The Ultimate Sourdough Discard One-Hour Hamburger Buns Recipe

Introduction

There’s nothing quite like the satisfaction of baking your own bread at home. The smell, the warmth, and the taste are simply unbeatable. Today, I’m excited to share with you a wonderfully easy and rewarding recipe for homemade hamburger buns made with sourdough discard.
These buns are soft, fluffy, and perfect for burgers, sandwiches, or even enjoying on their own with a pat of butter. Plus, they are a fantastic way to use up extra sourdough starter you might have lingering in your fridge.
If you’ve ever thought homemade buns were too complicated, this one-hour recipe will change your mind. Let’s dive in and bring the joy of homemade baking into your kitchen!

Ingredients List

Using the right ingredients makes a big difference in baking. Here’s everything you’ll need to create soft, flavorful buns:

• 380g warm water (about 1½ cups; around 100°F / 38°C) — helps activate the yeast.
• 200g sourdough discard (about ¾ cup; 100% hydration) — adds flavor and tenderness.
• 30g granulated sugar (2 tablespoons) — feeds the yeast and adds a touch of sweetness.
• 20g instant yeast (2 tablespoons) — makes the dough rise quickly.
• 1 large egg (about 50g) — enriches the dough for softness.
• 55g unsalted butter, melted (about 4 tablespoons) — brings richness and a delicate crumb.
• 20g salt (1 tablespoon) — enhances the flavor.
• 830g bread flour (approximately 5½ to 6½ cups) — provides structure and chewiness.
• 1 large egg (for egg wash) — gives a beautiful golden crust.
• Sesame seeds (optional, for topping) — for extra flavor and a bakery-style look.

Having everything measured and ready before starting (called “mise en place” in baking) makes the process smooth and enjoyable.

Equipment Needed

While this recipe is simple, having the right tools will make it even easier:

• Stand mixer with a dough hook — saves time and effort during kneading.
• Large mixing bowl — if kneading by hand.
• Kitchen scale — highly recommended for accurate measurements.
• Measuring cups and spoons — essential for smaller ingredients.
• Parchment paper — prevents sticking and makes cleanup easier.
• Baking sheet — to bake the buns evenly.
• Pastry brush — for a smooth, shiny egg wash application.
• Clean kitchen towel — to cover and proof the dough.
• Wire rack — allows the buns to cool properly without becoming soggy.

Having these tools ready ensures your buns will bake perfectly without any surprises.

Step-by-Step Instructions

Prepare the Dough

Begin by pouring the warm water into the bowl of your stand mixer. Add the sourdough discard and mix briefly to combine. Sprinkle the sugar and instant yeast over the mixture and let it sit for about 5 minutes. You’ll start to notice small bubbles and a pleasant yeasty smell, which means the yeast is activating properly.
Add the egg, melted butter, and salt to the mixture. Stir well until everything is fully blended.

Add Flour and Knead

Gradually add the bread flour, one cup at a time, mixing at low speed. Once the dough starts pulling away from the sides of the bowl, switch to kneading speed and continue for about 5–7 minutes. The dough should become smooth, slightly tacky, and elastic.
If kneading by hand, turn the dough onto a floured surface and knead vigorously until it passes the “windowpane test” (stretch a piece of dough — it should form a thin, translucent membrane without tearing).

Shape the Buns

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Once the dough is ready, divide it into 12 equal pieces. For best results, use a kitchen scale to weigh each piece so all buns bake evenly.
Shape each piece into a smooth ball by tucking the edges underneath and rolling gently between your palms. Place each ball onto a parchment-lined baking sheet, spacing them out evenly to allow room for rising.

Proof

Cover the tray loosely with a clean kitchen towel and set it in a warm, draft-free place. Let the buns proof for about 30 minutes. They should puff up nicely, appearing lighter and more airy.
Proofing is important for achieving soft, fluffy buns, so be patient and let them rise fully.

