Transforming your sourdough starter into something truly special doesn’t have to be complicated.
These olive oil sourdough slider buns are a fantastic way to use up that sourdough discard while creating a delicious and versatile bread perfect for so many occasions. Forget bland, store-bought rolls – these offer a unique flavor and tender texture that will impress everyone.
Whether you’re looking for a delightful baked lunch idea, a savory sourdough bread snack, or a unique appetizer, this recipe delivers. It’s designed to be straightforward and approachable, even for those new to working with sourdough discard, ensuring a rewarding baking experience from start to finish.
Olive Oil Sourdough Slider Buns
- Total Time: 1 hour 30 minutes - 2 hours
- Yield: 12 buns 1x
Description
These olive oil sourdough slider buns are a fantastic way to use up sourdough discard while creating a delicious and versatile bread perfect for so many occasions. They offer a unique flavor and tender texture, ideal for mini sandwiches, savory snacks, or appetizers. This recipe is straightforward and approachable, even for those new to working with sourdough discard.
Ingredients
Instructions
1. In a large mixing bowl, whisk together the warm water, olive oil, granulated sugar, and instant yeast. Let it sit for about 5 minutes to ensure the yeast is active.
2. Stir in the sourdough discard and salt until well combined.
3. Add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.
4. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a very small amount of flour, a tablespoon at a time, until it reaches the right consistency.
5. Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat, then cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until it has roughly doubled in size.
6. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces. Roll each piece into a smooth, round ball. Arrange the shaped buns on a baking sheet lined with parchment paper, leaving about an inch between each bun.
7. Cover the baking sheet loosely with plastic wrap or a kitchen towel and let the buns rise again for 20-30 minutes, or until they look puffy. While they are rising, preheat your oven to 375 F (190 C).
8. Just before baking, brush the tops of the buns with a little extra olive oil and sprinkle with sesame seeds or everything bagel seasoning, if desired. Bake for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: bread
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 bun
Keywords: sourdough, slider buns, olive oil, discard, bread, appetizer, snack, easy, homemade, baking
What You’ll Love About This Quick And Easy Recipe
This recipe for sourdough slider buns with olive oil is a true gem for several reasons, making it an instant family favorite and a go-to for busy weeknights or casual entertaining. First and foremost, it’s an incredibly clever and delicious way to utilize your sourdough discard, preventing waste and adding incredible depth of flavor to your baking. Instead of simply tossing out that excess starter, you’re transforming it into something truly special. The addition of olive oil not only contributes to a wonderfully tender crumb but also imparts a subtle, rich flavor that complements a wide range of fillings.
This recipe is perfect for anyone looking for a more exciting alternative to traditional dinner rolls or store-bought slider buns. It’s particularly well-suited for families because the small size of the buns makes them ideal for little hands, and they can be filled with a variety of ingredients to suit different tastes – think mini sandwiches, savory bites, or even sweet treats if you adjust the seasoning. You’ll find yourself reaching for this recipe when you need a quick and satisfying baked lunch component, a unique sourdough bread snack to tide you over, or an impressive yet easy appetizer for gatherings. It’s a practical recipe that delivers big on taste without requiring advanced baking skills or an entire afternoon in the kitchen.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients before you begin ensures a smooth and enjoyable baking process. This recipe uses common pantry staples alongside your sourdough discard, making it accessible and budget-friendly. The focus here is on simplicity and flavor, so you won’t find any exotic or hard-to-find items on this list.
INGREDIENTS:
- 1 cup active sourdough discard (unfed, at room temperature)
- 1/2 cup warm water (about 100-110°F)
- 2 tablespoons olive oil, plus more for brushing
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon instant yeast (or active dry yeast)
- Optional: Sesame seeds or everything bagel seasoning for topping
When it comes to substitutions, this recipe is quite forgiving. If you don’t have instant yeast, active dry yeast can be used; just be sure to proof it in the warm water with a pinch of sugar for 5-10 minutes until foamy before adding the other ingredients. For the flour, while all-purpose works best for a tender bun, you could experiment with up to half whole wheat flour for a slightly heartier texture, though it might require a touch more liquid. Feel free to use your favorite brand of olive oil – a good quality extra virgin olive oil will lend a more pronounced flavor, but any olive oil will work well. If you prefer a less sweet bun, you can reduce the sugar slightly, or omit it entirely for a truly savory option, though a little sugar helps with browning and yeast activation.
