Description
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
Using the right ingredients makes a big difference in baking. Here’s everything you’ll need to create soft, flavorful buns:
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380g warm water (about 1½ cups; around 100°F / 38°C) — helps activate the yeast.
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200g sourdough discard (about ¾ cup; 100% hydration) — adds flavor and tenderness.
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30g granulated sugar (2 tablespoons) — feeds the yeast and adds a touch of sweetness.
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20g instant yeast (2 tablespoons) — makes the dough rise quickly.
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1 large egg (about 50g) — enriches the dough for softness.
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55g unsalted butter, melted (about 4 tablespoons) — brings richness and a delicate crumb.
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20g salt (1 tablespoon) — enhances the flavor.
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830g bread flour (approximately 5½ to 6½ cups) — provides structure and chewiness.
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1 large egg (for egg wash) — gives a beautiful golden crust.
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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.
Instructions
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.
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).
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.
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.
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.
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.
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!
Notes
A quick and easy way to use sourdough discard to create soft, flavorful hamburger buns. Perfect for burgers, sandwiches, or simply served warm with butter. These buns are made in about one hour and deliver homemade freshness with minimal effort.
- Prep Time: 20 minutes
- Proofing Time: 30 minutes
- Cook Time: 15–18 minutes
- Category: Bread, Buns, Baking
- Method: Baking
- Cuisine: American.
Nutrition
- Serving Size: 1 bun
- Calories: 270–290 kcal
- Sugar: 2–3g
- Sodium: 380–400mg
- Fat: 6–8g
- Saturated Fat: 3–4g
- Unsaturated Fat: 2–3g
- Trans Fat: 0g
- Carbohydrates: 42–45g
- Fiber: 1–2g
- Protein: 7–8g
- Cholesterol: 35–40mg