You’ve got burger plans, a jar of sourdough discard giving you judgy looks, and zero interest in store-bought buns that squish into sadness. Perfect. Let’s turn that tangy gold into soft, pillowy hamburger buns that hold up to juicy patties and still taste like you baked them on purpose. No fancy equipment. No gatekeeping. Just buns that make your homemade burger taste like a tiny miracle.
Why Sourdough Discard Makes Killer Buns
Sourdough discard brings gentle tang, subtle complexity, and extra moisture. That’s a trifecta for buns that feel plush, not dense. Plus, the natural acidity plays nice with gluten and gives structure without toughness.
And bonus: you reduce waste. Your compost can wait. These buns rise well, toast beautifully, and freeze like champs.
The Soft Bun Game Plan
You want eight buns you can slice, toast, and load with burgers without crumbling. Here’s the simplified roadmap:
- Make a rich dough: flour, milk, butter, sugar, egg, and sourdough discard.
- Knead until smooth and elastic.
- Let it rise until puffy and light.
- Divide into eight, shape into tight balls, and proof again.
- Brush, bake, cool, and brag.
Ingredients You’ll Need (for 8 buns)
- 360 g bread flour (or 330 g all-purpose + 30 g vital wheat gluten, if you have it)
- 200 g sourdough discard (100% hydration, cold is fine)
- 160 g warm milk (or water, but milk = softer crumb)
- 1 large egg
- 40 g granulated sugar
- 45 g unsalted butter, very soft
- 7 g instant yeast (yes, discard + yeast; we want speed and softness)
- 8 g fine salt
- Optional: sesame seeds, everything seasoning
For the Shine
- 1 egg beaten with 1 tbsp milk (egg wash), or simply brush with milk for a matte finish
Step-by-Step: From Discard to Dream Buns
1) Mix and Hydrate
Combine warm milk, sugar, egg, discard, and yeast in a bowl. Whisk until smooth. Add flour and salt. Mix until a shaggy dough forms. Cover and rest 10 minutes so the flour hydrates. This short rest makes kneading easier. FYI, your mixer can handle this, but hands work too.
2) Knead and Enrich
Knead 4–5 minutes until the dough starts to smooth out. Add the softened butter in pieces and keep kneading until fully incorporated and the dough feels supple and slightly tacky, about 5–7 more minutes. Aim for a windowpane that stretches thin without tearing. If it sticks like drama, dust your hands very lightly with flour, but don’t overdo it.
3) First Rise
Form the dough into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm spot until puffy and roughly doubled, 60–90 minutes. It should jiggle like a satisfied jelly. If your kitchen runs cool, give it more time.
4) Divide and Shape
Turn the dough onto a lightly floured surface. Weigh and divide into 8 equal pieces (about 95–105 g each). To shape, tuck edges under to make a tight ball, then roll under your palm for surface tension. Place on a parchment-lined sheet pan with space to spread.
5) Proof and Top
Lightly flatten each ball with your fingers so it bakes into a bun shape, not a dinner roll. Cover and proof 45–75 minutes, until visibly puffy. Press gently—if the indent springs back slowly, you’re ready. Brush with egg wash and sprinkle sesame seeds if you want that classic look.
6) Bake
Bake at 375°F (190°C) for 15–18 minutes until deep golden on top and 200°F (93°C) internal. Rotate the pan once if your oven has hot spots. Cool on a rack at least 20 minutes before slicing. Yes, waiting hurts. Do it anyway.
Texture Secrets You’ll Actually Use
– Milk + butter = softness. Milk tenderizes and adds flavor. Butter keeps crumb plush and springy.
– Sugar helps browning and moisture. Don’t skip it unless you like bland buns (no judgment… okay, a little).
– Discard adds complexity. It delivers a faint tang that plays amazing with beef and cheddar.
– Proper proofing prevents dense buns. Underproofed dough equals heavy pucks. Look for that slow spring-back test, IMO the most reliable cue.
Want Taller Buns?
Proof in lightly greased 4-inch ring molds or mason jar rings. The sides support vertical rise, so you get café-level buns with less spread.
Want Even Softer Buns?
– Replace 10% of the flour with potato flakes or mashed potato (by weight).
– Brush hot buns with melted butter. It keeps the crust tender and adds flavor.
Make-Ahead and Storage
– Same-day: Slice after cooling. Toast lightly before serving for that golden edge and better structure.
– Next-day: Wrap well. Refresh in a 300°F (150°C) oven for 5–7 minutes or toast the cut sides.
– Freeze: Freeze whole buns or sliced halves tightly wrapped up to 2 months. Thaw at room temp, then toast.
– Par-bake option: Bake until just set and pale, cool, freeze, then finish baking from frozen at 375°F for 6–8 minutes. Fresh-baked vibes on demand.
Flavor Twists That Love Burgers
– Garlic-butter buns: Brush warm buns with garlic butter and a pinch of parsley.
– Black sesame + honey: Swap 10 g sugar for 10 g honey, top with black sesame seeds.
– Onion roll energy: Mix 1 tsp onion powder into the dough; top with dried minced onion after egg wash.
– Whole wheat swap: Use 20–25% whole wheat flour and add 1–2 tsp extra milk if the dough feels stiff.
Size Matters
– Slider buns: Divide into 12 pieces (60–65 g each), bake 12–14 minutes.
– XL smash-burger buns: Divide into 6 pieces (130–140 g each), bake 16–19 minutes.
Building the Burger: A Quick PSA
Toast the cut sides in a hot skillet with butter or mayo until golden. Layer sauce on the bottom bun to protect against sogginess. Add lettuce or pickles as a moisture barrier. And don’t stack a tomato directly on the bottom unless you like a soggy slip-n-slide.
Cheese Pairings
– Classic cheddar with a mustardy sauce for that tang-on-tang moment.
– Swiss with caramelized onions and a swipe of Dijon.
– Pepper jack, jalapeños, and chipotle mayo if you want spicy vibes.
Troubleshooting: Keep It Real
– My dough feels sticky. A little tacky is correct. Lightly oil your hands instead of adding tons of flour.
– My buns spread too much. Slightly under-proof next time, or chill shaped buns 10 minutes before baking to firm them up. Also flatten gently—too much squish kills height.
– They taste too sour. Your discard might be extra acidic. Use fresher discard, add 5 g more sugar, or replace 25–50 g discard with milk.
– They’re dense. Knead longer for better gluten, ensure the first rise doubles, and verify your yeast isn’t expired. FYI, cold kitchens slow everything.
FAQ
Can I skip the commercial yeast and go 100% sourdough?
Yes. Use 250 g active starter (not discard), reduce milk to 130–140 g, and expect longer rises: 3–5 hours for bulk, 2–3 hours for final proof at warm room temp. Flavor gets tangier and timing gets less predictable, but it works great.
Do I have to use bread flour?
No. All-purpose works fine. Bread flour gives extra chew and structure, which I prefer for juicy burgers, but AP yields a softer bun. If using AP, don’t skimp on kneading.
What if I don’t eat eggs?
Replace the egg with 45 g milk or a plant milk. For color, brush with plant milk mixed with a splash of maple syrup. The texture stays soft, though a bit less rich.
Can I make them sweet for BBQ pulled pork?
Totally. Increase sugar to 60 g and add 1 tbsp honey or brown sugar. Brush with honey butter post-bake for that glossy, sticky, pull-apart magic.
How do I get perfectly round buns?
Tension is everything. Shape tightly, rest 5 minutes, then gently pat into disks. Proof on a rimless sheet so you can slide it into the oven without bumping the dough. Ring molds help, IMO, but good shaping + careful handling beats gadgets.
Why did my tops wrinkle after baking?
They cooled too quickly or were slightly underbaked. Bake one more minute next time and cool on a rack away from drafts. Brushing with butter softens the crust so wrinkles show more—delicious, but noted.
Conclusion
These soft sourdough discard buns turn basic burgers into something worth inviting people over for. They’re tender, flavorful, and sturdy enough to survive juicy patties and saucy chaos. Use the discard you’ve been ignoring, follow the simple cues, and you’ll bake buns that make the burger the sidekick. Go preheat the oven—your future self will be smug and very well fed.
