (about 5.5 – 6.5 cups)
- A sturdy flour that gives our buns their structure. Reserve a cup for later.
1 large egg (for egg wash, about 50 grams)
- This will make your buns shine beautifully.
Sprinkle of sesame seeds (if desired)
- Totally optional but adds a lovely crunch!
These ingredients are typically ones you have on hand, making this a budget-friendly, easy pick for any weeknight!
How to Make Sourdough Discard Burger Buns
Step 1: Prepare the Dough
In the bowl of a stand mixer, combine the warm water and sourdough discard. Give it a good stir to mix. If your sourdough discard is coming straight out of the fridge, the warm water is extra important as it wakes everything up!
Next, add in the sugar and instant yeast. You’ll begin to smell that yeasty goodness shortly, it’ll start to clump together.
Add the egg, melted butter, and salt. Mix again until it’s combined, oh boy, the smell is starting to come together beautifully!
With the dough hook running, add in about 6 cups of the bread flour, reserving about a cup to add later. The dough should be tacky but not overly sticky.
Let’s knead! About 5-7 minutes should do it, until you have a smooth and elastic dough ball. Pro tip: If you’re feeling hands-on today, you can mix this all in a large bowl and give it a good knead by hand for about 7-8 minutes.
Step 2: Shape the Buns
Once you have your dough, turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces, about 130 grams each. Shape each piece into a round ball by pulling the sides toward the center and rolling gently against the counter with the palm of your hand. We want to create some good tension here!
You could also let the dough bulk rise in a container until it doubles, but if you’re going for speed, we’re skipping that!
Place the formed balls on a parchment-lined baking sheet, and gently press down with your hand to create a wider burger shape.
Step 3: Proof the Buns
Cover those gorgeous rolls and let them rise in a warm spot for about 30 minutes. This is where the magic happens! You might want to leave them in the oven with just the pilot light on to keep them cozy. If they don’t seem to rise much after the 30 minutes, don’t fret, just give them a few more minutes!
Step 4: Preheat and Prepare
While your buns are rising, go ahead and preheat your oven to 425°F. This is a must-do step, don’t forget to pull those buns out if you were proofing them in the oven (I speak from experience here).
Whisk together your egg wash: Crack that egg, add a splash of water, and mix it until it’s combined. You’ll brush this magic wash on top of your buns for that beautiful, golden crust!
Now, it’s time to sprinkle a few sesame seeds on top if you’re feeling fancy.
Step 5: Bake
Slide your buns into the oven and bake for about 15-18 minutes. You want them to turn a gorgeous golden brown and reach about 190°F internally. When you pull them out, let them cool completely before slicing, trust me; they’re good all on their own!
If you loved this delicious recipe, be sure to check out my honey walnut sourdough bread, my lemon cake with sourdough discard, or my fantastic chocolate chip cookies!
Why This Recipe Works
Quick & Easy
The beauty of these buns is that they come together in under an hour. With minimal prep and wait time, you can have fresh homemade buns ready in no time.
Customizable
Feel free to go wild here! Whether you want to throw in some herbs or cheese, this bun recipe is so adaptable. In fact, it’s perfect for a “clean out the fridge” meal!
Comfort Food
There’s just something about biting into a soft, fresh burger bun that melts your heart, isn’t there? It brings all those cozy vibes right to the dinner table.
Budget-Friendly
With simple, everyday ingredients, these buns won’t break the bank. It’s really a smart way to turn sourdough discard into something amazing, don’t you think?
Family-Friendly
These buns are a sure hit with kids (and adults too!). Easy to make and even easier to fill with all their favorite burger toppings, who can resist?
Serving & Storage Tips
What to Serve With This
These burger buns are fantastic with all sorts of fillings! Serve them with:
- Juicy burgers
- Crispy chicken sandwiches
- Grilled veggies for a meat-free option
- Or simply toasted with butter and jam for breakfast!
Storage
Once they’re completely cooled, these buns can be stored in a bread bag at room temperature for about 3 days. If you want them to last longer, transfer them to an airtight container and pop them in the fridge, where they’ll keep for about a week.
Reheating Instructions
To revive those buns, just toss them in the toaster for a quick warm-up or wrap them in foil and heat in a preheated oven for about 5-10 minutes until they’re just warm.
Freezing Advice
Feel free to freeze these buns for later. Just stack them in a freezer-safe bag and they’ll last 2-3 months. When you’re ready to enjoy, just thaw them at room temperature or pop them straight in the toaster without worry!
And there you have it! Sourdough Discard Burger Buns that are simple, homey, and guaranteed to be a hit. I hope you enjoy making (and eating) these just as much as my family does!
Happy baking! And follow us on Pinterest for daily meal inspiration!
One Hour Sourdough Discard Burger Buns
Ingredients
Method
- Combine the warm water and sourdough discard in a stand mixer bowl. Stir to mix.
- Add sugar and instant yeast, stirring until clumped together.
- Add the egg, melted butter, and salt. Mix until combined.
- Add about 6 cups of bread flour, reserving about a cup for later, and knead for 5-7 minutes until the dough is smooth and elastic.
- Turn the dough out onto a lightly floured surface and divide into 12 equal pieces.
- Shape each piece into a round ball and place on a parchment-lined baking sheet.
- Press down gently to create a wider burger shape.
- Cover the rolls and let them rise in a warm spot for about 30 minutes.
- Preheat the oven to 425°F.
- Whisk together egg wash: crack the egg, add a splash of water, and mix.
- Brush the egg wash over the buns and sprinkle with sesame seeds if desired.
- Bake the buns for about 15-18 minutes until golden brown and reaching an internal temperature of 190°F.
- Let cool completely before slicing.