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 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.

TIPS:

Accurate Measurements: Use a kitchen scale for consistent results.
Don’t Skip the Egg Wash: It gives a lovely sheen and helps toppings stick.
Check Dough Temperature: Ideal dough temperature is around 75-80°F for optimal rising.

FAQs:

What makes sourdough discard buns different from regular buns?

Sourdough discard buns have a subtle tanginess from the fermented starter, adding depth to their flavor.

Can I make these buns without yeast?

Yes, but the rise time will be significantly longer. Use an active sourdough starter for leavening instead.

How long does it take to make sourdough discard buns?

From start to finish, it takes about 3-4 hours, including rise times.

Can I freeze the dough before baking?

Yes, shape the buns and freeze them on a baking sheet. Once solid, transfer them to a ziplock bag.

What are some creative ways to use sourdough discard?

Pancakes and Waffles: Add discard to your batter.
Crackers: Mix discard with flour and seasoning for a crunchy snack.
Biscuits and Scones: Incorporate discard for a tangy twist.

HOW DO I MAKE MY SOURDOUGH DISCARD HAMBURGER BUNS?

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.

INGREDIENTS:

• 1 cup (240ml) warm milk
• 2 tablespoons (30ml) honey
• 2 tablespoons (30g) unsalted butter, melted
• 1 large egg
• 2 cups (480ml) all-purpose flour
• 1 cup (240ml) sourdough discard
• 2 teaspoons (10g) instant yeast
• 1 ½ teaspoons (7.5g) salt
• Additional flour for kneading
• 1 egg beaten with 1 tablespoon water
• Sesame seeds or poppy seeds for topping (optional)

INSTRUCTIONS:

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.