Sourdough Discard Hamburger Buns Recipe

There’s a quiet kind of victory in transforming something destined for the compost into the star of the dinner table. Your sourdough discard, often a byproduct of love and maintenance, holds the key to the most incredible homemade hamburger buns.

Forget the bland, often too-soft store-bought versions that dissolve under a juicy patty.

These buns are a different story—they’re soft and tender with a rich, buttery crumb, yet they boast a sturdy, golden-brown crust that can handle anything you stack on them.

They carry just a whisper of that beloved sourdough tang, beautifully balanced by a touch of sweetness.

The best part? You can go from a jar of discard to a tray of glossy, bakery-worthy buns in about two and a half hours. Once you try them, your burger nights will be forever changed.

Ingredients Needed for the Recipe

Gathering these simple ingredients is your first step toward bun bliss. Each one plays a specific role in creating that perfect texture and flavor.

• Warm Milk: Whole milk is ideal for richness, gently warmed to wake up the yeast without harming it. It creates a tender, enriched dough.
• Sourdough Starter Discard: This is your flavor secret—100 grams of unfed starter adds a subtle, complex tang and helps soften the crumb.
• Bread Flour: Its higher protein content builds strong gluten, giving your buns the structure to rise tall and hold their shape without being tough.
• Sugar: Just a bit of granulated sugar feeds the yeast for a good rise and adds a hint of sweetness that complements the savory burger.
• Egg Yolks: Two yolks enrich the dough, contributing to a beautifully golden, soft, and rich interior—think of it as a brioche-like tenderness.
• Butter: Use softened, salted butter for the best flavor. It’s kneaded into the dough, creating an incredibly tender and flavorful crumb.
• Instant Yeast: This is what makes the recipe “quick.” It works alongside your discard to give you a reliable, fast rise without a long fermentation.
• Salt: Never skip the salt. It’s essential for balancing all the flavors and strengthening the gluten network.
• Egg White & Sesame Seeds: A simple egg wash (using the leftover whites) brushed on before baking gives the buns a gorgeous, glossy sheen. Sesame seeds add the classic finish and a delightful crunch.

Before You Start: A Flexible Baking Schedule

One of the true joys of this recipe is its flexibility. You are not chained to the kitchen for an entire day. If you’re planning a casual weekend barbecue, you can start the dough after lunch and have fresh buns ready by dinnertime.

The process is straightforward: about 15 minutes to mix and knead the dough, followed by a one-hour rise. After a quick 30 minutes of shaping and a second short rise, they’re ready for a 22-minute bake.

For even easier planning, you can shape the buns and then let them complete their final rise slowly in the refrigerator for up to 24 hours. Simply pull the tray out, let the buns come to room temperature, and bake them when you’re ready.

This make-ahead trick means fresh, warm buns are always within reach, even on the busiest of days.

How to make Sourdough Discard Hamburger Buns?

Step 1: Wake Up the Yeast and Mix

Begin by pouring your warm milk into the bowl of a stand mixer. Sprinkle in the instant yeast and sugar, then give it a gentle stir until everything is dissolved. You might see a few bubbles, which is a good sign the yeast is getting to work.

To this, add the bread flour, sourdough discard, egg yolks, softened butter, and salt. Use a silicone spatula to bring everything together into a rough, shaggy dough, making sure to scrape the sides of the bowl clean.

Step 2: Knead to Smooth Perfection

Attach the dough hook to your mixer. Now, knead the dough on a medium-low speed for about 6 to 8 minutes. Watch the transformation happen. The dough will go from scraggy and sticky to smooth, elastic, and cohesive.

It’s done when it completely pulls away from the sides of the bowl and feels silky to the touch. If you’re kneading by hand, this will take a bit more time and effort—closer to 10 minutes—but the process of feeling the dough come together is wonderfully satisfying.

Step 3: The First Rise

Shape the kneaded dough into a smooth ball. Place it back into a lightly greased bowl or the mixer bowl, and cover it tightly with plastic wrap or a reusable bowl cover. Find a warm, draft-free spot in your kitchen and let the dough rest.

It needs to rise until it has roughly doubled in size, which typically takes about an hour. The exact time depends entirely on how warm your kitchen is, so be patient and let the dough tell you when it’s ready.

Step 4: Shape Your Buns

Once your dough is puffy and doubled, turn it out onto a clean counter—no need for flour if your dough is well-kneaded. For perfectly even buns, weigh the entire dough mass on a kitchen scale. To make 8 good-sized burger buns, divide that total weight by eight. You can also make 12 smaller slider buns if you prefer.

Cut the dough using a bench scraper, then shape each piece: pull the edges of the dough toward the center to create a smooth, rounded top, then roll it gently under your cupped hand to form a tight, neat ball.

Step 5: The Final Proof and Bake

Place your shaped buns on a parchment-lined baking sheet, leaving a couple of inches between them for expansion. Cover the tray loosely with plastic or a clean kitchen towel and let them rise again.

This second proof is shorter, about 30 minutes, and you’ll know they’re ready when they look plump and feel light to the touch.

While they proof, preheat your oven to 180°C (350°F). Whisk the reserved egg white with a tiny splash of water, then gently brush it over each bun. Sprinkle generously with sesame seeds.

Bake for 22 to 25 minutes, until they are a deep golden brown and sound hollow when tapped on the bottom. Let them cool completely on a wire rack before slicing.

Why Your Kitchen Temperature is Your Secret Ingredient

Dough is a living thing, and it’s deeply affected by its environment. If your kitchen is chilly, everything will slow down. That first rise might take 90 minutes instead of 60. On a very warm day, it could be ready in 45. This isn’t a problem, just a reality.

To help your dough along, you can create a cozy “proofing box.” Simply place the covered bowl of dough in your turned-off oven with the light on, or set it on top of the refrigerator where it’s slightly warmer. The key is to watch the dough, not the clock.

It’s perfectly risen when a gentle poke leaves a slight indentation that slowly springs back. Mastering this simple observation will make you a more confident baker for every yeast-based recipe you try.

Tips

• If you only have cold discard from the fridge, that’s fine. Just make sure your milk is adequately warm to bring the overall dough temperature up and keep the yeast happy.
• Avoid the temptation to add too much extra flour during kneading or shaping. A slightly tacky dough is better than a dry one; it leads to softer, lighter buns.
• For a truly professional touch, use a digital scale to weigh your dough portions. This guarantees every bun is the same size and will bake evenly.
• Don’t skip the cooling step. Slicing into a warm bun can make it gummy. Letting them cool on a rack allows the crumb to set properly for the perfect texture.

Storing Your Homemade Buns

These buns are best enjoyed the day they’re made, but they store beautifully. Once completely cool, place them in a plastic bag or airtight container at room temperature; they’ll stay fresh for 2 to 3 days. To bring back that just-baked softness, you can warm them in the microwave for just 10 seconds or split and lightly toast them in a pan.

For longer storage, freezing is your friend. Wrap each bun individually or place them all in a heavy-duty freezer bag. They’ll keep for up to three months. Thaw at room temperature or give them a quick warm-up in the oven whenever a burger craving strikes.

Having a stash of these in your freezer means a fantastic homemade meal is never more than a few minutes away.