We’ve all had those days when the smell of fresh bread fills the kitchen, and it feels like home wraps around you like a warm hug. I remember the first time I used sourdough discard to make something delicious. It felt like I was turning something often tossed away into a treasure. These Best Sourdough Discard Hamburger Buns are special because they allow us to make tasty, soft buns while reducing food waste. By using sourdough discard, you’re adding that lovely depth of flavor many store-bought buns lack. Plus, nothing beats a homemade burger with fluffy buns crafted with love.
why make this recipe
Making these hamburger buns is a simple way to add a homemade touch to your meals. They are not only soft and fluffy, but they also have a slight tang from the sourdough discard, giving them great flavor. These buns serve as the perfect base for your favorite burgers and sandwiches. They are an excellent way to utilize leftover sourdough starter and create something delightful for family and friends, making any meal feel extra special.
how to make Best Sourdough Discard Hamburger Buns
Ingredients:
- 2 cups sourdough discard
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 egg
- 4-5 cups all-purpose flour
- 2 teaspoons instant yeast
Directions:
- In a large bowl, combine the sourdough discard, warm water, sugar, milk, melted butter, salt, and egg. Mix well.
- Gradually add in the flour and yeast, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1-2 hours.
- Once risen, punch down the dough and divide it into equal portions. Shape each portion into a bun.
- Place the shaped buns on a baking sheet lined with parchment paper. Cover and let rise again for about 30-45 minutes.
- Preheat the oven to 375°F (190°C). Bake the buns for 15-20 minutes or until golden brown.
- Let them cool before slicing and serving with your favorite burgers.
how to serve Best Sourdough Discard Hamburger Buns
These buns are perfect for any burger night. You can serve them with beef, chicken, or veggie burgers. Add your favorite toppings, like lettuce, tomato, pickles, and cheese. You can also use them for sandwiches, hot dogs, or even a simple spread of butter and jam.
how to store Best Sourdough Discard Hamburger Buns
To store these buns, let them cool completely and place them in an airtight container at room temperature. They will stay fresh for about 2-3 days. If you want to keep them longer, you can freeze them. Wrap each bun in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer.
tips to make Best Sourdough Discard Hamburger Buns
- Make sure your sourdough discard is at least room temperature for better mixing.
- Knead the dough well to ensure the buns are soft.
- If the dough feels too sticky, add a little more flour gradually.
- Feel free to add herbs or spices to the dough for extra flavor.
variation
You can experiment by adding ingredients like cheese, jalapeños, or seeds to the dough for unique flavors. Another fun option is to shape the dough into slider-sized buns for mini burgers.
FAQs
Can I use active sourdough starter instead of discard?
Yes! If you have an active starter, it can work instead of the discard. Just make sure to adjust the hydration by decreasing the water slightly.
What should I do if my dough doesn’t rise?
If your dough doesn’t rise, it may be that the yeast is no longer active. Make sure to check the expiration date of your yeast and ensure your environment is warm enough for rising.
Can I make these ahead of time?
Yes! You can prepare the dough, let it rise, shape it into buns, and then refrigerate it overnight. In the morning, let it come to room temperature before baking.
Best Sourdough Discard Hamburger Buns
Ingredients
Dough Ingredients
- 2 cups sourdough discard Make sure it's at room temperature.
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 each egg
- 4-5 cups all-purpose flour Add gradually.
- 2 teaspoons instant yeast
Method
Preparation and Mixing
- In a large bowl, combine the sourdough discard, warm water, sugar, milk, melted butter, salt, and egg. Mix well.
- Gradually add in the flour and yeast, mixing until a dough forms.
Kneading and Rising
- Knead for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1-2 hours.
Shaping and Second Rise
- Once risen, punch down the dough and divide it into equal portions. Shape each portion into a bun.
- Place the shaped buns on a baking sheet lined with parchment paper. Cover and let rise again for about 30-45 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Bake the buns for 15-20 minutes or until golden brown.
Cooling and Serving
- Let them cool before slicing and serving with your favorite burgers.