Soft Sourdough Discard Burger Buns

A burger bun can make or break a burger. You don’t want it to be so soft that it falls apart, and you absolutely don’t want it to be dense. Heaven forbid. These sourdough discard burger buns are the perfect solution: soft and sturdy enough to hold everything together. One of the most practical sourdough discard recipes, we bake these almost every week.

I love the texture of these buns. They stay soft and fluffy while still holding up to juicy burgers and all the toppings. Don’t skip the second rise after you’ve shaped them. It’s what gives them height and helps them turn out light instead of dense.

Ingredients and Tools You’ll Need

Your discard can be straight from the fridge – you don’t need to bring it to room temperature first. Even discard that’s been in the fridge for a week or two works great. The yeast mixes directly into the dough without proofing first. If you only have active dry yeast, you can still throw it right in. You don’t need to proof it first.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

• ½ cup sourdough discard, unfed, 100% hydration
• ¾ cup warm water, about 100-110°F
• 2 tablespoons sugar
• 2 ¼ teaspoons instant yeast (1 packet)
• 3 cups all-purpose flour or bread flour (the amount will vary slightly depending on the humidity)
• 1 ½ teaspoons salt
• 1 egg
• 2 tablespoons butter, softened

Topping (Optional)

• 1 egg beaten (for egg wash)
• Sesame seeds

How to Make Sourdough Discard Burger Buns

Depending on your discard’s thickness and the kitchen’s humidity, the amount of flour you need will vary. Gradually add the last half cup until the dough pulls away from the sides of the bowl but still feels slightly tacky.

Step One: Mix The Dough

In a large mixing bowl (or the bowl of a stand mixer), combine all the dough ingredients. Stir with a wooden spoon (or use the dough hook on a stand mixer) until a shaggy dough forms.

Step Two: Knead The Dough

By hand: Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.

By stand mixer: Knead on low speed for about 5–7 minutes until the dough is smooth and pulls away from the bowl.

Step Three: First Rise

Place the dough in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled.

Step Four: Shape The Buns

Punch down the dough and divide it into 8 equal pieces (for standard-sized buns). Shape each piece into a smooth ball and place it on a parchment-lined baking sheet. Lightly flatten each bun with your palm.

Step Five: Second Rise

Cover loosely and let rise for 30–45 minutes or until puffy.

Step Six: Bake

Preheat oven to 375°F. Brush buns with egg wash and sprinkle with sesame seeds if using. Bake for 15–18 minutes, or until golden brown.

Step Seven: Cool And Serve

Let buns cool on a wire rack before slicing.

Storage Instructions

These buns stay fresh at room temperature in a sealed bag for 2-3 days. For longer storage, freeze them in a zip-top bag for up to 3 months.

To refresh slightly stale buns, sprinkle them with a few drops of water and warm in a 350°F oven for about 5 minutes.

What to Serve with Sourdough Discard Burger Buns

Beyond burgers, these make great sandwich rolls.

• Make some pulled pork in the slow cooker and top with pickled red onions.
• Serve chicken salad on these buns for a light summer meal.
• Add some eggs, cheese, and sausage/bacon for breakfast sandwiches.

Make It Your Own

Here are some ways to change up the flavor.

• Use an active starter for a tangier taste using my sourdough burger buns recipe.
• Replace up to 1 cup of all-purpose flour with whole wheat for heartier buns.
• Add 2 teaspoons of dried herbs, a tablespoon of everything bagel seasoning, or 1/4 cup of grated Parmesan for extra flavor.
• Try poppy seeds, dried onion flakes, or plain egg wash for different toppings.
• Divide into 16 portions instead of 8 for slider buns (reduce baking time by 3 minutes).

More Buns And Rolls

• Crusty Italian sourdough rolls come together quickly and are perfect with soup or pasta.
• Bread machine burger buns are an easy way to make your buns fresh and avoid spending too much on small store-bought buns that fall apart.
• These soft sourdough dinner rolls are perfect for a holiday meal.
• Try brioche burger buns for light and fluffy buns. You can even use them for French toast.

Printable Recipe