There are two kinds of people in the world: those who bake sourdough bread religiously and those who wish they did (the secret is in the starter—kind of like a pet, but one you feed with flour). If you’ve ever worked with a sourdough starter, you know the constant question: “What do I do with all this discard?” Don’t worry—I’ve been there.
That’s where today’s tasty project shines. Ever tried making sourdough discard hamburger buns? These buns are soft, have the perfect golden crust, and pack just the right amount of tangy goodness from that leftover starter. Best part? We’re taking something most people throw away and giving it a second life. That’s what I’d call a win-win for both your kitchen and your dinner table.
But wait, before jumping into the recipe itself, let’s unpack some key stuff about this sourdough thing (and trust me, if you’re new to this, you never want to throw out your starter discard again after you discover all the cool things you can do with it).
What Exactly is Sourdough Discard?
If you’re not familiar with sourdough baking, let’s break it down. A sourdough starter is a living culture made from just flour and water. This magical mix ferments over time, giving you natural yeast and bacteria (the good kind, I swear) to help your bread rise and give it that signature tangy flavor. But, here’s the catch: to keep a starter alive, you’ve got to “feed” it.
When you feed it, you toss out a portion of the starter—this part is what we lovingly call discard. It’s not useless, though! You can use it for all kinds of recipes, from pancakes to crackers…and in this case, hamburger buns! Instead of letting it go to waste, we’re transforming it into some downright drool-worthy results.
Why These Homemade Buns Are a Game-Changer
Now, I could go on about how sourdough discard hamburger buns solve that eternal dilemma of using discard—but honestly, these buns are just plain awesome. Store-bought buns? Meh. They often taste overly sweet, overly dry, or just plain boring. Making your own buns means they’ll be soft, flavorful, and totally fresh. Plus, you impress everyone at your next barbecue when you casually drop, “Oh yeah, I made the buns. No biggie.”
And for those of you worried about time commitment—relax. This recipe doesn’t require hours upon hours of rising or stretching dough. We’re talking practical, manage-your-schedule homemade buns. So, let’s get to it!
Ingredients You’ll Need For Sourdough Discard Hamburger Buns
Before diving into the instructions, let’s gather everything you’ll need. (Feel free to use your trusty grocery delivery app if you’re short on time—modern problems require modern solutions, right?)
For the dough:
- 1/2 cup sourdough discard (120g—use it right from the fridge or let it warm up a bit)
- 3/4 cup warm milk (175ml—I like using whole milk, but plant-based works too)
- 1 large egg (because eggs make everything better)
- 2 tbsp sugar (25g—just enough sweetness, without feeling dessert-like)
- 2 tbsp unsalted butter or olive oil (30g—for richness)
- 1 tsp salt (6g)
- 2 3/4 cups bread flour (350g—bread flour gives structure, but all-purpose works too)
- 1 1/4 tsp instant yeast (4g—for a little extra oomph when rising)
For the topping:
- 1 egg yolk + 1 tbsp milk (for brushing the tops—essential for that shiny, golden finish)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional, but super fun!)
Tools You’ll Need
- A kitchen scale (accurate measurements make life so much easier)
- Mixing bowls (medium and large)
- Dough scraper or spatula (to keep your batter manageable)
- Baking sheet with parchment paper or a silicone mat (clean-up’s gonna be a breeze!)
- Pastry brush (for brushing on that egg wash)
How to Make Homemade Sourdough Discard Hamburger Buns
Okay, let’s roll up those sleeves and get messy—well, not too messy. Here’s the game plan.
- Mixing the Dough
Start by combining your sourdough discard, warm milk, egg, sugar, butter (or oil), and salt in a large mixing bowl. By the way, mixing by hand? Highly therapeutic. Next, add the flour and instant yeast. Stir it all together until it forms a shaggy dough that sticks slightly but looks promising.
- Kneading the Dough
Dump the dough onto a lightly floured surface and knead for about 8 minutes (or use a stand mixer with a dough hook for roughly 5 minutes). You’re aiming for a smooth ball that springs back slightly when poked—kind of like a stress ball, only edible.
- First Rise
Pop the dough back in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel, then let it nap in a warm spot for about 1–1.5 hours, or until doubled in size. (Pro tip: If your kitchen’s cold—hello, winter—stick the bowl in your oven with just the light on. Instant cozy spot!)
- Shape the Buns
Divide the dough into 8 equal balls (you can weigh them for precision if you’re a perfectionist). Flatten each ball slightly and place them on your prepared baking sheet, spacing them out so they have room to rise again.
- Second Rise
Cover the buns loosely and let them rest for about 30–45 minutes. They should look nice and puffy but not over-proofed. Kind of like dinner rolls that hit the gym.
