If you've been baking sourdough for a while, you know how fast that discard piles up in the fridge. I've been baking sourdough for years, and honestly, sourdough discard hamburger buns became a bit of an obsession for me. I tested batch after batch in my own kitchen, playing around with bread flour versus all-purpose flour, active yeast versus instant yeast versus commercial yeast, milk versus water, honey versus sugar as a sweetener, and just about every shaping technique out there.
My family ate a LOT of hamburgers during that time! After all that testing, I finally landed on a combination that gives you a soft, slightly chewy, perfectly golden bun every single time.
As soon as the weather warms up, we fire up the grill every single weekend and my kids start putting in their burger requests by Thursday, they love some chicken burgers with spinach and feta especially on these sourdough discard hamburger buns! I started making these sourdough burger buns because I was so tired of store-bought buns that fall apart the second a burger hits them!
You know what I'm talking about, the insides go soggy and the whole thing just disintegrates in your hands. Gross! These are soft and pillowy but they can actually hold up to a loaded burger without turning into a mess. My kids eat them plain with a little bit of butter, straight off the pan, before I can even get dinner on the table.
I make these buns and my popular sourdough hamburger buns so often in the summer that the process is just second nature to me now. I'll mix the dough in the morning while I'm having coffee, let the dough rise while we're outside swimming in the lake or on the boat, shape and bake when we get in, and have fresh buns ready for dinner.
They come together faster than you'd think, and they are absolutely worth every minute. Once you have made these, I really don't think you will ever go back to store-bought buns again! You can use them for instant pot shredded chicken or Instant pot pulled BBQ chicken too!
Jump to:
- Ingredients to Gather
- How to Make Sourdough Discard Hamburger Buns
- How Do I Know When the Sourdough Discard Hamburger Buns Dough Rise is Done?
- Tips and Tricks
- Can I Make These Into Hot Dog Buns?
- How to Store Sourdough Discard Hamburger Buns
- Can I Cold Ferment This Dough Overnight?
- More Bread Recipes
- 📖 Recipe
Ingredients to Gather
- Sourdough discard. Use discard from your sourdough starter that's been hanging out in the fridge. Room temperature sourdough discard works best, but cold discard straight from the fridge is fine too as long as your milk is warm enough. You can even use active sourdough starter if that is what you have in the kitchen.
- Warm milk. This is what makes these buns so soft. Warm milk, not hot. You want it around 100 to 110°F. Too hot and you'll kill your active yeast before it ever gets a chance to do its job.
- Sugar. Just enough sweetener to help the yeast along and add a hint of sweetness to the bun. You can swap in honey if you prefer.
- Active dry yeast. Because we're using active dry yeast here (not instant yeast), you'll want to bloom it in your warm milk for about 5 to 7 minutes before adding the rest of your ingredients. You'll know it's ready when it looks foamy and smells yeasty. I use it when I make my sourdough discard bread too!
- Egg. Adds richness to the dough and helps with structure. You'll also use a separate egg for the egg wash right before you bake.
- Softened butter. Softened, not melted. This is what gives the buns that rich, slightly brioche-like flavor. It makes such a difference!
- All purpose flour. I use all purpose flour in this recipe and it works beautifully. If you want to try bread flour, you absolutely can. When figuring out all purpose flour vs bread flour, it's all about the protein content. The higher protein content in bread flour gives you a slightly chewier crumb, but either way these buns turn out great.
- 3g salt, Don't skip it. Salt controls fermentation and brings out all the other flavors in the dough.
- For the egg wash: one egg whisked with a splash of water.
- Optional toppings: sesame seeds, bagel seasoning, or whatever you love on the top of each bun.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How to Make Sourdough Discard Hamburger Buns
Step 1
Add your warm milk to the bowl of a stand mixer. Sprinkle in the active dry yeast and sugar. Give it a quick stir and let it sit for about 5 to 7 minutes. This is called blooming your yeast and it is a non-negotiable step! You're looking for it to get foamy and fragrant. If nothing happens after 10 minutes, your milk was too hot or your yeast is past its prime. Start over with fresh yeast.
Step 2
Once your yeast is active and foamy, add the sourdough discard, the egg, and the softened butter. Mix on low until everything is combined. Add the all purpose flour and of salt. With the dough hook running, knead the dough on medium speed for about 5 to 7 minutes. You're looking for a smooth, slightly tacky dough that pulls away from the sides of the bowl. If it feels too sticky, add flour a little at a time. Don't over-flour it though. A little tackiness is actually a good thing!
Step 3
Turn the dough out onto the counter and shape it into a ball. Place it in a lightly greased bowl, cover it, and let it rise in a warm place until doubled, usually 1 to 1.5 hours depending on how warm your kitchen is. If your house runs cool, pop the covered dough in the oven with just the light on. The warmth from the bulb is the perfect rise time environment.
Step 4
Once your dough has doubled, turn it out onto the counter. Use a bench scraper to divide it into equal pieces, about 8 buns. Take each piece of dough, pull the edges up and toward the center, flip it over, and roll it into a smooth, tight ball against the counter. That tension in the dough is what helps the buns hold their shape and rise evenly. Place each shaped bun on a parchment-lined baking sheet and press down gently to flatten them a bit into a bun shape.
Cover the buns and let them rest in a warm place for 45 to 60 minutes, until they look puffy and have grown noticeably. Don't rush this step. Underproofed buns can split at the bottom in the oven and won't have that soft, fluffy interior you're going for.
Preheat your oven to 375°F. While it heats up, whisk together your egg wash with a splash of water and brush it over the top of each bun. This is what gives them that gorgeous, shiny golden brown finish. Sprinkle with sesame seeds, bagel seasoning, or leave them plain. Totally up to you.
