Sourdough Discard Burger Buns
These soft, fluffy burger buns have great flavor and just the right texture. Adding sourdough discard gives them a little something extra while keeping them light and soft. Makes 8 buns.
Ingredients
- 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 or bread flour
- 1 ½ teaspoon salt
- 1 egg
- 2 tablespoons butter softened
Topping (Optional)
- 1 egg beaten (for egg wash)
- Sesame seeds
Instructions
- 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.
- 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.
- 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.
- 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.
- Second rise: Cover loosely and let rise for 30–45 minutes or until puffy.
- 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.
- Cool & serve: Let buns cool on a wire rack before slicing.
Video
Nutrition
Calories: 248kcal | Carbohydrates: 43g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 478mg | Potassium: 99mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 0.01mg | Calcium: 16mg | Iron: 2mg
Servings: 8 buns
Calories: 248kcal