Making homemade burger buns can seem like a daunting task, but with this recipe for soft and fluffy sourdough burger buns, it’s surprisingly simple and incredibly rewarding. Using sourdough discard means you get all the amazing flavor and texture benefits without the long proofing times associated with active sourdough.
These buns are perfect for elevating your next family burger night, offering a tender crumb and a slightly tangy flavor that pairs beautifully with any patty. You’ll love how easy it is to whip up a batch that’s far superior to anything you can buy at the store.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Soft and Fluffy Sourdough Burger Buns
- Total Time: 1 hour 35 minutes to 2 hours 38 minutes
- Yield: 6-8 buns 1x
Description
This recipe for soft and fluffy sourdough burger buns uses sourdough discard to create delicious, tender buns with a slightly tangy flavor. Perfect for elevating your next burger night, these buns are surprisingly simple to make and far superior to store-bought options. They are ideal for holding up to juicy burgers and can be adapted for various sandwiches and meals.
Ingredients
Instructions
1. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, granulated sugar, and one large egg until well combined. The mixture should look slightly frothy.
2. Add Melted Butter and Dry Ingredients: Stir in the melted butter. Then, add the all-purpose flour, salt, and instant yeast (if using). Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead for 3-5 minutes on medium speed. The dough should be slightly tacky but not sticky.
4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size. This will take about 1-2 hours with yeast, or 3-4 hours without yeast. You’ll know it’s ready when it springs back slowly when gently poked.
5. Shape the Buns: Gently punch down the risen dough to release the air. Divide the dough into 6-8 equal pieces (depending on your desired bun size). Roll each piece into a smooth, tight ball. Place the shaped buns on a baking sheet lined with parchment paper, leaving about 2 inches between each bun.
6. Second Rise (Proofing): Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the buns rise again in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
7. Prepare for Baking: Preheat your oven to 375F (190C). In a small bowl, whisk the remaining egg with a tablespoon of water to create an egg wash. Gently brush the tops of the risen buns with the egg wash and sprinkle with sesame seeds, if desired.
8. Bake the Buns: Bake for 15-18 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: 15-18 minutes
- Category: main dish
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bun
Keywords: sourdough, burger buns, discard, baking, homemade, bread, sandwich, fluffy, tangy, easy
What You’ll Love About This Quick And Easy Recipe
This recipe is a game-changer for anyone who loves baking but needs something reliable and relatively quick for family meals. It’s perfect for beginner bakers looking to dip their toes into sourdough discard recipes without committing to a full-blown sourdough loaf. The use of sourdough discard adds a wonderful depth of flavor and a fantastic texture that’s both soft and slightly chewy, making these buns ideal for holding up to juicy burgers without falling apart. You’ll appreciate how easily these come together, making them a fantastic option for weekend barbecues, weeknight dinners, or even meal prepping for the week ahead. They are designed to be family-friendly, meaning even the pickiest eaters will likely enjoy the soft texture and mild taste.
Everything You Need To Make This Recipe Without Stress
Getting started with these sourdough burger buns requires a few basic pantry staples and, of course, your sourdough discard. The beauty of this recipe lies in its simplicity and the readily available ingredients.
INGREDIENTS:
- 1 cup sourdough discard (unfed, at room temperature)
- 1/2 cup warm milk (around 100-110°F)
- 2 tablespoons granulated sugar
- 1 large egg, plus 1 egg for egg wash
- 1/4 cup unsalted butter, melted
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon instant yeast (optional, for a quicker rise)
- Sesame seeds (optional, for topping)
For the warm milk, any kind of dairy milk will work well, whether it’s whole milk, 2%, or even a non-dairy alternative like almond or oat milk, as long as it’s unsweetened. When it comes to flour, all-purpose is perfectly fine, but if you have bread flour on hand, it can also be used for an even chewier bun. The instant yeast is optional but highly recommended if you want to speed up the proofing process and ensure a reliably fluffy bun, especially if your sourdough discard isn’t particularly active. If you prefer to rely solely on the sourdough discard for leavening, you can omit the instant yeast, but be prepared for a longer rise time.
Time Needed From Start To Finish
Preparing these delicious sourdough burger buns is a manageable task, even on a busy day. The hands-on time is relatively short, with most of the waiting dedicated to proofing.
