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These quick and easy Sourdough Discard Hamburger Buns are so soft and fluffy and taste way better than store-bought buns. With just a single, one-hour rise, these can be thrown together quickly for a simple weeknight dinner.
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If you love my Same-Day Sourdough Hamburger Buns, you’re going to love this quick yeast and sourdough discard version for grilling or backyard barbecues. And if you’re firing up the grill, don’t forget to grab my Same-Day Sourdough Hot Dog Buns too.
Why you will love this recipe
- One rise- Just like my Sourdough Discard Dinner Rolls and Sourdough Discard Cinnamon Rolls, these only need a single, one-hour rise.
- Soft and fluffy- These no-fail hamburger buns come out perfect every time, so they’re great for BBQs, cookouts, and easy weeknight meals!
- Ready in 2 hours- Stick these buns in a warm spot and you can have them ready in as little as 2 hours! Plenty of time to whip up a sweet treat to go with it like my Sourdough Chocolate Chip Cookies.
Important Ingredients and Substitutions
- Sourdough discard – For a quick rise, use room temperature discard. You can use cold discard from the fridge, but it will slow down the rise time.
- Instant yeast – I used instant yeast, but you can use active dry yeast too, just make sure to activate it according to the package instructions before adding it to the dough. For more hybrid recipes, be sure to try my Sourdough Discard Hawaiian Rolls and Sourdough Discard Sandwich Bread.
- Bread flour – I recommend using bread flour over all-purpose flour because it has a higher protein content and is better at absorbing liquid. If substituting all-purpose flour, reduce the liquid by 25 grams.
- Milk – For a dairy-free alternative, I recommend full-fat coconut milk.
- Honey – This can be replaced with 50 grams of granulated sugar.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Hamburger Buns
Step 1: In the bowl of a stand mixer, add the warm milk (heated to 100ºF), room temperature sourdough discard, bread flour, butter, salt, honey, eggs and egg yolk (save the egg white for the egg wash at the end) and knead with the dough hook attachment. I like to use my Bosch mixer when kneading dough. Be sure to scrape the sides of the bowl so everything is mixed well.
Knead for 15 minutes or until the dough passes the windowpane test. Perform the windowpane test by pulling a piece of dough thin enough to see light through without it tearing. It will be a weaker windowpane. If it doesn’t pass, continue to knead for another couple minutes.
Step 2: After kneading, divide the dough into 12 equal pieces. Shape each piece into a smooth ball by cupping your hand over the dough and rolling it in a circular motion on an unfloured surface.
Step 3: Line two baking sheets with parchment paper or silicone mats and arrange 6 dough balls on each sheet. Using the palm of your hand, gently flatten each dough ball into a disc about ½ to ¾ inch thick.
Step 4: Cover and let the dough balls rise until doubled in size and aerated.
About 30 minutes to 1 hour at 90ºF, or longer at cooler temperatures.
Step 3: Once the dough has risen, mix egg white and water and brush the top of the buns with it. Sprinkle with sesame seeds.
Step 4: Preheat the oven to 350ºF. Bake for 20 minutes or until golden.
To serve, slice with a serrated knife and add your favorite burger toppings.
Recipe Tips
- If the dough is super sticky after several minutes in the mixer, add a little more bread flour until it is just a little tacky.
- If the dough balls immediately spring back when flattening them into discs let them rest for 10 minutes and then try again.
- Ensure the dough rises in a warm spot like a on top of a warm oven or use a bread mat (use code country10 for 10%) or proofing box. See more tips on how to keep your dough warm here.
- If your sourdough discard burger buns puff up dramatically in the oven or come out pale, they needed a longer rise before baking. For evenly baked buns, be sure to let them get puffy and well-risen before they go in the oven.
Storage Instructions
To store, cool completely and store in an airtight container or ziplock bag for up to 4 days on the counter. The buns will also freeze well. Let them cool completely, and then add them to a freezer bag and freeze for up to 3 months. To thaw, remove them from the freezer and let them defrost on the counter until they are room temperature. This is a great way to have sourdough burger buns made from scratch all summer long!
Recipe FAQ
Yes! You prep the dough balls and let them rise about halfway before placing them in the fridge. I recommend baking within 12 hours to prevent overproofing. When you’re ready to bake, bring them to room temperature while the oven preheats, then bake. If the dough balls seem dense, let them rise a bit longer before baking.
Yes! I have instructions for Sourdough Hamburger Buns made with active sourdough starter.
If you’d like to freeze the dough balls, flatten them into discs and place them on a sheet pan to flash freeze for about 1 hour. Once solid, transfer them to a freezer-safe bag and store for up to 2–3 months. When you’re ready to bake, remove the dough from the freezer and place the discs on a lined baking sheet. Let them rise until doubled in size and puffy, then bake as directed.
