Sourdough Discard Hamburger Buns

overhead view of sourdough sandwich buns

4.77 from 17 votes

Sourdough Discard Hamburger Buns

Use up discard from sourdough starter in these Sourdough Discard Hamburger buns. Learn the secrets to a golden brown crust and soft interior.

Prep Time20

Cook Time12

Rise Time1

Total Time1 32

Course: Bread

Cuisine: American

Keyword: bun recipes, sourdough discard, sourdough recipes

Servings:

Calories: 322kcal

Author: Julie Clark

Ingredients

3 1/2 cups unbleached bread flour divided, 455 grams
2 1/2 teaspoons instant yeast 7 grams
1 1/2 teaspoon salt 9 grams
3/4 cup warm water 6 ounces
3 tablespoons honey 60 grams
½ cup sourdough discard 150 grams, room temperature
3 tablespoons vegetable oil 45 grams
1 large egg room temperature

For the topping:

1 large egg
1 tablespoon water
2 tablespoons sesame seeds

Instructions

To make this bread in the bread machine, add the ingredients to the loaf pan in the order the manufacturer suggests. Then set with to the dough setting. When it is done, skip to the step when you divide the dough into 8 equal pieces.
For the stand mixer: In the bowl of a stand mixer, mix together 3 cups flour, salt, and instant yeast. Set aside. 3 1/2 cups unbleached bread flour, 2 1/2 teaspoons instant yeast, 1 1/2 teaspoon salt
In a small bowl, microwave the water and honey together until warm. The temperature should be around 120-125º F degrees. Add the water-honey mixture now to the flour mixture and mix. 3/4 cup warm water, 3 tablespoons honey
Add the sourdough discard, oil and whisked egg. Then mix. ½ cup sourdough discard, 3 tablespoons vegetable oil , 1 large egg
Start adding the remaining flour little by little, a couple tablespoons at a time. Stop adding the flour, when the dough just starts coming together from the sides. You may or may not need all the flour. Do not add more flour than required. The dough will be little sticky and shaggy. That is okay.
Knead on medium-low speed for around 10 minutes using the dough hook attachment of your stand mixer. If you don't have a stand mixer you can knead by hand. The dough will be smooth and little sticky but after you have kneaded it well, it will spring back back if you poke it.
Transfer this dough to a oiled bowl, cover with a light kitchen towel and keep at a warm place for 1-2 hours or until double in size. If it's really cold when you are making these buns, preheat oven to 200º F degrees and then switch if off. Place the dough inside the oven (with the oven being off) and let it rise there.
After the dough has risen, turn it out onto a lightly floured surface. Punch it down to release the air.
Divide it into 8 equal portions. You can use a kitchen scale to make sure all dough balls are equal. Roll each dough portion into a ball and place on baking sheet lined with parchment paper, around 3 inches apart.
Cover with a light kitchen towel and let them rise for an hour or till almost doubled in size. Meanwhile preheat oven to 400º F degrees.
In a small bowl, whisk together the egg and tablespoon water for the topping. Once the dough balls have risen, brush each with egg wash mixture, then sprinkle sesame seeds on top. 1 large egg, 1 tablespoon water, 2 tablespoons sesame seeds
Bake at 400º F degrees for 10-12 minutes, rotating the pan once after 5 minutes. The tops of the buns will appear golden brown when done.
Remove from oven, brush them immediately with melted butter. Transfer onto a wire rack to cool completely.

Notes

Store in an airtight container at room temperature.

The calories shown are based on the recipe making 8 buns, with 1 serving being 1 bun. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition