Sourdough Discard Hamburger Buns

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 (great for mini sliders!), 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.

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.

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.

What is sourdough discard?

Sourdough discard is what you have leftover after feeding a sourdough starter. You can either discard it (literally, throw it away) or use it for sourdough discard recipes like this one! It gives great sourdough flavor and some lift from the natural yeast generated in the sourdough starter.

This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the measurements in this recipe.

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.

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