These Sourdough Discard Hamburger Buns are soft, fluffy, and perfect for your next backyard BBQ! They’re made with leftover sourdough starter, so no waste here!
I love making these buns because they add a nice tangy flavor to your burgers. Plus, they’re so easy to whip up – perfect for a last-minute cookout with friends! 😊
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient! It’s great for flavor and gives moisture. If you don’t have sourdough discard, you can use a simple mixture of yogurt (¼ cup) and milk (¾ cup) for a similar tanginess.
All-Purpose Flour: While all-purpose is ideal, you can use bread flour for a chewier texture. Alternatively, a 50/50 mix of whole wheat and all-purpose can add nutrition without sacrificing too much softness.
Active Dry Yeast: If you have instant yeast, you can swap it in 1:1. Just mix it directly with your flour instead of blooming it in water. If you’re out of yeast, consider using baking powder as a last resort—but the texture will differ.
Butter: Unsalted butter is preferred for controlling salt levels. If you want a dairy-free option, use coconut oil or a vegan butter substitute, and you’ll still get a rich flavor.
Egg for Wash: If you’re avoiding eggs, brush the tops with a mix of milk (or plant-based milk) and a little bit of flour for shine. It won’t be quite the same but still looks nice.
How Do I Get My Dough Smooth and Elastic?
Kneading is essential for building gluten, which makes the buns fluffy and chewy. Here’s how to do it right:
- Turn your dough onto a lightly floured surface. Don’t fear using flour! Add a little at a time to avoid a sticky mess.
- Use the palms of your hands to push the dough away from you, then fold it back over itself. Rotate the dough a quarter turn after each knead.
- Knead for 8-10 minutes. The dough should feel smooth and elastic. It should spring back when poked, indicating it’s ready!
Remember, it’s okay if the dough remains slightly tacky; resist adding too much flour as it may dry out the buns. With practice, you’ll find the perfect consistency that works for you!
How to Make Sourdough Discard Hamburger Buns
Ingredients You’ll Need:
For the Buns:
- 1 cup sourdough discard (unfed starter)
- 3 ½ cups all-purpose flour (plus extra for kneading)
- 2 ¼ tsp (1 packet) active dry yeast
- 1 cup warm water (about 110°F/43°C)
- 2 tbsp sugar or honey
- 2 tbsp unsalted butter, melted
- 1 ½ tsp salt
- 1 egg (for egg wash)
- Sesame seeds or nigella seeds for topping
How Much Time Will You Need?
This recipe takes about 2 to 2.5 hours in total. You’ll need about 20-30 minutes for prep, followed by 1-1.5 hours for the first rise, and then another 45 minutes to 1 hour for the second rise. Finally, the baking time is around 15-20 minutes. Your patience will be rewarded with delicious homemade buns!
Step-by-Step Instructions:
1. Preparing the Yeast Mixture:
Start by stirring the warm water, sugar (or honey), and active dry yeast together in a small bowl. Let it rest for about 5-10 minutes until the mixture becomes foamy. This shows that your yeast is active and ready to work!
2. Mixing the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour and salt. Mix these two together so that the salt is evenly distributed in the flour. This step helps prevent clumping of the salt later on.
3. Combining Ingredients:
Add the sourdough discard and the foamy yeast mixture to the flour mixture. Stir well until everything comes together into a sticky dough. This is where the magic begins!
4. Adding Butter:
Now, pour in the melted butter and mix until it’s fully incorporated into the dough. This will add flavor and richness to your buns.
5. Kneading the Dough:
Turn the sticky dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes, adding just enough flour to keep it from sticking, but be careful not to add too much! You want the dough to be smooth and elastic by the end.
6. First Rise:
Place the kneaded dough in a lightly oiled bowl and cover it with a clean cloth or plastic wrap. Leave it in a warm spot for about 1 to 1.5 hours or until it has doubled in size—this is called the first rise!
7. Dividing the Dough:
Once risen, punch down the dough gently to release any air bubbles. Divide it into 8 equal portions. This will help ensure all buns are the same size.
8. Shaping the Buns:
Roll each portion into a smooth ball and place them on a baking sheet lined with parchment paper. Gently flatten each ball to give them a bun shape.
9. Second Rise:
Cover the shaped buns loosely with a kitchen towel and let them rise again for about 45 minutes to 1 hour until they appear puffy. This gives them their soft texture!
10. Preheating the Oven:
While the buns are rising, preheat your oven to 375°F (190°C) so it’s hot and ready when your buns are done rising.
11. Egg Wash and Topping:
Beat the egg with 1 tablespoon of water to create an egg wash. Gently brush this on the tops of the risen buns, then sprinkle sesame seeds or nigella seeds on top for extra flavor and crunch!
12. Baking the Buns:
Pop the baking sheet into the oven and bake the buns for 15-20 minutes, or until they are golden brown on top. Your kitchen will smell amazing!
13. Cooling the Buns:
Once baked, take the buns out of the oven and transfer them to a wire rack to cool completely before slicing. This helps them finish baking and keeps their texture just right.
Enjoy your homemade sourdough discard hamburger buns! They’re perfect for burgers, sandwiches, or any filling you love!
Can I Use Different Types of Flour?
Absolutely! You can mix whole wheat flour with all-purpose flour for more nutrition or use bread flour for a chewier texture. Just keep in mind that whole grain flours might make the buns denser.
What Should I Do if My Dough Isn’t Rising?
If your dough isn’t rising, it could be due to inactive yeast. Make sure the water is warm but not too hot (about 110°F/43°C is ideal). You can also try placing the dough in a warmer spot, like an oven with the light on or near a heat source.
Can I Make These Buns Smaller or Larger?
Yes, you can adjust the size! Simply divide the dough into more pieces for smaller slider buns or fewer pieces for larger buns. Just remember that the baking time may vary slightly with size.
How Should I Store Leftover Buns?
Store any leftover buns in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag. To enjoy them later, just thaw and rewarm in the oven for that fresh-baked taste!
