Get ready to elevate your burger night with these incredibly soft and fluffy sourdough burger buns! This recipe is a game-changer for anyone who loves homemade bread but wants to skip the commercial yeast. Using your sourdough discard, these buns come together easily and deliver a rich, tangy flavor that perfectly complements any patty or filling.
You’ll be amazed at how simple it is to create bakery-quality buns right in your own kitchen. They’re perfect for family dinners, backyard barbecues, or even just a delicious sandwich. Let’s dive into making these irresistible sourdough buns that are sure to impress everyone at your table.
Sourdough Burger Buns
- Total Time: 7-10 hours
- Yield: 8 standard burger buns or 12 slider buns 1x
Description
Elevate your burger night with these incredibly soft and fluffy sourdough burger buns, made with sourdough discard for a rich, tangy flavor. This recipe is a game-changer for anyone who loves homemade bread but wants to skip the commercial yeast, providing bakery-quality buns that are perfect for family dinners, backyard barbecues, or any delicious sandwich.
Ingredients
Instructions
1. Combine Wet Ingredients: In a large mixing bowl, combine the active sourdough discard, warm milk, granulated sugar, and the first large egg. Whisk these ingredients together until they are well combined and the sugar has dissolved. The mixture will look slightly milky and might have a few small lumps from the discard, which is perfectly normal.
2. Add Dry Ingredients and Butter: Pour in the melted and cooled butter. Gradually add 3 cups of the all-purpose flour and the salt to the wet mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky at this point, but don’t worry.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked. If using a stand mixer, knead on medium speed for 6-8 minutes.
4. First Rise (Bulk Fermentation): Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 4-6 hours, or until it has doubled in size. Alternatively, you can place it in the refrigerator overnight for 8-12 hours for a slower, more flavorful rise.
5. Shape the Buns: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces (for standard burger buns) or 12 pieces (for slider buns). Shape each piece into a tight, round ball by pulling the edges underneath and rolling it against the counter with the palm of your hand.
6. Second Rise (Proofing): Place the shaped buns on a baking sheet lined with parchment paper, leaving about 2-3 inches between each bun. Lightly cover them with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 1-2 hours, or until they look visibly puffy and have increased in size by about 50%. They should feel light and airy.
7. Prepare for Baking: Preheat your oven to 375 F (190 C). In a small bowl, whisk the second large egg with a tablespoon of water to create an egg wash. Gently brush the tops of the proofed buns with the egg wash. If desired, sprinkle with sesame seeds.
8. Bake the Buns: Bake for 18-22 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bun
Keywords: sourdough, buns, burger, bread, discard, homemade, fluffy, sandwich, easy, tangy
What You’ll Love About This Quick And Easy Recipe
This recipe is a true winner for several reasons, making it an ideal choice for busy home cooks and sourdough enthusiasts alike. First and foremost, it’s a fantastic way to utilize your sourdough discard, transforming what might otherwise go to waste into something truly delicious and practical. You don’t need to feed your starter specifically for this recipe; just grab some discard from your fridge. This makes it incredibly convenient and budget-friendly. The absence of commercial yeast means you get to enjoy the unique, nuanced flavor that only sourdough can provide, a subtle tang that elevates the humble burger bun to something special.
These buns are designed to be incredibly soft and fluffy, with a tender crumb that holds up beautifully to juicy burgers and all your favorite toppings. They’re not dense or heavy, which can sometimes be a concern with homemade bread. Instead, they offer a light, airy texture that’s a joy to bite into. This recipe is also surprisingly beginner-friendly. While sourdough can sometimes seem intimidating, these buns require straightforward mixing and shaping techniques that anyone can master. It’s a rewarding project that yields impressive results without demanding advanced baking skills. Serve these buns at your next family dinner, a casual weekend lunch, or any gathering where you want to serve up something extra special and homemade. They’re perfect for classic beef burgers, grilled chicken sandwiches, pulled pork, or even a hearty vegetarian option.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin is the first step to a smooth and enjoyable baking experience. This recipe uses common pantry staples alongside your sourdough discard, ensuring you won’t need to hunt for obscure items. The beauty of this recipe lies in its simplicity and the way it transforms basic ingredients into something extraordinary.
