Fluffy Sourdough Discard Hamburger Buns (Easy Recipe)
Ready to skip the grocery store buns and make your own soft, flavorful, golden brown hamburger buns right at home? These sourdough discard hamburger buns are light, fluffy, and packed with delicious sourdough flavor. Whether it’s burger night, a weekend BBQ, or you’re just craving a good sandwich, these homemade buns are a total game changer!
And don’t worry, this recipe uses sourdough discard plus commercial yeast (either active or instant yeast) so you’ll get that perfect rise and bakery-style texture without the long wait of traditional sourdough bread.
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Why You’ll Love These Sourdough Discard Hamburger Buns
- Great way to use up your leftover sourdough starter or sourdough discard
- Soft buns with a light, enriched texture that beat store-bought buns every time
- Uses simple ingredients you probably already have
- Gets that golden brown top, with no egg wash required!
- Works with stand mixer or by hand
- Beginner-friendly recipe with helpful shaping tips
- Can be topped with sesame seeds, bagel seasoning, or poppy seeds
- Freezer-friendly for future use
Ingredients You’ll Need For This Sourdough Hamburger Bun Recipe
This easy recipe for sourdough hamburger buns comes together with just a few pantry staples:
- Warm milk: around 95–100°F; helps activate the yeast
- Honey: adds a light sweetness and supports the rise (can sub granulated sugar)
- Warm water: balances hydration
- Active dry yeast or instant yeast: for a reliable rise
- Melted butter: adds softness and flavor
- Sourdough discard: room temperature discard gives these buns a subtle tang and moist texture
- Large egg: adds structure
- Salt: for flavor
- All-purpose flour
- Optional toppings: sesame seeds, bagel seasoning, or poppy seeds
How to Make Sourdough Discard Hamburger Buns
Step 1: Activate the Yeast
In a large bowl or the bowl of your stand mixer fitted with the dough hook attachment, whisk together the warm milk, warm water, honey, and yeast. Let it sit for 5–10 minutes until foamy.
Step 2: Mix the Dough
Add melted butter, room temperature sourdough discard, egg, salt, and 4 ¼ cups of flour. Mix on low for 2 minutes (or use a wooden spoon to stir if mixing by hand). Scrape down the sides of the bowl as needed.
If the dough is too wet, add the remaining ¼ cup of flour, a little at a time, just until it feels tacky but not sticky.
Step 3: Knead the Dough
- Stand Mixer: Knead on low speed for 8–10 minutes until smooth and stretchy.
- By Hand: Turn onto a floured surface and knead for 10–12 minutes until soft and elastic.
Step 4: First Rise
Transfer the dough to a lightly oiled large mixing bowl. Cover with plastic wrap or a damp towel. Let it rise in a warm place for about 1 hour, or until doubled (rise time depends on the temperature of your kitchen).
Step 5: Divide & Shape
Punch down the dough, then turn it out onto a lightly floured surface. Use a bench scraper to divide into 10 equal pieces.
To Shape the Hamburger Buns:
Working with one piece of dough at a time, gently flatten it into a small round about 3 inches wide.
Starting from the outer edge, bring one section of dough toward the center and press to seal. Continue working around the circle, folding each section inward to overlap the last, creating gentle pleats as you go.
Once all sides are pinched into the center, flip the dough over so the seam is on the bottom.
Cup your hand over the dough ball and gently rotate it in small circles on your countertop to create a smooth, round top.
Place the shaped buns on a parchment-lined baking sheet:
- 1 inch apart for soft, pull-apart buns
- 2–3 inches apart for classic, individual hamburger buns with golden edge
Flatten the buns slightly (about 3 inches) with the palm of your hand.
Step 6: Second Rise
Cover and let the buns rise for 30–45 minutes until noticeably puffy. This final rise helps give that light texture.
Step 7: Bake
Optional: Brush the tops lightly with milk to help with a golden brown colour. If desired, sprinkle with sesame seeds or your favorite topping.
Bake at 400°F for 12–15 minutes, or until the tops are golden brown and they reach an internal temp of 190°F.
Brush with melted butter right out of the oven for shiny, soft buns!