- Bake to Perfection
Preheat your oven to 375°F (190°C). Before baking, brush the tops with your egg wash and sprinkle seeds on top if you like. Bake for 15–18 minutes, or until the tops are beautifully golden. (Warning: The smell alone will have you drooling!)
- Cool and Enjoy
Let the buns cool on a wire rack for at least 10 minutes before slicing. Patience, my friend, is worth it.
FAQs about Sourdough Discard Hamburger Buns
Can I freeze these buns?
Absolutely! Once baked and cooled, wrap them tightly in plastic or foil and toss them in a freezer bag. When you’re ready to use them, thaw at room temp or warm in a low oven.
Do I need to warm up my sourdough discard?
Not necessary! Cold discard works just fine, but if you want an extra boost, let it sit at room temperature for about an hour.
Can I make mini buns instead?
Totally! Just divide the dough into 10–12 pieces, bake the same way, and shorten baking time by a couple of minutes.
What’s the texture of these sourdough discard hamburger buns like?
Soft, fluffy, and slightly chewy. They hold up to juicy burgers but aren’t too dense. In other words, they’re perfect for loaded sandwiches.
Wrapping It All Up
Whether you’re a sourdough fanatic or just dipping your toes into the world of discard recipes, sourdough discard hamburger buns deserve a spot in your recipe arsenal. They’re versatile, top-tier on flavor, and so satisfying to make. Heck, I’d say even if burgers aren’t your thing, these buns can elevate (oops, banned word alert!) your sandwich game for days.
Next time that sourdough starter stares at you from the back of your fridge, take charge. These buns are calling—and your BBQ guests will thank you.
Now go flour up that counter and get kneading! 🍔
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Sourdough Discard Hamburger Buns
- Total Time: 8 hours 45 minutes
- Yield: 8 buns 1x
Ingredients
For the dough:
- 1/2 cup sourdough discard (120g—use it right from the fridge or let it warm up a bit)
- 3/4 cup warm milk (175ml—I like using whole milk, but plant-based works too)
- 1 large egg (because eggs make everything better)
- 2 tbsp sugar (25g—just enough sweetness, without feeling dessert-like)
- 2 tbsp unsalted butter or olive oil (30g—for richness)
- 1 tsp salt (6g)
- 2 3/4 cups bread flour (350g—bread flour gives structure, but all-purpose works too)1 1/4 tsp instant yeast (4g—for a little extra oomph when rising)
For the topping:
- 1 egg yolk + 1 tbsp milk (for brushing the tops—essential for that shiny, golden finish)
- Sesame seeds, poppy seeds, or everything bagel seasoning (optional, but super fun!)
Instructions
- Mixing the Dough
Start by combining your sourdough discard, warm milk, egg, sugar, butter (or oil), and salt in a large mixing bowl. By the way, mixing by hand? Highly therapeutic. Next, add the flour and instant yeast. Stir it all together until it forms a shaggy dough that sticks slightly but looks promising.
- Kneading the Dough
Dump the dough onto a lightly floured surface and knead for about 8 minutes (or use a stand mixer with a dough hook for roughly 5 minutes). You’re aiming for a smooth ball that springs back slightly when poked—kind of like a stress ball, only edible.
- First Rise
Pop the dough back in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel, then let it nap in a warm spot for about 1–1.5 hours, or until doubled in size. (Pro tip: If your kitchen’s cold—hello, winter—stick the bowl in your oven with just the light on. Instant cozy spot!)
- Shape the Buns
Divide the dough into 8 equal balls (you can weigh them for precision if you’re a perfectionist). Flatten each ball slightly and place them on your prepared baking sheet, spacing them out so they have room to rise again.
- Second Rise
Cover the buns loosely and let them rest for about 30–45 minutes. They should look nice and puffy but not over-proofed. Kind of like dinner rolls that hit the gym.
- Bake to Perfection
Preheat your oven to 375°F (190°C). Before baking, brush the tops with your egg wash and sprinkle seeds on top if you like. Bake for 15–18 minutes, or until the tops are beautifully golden. (Warning: The smell alone will have you drooling!)
- Cool and Enjoy
Let the buns cool on a wire rack for at least 10 minutes before slicing. Patience, my friend, is worth it.
- Prep Time: 20 minutes (active) + 6-8 hours (rising)
- Cook Time: 25
Nutrition
- Serving Size: 1 Bun
- Calories: 200-250
- Sugar: 2-4g
- Sodium: 250-300mg
- Fat: 3-5g
- Saturated Fat: 1g
- Carbohydrates: 35-40g
- Protein: 7-9g
- Cholesterol: 10-20mg
Keywords: Sourdough Discard Hamburger Buns