Bake for 15 to 18 minutes until the buns are golden brown and the internal temperature hits around 190°F. Pull them out of the oven, let them cool on the pan for a few minutes, then transfer to a wire rack. Try to let them cool completely before slicing, though I fully understand if that doesn't happen.
How Do I Know When the Sourdough Discard Hamburger Buns Dough Rise is Done?
The dough should about double in size. You can do the poke test too. All you have to do is press a floured finger gently into the dough. If it springs back slowly and halfway, it's ready. If it springs back immediately, give it more time.
Tips and Tricks
- Don't skip blooming your yeast. Since this recipe uses active dry yeast instead of instant yeast, that 5 to 7 minute bloom in warm milk is what wakes it up. If you skip it, your buns may not rise properly.
- Room temperature discard works best. Cold discard straight from the fridge will slow down your rise time. If you're pulling it from the fridge, let it sit on the counter for 30 minutes first, or make sure your milk is nice and warm to compensate.
- Create tension when shaping. Rolling each piece of dough into a tight ball creates surface tension that helps the buns rise up tall instead of spreading out flat. It's worth taking the extra minute to do this properly for each bun.
- Watch your flour. Resist the urge to dump in all the purpose flour at once. A dough that's slightly tacky to the touch will bake up softer than one that's been over-floured.
- Use the egg wash. It seems like an optional step but it genuinely makes a difference in that golden brown color and the shiny finish. Don't skip it.
- No stand mixer? No problem! If you don't have a stand mixer, you can mix this dough by hand too! It might take a little longer but it will definitely work!
Can I Make These Into Hot Dog Buns?
Yes! Same dough, different shape. Instead of rolling each piece of dough into a round ball, shape it into a log about the length of your hot dogs. Let them go through the same second rise and bake at the same temperature. They make the best hot dog buns for summer cookouts and taste about a million times better than anything you'll find at the store.
If you have some active starter that you just fed, you can make some sourdough hot dog buns too!
How to Store Sourdough Discard Hamburger Buns
These will stay fresh on the counter for a few days, just keep them in an airtight container at room temperature for up to 2 days. You can also place them in a Ziploc bag.
Store in the fridge for up to 5 days. They will firm up a little when cold so warm them in a 300°F oven for a few minutes or toast the insides before loading them up.
These freeze beautifully. Once completely cooled, store in an airtight container or zip bag in the freezer for up to 2 months. Thaw at room temperature or microwave for 30 to 45 seconds. This is honestly my favorite method since I usually make a double batch and freeze half so we always have them ready to go all summer long.
Can I Cold Ferment This Dough Overnight?
Yes. After the first rise, punch down the dough, shape your buns, and place them on a parchment-lined baking sheet. Cover tightly and refrigerate overnight. The next day, pull them out and let them come to room temperature and finish their second rise before adding the egg wash and baking as directed. The extra time in the fridge adds even more flavor.
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📖 Recipe
Sourdough Discard Hamburger Rolls
Ingredients
- 240 g Sourdough discard Straight from the fridge
- 180 g Milk Warmed to room temperature
- 25 g Sugar or honey
- 7 g Active Dry Yeast
- 1 Egg
- 57 g Butter Softened, not melted
- 420 g All purpose Flour
- 3 g Salt
- 1 Egg For the egg wash with a splash of water
Instructions
- In the bowl of a stand mixer, add the active dry yeast and sugar to the warm milk. Stir gently and let it sit for 5 to 7 minutes. You're looking for a foamy, bubbly top and a yeasty smell. If it doesn't foam, your milk was too hot or your yeast is old. Start over before going any further.
- Add the sourdough discard (room temp or cold from fridge), 1 egg, and softened butter (not melted) to the yeast mixture. Mix until roughly combined. The butter doesn't need to be perfectly incorporated yet.
- Add the salt and the all-purpose flour. Mix on low until a shaggy dough forms, then increase speed and knead for 8 to 10 minutes. If the dough is too sticky or wet, add one tablespoon of flour at a time until a dough forms. You want a soft, slightly tacky dough, not a stiff one.
- Place the dough in a lightly greased bowl and cover with plastic wrap or a damp towel. Let it rise in a warm spot until doubled in size, about 1 to 90 minutes depending on how warm your kitchen is.
- Punch down the dough and divide it into 8 equal pieces. Shape each piece into a smooth ball by pulling the dough underneath itself and pinching it closed at the bottom. Place on a parchment-lined baking sheet, spacing them a few inches apart. Gently flatten each ball slightly with your palm.
- Cover the shaped buns loosely and let them rise again for 30-60 minutes, until puffy and nearly doubled.
- Preheat your oven to 375°F. Brush each bun with the egg wash made from 1 egg (for egg wash, whisked with a splash of water). Sprinkle with your toppings if you are using any.
- Bake for 18 to 20 minutes, until deep golden brown on top. Let them cool on the pan for at least 10 minutes before slicing. They firm up as they cool.
Notes
- Use discard that's been sitting in the fridge. Room temperature is ideal, but cold discard works fine as long as your milk is warm enough. Active starter works here too if that's what you have.
- All-purpose works great in this recipe. Bread flour will give you a slightly chewier crumb thanks to the higher protein content. Either way, these buns turn out great.
- Don't let your milk get too hot! Too hot and you'll kill the yeast before it gets a chance to work. Aim for 100 to 110°F. Warm to the touch but not hot.
- Don't over-flour the dough: Soft dough = soft buns. Add that reserved flour slowly and only if you really need it.
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