Sourdough Discard Hamburger Buns Made Easy

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Finding ways to use up sourdough discard can feel like a never-ending puzzle, especially when you’re trying to avoid tossing out perfectly good starter. As a home baker, I know the familiar sight of that jar of discard sitting in the fridge, quietly asking to be put to good use instead of heading to the compost bin.

That’s why these sourdough discard hamburger buns have become such a favorite in our kitchen – they’re practical, tasty, and give that discard a purpose. Plus, they’re way better than store-bought buns, with a slight tang that makes your backyard burgers feel just a bit more special.

What Kind of Flour Should I Use?

All-purpose flour is your best bet for these hamburger buns, though you’ve got some wiggle room with the type you choose. Most grocery store brands like King Arthur, Gold Medal, or Pillsbury will work great since they have a moderate protein content (around 10-12%) that creates just the right amount of gluten for soft, sturdy buns. If you want to experiment, you could swap up to 1/3 of the all-purpose flour with bread flour for a slightly chewier texture, but I wouldn’t recommend using whole wheat flour for more than 25% of the total flour since it can make your buns too dense. Just make sure your flour is fresh and hasn’t been sitting in your pantry for ages – flour that’s too old can affect how well your buns rise.

Options for Substitutions

While some ingredients are key for these buns, there are several swap options you can try:

• Sourdough discard: This is pretty important for the recipe’s flavor and texture, but if you don’t have it, you can use 3/4 cup of plain yogurt or buttermilk instead. Keep in mind the flavor won’t be quite the same, and you might need to add 2-3 extra tablespoons of flour.
• All-purpose flour: You can use bread flour for chewier buns, or replace up to 1 cup with whole wheat flour for a nuttier taste. Just note that whole wheat will make the buns slightly denser.
• Instant yeast: Active dry yeast works too – just proof it in the warm water with the sugar first and wait 5-10 minutes until it’s bubbly before adding to the mix.
• White sugar: Honey or maple syrup can replace the sugar – use the same amount. These will add a subtle flavor difference but work just as well to feed the yeast.
• Sesame seeds: Feel free to top with poppy seeds, everything bagel seasoning, or leave plain. You can also brush with just butter instead of egg wash for a softer crust.

Watch Out for These Mistakes While Baking

The temperature of your ingredients plays a crucial role in these buns – using cold sourdough discard straight from the fridge can slow down the yeast activity, so make sure your discard is at room temperature before mixing. Another common mistake is adding too much flour while kneading, which can lead to dense, heavy buns – instead, use just enough flour to keep the dough from sticking, and remember that a slightly sticky dough will give you softer buns. The proofing time can vary significantly based on room temperature and humidity, so rather than strictly following the clock, look for visual cues – the dough should be visibly puffy and slowly spring back when gently poked with a finger. For the best results, avoid rushing the second rise after shaping the buns, as this final proof is crucial for achieving that perfect, light texture.

What to Serve With Sourdough Hamburger Buns?

These homemade sourdough buns are perfect for building your dream burger – whether you’re grilling up beef patties, making black bean burgers, or piling on some pulled pork. The tangy flavor from the sourdough adds an extra special touch to classic cookout sides like potato salad, coleslaw, or crispy french fries. If you’re hosting a burger night, set up a toppings bar with crisp lettuce, sliced tomatoes, pickles, and different cheeses so everyone can customize their own creation. For a lighter option, these buns also work great with grilled chicken or fish sandwiches paired with a fresh green salad.

Storage Instructions

Keep Fresh: These homemade sourdough buns stay fresh at room temperature for up to 2 days when stored in a paper bag or bread box. For longer storage, pop them in an airtight container or zip-top bag and keep them in the fridge for up to 5 days. The paper bag method helps maintain that nice crusty exterior!

Freeze: These buns are perfect for freezing! Once they’re completely cool, place them in a freezer bag, squeeze out the air, and they’ll keep well for up to 3 months. I like to freeze them individually so I can grab just what I need for burger night.

Refresh: To bring back that fresh-baked taste, let frozen buns thaw at room temperature, then warm them in a 350°F oven for about 5 minutes. If they’re just a day or two old, a quick 10-second toast can work wonders to restore that perfect texture.

Preparation Time	20-30 minutes
Cooking Time	20-22 minutes
Total Time	100-112 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 200-220 g

Ingredients

• 1/2 cup warm water
• 1 1/2 teaspoons instant yeast
• 1 tablespoon white sugar
• 2 3/4 cups plus 1 tablespoon all-purpose flour
• 200 grams sourdough discard (approximately 3/4 cup, unfed, room temperature)
• 1 egg, lightly beaten
• 1 teaspoon coarse salt
• 2 tablespoons melted unsalted butter
• 1 egg mixed with 1 tablespoon water (for brushing)
• 1 tablespoon sesame seeds or chosen toppings

Step 1: Mix and Form the Dough

Begin by combining warm water, instant yeast, and sugar in the bowl of a stand mixer or a large mixing bowl.

Add the flour, sourdough discard, beaten egg, and salt to the mixture.

With the mixer set on low, gradually pour in melted butter.

Once the butter is incorporated, increase the speed to medium and mix until a shaggy dough forms, which should take about 2 minutes.

Step 2: Knead the Dough

Transfer the dough to a work surface and knead it for about 3-4 minutes until it becomes smooth and soft to the touch, but not sticky.

If necessary, adjust the dough’s consistency by adding more flour or water, one tablespoon at a time, until the desired consistency is achieved.

Step 3: Initial Rise

Place the kneaded dough into a large oiled bowl and cover it with plastic wrap.

Allow the dough to rise for approximately 90 minutes or until it has doubled in size.

During this time, prepare two baking sheets by lining them with parchment paper.

Step 4: Shape the Buns

Turn the risen dough onto a work surface and divide it into 8 equal-sized pieces.

To create identical buns, consider weighing the entire dough and dividing the weight equally, aiming for around 103 grams per bun.

Use one of your palms to create friction and roll each piece of dough into a smooth ball.

Step 5: Second Rise

Position each ball of dough seam-side down on the prepared baking sheets.

Gently press each one to flatten it to about 3 inches in diameter.

Cover the buns with plastic wrap and let them rise again for 60 minutes, during which they’ll become puffy.

Step 6: Bake and Serve

Towards the end of the second rise, preheat your oven to 375℉.

Lightly brush the tops of the buns with egg wash and sprinkle them with sesame seeds or any toppings of your choice.

Bake the buns for 20-22 minutes until they turn golden brown.

Once baked, allow them to cool, then slice and serve as desired.