I spent over a year developing this recipe, and I think I nailed it. These are soft, semi – sweet, well rounded hamburger buns that are made with butter, flour, sourdough discard, and commercial yeast. I’ve tried many recipes in the past and couldn’t get the texture just right – until these. I believe everyone has the capacity to make these hamburger buns for your next grill night!

❤️ Why You’ll Love Discard Hamburger Buns

These are soft, subtle and simple. The perfect summer hamburger bun! And with the combination of sourdough discard and commercial yeast, I believe anyone can make these, and make them all in one day. The second rise is also very forgiving, so if you make them in the morning, you can pop them in the fridge until the evening, when you’re ready to bake!

🍲 Ingredients

Sourdough Discard – Unfed, inactive sourdough starter.

Flour – We use Kirkland’s organic, all-purpose flour for all of our recipes, but you can use whatever you have on hand. Organic isn’t always necessary, but I do recommend using unbleached flour.

Yeast – I use this brand of instant yeast and have zero complaints. I highly recommend.

Water – Warm filtered water can activate the yeast.

Milk – Whole milk makes the hamburger buns more enriched with sweeter flavor, but you can use another 3/4 cup of water instead.

Egg – I go back and forth with the egg, but I think it makes a difference with the supple texture. But if there is an egg allergy, you can absolutely leave it out.

Butter – Room temperature butter.

👩‍🍳 How to Make Sourdough Discard Hamburger Buns

  • In a stand mixer add ¾ cup warm water, 1 tsp of honey, and 2 tsp of instant yeast. Stir together until all the yeast is submerged. Let sit and rest for 5-10 minutes until the yeast has bubbled and become frothy.
  • Add 4 cups of all purpose flour, salt, egg, honey, milk, and sourdough discard to the bowl and mix on low speed until it starts to come together. Add the softened butter to the bowl one tablespoon at a time until it fully incorporates. Add the last ⅔ cup of all purpose flour to the bowl slowly, until the dough fully comes together. Leave in the stand mixer on low, or use your hands to knead the dough for 5 – 6 minutes.
  • Place a cover over the bowl and let rest for 2 hours in a warm space until it has doubled in size.
  • When your dough has doubled and rested, turn it over onto a lightly floured work space. Use your bench scraper (or large knife) to separate the dough into 8 equal pieces. Pinch the edges of the dough pieces into the middle and roll into a ball.
  • Transfer the dough balls to a parchment lined baking sheet and cover with a damp towel. Let rest on the counter for 1 hour until puffy (or in the fridge for up to 8 hours until you’re ready to bake).
  • Preheat your oven to 390 degrees.
  • Brush the tops of the buns with an egg wash mixture (one egg whisked with a splash of water).
  • Bake your hamburger buns at 390 degrees for 23 – 25 minutes.
  • Transfer to a wire cooling rack and let cool for 20 minutes before serving 🙂 Enjoy!

🪄 Tips and Tricks

  • If you’re not ready to bake the buns after the first rise, utilize popping them in the fridge until you’re ready! I like to make the buns in the morning, put them in the fridge for their second rise, and then bake them before dinner and it works great 🙂 


🗒 Substitutions

There are a few substitutions you can make with these hamburger buns, while still keeping the deliciousness and integrity of them. You can use water instead of the milk, leave out the egg, or substitute bread flour for all-purpose flour for a chewier hamburger bun.

  • Milk – Water
  • No egg
  • Bread flour – All-purpose flour.


🗒 Best served with

  • Burgers
  • Chicken salad sandwiches
  • Breakfast Sandwiches
  • Summer BBQ

👝 How to Store Leftovers

Store your leftover hamburger buns in a paper bag (or Ziplock bag) on the counter for 3-4 days. You can also freeze your leftover hamburger buns in a Ziplock bag for up to 3 months. When you’re ready to eat them, let them thaw on the counter in the bag for 2-3 hours.

🤔 Common Questions

Can I use active starter?

Yes! you can use active starter instead of sourdough discard, and still use the yeast. But if you want to use active starter instead of commercial yeast. Use 150 of bubbly starter and let it ferment on the counter overnight. Then shape, let it rest for 1-2 hours, and bake in the morning.

