Sourdough Discard Burger Buns {Easy Hamburger Recipe}

Once you’ve tasted a burger these homemade sourdough discard burger buns, grocery store versions just don’t hit the same.

In this same-day recipe, the dough mixes up easily in your stand mixer, then rises twice for buns that come out soft, golden brown, and full of flavor.

Just like my fully-fermented, 100% Sourdough Burger Buns, these buns are rich, sturdy enough for a loaded burger, and finished with a shiny top that makes them look as good as they taste.

MY LATEST VIDEO

Why You’ll Love This Recipe:

Soft, sturdy buns that don’t fall apart mid-bite:

Most store-bought buns turn to mush once the burger juice hits, but these homemade sourdough discard burger buns stay strong the whole time. The enriched dough and thorough mixing in the bowl of a stand mixer give you soft and fluffy buns with just the right amount of chew. They’re great for burgers, but you can also use the same dough for sourdough hot dog buns, dinner rolls, or cinnamon rolls.

You get to use your discard in a dough that’s ready fast:

This isn’t one of those all-day rise recipes. Thanks to instant yeast, the dough rises quickly, even if your kitchen is on the cooler side. You’ll be shaping it in about an hour. It’s one of the fastest sourdough discard recipes I’ve tested. And if you’re not up for longer bakes like English muffins or artisan loaves, this easy recipe is a solid alternative.

Perfect rise every time, no matter your kitchen’s temperature:

This yeasted recipe delivers consistent, fluffy sourdough buns that rise beautifully whether your kitchen is cool or warm. No guesswork or long waits. Just soft, springy buns every time you bake.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough discard burger buns

Milk – The milk and butter should be warmed, but it shouldn’t be hotter than 110°F. Too much heat can kill the instant yeast and discard and prevent your dough from rising properly. I used whole milk in this easy homemade burger bun recipe, but non-dairy options like almond milk work just fine.
Sourdough discard – I use fresh, room temperature sourdough discard that’s no more than 1-2 days old. If using discard straight from the fridge, it’ll slow down the rise time. By the way, you can swap in the same amount of active starter (grams).
Sugar – If you’d prefer a natural sweetener, you can use the same amount of honey by weight.
Flour– You can use all-purpose flour for these buns, but I highly recommend bread flour. Its higher protein content results in softer, fluffier buns that hold up better.
Instant yeast – I used instant yeast for this recipe, not active dry yeast. Active dry yeast needs to be dissolved in liquid to activate and takes longer to rise dough. Instant yeast, in contrast , can be added directly to dry ingredients, and it works much faster.

Baking Time For

Time	Process
3:30 PM	Mix and knead the dough
3:40 PM	First rise
4:10 PM	Shape the burger buns
4:25 PM	Second rise
5:10 PM	Bake

How to Make Sourdough Discard Burger Buns

mixed wet ingredients for making sourdough discard burger buns

To the bowl of a stand mixer, add the milk, discard, egg, egg yolk, melted butter, and sugar. Mix until smooth.

To the wet ingredients, add the flour, instant yeast, and salt. Mix again on low speed, then knead the dough on medium speed for 6-8 minutes.

Remove the dough and place it in a lightly greased bowl. Cover and wait until it doubles in size.

Once the dough has doubled in size, punch it down to remove all the air bubbles. Then, place the dough on a lightly floured work surface.

Gently stretch the dough into a rough rectangle. Use a bench scraper to divide the dough into 8-10 equal pieces.

Pull the corners of each piece toward the center, flip, and then roll each piece of dough into a tight, round dough ball. Place them on a rimmed baking sheet lined with parchment paper and continue until all the balls turn into nicely shaped buns.

Cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the burger buns have grown and look puffy.

brushing egg was on top of the burger buns dough

Preheat the oven to 375°F. Brush the top of each bun with the egg wash and sesame seeds.

burger buns dough topped with sesame seeds

Bake for 13-15 minutes or until the buns are golden brown and the internal temperature reaches 190°F to 200°F.

golden brown sourdough discard burger buns

Remove the buns from the oven and let them cool on a wire rack. Serve at room temperature with a juicy grilled burger and toppings of your choice.

How to Store:

After the sourdough discard burger buns cool, store them at room temperature, in the fridge, or freeze them.

They’ll last for 3 days on the counter in an airtight container or bag. Just keep them in a cool, dry spot. In the fridge, they’ll last about 5 days but might dry out a bit. Warm them up in the microwave or toaster oven to soften.

Freeze them wrapped tightly in plastic or parchment, then placed in a freezer bag. They keep for up to 2 months. Thaw on the counter or microwave for 30-45 seconds. Warm in a 300°F oven for 10 minutes to make them taste fresh-baked again.

sourdough discard burger buns with fillings

FAQs

How can I tell when the dough is kneaded enough?

After kneading for 6 to 8 minutes, the dough should feel smooth and springy, not sticky or rough. Use the windowpane test to check if the dough is ready. Take a small piece and gently stretch it. If it stretches thin enough that light shines through without tearing, you’re good to go. That’s a sign that the gluten has developed and the dough will rise without issues.

How do I shape my burger buns so they stay soft and look great?

After the first rise, gently punch down the dough to get rid of any big air bubbles. Then, cut it into even pieces. Take each piece, pull the edges toward the center, flip it over, and roll it into a tight, smooth ball. Doing this traps air inside the dough, which helps the sourdough buns rise up soft and fluffy. Cover them loosely for the second rise so they don’t dry out but still get nice and puffy.

My kitchen is pretty cold. How do I get the dough to rise well?

Rise time depends on the temperature of the dough and kitchen. If your kitchen is cooler, it might take an hour or more for the dough to double in size. I suggest placing the dough (in a bowl) in a warm spot like near the stove or on top of the fridge. Cover it with a warm towel or use a proofing box. Just watch for the dough to double no matter how long it takes.

Why warm the milk and butter, and how warm is too warm?

Warming the milk and butter helps wake up the yeast, so your dough rises like it should. Aim for a temperature between 110°F and 120°F. Any hotter, and you risk killing the yeast or sourdough discard, and your dough won’t rise. If it gets too hot, just let it cool a little before using. I go with whole milk and it doesn’t disappoint. Almond milk or other non-dairy options work, too.

More Recipes Like This

Easy Sourdough Burger Buns (Same-Day Recipe!)

Soft and Fluffy Sourdough Hot Dog Buns Recipe

Homemade Sourdough Discard Hot Dog Buns{Easy Discard Recipe}

Homemade Sourdough Corn Dogs Recipe (Discard)