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 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 alms

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.

Tips for Success

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.

To check if you’ve kneaded enough, take a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through without tearing, you’re good to go.

Use a kitchen scale if you have one to divide the dough evenly. If not, flatten the dough into a rough circle and cut it like a pizza for surprisingly even portions.

Tap the bottom of a bun after baking. A hollow sound means they’re fully baked, even if the tops aren’t as golden as you expected.

Ingredients and Equipment

Sourdough discard: This 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.

Flour: All-purpose works perfectly fine, but bread flour will give you a slightly chewier texture if that’s what you like better.

Instant yeast: This 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.

Stand Mixer: This makes it easier but is absolutely not required. I made these by hand for years before getting a mixer.

Digital kitchen scale: Helpful for dividing the dough evenly.

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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).

Homemade buns are a great way to take your summer BBQs up a notch without much extra effort. They taste much better than store-bought (obviously), so use up your discard and make a simple burger dinner that tastes fancy.