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Fluffy Sourdough Discard Hamburger Buns

These sourdough discard hamburger buns are the perfect size for burgers and sandwiches, with just the right balance of soft texture and subtle tangy flavor. They’re a great recipe to keep on hand for burger night, cookouts, or anytime you want buns with way more flavor than store-bought. Once you try these, you may never go back to the bagged kind again!
Print Recipe
sourdough discard hamburger buns served with burgers and toppings
Prep Time:3 hours
Cook Time:15 minutes
Total Time:3 hours 15 minutes

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.
    pinching the corners of a dough ball inward toward 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.
    Cupping the dough ball and gently rotating it in small circles on a countertop to create a smooth, round top
  • 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
Servings: 10 buns