INGREDIENTS:
- 1 cup active sourdough discard (100% hydration)
- 1 cup warm milk (about 100-110°F)
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 large egg, beaten (for egg wash)
- Sesame seeds (optional, for topping)
For the milk, whole milk will give you the richest, most tender buns, but 2% milk works perfectly fine too. If you prefer, you can use a plant-based milk alternative like almond or oat milk, though the texture might be slightly different. The sugar helps to activate the sourdough discard and adds a touch of sweetness, balancing the tang from the starter. If you don’t have all-purpose flour, bread flour can be used for a slightly chewier bun, but all-purpose is ideal for that soft, fluffy texture we’re aiming for. Make sure your butter is truly melted and then cooled slightly; adding hot butter can scramble the egg in the mixture. Salt is crucial for flavor, so don’t skip it! For the egg wash, if you don’t want to use an egg, a little milk or water brushed over the top before baking can still help with browning, though the shine won’t be quite the same.
Time Needed From Start To Finish
Understanding the timeline for this recipe will help you plan your baking day effectively. While the hands-on time is relatively short, sourdough recipes do involve some waiting for the dough to develop its flavor and rise.
- Preparation Time: 20 minutes (mixing and initial shaping)
- First Rise (Bulk Fermentation): 4-6 hours (or overnight in the refrigerator for 8-12 hours)
- Second Rise (Proofing): 1-2 hours
- Baking Time: 18-22 minutes
- Total Active Time: Approximately 40 minutes
- Total Overall Time: 7-10 hours (or longer if refrigerating overnight)
The bulk fermentation time can vary depending on the warmth of your kitchen and the activity of your sourdough discard. A warmer environment will speed up the process, while a cooler one will slow it down. The overnight refrigeration option is excellent for fitting baking into a busy schedule, allowing you to mix the dough one day and bake the next.
How To Make It Step By Step With Visual Cues
Making these sourdough burger buns is a straightforward process. Follow these steps carefully, and you’ll have beautiful, delicious buns ready for your next meal.
- Combine Wet Ingredients: In a large mixing bowl, combine the active sourdough discard, warm milk, granulated sugar, and the first large egg. Whisk these ingredients together until they are well combined and the sugar has dissolved. The mixture will look slightly milky and might have a few small lumps from the discard, which is perfectly normal.
- Add Dry Ingredients and Butter: Pour in the melted and cooled butter. Gradually add 3 cups of the all-purpose flour and the salt to the wet mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. It will be sticky at this point, but don’t worry.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, gradually adding the remaining 1/2 cup of flour as needed, until the dough is smooth, elastic, and no longer sticky. It should spring back when gently poked. If using a stand mixer, knead on medium speed for 6-8 minutes.
- First Rise (Bulk Fermentation): Lightly grease a clean bowl with a little oil. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm place for 4-6 hours, or until it has doubled in size. Alternatively, you can place it in the refrigerator overnight for 8-12 hours for a slower, more flavorful rise.
- Shape the Buns: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces (for standard burger buns) or 12 pieces (for slider buns). Shape each piece into a tight, round ball by pulling the edges underneath and rolling it against the counter with the palm of your hand.
- Second Rise (Proofing): Place the shaped buns on a baking sheet lined with parchment paper, leaving about 2-3 inches between each bun. Lightly cover them with plastic wrap or a clean kitchen towel. Let them rise in a warm place for 1-2 hours, or until they look visibly puffy and have increased in size by about 50%. They should feel light and airy.
- Prepare for Baking: Preheat your oven to 375°F (190°C). In a small bowl, whisk the second large egg with a tablespoon of water to create an egg wash. Gently brush the tops of the proofed buns with the egg wash. If desired, sprinkle with sesame seeds.
- Bake the Buns: Bake for 18-22 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.
Easy Variations And Serving Ideas That Fit Real Life
These sourdough burger buns are incredibly versatile, making them perfect for a variety of meals and preferences. Here are some simple ways to switch them up and serve them for any occasion.
For a savory twist, try incorporating herbs into the dough. A tablespoon of dried Italian herbs, rosemary, or garlic powder can be kneaded into the dough along with the flour for an aromatic bun that pairs wonderfully with grilled chicken or steak sandwiches. If you love cheese, add 1/2 cup of shredded cheddar or Parmesan cheese to the dough during the last few minutes of kneading. This creates a delicious cheesy bun that’s fantastic with any burger. For a slightly sweeter bun, increase the sugar to 1/3 cup and add a teaspoon of cinnamon; these are great for breakfast sandwiches or even as a base for a sweet dessert burger with fruit and cream.
When it comes to serving, these buns are, of course, perfect for classic beef burgers. But don’t stop there! Use them for pulled pork or chicken sandwiches, sloppy joes, or hearty veggie burgers. They also make excellent bases for deli-style sandwiches, like a turkey and provolone or a ham and Swiss. For a fun party or buffet idea, make smaller slider-sized buns and serve a variety of fillings: mini cheeseburgers, BBQ chicken sliders, or even egg salad sliders. You can also toast them lightly
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
