These quick sourdough discard hamburger buns are perfect for grilling season.
Make these quick sourdough discard hamburger buns in around 2.5 hours – and use your sourdough discard. Winning right?
They are soft and tender with a rich, buttery crumb yet will wow you with their glossy sheen.
You’ll use 100g of sourdough discard in this sourdough hamburger bun recipe.
Sourdough Discard Hamburger Buns … Fast!
They utilise a small amount of commercial yeast, along with your unfed sourdough starter, to make them rise.
This gives you a delicious flavor, without having to wait.
9 simple ingredients combine to make these sourdough buns. You’ll more than likely have these on hand – flour, milk, eggs, butter, sugar, yeast, salt, unfed sourdough starter and sesame seeds.
You can use sourdough burger buns during grilling season, for burger night, breakfast or lunch sandwiches – they’re even delicious just with melted cheese and a little cayenne pepper on top.
Baking Notes & Variations
There are a myriad of burger combinations you could use these buns for. The hardest part will be choosing your favorite!
Here are some tips for getting the most out of your sourdough buns:
- I choose to knead the dough in a stand mixer because it’s fast and convenient. The butter and eggs need to be worked into the dough really well and the stand mixer is very efficient at doing this.
- These buns are best eaten within 12 hours of making them. Freeze your leftovers (you’ll see notes on this further down).
- Split the buns and toast the insides for a delicious brioche style burger. The butter and sugar ensures that these toast up perfectly.
- You can skip the sesame seeds for a plain bun. Or use black sesame seeds or even Everything Bagel Seasoning. It’s totally up to you.
- If you want to make these buns earlier than you need them, you can put them in the fridge after shaping. They can stay there for up to 24 hours. Just bring them to room temp before you bake them. Because they have commercial yeast, they will complete the second rise in the fridge.
- This recipe makes 8 buns around 140g each. You can make larger or smaller buns depending on your needs. Just divide the total dough weight by the number of buns you need to get the individual bun weights.
Shaping Sourdough Burger Buns
These buns are really easy to shape. The enriched dough is smooth and not sticky at all. You’ll be able to handle it very easily.
You need to divide the dough into 8 evenly weighted pieces (or however many buns you’re wanting to bake).
You can see the easy shaping technique here in this video.
Freezing Sourdough Discard Hamburger Buns
These buttery hamburger buns are super fast to make fresh, however sometimes you may have a few leftover. Or perhaps you like having a stash in the freezer for easy weeknight dinners.
These sourdough buns can be frozen. Simply place them in a ziploc bag and freeze.
Thaw at room temperature. You can microwave them for a few seconds to soften them up or simply split them and toast the insides before adding your favorite burger fillings.
For more information on freezing sourdough, check out this informative guide.
If you are loving these discard burger buns, you’ll love these ideas!
- Check out this speedy sourdough discard sandwich loaf – it’s an absolute cinch!
- Want to know if your sourdough starter is ready for baking yet? You can learn about how to know when it’s ready here.
- Got a hunger for more sourdough discard recipes? You’ll find loads here.
Sourdough Discard Hamburger Buns Recipe
- Stand Mixer
- Digital Scale
- Baking Tray
- 250 g Milk Warm
- 7 g Instant Yeast
- 50 g Sugar
- 100 g Sourdough Starter Discard unfed sourdough starter
- 500 g Bread Flour
- 2 Egg Yolks
- 100 g Butter softened but not melted
- 10 g Salt
- 1 Egg White for egg wash
- 30 g Sesame Seeds optional
- Combine the warm milk, yeast and sugar together in a stand mixer bowl and gently incorporate so that the yeast and sugar are dissolved in the milk.
- Add the flour, sourdough discard, egg yolks, butter and salt to the bowl and bring together to form a shaggy dough. You may need a silicon spatula to scrape down the sides of the bowl.
- Use a dough hook and/or knead function for this step.Knead the dough for 6 to 8 minutes using a stand mixer (see notes for hand kneading below).The dough will be silky and completely come away from the sides of the bowl when it's done. There should be no stickiness at all.
- Cover the bowl with a plastic bag or wrap and set aside for around an hour to rise. The time it takes depends on the temperature in your home.
- Once the dough has doubled, transfer it to your kitchen counter for shaping. If you are able to, weigh your dough. Divide the weight of the dough by the number of buns you want. Then you'll know how big to make each bun.I make 8 from this recipe and each bun is around 137g.
- Divide the dough into 8 perfectly even pieces (weighing them for accuracy).
- Shape each piece into a bun. Pull the edges into the centre to form a rounded top and then place each piece on the counter and roll to shape (like you'd shape a boule).
- Place your buns on a baking tray lined with parchment paper and cover with a plastic bag or wrap. Set aside to rise for around 30 minutes. They will be plump and round when they're ready to bake.
- Preheat the oven to 180C/350F.
- Brush each bun with egg white and sprinkle with sesame seeds (optional).
- Bake for around 22 minutes or until glossy and hollow when you tap the base. They burn very easily so keep an eye on them.
- Cool on a wire rack.