Sourdough Discard Hamburger Buns

Discard hamburger buns arranged on a wooden tray, one bun is sliced open.

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5 from 3 votes

Soft, fluffy sourdough discard hamburger buns perfect for burgers, sandwiches, and backyard grilling.

Prep Time20

Cook Time20

Rise time1

Total Time1 40

Servings:

Author: Emily Christensen

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.

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