- Prep Time: 20 minutes
- Proofing Time: 1-2 hours (with instant yeast) or 3-4 hours (without instant yeast)
- Cook Time: 15-18 minutes
- Total Time: Approximately 1 hour 35 minutes to 2 hours 38 minutes (depending on proofing)
How To Make It Step By Step With Visual Cues
Creating these soft and fluffy sourdough burger buns is a straightforward process. Follow these steps for perfect results every time.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, warm milk, granulated sugar, and one large egg until well combined. The mixture should look slightly frothy.
- Add Melted Butter and Dry Ingredients: Stir in the melted butter. Then, add the all-purpose flour, salt, and instant yeast (if using). Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead for 3-5 minutes on medium speed. The dough should be slightly tacky but not sticky.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place until doubled in size. This will take about 1-2 hours with yeast, or 3-4 hours without yeast. You’ll know it’s ready when it springs back slowly when gently poked.
- Shape the Buns: Gently punch down the risen dough to release the air. Divide the dough into 6-8 equal pieces (depending on your desired bun size). Roll each piece into a smooth, tight ball. Place the shaped buns on a baking sheet lined with parchment paper, leaving about 2 inches between each bun.
- Second Rise (Proofing): Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the buns rise again in a warm place for another 30-45 minutes, or until they look puffy and have nearly doubled in size.
- Prepare for Baking: Preheat your oven to 375°F (190°C). In a small bowl, whisk the remaining egg with a tablespoon of water to create an egg wash. Gently brush the tops of the risen buns with the egg wash and sprinkle with sesame seeds, if desired.
- Bake the Buns: Bake for 15-18 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 and can be adapted to suit various tastes and occasions. For a fun twist, consider incorporating different flavors into the dough. A tablespoon of dried herbs like oregano or rosemary can add an aromatic touch, perfect for savory burgers. You could also sprinkle a pinch of garlic powder or onion powder into the flour mixture for a more robust flavor profile.
When it comes to serving, these buns are, of course, ideal for burgers of all kinds – beef, chicken, turkey, or veggie patties. But don’t stop there! They make fantastic sandwiches for lunchboxes or picnics. Think deli meat and cheese, pulled pork sliders, or even a gourmet grilled cheese. For a kid-friendly option, you can make smaller buns and use them for mini hot dogs or “pizza buns” by topping them with sauce, cheese, and pepperoni before baking. For a party or buffet, arrange a platter of these buns with various fillings on the side, allowing guests to build their own sliders. You can also serve them simply with butter as a side to a hearty soup or chili.
Common Slip-Ups And How To Avoid Them
Even experienced bakers can encounter small challenges, but these tips will help you avoid common pitfalls when making sourdough burger buns.
One frequent issue is over-flouring the dough during kneading. This can lead to dry, dense buns. To avoid this, use just enough flour to prevent sticking, and rely more on the kneading action to develop the gluten. The dough should be slightly tacky, not stiff.
Another common mistake is not allowing enough time for the dough to rise. Rushing the proofing process will result in heavy, compact buns. Ensure your rising environment is warm (around 75-80°F is ideal) and be patient. If your kitchen is cool, you can place the covered bowl in a slightly warmed, turned-off oven or near a sunny window. The dough should visibly double in size and feel airy.
Over-baking is another pitfall that can lead to dry buns. Keep an eye on the color; once they are golden brown, they are likely done. A quick tap on the bottom should produce a hollow sound, indicating they are cooked through. Using an internal thermometer can also help; the buns are done when they reach an internal temperature of 200-210°F.
Finally, slicing the buns before they are fully cooled can cause them to become gummy or tear. The internal structure is still setting as they cool, so resist the urge to cut into them too soon. Allow them to cool completely on a wire rack for the best texture.
How To Store It And Make It Ahead Without Ruining Texture
Proper storage is key to keeping your homemade sourdough burger buns fresh and delicious. Once completely cooled, store the buns in an airtight container or a large zip-top bag at room temperature for up to 3-4 days. Placing a paper towel in the container can help absorb any excess moisture and prevent sogginess.
If you want to make them ahead for longer storage, these buns freeze beautifully. Once completely cooled, place them in a freezer-safe bag, removing as much air as possible, and freeze for up to 2-3 months. To thaw, simply take them out of the freezer and let them sit at room temperature for a few hours, or gently warm them in a low oven (around 300°F) for 5-10 minutes until soft.
For
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.
