If you’re an avid sourdough baker, you may often find yourself with a leftover sourdough discard that can seem like a challenge to use up. Instead of tossing it, why not turn it into something delicious? These soft and fluffy sourdough discard hamburger buns are the perfect way to make use of that extra starter while elevating your burgers to the next level. The slight tang of the sourdough adds a lovely depth of flavor to the buns, making them the ideal accompaniment to juicy burgers, pulled pork, or veggie patties.
This recipe is straightforward and doesn’t require the same level of attention as a full sourdough bread, but still delivers all the tang and texture you love. Plus, they freeze beautifully, so you can make a batch and have fresh buns whenever you need them!
Ingredients:
- 1 cup sourdough discard (active or fed)
- 1/2 cup warm water (about 110°F)
- 1/4 cup milk
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 2 teaspoons salt
- 3 1/2 cups all-purpose flour
- 2 teaspoons instant yeast
- 1 egg (for egg wash, optional)
- Sesame seeds (optional, for topping)
Instructions:
- Activate the Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir until the yeast dissolves, then let it sit for about 5 minutes until it’s bubbly and frothy.
- Mix the Dough: In the bowl of a stand mixer or a large mixing bowl, combine the sourdough discard, milk, melted butter, and the yeast mixture. Stir in the flour and salt, then knead the dough either by hand or using the dough hook attachment on the stand mixer for about 8 minutes, until the dough becomes smooth and elastic. If you’re kneading by hand, make sure to stretch and fold the dough, and add flour in small amounts if it feels too sticky.
- First Rise: Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise for about 1-1.5 hours, or until it has doubled in size.
- Shape the Buns: Punch the dough down to release the air. Divide it into 8 equal portions and shape them into smooth, round balls. Place them on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Gently flatten each ball into a thick disk to form the bun shape.
- Second Rise: Cover the buns loosely with a clean towel and let them rise for another 30-45 minutes, or until puffed and nearly doubled in size.
- Preheat the Oven: While the buns are rising, preheat your oven to 375°F (190°C). If you want a shiny, golden top, beat the egg and brush it over the buns. Sprinkle with sesame seeds, if desired.
- Bake: Bake the buns for 18-22 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
- Cool and Serve: Allow the buns to cool on a wire rack for at least 10 minutes before slicing and serving. These buns are perfect for your favorite burger patty, pulled meats, or veggie fillings.
Enjoy your homemade sourdough discard hamburger buns—soft, tangy, and absolutely delicious!
