These Sourdough Discard Hamburger Buns are the perfect vehicle for summer grilling and outdoor sandwiches! Whether you're making burgers, turkey burgers, black bean burgers, or a really incredible BLT sandwich, these buns have you covered! The toasted sesame seed topping is incredible and they have a delicious sourdough flavor.
If you're looking for other bun options, try these Sourdough Discard Pretzel Buns, Sourdough Discard Rolls, Sourdough Discard Hawaiian Rolls, and these Sourdough Discard Garlic Rolls.
If you're new to working with sourdough, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Jump to:
Why you'll love this recipe
- They're great for hamburgers, but can also be used as sandwich rolls! Make a really amazing sandwich or BLT with these same buns.
- Quick and easy, same-day recipe so you can enjoy these in time for dinner!
- They freeze well so you can enjoy some immediately, and freeze some for later.
- You can modify the toppings to suit your taste. I love these hamburger buns with sesame seeds, but you can also use poppy seeds, flaky sea salt, or everything bagel seasoning.
Ingredients
As long as you have sourdough discard, you are well on your way to making these hamburger buns!
- Warm water: Yes, it does matter that that is warm (this will help the yeast active and the dough rise correctly). The water should be about 110 degrees Fahrenheit.
- Instant yeast: Even though we're using sourdough discard, we do need to use some yeast. Discard is inactive, so we use a leavening agent (in this case, yeast) to make sure the dough rises predictably.
- All-purpose flour: This will be the base of your bun. If you're in a pinch, you could use bread flour, which will make a bun with a thicker crust.
- Sourdough discard: Make sure the sourdough discard is unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Toppings: I recommend topping these hamburger buns with sesame seeds, but you could also use poppy seeds, flaky sea salt or everything bagel seasoning!
See full recipe below for detailed directions.
Just made these tonight and they are wonderful! I’ve tried several different recipes and these are a winner!!
- Whitney
Substitutions & Variations
There are a few easy substitutions and variations you can make so this recipe fits your needs.
- Use active sourdough starter - If you'd rather use active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (in a 1:1 substitute). You will also need to adjust the rise times.
- Change up the toppings - I recommend topping the hamburger buns with sesame seeds, but you can also use poppy seeds, flaky sea salt or everything bagel seasoning!
- Make smaller buns for sliders - If you're making sliders and looking for a smaller bun, follow the directions for these Sourdough Discard Rolls.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Hamburger Buns
These hamburger buns will need two rises, but the steps for the recipe are very straightforward!
Combine all ingredients in the bowl of a stand mixer and mix until a shaggy dough forms.
Knead for 3-4 minutes until the dough is smooth and soft. The dough should not be sticky. Transfer the dough to a large greased bowl, cover with plastic wrap and let rise for 90 minutes.
After the rise, divide the dough into 8 equal-size pieces. You can eyeball this or use a kitchen scale to make them all exactly the same.
Using one palm for friction, roll each dough piece into a smooth ball. Place on a parchment paper-lined baking sheet, seam-side down.
Gently press the buns to flatten until they're about 3 inches in diameter. Cover with plastic wrap and let rise for 60 minutes.
Gently brush the rolls with egg wash.
Sprinkle with sesame seeds or your preferred topping.
Bake until golden brown. Let cool before slicing and serving.
Expert Baking Tips
- Make sure to knead the dough long enough! You want the dough to be smooth and soft, not sticky, once you're done kneading.
- Every sourdough starter (and therefore every sourdough discard) is different. You may need to add some additional flour or water (1 Tablespoon at a time) to reach the desired dough consistency.
- Rise times will vary based on the temperature of your room. The recipe shares suggested rise times, but if your room is warm / cold, the rises may take more or less time.
- Change up the toppings to suit your taste. Top with sesame seeds, poppy seeds, flaky sea salt, or even everything bagel seasoning!
- Freeze the leftovers! These hamburger buns are best when eaten on the same day. If you have leftovers, freeze them for later.
Equipment
I like to start the dough in a KitchenAid 5-Quart Stand Mixer, but this is optional. You can also make the dough by hand with a large mixing bowl and a wooden spoon. I also recommend a kitchen scale for weighing your sourdough discard.
You'll also need two half-sheet baking pans, parchment paper, a silicone brush, and a few cooling racks.
kitchen essentials
My Favorite Kitchen Scale
Perfect for measuring the size of these hamburger buns!
Storage
These buns are best fresh (same day!), but below are some storage options.
Room Temperature Storage: If you're planning to eat these buns in the next 1-2 days, you can store them at room temperature in a sealed plastic bag. If needed, reheat them in the microwave for about 30 seconds to make them warm and soft again.
Freezer Storage: If you want to save these hamburger buns to eat later, freeze them! Once they're fully cooled, store the buns in an airtight bag or container and freeze them for up to 3 months. To reheat, warm the buns in the microwave for about 60 seconds until warm and soft again.
Recipe FAQ
You can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You'll also need to adjust the rise times.
Baking with sourdough discard is not the same as baking with active sourdough starter. Sourdough discard is not as active, so you need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably.
Yes! These buns have a sourdough flavor from the sourdough discard.
Yes! The sesame seeds are delicious, but you could also top these buns with poppy seeds, flaky sea salt, everything bagel seasoning, and more!
Sourdough discard is what you have leftover after feeding a sourdough starter. You can either discard it (literally, throw it away or compost it) or use it for sourdough discard recipes like this one!
If you're new to working with sourdough, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Sourdough Discard Hamburger Buns
Ingredients
- ½ cup warm water
- 1 ½ teaspoons instant yeast
- 1 Tablespoon granulated sugar
- 2 ¾ cups + 1 Tablespoon all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg lightly beaten
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
- 1 egg plus 1 Tablespoon water for egg wash
- 1 Tablespoon Sesame seeds or other toppings
Instructions
- Combine the warm water, instant yeast, and sugar in the bowl of a stand mixer or large mixing bowl*. Add the flour, sourdough discard, beaten egg and salt. With the mixer on low, slowly pour in melted butter. Increase speed to medium and mix until a shaggy dough forms, about 2 minutes.
- Transfer the dough to a work surface and knead until a smooth dough forms, about 3-4 minutes. The dough should be smooth and soft, but not sticky. If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency.
- Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rise for about 90 minutes, or until doubled in size. Prepare two baking sheets lined with parchment paper.
- Turn the dough onto a work surface and divide into 8 equal-sized pieces. This doesn't have to be exact, but if you do want perfectly identical buns, weigh the dough and divide that number by 8 to determine how much the dough for each bun should weigh (for me, this was about 103g each).
- Using one palm for friction, roll each piece of dough into a smooth ball. Place the buns seam-side down on the prepared baking sheets. Gently press to flatten each bun until about 3 inches in diameter. Cover the buns with plastic wrap and let rise for 60 minutes until puffed.
- At the end of the rise, preheat the oven to 375℉. Lightly brush the buns with egg wash, then sprinkle with sesame seeds or desired toppings. Bake for 20-22 minutes until golden brown. Let cool, then slice and serve.
Sarah says
They came out perfect!