Soft Sourdough Discard Burger Buns

These Soft Sourdough Discard Burger Buns are fluffy, airy, and faintly tangy — the kind of homemade bun that turns a regular cookout burger into something people ask about. They come together in just a few hours, bake in 15 minutes, and use up that jar of discard sitting in your fridge.

If you love putting your discard to work in soft, pillowy breads, my sourdough discard ciabatta rolls are a great next bake. And if you're feeding a summer crowd, these pair perfectly with a batch of easy sourdough discard hot dog buns for the full backyard spread.

Why You'll Love This Recipe

• Soft and airy crumb: I use a little less butter and milk than I do for my same-day sourdough dinner rolls and add an egg yolk to enrich the dough. The result is a lighter, fluffier bun that still has enough structure to hold a juicy burger without falling apart.
• A great use for discard: No need to feed a starter or wait overnight. This is a same-day recipe that gives you that signature sourdough tang from discard you'd otherwise toss. If you keep a discard jar going, my sourdough discard ciabatta rolls are another easy way to use it up.
• Perfect for cookouts: These are a Memorial Day and Independence Day staple in my house. Make a batch alongside easy sourdough discard hot dog buns and a sourdough discard pizza and you've got the whole spread covered.
• Fast for homemade bread: Start to finish in about two hours, with only 20 minutes of hands-on time. If you love a quick yeast bread, you'll also like my same-day sourdough crescent rolls.
• Freezer-friendly: They keep beautifully at room temperature for a week and freeze for up to 6 months, so you can always have buns on hand for a last-minute burger night.

Ingredients

• all-purpose flour: The backbone of the dough. Spoon and level it, or better yet, weigh it — too much flour gives you dense, dry buns.
• sourdough discard: Room temperature. Adds that gentle tang and a little extra softness to the crumb. This is the same discard you'd use in my soft sourdough sandwich bread.
• baker's yeast: Active dry yeast bloomed in warm water and sugar gives these their quick same-day rise.
• sugar: Feeds the yeast and adds a touch of sweetness that balances the tang.
• whole milk + unsalted butter: Just a little of each. Less than I'd use for a richer roll, which keeps the crumb light and airy rather than dense.
• egg yolk: Enriches the dough for extra flavor and a tender texture. A whole egg gets used later for the wash.
• salt: For flavor — don't skip it.
• sesame seeds (optional): For that classic burger-bun look. Everything seasoning or flaky salt work too.
• See the recipe card for quantities.

See the recipe card for quantities.

Easy Substitutions & Variations

• Dairy-free: Swap the whole milk for a high-fat non-dairy milk (I like full-fat oat milk) and use a plant-based butter. The buns come out just as soft.
• Plain: Skip the seeds entirely — just egg wash and bake for a clean, classic bun.
• Salty: Sprinkle with flaky sea salt right after baking.
• Everything: Top with everything bagel seasoning after the egg wash and before baking.
• Slider size: Portion into 12–16 smaller balls for slider buns. Reduce the bake time by a few minutes and watch closely.
• Garlic butter finish: Brush the warm buns with melted garlic butter, the same trick I use on my sourdough discard garlic knots.

How to Make Sourdough Discard Burger Buns

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

2. Step 2: Step 1: Bloom the yeast. Mix the warm water, sugar, and baker's yeast in the bowl of a stand mixer. Let it rest until it begins to bubble and bloom — this tells you the yeast is alive and ready.

1. Step 1: Make the dough. Add the milk, butter, sourdough discard, egg yolk, flour, and salt to the mixing bowl. Knead on low speed until the dough is smooth and can pass the windowpane test — you should be able to stretch a small piece thin enough to see light through it without tearing.

3. Step 3: First rise. Cover the bowl with cling wrap or a clean, damp tea towel and let the dough rest for about an hour, or until it has doubled in size. Once doubled, turn it out onto a lightly floured surface.

4. Step 4: Shape, proof, and bake. Portion the dough into 8 equal balls (each about 123–125g). Let them rise for 30 minutes, or until puffy. Coat in egg wash, sprinkle with sesame seeds, and bake at 400°F for 15–17 minutes until golden. Use the middle or upper rack to prevent burned bottoms, and rotate the pan halfway through for even color.v

Hint: When taking the risen dough out of the proofing bowl, wet your fingers to keep the dough from sticking to you.

Expert Tips

1. Weigh your ingredients. A kitchen scale is the single biggest thing standing between you and consistent buns. Too much flour is the most common reason for dense, dry results.
2. Don't skip the windowpane test. Properly kneaded dough is what gives you that soft, structured crumb. If it tears when you stretch it, keep kneading.
3. Portion by weight. Dividing the dough into even 123–125g balls means the buns rise and bake at the same rate — no half-raw centers next to over-browned edges.
4. Bake on the middle or top rack. The bottoms brown fast at 400°F. Keeping the pan off the lowest rack prevents burnt bottoms.
5. Rotate the pan halfway. Most home ovens have hot spots. A quick turn at the halfway mark gives you evenly golden tops.

What Makes This Recipe Special?

Most quick burger buns skip the depth of flavor you get from a real sourdough bake — but this recipe gives you that subtle tang without the overnight commitment. The discard does the heavy lifting on flavor while the yeast handles the rise, so you get the best of both worlds in a single afternoon.

The other thing that sets these apart is the texture. By pulling back slightly on the butter and milk and adding an egg yolk instead, the crumb comes out airy and light but still sturdy enough to hold up to a loaded burger. It's the same enriching trick that makes my soft sourdough sandwich bread so pillowy, scaled down for a quicker bun.

Storage

• Store at room temperature in an airtight container or bag for 5–7 days.
• Freeze for up to 6 months. Thaw at room temperature or warm briefly in the oven.
• To refresh a day-old bun, warm it in a 300°F oven for a few minutes before serving.

Other Bread Recipes to Consider

Soft Sourdough Discard Burger Buns

Audrey Grubb

Fluffy, flavorful, and easy-to-make sourdough discard burger buns. Perfect for summertime cookouts and cozy winter sandwiches.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Resting Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine American

Servings 8 Buns

Calories 331 kcal

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

  

1x2x3x

• ▢ 1 cup warm water
• ▢ 2 ¼ teaspoons active dry yeast 7g
• ▢ 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!

Nutrition

Calories: 331kcalCarbohydrates: 62gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 53mgSodium: 595mgPotassium: 102mgFiber: 2gSugar: 7gVitamin A: 162IUVitamin C: 0.003mgCalcium: 27mgIron: 3mg

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