Sourdough Discard Burger Buns
Soft, wholesome sourdough discard burger buns made with a simple whole wheat blend. An easy, beginner-friendly recipe that fits naturally into a busy home kitchen.
Equipment
- Kitchen scale
- mixing bowl
- spoon
- baking tray
- Parchment paper
Ingredients
For the dough
- 120 g sourdough discard (unfed, room temp)
- 240 g warm milk
- 40 g honey or sugar
- 1 large egg
- 300 g bread flour
- 200 g whole wheat flour
- 5 g instant yeast
- 8 g salt (1½ tsp)
- 60 g tallow or butter (softened)
For the topping
- 1 egg
- 1 Tbsp milk
- ¼ cup sesame seeds
Instructions
- Combine wet ingredients: In a large bowl, whisk together sourdough discard, warm milk, one egg, and sugar until smooth.
- Add dry ingredients: Stir in bread flour, whole wheat flour, instant yeast, and salt until a shaggy dough forms. Let rest 10 minutes to hydrate the whole wheat flour.
- Incorporate fat: Mix softened tallow (or butter) into the dough until fully incorporated.
- Knead the dough: Knead by hand for 8–10 minutes or in a stand mixer for 5–6 minutes, until the dough is soft, slightly tacky, and stretchy.
- Bulk ferment: Place dough in a greased bowl, cover, and let rise until doubled in size (about 60–90 minutes).
- Divide and shape: Turn dough onto a lightly floured surface. Divide into 8–10 pieces (depending on desired bun size). Shape each portion into a tight ball by tucking the edges underneath.
- Final proof: Place buns on a parchment-lined baking sheet, flatten slightly, cover, and let rise until puffy and about 1½ times their original size.
- Bake: Preheat oven to 190°C / 375°F. Brush buns with egg wash and sprinkle with sesame seeds. Bake 15–18 minutes until golden brown.
- Cool: Let buns cool at least 30 minutes before slicing to set the crumb.
Notes
Storage Tips:
- Room temp: Store cooled buns in a linen bread bag up to 2 days.
- Freezer: Slice, flash freeze, then keep in an airtight bag up to 3 months.
- Reheat: Toast or warm in oven straight from frozen for best texture.