More sourdough breads
Soft Sourdough Bread Recipes
Sourdough Discard Hawaiian Rolls
Same Day Sourdough Recipes
Same Day Sourdough Hot Dog Buns
Soft Sourdough Bread Recipes
Quick Sourdough Discard Dinner Rolls (One Hour Rise)
Same Day Sourdough Recipes
Sourdough Hamburger Buns
Tried these Sourdough Discard Hamburger Buns or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments. Can’t wait to see what you’re baking!
Sourdough Discard Hamburger Buns
Equipment
Ingredients
Dough
- 200 grams milk, ¾ cup + 1 Tablespoon
- 180 grams sourdough discard, ¾ cup
- 12 grams yeast, 1 Tablespoon
- 550 grams bread flour, 4 cups
- 60 grams butter, softened, 4 Tablespoons
- 10 grams salt, 1½ teaspoon
- 45 grams honey, 3 Tablespoons
- 2 large eggs
- 1 egg yolk
Egg Wash
- 1 egg white
- 5 grams water, 1 teaspoon
- 18 grams sesame seeds, 2 Tablespoons
Instructions
- In the bowl of a stand mixer or in a large bowl, add the warm milk (heated to 100ºF), room temperature sourdough discard, bread flour, butter, salt, honey, eggs and egg yolk (save the egg white for the egg wash at the end) and mix with a dough hook attachment until combined. 200 grams milk, 180 grams sourdough discard, 12 grams yeast, 550 grams bread flour, 60 grams butter, softened, 10 grams salt, 45 grams honey, 2 large eggs, 1 egg yolk
- Knead the dough on a low speed in a mixer or by hand for 15 minutes or until the dough passes the windowpane test. Perform the windowpane test by pulling a piece of dough thin enough to see light through without it tearing. It will be a weaker windowpane. If it doesn’t pass, continue to knead for another couple of minutes.If the dough is super sticky even after a few minutes of kneading, add a little more bread flour until it is just a little tacky.
- After kneading, divide the dough into 12 equal pieces. Shape each piece into a smooth ball by cupping your hand over the dough and rolling it in a circular motion on an unfloured surface.
- Line two baking sheets with parchment paper or silicone mats and arrange 6 dough balls on each sheet. Using the palm of your hand, gently flatten each dough ball into a disc about ½ to ¾ inch thick.
- Cover and let the dough balls rise until doubled in size and aerated.About 30 minutes to 1 hour at 90ºF, or longer at cooler temperatures.
- Once the dough has risen, mix the egg white and water and brush the top of the buns with it. Sprinkle the tops with sesame seeds. 1 egg white, 5 grams water, 18 grams sesame seeds
- Preheat the oven to 350ºF. Bake for 20 minutes or until golden. The internal temperature should reach 190℉ or higher.
- To serve, slice with a serrated knife and add your favorite burger toppings.
Notes
- Tip for flattening buns: If the dough balls immediately spring back when flattening them into discs, let them rest for 10 minutes and then try again.
- Pale hamburger buns: If your sourdough discard burger buns puff up dramatically in the oven or come out pale, they needed a longer rise before baking. For evenly baked buns, be sure to let them get puffy and well-risen before they go in the oven.
- Freezing dough balls: If you’d like to freeze the dough balls, flatten them into discs and place them on a sheet pan to flash freeze for about 1 hour. Once solid, transfer them to a freezer-safe bag and store for up to 2–3 months. When you’re ready to bake, remove the dough from the freezer and place the discs on a lined baking sheet. Let them rise until doubled in size and puffy, then bake as directed.
- Prep ahead: Prep the dough balls and let them rise about halfway before placing them in the fridge. I recommend baking within 12 hours to prevent overproofing. When you’re ready to bake, bring them to room temperature while the oven preheats, then bake. If the dough balls seem dense, let them rise a bit longer before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
please tell me how to get the sourdough starter, discard.
dawntuning@gmail.com
Thank you
Hi Dawn! I have instructions here on how to make a sourdough starter: https://countryroadssourdough.com/sourdoughstarter/
Chef’s kiss! These are soft & fluffy, just as you said. Had them with hamburgers & they held up wonderfully. I’m very new to sourdough & this discard recipe gave me hope that I can actually do this. Used my bread machine to mix the dough.
Yay so happy to hear that!!
This is a GREAT recipe! easy to put together and quick to have a finished product! Thank you so much!
You are going to love these simple sourdough discard hamburger buns! Perfect for a last-minute meal, these buns only need one quick rise before baking!