Storage & Freezing
Once your buns have cooled completely, tuck them into an airtight container and keep them at room temperature for up to 2 days. They’ll stay soft, fresh, and ready for your next burger night or leftover sandwich moment.
Want to keep a stash on hand for later? These buns freeze beautifully! Just pop them into an airtight bag and store in the freezer for up to 2 months. When you’re ready to enjoy, reheat them in a 300°F oven for a few minutes to bring back that warm, fresh-baked magic just like the day you made them!
Sourdough Discard Hamburger Buns Variations
- Top with poppy seeds, bagel seasoning, or just leave plain
- Make mini versions for sliders or pork sandwiches
FAQ
Can I make these without added yeast?
It’s not really recommended. While sourdough discard adds wonderful flavor and some natural rise, it doesn’t have enough leavening power on its own to make the buns fluffy and soft. The commercial yeast gives your dough that reliable rise and perfect texture every time.
Do I need to do an egg wash?
Nope! These buns develop a beautiful golden brown crust all on their own without any egg wash. But if you’re looking for a little extra shine and richness, brushing the tops with milk or a simple egg wash (egg + splash of water) right before baking is a lovely touch.
Can I add toppings to the buns?
Yes! Before baking, brush buns with milk and feel free to sprinkle the tops with sesame seeds, poppy seeds, or even everything bagel seasoning for an extra burst of flavor and texture. Or keep things simple and classic, just buttery, golden buns that let the sourdough shine.
Can I make smaller buns, like sliders?
Definitely! Just divide your dough into smaller portions and shape them into mini buns. They’re perfect for parties, kids’ meals, or delicious pulled pork sandwiches. Same great flavor, just bite-sized and irresistibly cute! You can even make sourdough discard hot dog buns if you prefer!
Fluffy Sourdough Discard Hamburger Buns
Ingredients
- 1 cup (240ml) warm milk (about 95–100°F)
- ¼ cup (60ml) warm water (about 95–100°F)
- 1 tbsp (21g) honey (or 13 g granulated sugar)
- 2 ¼ tsp active dry or instant yeast (1 standard packet/7 g)
- 3 tbsp (43g) butter, melted and slightly cooled
- ½ cup (125g) sourdough discard, room temperature
- 1 large egg, room temperature
- 1 ½ tsp salt
- 4¼ to 4½ cups (530–560g) all-purpose flour
- Optional: milk and butter for brushing tops, sesame seeds or toppings of choice
Instructions
- In the bowl of a stand mixer or large mixing bowl, combine warm milk, water, honey, and yeast. Let sit 5–10 minutes until foamy.
- Add cooled melted butter, sourdough discard, egg, salt, and 4 ¼ cups of flour. Mix on low speed (or with a wooden spoon) until a shaggy dough forms. Add up to ¼ cup more flour as needed until dough is tacky but not sticky.
- Knead dough in the stand mixer for 8–10 minutes (or by hand for 10–12 minutes) until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
- Punch down the dough and divide into 10 equal pieces. Flatten each piece into a 3-inch round. Fold edges inward, overlapping and pinching to seal the center.
- Flip seam-side down and gently rotate under your hand to smooth the top. Place on parchment-lined sheet: 1 inch apart for soft pull-apart buns, or 2–3 inches apart for classic individual buns. Slightly flatten each bun, cover, and let rise 30–45 minutes.
- Preheat oven to 400°F. Brush buns with milk for a golden brown top. If you’d like seeds or seasoning, brush with milk first, then sprinkle on sesame seeds, poppy seeds, or everything bagel seasoning. Bake for 12–15 minutes until golden brown and center reaches 190°F.
- Brush warm buns with melted butter if desired.
Notes
- Store your buns in an airtight container at room temperature to keep them soft for up to 2 days. For longer storage, freeze them in a sealed bag for up to 2 months. Just thaw and reheat when ready to enjoy!
- This recipe is a fantastic way to use unfed sourdough discard. Just make sure your discard isn’t overly acidic, as that can affect the rise and flavor.
- For perfectly even buns every time, use a kitchen scale to divide your dough into equal portions.
- Be careful not to add too much extra flour while kneading; too much flour can make your buns dry instead of soft and fluffy. Aim for a slightly tacky, stretchy dough
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!