These sourdough discard burger buns are a delightful way to use up your sourdough discard. Soft, fluffy, and perfect for burgers or sandwiches, they are easy to make and bake. The recipe yields two buns, making it ideal for a small meal or snack. Enjoy the satisfaction of homemade bread with minimal effort!
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Mix warm milk, sugar, and yeast and let it sit for 5 minutes.
Add sourdough discard and ½ egg, then mix in the flour and salt.
Knead in softened butter for about 8 minutes until the dough is smooth.
Cover the dough and let it rise for 1 to 1.5 hours until doubled in size.
Divide the dough into two portions, shape them into balls, and proof for 45 minutes.
Brush the buns with egg wash, adding herbs and seasonings if desired, and bake at 180°C for about 18 minutes.
Cool slightly before serving.
Ensure the milk is warm but not too hot to avoid killing the yeast.
For extra flavor, sprinkle sesame seeds or herbs on top before baking.
Let the buns cool slightly before slicing to maintain their structure.
Can I use regular yeast instead of instant yeast?
Yes, you can use regular yeast, but you may need to activate it in warm milk for a longer time before mixing.
Can I substitute the sourdough discard?
You can try substituting sourdough discard with a mix of flour and water, but the flavor will differ.
How can I store these buns?
Store the buns in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
Can I double the recipe?
Yes, you can double the recipe to make more buns. Adjust the ingredient quantities accordingly.
What herbs or seasonings work well for the egg wash?
Sesame seeds, poppy seeds, or dried herbs like oregano and thyme work wonderfully for added flavor.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
