Sourdough Discard Burger Buns

burger buns topped with sesame seeds with blue striped towel in front.

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.

Prep Time10

Cook Time18

Rise Time2 15

Total Time2 43

Course: Bread

Keyword: bread machine burger buns, sourdough burger buns, sourdough discard burger buns

Servings: buns

Calories: 248kcal

Author: Katie

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

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