5 from 4 votes

Sourdough Discard Hamburger Buns

Print Recipe
I spent over a year developing this recipe, and I think I nailed it. These are soft, semi – sweet, well rounded hamburger buns that are made with butter, flour, sourdough discard, and commercial yeast. I've tried many recipes in the past and couldn't get the texture just right – until these. I believe everyone has the capacity to make these hamburger buns for your next grill night!
Prep Time:15 minutes
Cook Time:25 minutes
Rising time:3 hours
Total Time:3 hours 40 minutes

Ingredients

  • 4 ⅔ cup all-purpose flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • ¾ cup warm water
  • ½ cup sourdough discard
  • 2 tbs honey
  • 1 egg
  • ¾ cup whole milk
  • 2 tbs softened butter
  • 1 egg for egg wash

Instructions

  • In a stand mixer add ¾ cup warm water, 1 tsp of honey, and 2 tsp of instant yeast. Stir together until all the yeast is submerged. Let sit and rest for 5-10 minutes until the yeast has bubbled and become frothy.
  • Add 4 cups of all purpose flour, salt, egg, honey, milk, and sourdough discard to the bowl and mix on low speed until it starts to come together. Add the softened butter to the bowl one tablespoon at a time until it fully incorporates. Add the last ⅔ cup of all purpose flour to the bowl slowly until the dough fully comes together. Leave in the stand mixer on low or use your hands to knead the dough for 5 – 6 minutes.
  • Place a cover over the bowl and let rest for 2 hours in a warm space until it has doubled in size.
  • When your dough has doubled and rested, turn it over onto a lightly floured work space. Use your bench scraper (or large knife) to sperate the dough into 8 equal pieces. Pinch the edges of the dough pieces into the middle and roll into a ball.
  • Transfer the dough balls to a parchment lined baking sheet and cover with a damp towel. Let rest on the counter for 1 hour until puffy (or in the fridge for up to 8 hours until you're ready to bake).
  • Preheat your oven to 390 degrees.
  • Brush the tops of the buns with an egg wash mixture (one egg whisked with a splash of water)
  • Bake your hamburger buns at 390 degrees for 23 – 25 minutes.
  • Transfer to a wire cooling rack and let cool for 20 minutes before serving 🙂 Enjoy!

Notes

Tip: If you’re not ready to bake the buns after the first rise, utilize popping them in the fridge until you’re ready! I like to make the buns in the morning, put them in the fridge for their second rise, and then bake them before dinner and it works great 🙂 

Nutrition

Calories: 321kcal | Carbohydrates: 62g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 318mg | Potassium: 159mg | Fiber: 3g | Sugar: 6g | Vitamin A: 96IU | Vitamin C: 0.04mg | Calcium: 47mg | Iron: 4mg
Course: Appetizer, Main Course
Cuisine: American
Keyword: discard, Hamburger buns, Sourdough, Sourdough Discard
Servings: 8
Calories: 321kcal

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Recipe Rating




15 Comments

  1. 5 stars
    OMG hands down the best bun recipe I’ve used! The only thing I’ll do different is make 10 buns instead of 8! There soft, fluffy and delicious!! 🤤

  2. 5 stars
    I usually don’t leave recipe reviews because I have to scroll through the ads, etc etc. 😉
    But these have just made my day! So glad I made them, they super easy, and will make again. I used half cream/half almond milk because I didn’t have whole, and it worked.

  3. Hi! I only have active dry yeast packets not the instant yeast, does that affect the tise times? Thanks!!

  4. Is the amount of honey you add an additional 2 tbsp or do you subtract the 1 tsp that you added to the yeast in the beginning?

  5. 5 stars
    Made these for the first time and they are SO good! They taste amazing (my husband had an extra one with butter after dinner!). They did turn out very dense and I’m wondering if I did something wrong. I hand mixed/kneaded the dough and maybe I over did it? Any suggestions are greatly appreciated 🙂

  6. I only have yeast packets. Is it okay if I use a whole packet? I believe it’s a bit more than 2tsp.. I would just hate to waste some.