Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Soft Sourdough Discard Burger Buns Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 8 reviews

  • Author: Sara
  • Total Time: 2 hours 5 minutes
  • Yield: 8 buns

Description

These Soft Sourdough Discard Burger Buns are a deliciously tender and fluffy homemade bread perfect for burgers or sandwiches. Made using sourdough discard, active dry yeast, and enriched with milk, butter, and egg, these buns offer a subtle tang and a golden crust topped with sesame seeds. They are easy to prepare with simple ingredients and bake in the oven to yield eight perfectly sized buns.

Ingredients

Wet Ingredients

  • 1 cup warm water
  • 1/3 cup sourdough discard (room temperature, 100g)
  • 1/4 cup whole milk (room temperature)
  • 1 egg yolk (room temperature)
  • 2 tablespoons unsalted butter (softened and cubed, 28g)
  • 1 egg (for egg wash)

Dry Ingredients

  • 2 1/4 teaspoons active dry yeast (12g)
  • 4 tablespoons sugar (55g)
  • 4 1/4 cups all-purpose flour (510g)
  • 2 teaspoons salt
  • Sesame seeds (to taste)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer or a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture rest until it begins to bubble and bloom, indicating the yeast is active.
  2. Make Dough: Add the whole milk, softened unsalted butter, sourdough discard, egg yolk, all-purpose flour, and salt to the mixing bowl. Knead the mixture on low speed using a dough hook or by hand until the dough is smooth and passes the windowpane test, showing good gluten development.
  3. First Rise: Cover the dough with cling wrap or a damp clean tea towel and let it rest in a warm place for about an hour or until it doubles in size. This fermentation step is key to developing flavor and texture.
  4. Shape Buns: Once risen, turn the dough out onto a lightly floured surface. Divide and portion the dough into eight equal balls, each weighing approximately 123-125 grams. Place them on a baking sheet, spaced apart.
  5. Second Rise: Allow the dough balls to rise again for about 30 minutes, or until they become puffy and slightly enlarged. This final proof makes the buns light and airy.
  6. Prepare for Baking: Brush each bun with a beaten egg wash to give them a shiny, golden crust after baking. Sprinkle sesame seeds on top according to taste.
  7. Bake: Preheat the oven to 400°F (204°C). Bake the buns on the middle or upper rack of the oven for 15-17 minutes, rotating the baking sheet halfway through to ensure even browning. Bake until the buns are golden brown on top.

Notes

  • Ensure all wet ingredients are at room temperature to promote proper yeast activation and dough consistency.
  • The windowpane test is essential to check if the dough is kneaded enough; gently stretch a small piece of dough – it should stretch thin and translucent without tearing.
  • Using sourdough discard adds flavor complexity and reduces waste from your sourdough starter maintenance.
  • Let the buns cool completely on a wire rack before slicing to prevent the crumb from becoming gummy.
  • Store leftover buns in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/soft-sourdough-discard-burger-buns-recipe/