Preheat the Oven

As the buns are finishing their proof, preheat your oven to 375°F (190°C). A properly preheated oven ensures the buns rise nicely and develop a golden crust without drying out.

Egg Wash and Bake

In a small bowl, beat one egg thoroughly. Using a pastry brush, lightly coat the tops of the buns with the egg wash, being careful not to deflate them.
Sprinkle sesame seeds over the tops if you like.
Place the baking sheet into the preheated oven and bake for 15–18 minutes. Rotate the sheet halfway through baking for even browning. The buns are done when they are golden brown and sound hollow when tapped.

Cool

Remove the buns from the oven and transfer them immediately to a wire rack. Allow them to cool completely to set the interior texture before slicing. Enjoy the smell filling your kitchen — it’s part of the reward!

Why Use Sourdough Discard?

Sourdough discard isn’t just a leftover; it’s a treasure. Using discard in recipes like this gives your buns a richer, deeper flavor without the need for hours of fermentation.
The slight tanginess from the discard adds complexity and character that you simply can’t get from yeast alone. It’s also a fantastic way to avoid waste and turn something simple into something truly special.

Tips for Perfect Buns

• Temperature matters: Use warm water, but not hot, to avoid killing the yeast.
• Knead thoroughly: A properly kneaded dough creates the softest texture.
• Proofing spot: If your kitchen is cool, place the tray in your oven with just the oven light on — it creates a cozy, warm space.
• Don’t overproof: Buns that rise too much before baking may collapse in the oven.
• Use a light hand: When applying the egg wash, be very gentle to avoid deflating the buns.

Helpful Notes

• Sourdough Discard: Cold discard is fine. Using warm water compensates for the chill and promotes a better rise.
• Yeast Substitution: If you use active dry yeast, dissolve it in a bit of the warm water and sugar before adding to the main mix.
• Flour Options: Bread flour is best for strength and chewiness, but all-purpose flour will still yield soft, tender buns.
• Storage: Buns store beautifully. Place them in an airtight container at room temperature for 2 days or freeze for up to 3 months.

Serving Suggestions

These buns are wonderfully versatile.
Enjoy them as a base for classic beef burgers or get creative with pulled pork, fried chicken, or veggie burgers.
They’re fantastic split open, toasted lightly, and slathered with butter or jam for breakfast.
They also make an excellent base for sandwiches, sliders, or even a savory bread pudding if you have leftovers.

Storage Tips

After the buns have cooled completely, place them in an airtight container or plastic storage bag. They’ll stay fresh at room temperature for about 2 days.
For longer storage, wrap each bun individually in plastic wrap and place them in a freezer bag. Frozen buns can be thawed at room temperature or gently reheated in a warm oven.

FAQ (Frequently Asked Questions)

Can I freeze the dough instead of baking right away?

Yes! After shaping the buns, place the baking sheet into the freezer until the buns are solid, then transfer them to a freezer-safe bag. When ready to bake, allow the dough to thaw and proof properly before baking.

Can I substitute whole wheat flour?

Absolutely. You can replace up to 30% of the bread flour with whole wheat flour. It will add a nutty flavor and a bit more density, but the buns will still be delicious.

Can I skip the egg wash?

Yes, you can skip it, but the buns will not have that glossy, golden-brown finish. An alternative is to brush them with a little milk if you prefer.

What if I don’t have sourdough discard?

If you don’t have discard available, you can mix equal parts flour and water to mimic the hydration, but the buns won’t have the same depth of flavor. It’s worth saving your discard for this treat!

Conclusion

Making homemade hamburger buns doesn’t have to be complicated or time-consuming. With this one-hour sourdough discard recipe, you can create bakery-quality buns right in your own kitchen.
Not only are you using up sourdough discard wisely, but you’re also bringing a personal, homemade touch to every meal.
Next time you’re planning burgers or a hearty sandwich, skip the store-bought buns and bake these instead. Your family and friends will thank you, and you’ll enjoy the satisfaction of homemade baking at its finest.

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