Sourdough Discard Hamburger Buns Recipe


Love your sourdough starter but hate wasting discard? Use it to make delicious, tangy hamburger buns! Easy recipe for perfectly soft sourdough buns.

Sourdough Discard Hamburger Buns Recipe

Sourdough Discard Hamburger Buns blend the tangy richness of sourdough with the soft, fluffy texture of classic buns. These buns feature a golden crust and a subtle sour flavor, making them a sustainable, gourmet upgrade from store-bought options. Perfect for any burger or sandwich, they add a unique twist to your meals while reducing food waste.



1. In a large bowl, combine the warm milk, honey, melted butter, and egg.

2. Stir until everything is well mixed.

3. In a separate bowl, whisk together the flour, sourdough discard, instant yeast, and salt.

4. While stirring, gradually add the dry ingredients to the wet ingredients.

5. Once incorporated, knead the dough on a lightly floured surface until it becomes smooth and elastic, about 8-10 minutes.

6. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.

7. Then punch down the risen dough and turn it out onto a floured surface.

8. Divide the dough into 8 equal pieces and shape each into a round bun.

9. Flatten each bun slightly with your hand.

10. Place the shaped buns on a parchment-lined baking sheet, cover them loosely with greased plastic wrap, and let them rise again until puffy, about 30-45 minutes.


11. While the buns are rising, preheat your oven to 375°F (190°C).

12. Brush the tops of the buns with egg wash and sprinkle sesame seeds or poppy seeds on top if desired.

13. Bake the buns in the preheated oven for 15-18 minutes or until they are golden brown.

14. Take the buns out of the oven and let them cool on a wire rack.

Continue to the next page for the list of ingredients and print the recipe!

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3 thoughts on “Sourdough Discard Hamburger Buns Recipe”

    • I made these last weekend and had to do the same! They were fantastic but the flour amount in the recipe is NOT accurate!


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