Sourdough discard hamburger buns are a great way to use up some of your discard. They are so tasty! These hamburger buns are made with whole wheat flour and bread flour, the perfect mix! These buns are also great for pulled pork sandwiches. Both taste great with the everything bagel topping!
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What tools do you need to make Sourdough discard hamburger buns?
Hamburger bun Ingredients:
- 125 grams warm milk (105-110 degrees F)
- 25 grams sugar
- 4 grams instant yeast
- 125 grams whole wheat flour
- 125 grams bread flour
- 50 grams sourdough discard
- 1 egg yolk
- 50 grams butter, softened but not melted
- 5 grams kosher or sea salt
- 1 egg white
- 1 teaspoon water
- Everything bagel seasoning, to taste
How to make sourdough discard hamburger buns
Make the dough
First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.
Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.
Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.
Rising stage
Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size. The amount of time will vary depending on the temperature of your kitchen. I do not like variability, so I always allow my dough to rise in my Ninja Foodi on the proof setting. If set to 90 degrees F, this step will reliably take about 1 hour.
Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.
Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap an allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. I like to set my cookie sheet on a heat mat to ensure they will be ready to bake in 30 minutes. When they a plumped up and rounded, they are ready to bake.
Baking the buns
Preheat the oven to 350 degrees F.
Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning.
Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom.
Cool on a wire rack.
Best if enjoyed within 24 hours.
Printable Sourdough Hamburger Bun Recipe
These buns are also great for pulled pork sandwiches. Find the recipe here.
More sourdough discard recipes
Sourdough discard strawberry shortcake
Servings
4 minutes
Preparing Time
20 minutes
Cooking Time
20 minutes
Calories
kcal
INGREDIENTS
125 grams warm milk (105-110 degrees F)
25 grams sugar
4 grams instant yeast
125 grams whole wheat flour
125 grams bread flour
50 grams sourdough discard
1 egg yolk
50 grams butter, softened but not melted
5 grams kosher or sea salt
1 egg white
1 teaspoon water
Everything bagel seasoning, to taste
DIRECTION
- First combine the warm milk, sugar and yeast in the stand mixer bowl. Mix to dissolve the sugar.<br>Next add the flours, salt, discard butter and egg yolk. Use the paddle attachment for the stand mixer to incorporate these ingredients. You may have to use a rubber scraper to scrape the sides of the bowl.<br>Swap out the paddle for a dough hook and knead the dough for ~7 minutes. Make sure you allow the mixer to rest every 2-3 minutes so it does not overheat. You will know it is ready when the dough no longer sticks to the sides of the bowl and is a nice smooth ball.<br>Place the dough ball in a bowl and cover it with plastic wrap and allow it to rise until it doubles in size, approximately 1 hour. The amount of time will vary depending on the temperature of your kitchen. Once the dough has doubled in size, transfer it over to a lightly floured counter top and divide the dough into 4 equal pieces. (or 6 pieces if you prefer smaller buns.) Shape each piece into a bun by pulling the edges under to form a nice bun shape on top.<br>Place the shaped buns on a parchment lined cookie sheet. Cover with plastic wrap and allow it to rise for about 30 minutes. Once again this time will depend on the temperature of your kitchen. When they :a plumped up and rounded, they are ready to bake.<br>Preheat the oven to 350 degrees F.<br>Use a fork to whisk the egg whites with the water. Use a silicone brush to spread the egg wash over the top of each ball of dough. Sprinkle on everything bagel seasoning. Bake for 20 minutes or until the tops are lightly browned and they sound hollow when you tap on the bottom. Cool on a wire rack. <br>
NOTES
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