Time Needed From Start To Finish
One of the great advantages of this recipe is its relatively quick turnaround time, especially for a sourdough-based bake. While it does involve a rise, the use of instant yeast alongside the discard helps speed things along considerably, making it a feasible option even on busier days.
- Preparation Time: 15 minutes
- Rising Time: 60-90 minutes (depending on room temperature)
- Baking Time: 15-20 minutes
- Total Estimated Time: Approximately 1 hour 30 minutes to 2 hours
This timing allows for a comfortable pace, giving you enough time to mix the dough, let it rise, shape the buns, and bake them to golden perfection. The hands-on time is minimal, making it a perfect project to fit around other tasks.
How To Make It Step By Step With Visual Cues
Creating these delightful sourdough slider buns is a straightforward process. Follow these steps carefully, and you’ll have a batch of warm, tender buns ready to enjoy.
- Combine Wet Ingredients and Yeast: In a large mixing bowl, whisk together the warm water, olive oil, granulated sugar, and instant yeast. Let it sit for about 5 minutes to ensure the yeast is active (you should see a slight foam if using active dry yeast, but instant yeast doesn’t always show a strong foam).
- Add Sourdough Discard and Salt: Stir in the sourdough discard and salt until well combined. The mixture will look a bit shaggy at this point, but don’t worry, it will come together.
- Gradually Incorporate Flour: Add the all-purpose flour, one cup at a time, mixing with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Once most of the flour is incorporated, turn the dough out onto a lightly floured surface.
- Knead the Dough: Knead the dough for 5-7 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a very small amount of flour, a tablespoon at a time, until it reaches the right consistency.
- First Rise: Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning it once to coat, then cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 60-90 minutes, or until it has roughly doubled in size. The dough should feel soft and airy when gently poked.
- 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 12 equal pieces. Roll each piece into a smooth, round ball. Arrange the shaped buns on a baking sheet lined with parchment paper, leaving about an inch between each bun.
- Second Rise and Preheat Oven: Cover the baking sheet loosely with plastic wrap or a kitchen towel and let the buns rise again for 20-30 minutes, or until they look puffy. While they are rising, preheat your oven to 375°F (190°C).
- Bake to Golden Perfection: Just before baking, brush the tops of the buns with a little extra olive oil and sprinkle with sesame seeds or everything bagel seasoning, if desired. Bake for 15-20 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom. Let them cool slightly on a wire rack before serving.
Easy Variations And Serving Ideas That Fit Real Life
These sourdough slider buns are incredibly versatile, making them perfect for a wide array of meals and snacks. Their neutral yet flavorful base means they can adapt to almost any filling or topping.
For a classic approach, fill them with mini beef patties, a slice of cheese, and your favorite burger toppings like pickles, onions, and a special sauce. They are also fantastic for pulled pork or chicken sliders, offering a sturdy yet tender vessel for saucy fillings. For a lighter, baked lunch option, consider making deli meat and cheese sliders, perhaps with a spread of Dijon mustard or a creamy herb aioli.
Kid-friendly variations are endless. Think mini grilled cheese sliders, ham and cheese melts, or even mini chicken salad sandwiches. You can also bake them plain and serve them alongside a hearty soup or chili for dipping. For a unique sourdough bread snack, slice them open and toast them lightly, then spread with cream cheese and everything bagel seasoning, or a savory pesto.
If you’re hosting a gathering, these buns make excellent appetizers. Fill them with cocktail meatballs, mini hot dogs, or even a simple bruschetta topping for a more elegant bite. You can also brush them with garlic butter before baking for a savory garlic knot-like experience. For a slightly different flavor profile, try adding a tablespoon of dried herbs like oregano or Italian seasoning to the dough when you add the flour. A sprinkle of flaky sea salt on top before baking also adds a lovely finish.
Common Slip-Ups And How To Avoid Them
Even with a straightforward recipe, a few common mistakes can occur. Knowing how to avoid them will ensure your sourdough slider buns turn out perfectly every time.
One frequent issue is over-flouring the dough during kneading. While you want the dough to be manageable and not overly sticky, adding too much flour will result in dry, dense buns. Always add flour gradually, just enough so the dough is no longer sticking excessively to your hands or the work surface. The dough should still feel soft and pliable.
Another common slip-up is not allowing enough time for the dough to rise. Rushing the rising process (both the first and second rise) will lead to dense, heavy buns with a less airy texture. Dough needs warmth and time for the yeast to work its magic
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.
