Discard Hamburger buns

Sourdough discard hamburger buns are a great way to utilize leftover sourdough starter and create delicious, fluffy buns for your burgers. Here’s a recipe to make them:

Sourdough Discard Hamburger Buns Recipe


  • 1 cup (240g) sourdough discard (unfed)
  • 1/2 cup (120ml) warm milk (about 110°F or 45°C)
  • 2 tablespoons (30g) sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (60g) unsalted butter, melted and cooled
  • 2 large eggs (1 for the dough, 1 for egg wash)
  • 3 cups (360g) all-purpose flour (plus extra for kneading)
  • 1 teaspoon salt
  • 1 tablespoon sesame seeds (optional, for topping)


  1. Activate the Yeast:
    • In a small bowl, combine the warm milk and sugar. Stir to dissolve.
    • Sprinkle the active dry yeast over the milk mixture and let it sit for about 5-10 minutes until frothy.
  2. Mix the Dough:
    • In a large mixing bowl, combine the sourdough discard, melted butter, one egg, and the yeast mixture. Stir until well combined.
    • Add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
  3. Knead the Dough:
    • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.
  4. First Rise:
    • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
  5. Shape the Buns:
    • Once the dough has risen, punch it down to release the air.
    • Divide the dough into 8-10 equal pieces (depending on the desired size of your buns).
    • Shape each piece into a smooth ball and place them on a baking sheet lined with parchment paper. Gently flatten each ball slightly with your hand.
  6. Second Rise:
    • Cover the shaped buns with a damp cloth or plastic wrap and let them rise in a warm place for another 30-45 minutes, or until they have puffed up.
  7. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  8. Prepare the Egg Wash:
    • In a small bowl, beat the remaining egg with a tablespoon of water to make an egg wash.
    • Brush the tops of the buns with the egg wash. If desired, sprinkle sesame seeds on top.
  9. Bake the Buns:
    • Bake in the preheated oven for 15-18 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.
    • Remove the buns from the oven and let them cool on a wire rack.


  • Flour: You can substitute part of the all-purpose flour with whole wheat flour for a different texture and flavor.
  • Shape: Make sure the buns are evenly shaped and sized to ensure even baking.
  • Storage: Store any leftover buns in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Enjoy your homemade sourdough discard hamburger buns with your favorite burger fillings!

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