Soft and Fluffy Sourdough Discard Burger Buns
These sourdough discard burger buns are soft, lightly enriched, and ready for your next cookout. The discard adds a subtle tang that keeps the buns from tasting bland, even without a long rise.
They come together with a simple yeasted dough, so you get fluffy results on a weeknight schedule. No starter feeding required.
Why These Buns Are a Keeper
I love that these buns taste like real bread, not a foam bun. The crumb is tight but soft, with a buttery scent from the enrichment.
A spoonful of sugar and a little milk keep them tender for days, and the sourdough discard gives them a gentle tang that works with almost any filling.
Ingredients
- 3 cups (360g) all-purpose flour: spooned and leveled; bread flour works for a chewier bun.
- 1/2 cup (120g) sourdough discard: unfed, straight from the fridge is fine.
- 3/4 cup (180ml) whole milk: warm (110°F/43°C); 2% works too.
- 1 large egg: at room temperature.
- 3 tbsp (42g) unsalted butter: melted and slightly cooled.
- 2 tbsp (25g) granulated sugar: helps browning and keeps them soft.
- 2 1/4 tsp (7g) instant yeast: also labeled “bread machine” or “rapid rise.”
- 1 tsp fine sea salt: brings out the flavor.
- 1 large egg, for egg wash: beaten with 1 tbsp water.
- Sesame seeds, for topping: optional, but classic.
Variations / Substitutions
- Dairy-free: Use oat milk and vegan butter sticks. The crumb stays soft, though the buttery taste is milder.
- Honey instead of sugar: Replace the sugar with 2 tbsp honey. It adds a floral note and boosts browning.
- Herb buns: Knead 1 tbsp finely chopped rosemary or thyme into the dough after the first rise for an aromatic twist.
- Whole wheat: Swap up to 1 cup (120g) of the all-purpose flour for whole wheat flour. The buns will be denser but nutty.
Hot Dog Chili makes a comforting soup to pair with these buns.
How to Make Sourdough Discard Burger Buns
Step 1: Mix and Knead the Dough
In a large bowl, whisk together the 3/4 cup warm milk, 2 tbsp sugar, and 2 1/4 tsp instant yeast. Let it sit for 5 minutes until frothy, then stir in the melted 3 tbsp butter, 1 egg, and 1/2 cup sourdough discard.
Add the 3 cups flour and 1 tsp salt, then stir until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. The dough should feel slightly tacky but not sticky, and it will spring back when poked. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1 hour.
Step 2: Shape the Buns
Punch down the risen dough and turn it onto a clean work surface. Divide it into 8 equal pieces (about 110g each) using a bench scraper. Roll each piece into a tight ball by cupping your hand and dragging the dough across the surface to create tension. Place the balls on a parchment-lined baking sheet, spaced 2 inches apart.
The tops should be smooth and taut, which helps them rise evenly in the oven. If a ball tears, let it rest a minute before reshaping.
Step 3: Proof the Buns
Cover the baking sheet loosely with a clean kitchen towel or plastic wrap and let the buns rise at room temperature for 45 to 60 minutes, until they are puffy and nearly doubled.
When you gently press a finger into the side, the dough should slowly spring back but leave a small indent. If it springs back fast, give it 10 more minutes.
Step 4: Brush and Top
Preheat the oven to 375°F (190°C). Beat the reserved egg with 1 tbsp water and brush it lightly over the risen buns. Sprinkle sesame seeds on top if you like.
The egg wash gives them a shiny, golden crust that crackles slightly when you bite in. Be gentle with the brush so you don’t deflate the proofed dough.
Step 5: Bake Until Golden
Slide the baking sheet into the preheated oven and bake for 18 to 22 minutes, rotating the pan halfway through, until the buns are deep golden brown.
Cool on a wire rack for at least 15 minutes, then slice and serve warm. The crumb will be soft and steamy, ready for whatever you pile on top.
Tips for Soft, Even Buns
- Weigh the flour if you can. Cup measurements vary a lot, and too much flour makes dense buns.
- If your kitchen is cold, proof the dough in the oven with the light on to speed things up.
- Don’t overproof the second rise. Buns that rise too long will flatten in the oven instead of staying round.
- For an extra glossy top, brush the buns again with melted butter right when they come out of the oven.
- Leftover buns freeze beautifully; slice them first so you can toast straight from the freezer.
Bake time shifts a little if you make larger or smaller buns.
| Bun Count | Approximate Bake Time |
|---|---|
| 6 large | 22 to 25 minutes |
| 8 standard | 18 to 22 minutes |
| 10 small | 15 to 18 minutes |
Keeping the Buns Fresh
- Refrigerate: Store cooled buns in an airtight bag at room temperature for up to 3 days. The fridge dries them out, so keep them on the counter.
- Reheating: Warm split buns in a 350°F oven for 3 to 4 minutes, or toast in a skillet with butter.
What to Serve With Sourdough Discard Burger Buns
These buns are built for a classic cheeseburger, where the buttery crumb soaks up juices without falling apart. For something lighter, try a grilled portobello mushroom cap; the tangy bun cuts through the earthy flavor. A pile of pulled turkey also works well, because the slightly sweet dough balances a vinegar-based sauce.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes. Dissolve it in the warm milk with the sugar and let it stand until foamy, about 10 minutes, before adding the other ingredients.
My discard is very sour. Will it make the buns taste too tangy?
It will add a stronger tang, but the sugar and butter in the dough balance it nicely. If it’s extremely sour, use 1 teaspoon less discard and add an extra tablespoon of milk.
Can I shape the buns and freeze them before the second rise?
Yes. After shaping, place them on a parchment-lined sheet, freeze until solid, then transfer to a freezer bag. Bake straight from frozen and add 5 to 7 minutes to the bake time.
Do I really need to let the dough rise twice?
For the lightest texture, yes. The first rise develops flavor and structure; skipping it yields denser buns. The second rise gives them their final puff.
Sourdough Discard Burger Buns Recipe
Ingredients
Method
- In a large bowl, whisk warm milk, sugar, and instant yeast. Let sit 5 minutes until frothy. Whisk in melted butter, egg, and sourdough discard.
- Add flour and salt. Stir to a shaggy dough, turn onto a floured surface, and knead 8 to 10 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down dough. Divide into 8 equal pieces and shape into tight balls. Place on a parchment-lined baking sheet, spaced 2 inches apart.
- Cover loosely and let rise until puffy and nearly doubled, 45 to 60 minutes.
- Preheat oven to 375°F (190°C). Beat the egg for wash with 1 tbsp water and brush over buns. Sprinkle with sesame seeds.
- Bake 18 to 22 minutes, rotating halfway, until deep golden brown. Cool on a wire rack at least 15 minutes, then slice and serve.
Notes
