Perfect for summertime cookouts, these sourdough discard burger buns are fluffy, airy, and ready to be the base for your delicious burgers! This simple recipe can be made in only a few hours and takes only 15 minutes to bake. Add these buns to your summertime dinner rotation!
While my family and I enjoy having burgers year-round, they are a classic summertime staple. Perfect for Memorial Day and Independence Day!
This was inspired by my sourdough discard dinner rolls on this site, but I lightened it up a bit with a little less milk for an airier crumb. I've heard of people using my dinner roll recipe for burger buns too and loving it, though! That particular recipe will make 8 buns just like this one.
Ingredients
These sourdough burger buns are made using simple ingredients to ensure that you can whip these up any day or time you want!
- All-purpose flour
- Salt
- Sugar
- Baker's yeast
- Unsalted butter
- Whole milk
- Water
- Egg
- Sourdough discard
- Sesame seeds (optional)
See the recipe card for quantities.
Instructions
This recipe is super simple to make! All you need are a few easy-to-find ingredients and you will be able to whip these up in no time at all. I like an airier burger bun, so I made these with a little less butter and milk than I usually do for bread. I did, however, add an egg yolk to the recipe to enrich the dough and give it extra flavor.
- Step 1: Mix warm water, sugar, and baker's yeast in the bowl of a stand mixer. Let rest until it begins to bubble and bloom.
- Step 2: Add milk, butter, sourdough discard, egg, flour, and salt to the mixing bowl. Knead on low speed until the dough can pass the windowpane test.
- Step 3: Cover with cling wrap or a clean damp tea towel and let rest for roughly an hour or until it has doubled in size. Once doubled, turn out onto a lightly floured surface.
- Step 4: Portion dough into 8 equal balls (each 123-125g). Let rise for 30 minutes or until puffy. Coat in an egg wash and sprinkle with sesame seeds. Bake in the oven for 15-17 minutes at 400F. Use the middle or upper rack to prevent burned bottoms.
Hint: When taking the risen dough out of the bowl it was proofed in, wet your fingers to prevent the dough from sticking to you!
Substitutions
Want to make dairy-free sourdough discard burger buns? Try these non-dairy options! They are tried and true!
- Milk - Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full-fat or regular would be ideal).
- Butter - Use a non-dairy butter like Country Crock's plant butter.
Variations
Want to make this recipe your own? Try some of these ideas!
- Plain - Simply egg wash the buns before baking and leave them as-is!
- Salty - Sprinkle with flaky sea salt after baking.
- Everything - Top with everything bagel seasoning after the egg wash and before baking.
Equipment
- Stand mixer (optional but recommended)
- Kitchen scale (HIGHLY RECOMMEND)
- Sheet pan
- Parchment paper
- Dough knife (for portioning -- you can use a regular knife too)
Storage
Store at room temperature for 5-7 days. Can be frozen for up to 6 months!
Top tip
Bake these in the middle or top rack of your oven to prevent overly brown/burnt bottoms!
FAQ
Absolutely! Just swap out the milk and butter for dairy-free alternatives. Check out my "substitutions" section above for my favorite non-dairy ingredients!
Related
Looking for other bread recipes like this? Try these:
Soft Sourdough Discard Burger Buns
Equipment
- Stand Mixer (optional but recommended)
- Kitchen Scale (HIGHLY RECOMMEND)
- Sheet pan
- Parchment Paper
- Dough knife (for portioning -- you can use a regular knife too)
Ingredients
- 1 cup warm water
- 2 ¼ teaspoons active dry yeast 12g
- 4 tablespoons sugar 55g
- ⅓ cup sourdough discard room temperature, 100g
- ¼ cup whole milk room temperature
- 1 egg yolk room temperature
- 2 tablespoons unsalted butter softened and cubed, 28g
- 4 ¼ cups AP flour 510g
- 2 teaspoons salt
- sesame seeds to taste
- 1 egg for egg wash
Instructions
- In the bowl of a stand mixer or large mixing bowl, mix warm water, sugar, and baker's yeast. Let rest until it begins to bubble and bloom.
- Add milk, butter, sourdough discard, egg, flour, and salt to the mixing bowl. Knead on low speed until the dough can pass the windowpane test.
- Cover with cling wrap or a clean damp tea towel and let rest for roughly an hour or until it has doubled in size. Once doubled, turn out onto a lightly floured surface.
- Portion dough into 8 equal balls (each 123-125g in weight). Let rise for 30 minutes or until puffy.
- Coat in an egg wash and sprinkle with sesame seeds. Bake in the oven for 15-17 minutes at 400F or until the buns are golden. Use the middle or upper rack to prevent burned bottoms. Rotate the pan halfway through to get an even browning on the tops.
Notes
- For the most reliable results, use a kitchen scale.
- Hint: When taking the risen dough out of the bowl it was proofed in, wet your fingers to prevent the dough from sticking to you!
- Bake these in the middle or top rack of your oven to prevent overly brown/burnt bottoms!
- Store at room temperature for 5-7 days. Can be frozen for up to 6 months!
