These Sourdough Discard Hamburger Buns are ideal for summer grilling and handheld sandwiches. Use them for beef burgers, turkey or black bean patties, or to make an unforgettable BLT. They have a pleasant sourdough tang and a golden, sesame-topped crust.
Just made these tonight and they are wonderful! I’ve tried several different recipes and these are a winner!!
– Whitney
Why you’ll love this recipe
- Perfect for hamburgers and equally great as sandwich rolls — make a deluxe BLT or any favorite sandwich with them.
- Same-day, quick and easy so you can enjoy fresh buns at dinner.
- Freezes well: Bake some now and save extras for later.
- Customizable toppings: sesame seeds, poppy seeds, flaky sea salt, or everything bagel seasoning all work beautifully.
- Made with sourdough discard but can be adapted to active starter if you prefer.
Ingredients
Gather these basics and your sourdough discard to get started.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio; if your starter uses a different ratio adjust liquid/flour as needed.
- Toppings: Sesame seeds are recommended, but poppy seeds, flaky sea salt, or everything bagel seasoning are great alternatives.
See the full recipe card below for exact measurements and step-by-step directions.
Substitutions & Variations
Simple swaps let you adapt the recipe to your needs.
- Active starter: To use active starter instead of discard, omit the instant yeast and substitute 200g active starter. Increase rise times accordingly.
- Toppings: Swap sesame seeds for poppy, flaky salt, or everything seasoning.
- Slider size: Make smaller buns by dividing the dough into more pieces; follow standard roll shaping techniques for best results.
If you experiment with other variations, note your adjustments and how they affect rise times and texture.
How to Make Sourdough Discard Hamburger Buns
The process involves two rises but the steps are straightforward. The complete recipe card below contains full details.
- Step 1: Combine the warm water, instant yeast and sugar. Add flour, sourdough discard, beaten egg and salt. With a mixer on low, pour in melted butter and mix until a shaggy dough forms.
- Step 2: Knead until the dough is smooth and soft, about 3–4 minutes by hand or with the mixer. Place in a greased bowl, cover, and let rise about 90 minutes or until doubled.
- Step 3: After the first rise, divide the dough into 8 equal pieces. Use a kitchen scale for uniform buns if desired.
- Step 4: Shape each piece into a smooth ball and place seam-side down on parchment-lined baking sheets.
- Step 5: Gently flatten each ball to about 3 inches in diameter. Cover and let rise another 60 minutes until puffed.
- Step 6: Brush the buns with egg wash for a shiny finish.
- Step 7: Sprinkle sesame seeds or your chosen topping on each bun.
- Step 8: Bake at 375°F until golden brown, about 20–22 minutes. Cool before slicing and serving.
Expert Baking Tips
- Knead until smooth: Aim for a soft, smooth dough that is not sticky. Adjust with a tablespoon of flour or water as needed.
- Watch rise times: Room temperature affects fermentation. Rise estimates are guides — warmer rooms speed things up, cooler rooms slow them.
- Customize toppings: Sesame, poppy, flaky salt, or everything seasoning each create a different finish and flavor.
- Freeze extras: Fully cooled buns freeze well up to three months. Reheat briefly to restore softness.
- Try related recipes: If you enjoy these buns, consider making discard pretzel buns, Hawaiian rolls, garlic rolls, or breadsticks.
Storage
Room temperature: Store in a sealed plastic bag for 1–2 days. Reheat in the microwave about 30 seconds to warm and soften.
Freezer: Once completely cooled, place buns in an airtight bag or container and freeze up to 3 months. Reheat frozen buns in the microwave about 60 seconds or until warm.
Recipe FAQs
Yes. Omit commercial yeast and replace the discard with 200g active starter. Expect longer rise times when using active starter.
Yes. The sourdough discard adds a subtle tang to the buns’ flavor.
Absolutely. Sesame seeds are classic, but poppy seeds, flaky sea salt, or everything seasoning are delicious options.
Sourdough discard is the portion of starter set aside when feeding a sourdough starter. Rather than throwing it away, discard can be used in recipes like these buns to add flavor and reduce waste.
More Sourdough Discard Roll Recipes
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Sourdough Discard Pretzel Buns
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Sourdough Discard Hawaiian Rolls
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Sourdough Discard Rolls
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Sourdough Discard Garlic Rolls
If you tried these Sourdough Discard Hamburger Buns, please leave a star rating and share how they turned out in the comments. Happy baking!
Sourdough Discard Hamburger Buns
Jessica Vogl
Pin Recipe
Equipment
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Kitchen scale (optional)
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Half-sheet baking pans or baking sheets
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Silicone brush for egg wash
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Parchment paper
Ingredients
- ½ cup warm water
- 1½ teaspoons instant yeast
- 1 Tablespoon granulated sugar
- 2¾ cups plus 1 Tablespoon all-purpose flour
- 200 g (about ¾ cup) sourdough discard, unfed and at room temperature
- 1 egg, lightly beaten
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter, melted
- 1 egg + 1 Tablespoon water for egg wash
- 1 Tablespoon sesame seeds or other toppings
Instructions
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Combine warm water, instant yeast, and sugar in a stand mixer bowl or large mixing bowl. Add flour, sourdough discard, beaten egg, and salt. With the mixer on low, slowly add melted butter. Increase to medium and mix until a shaggy dough forms, about 2 minutes.
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Turn the dough onto a work surface and knead until smooth, about 3–4 minutes. The dough should be soft and not sticky. Add flour or water by the tablespoon if needed.
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Place dough in a large oiled bowl, cover with plastic wrap, and let rise about 90 minutes or until doubled. Preheat oven later as directed below.
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Divide dough into 8 equal pieces. Shape each into a smooth ball, place seam-side down on parchment-lined sheets, and gently flatten to about 3 inches in diameter. Cover and let rise 60 minutes until puffed.
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When the buns have risen, preheat oven to 375°F. Brush with egg wash, sprinkle with seeds, and bake 20–22 minutes until golden. Cool before slicing and serving.
Notes
Using active starter: Omit instant yeast and substitute 200g active starter; allow for longer rise times when using active starter.
Nutrition
Carbohydrates: 40 g
Protein: 8 g
Fat: 5 g
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