Name: One Hour Sourdough Discard Burger Buns Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 1 h
Cuisine: American
Ingredients: 380 grams warm water (about 1 1/2 cups, around 100ºF); 200 grams sourdough discard (about 3/4 cup); 30 grams granulated sugar (2 Tablespoons); 20 grams instant yeast (2 Tablespoons); 1 large egg (about 50 grams); 55 grams unsalted butter, melted (about 4 Tablespoons); 20 grams salt (1 Tablespoon); 830 grams bread flour (about 5.5 – 6.5 cups); 1 large egg (for egg wash, 50 grams); Sprinkle of sesame seeds (optional)

Ingredients

380 grams warm water (about 1 1/2 cups)

200 grams sourdough discard (about 3/4 cup)

30 grams granulated sugar (2 tablespoons)

20 grams instant yeast (2 tablespoons)

1 large egg (about 50 grams)

55 grams unsalted butter, melted (about 4 tablespoons)

20 grams salt (1 tablespoon)

830 grams bread flour (about 5.5 – 6.5 cups)

1 large egg (for egg wash, about 50 grams)

Sprinkle of sesame seeds (optional)

Instructions

Step 1: In the bowl of a stand mixer, combine warm water (around 100ºF) and sourdough discard. Mix briefly. If your discard is cold, the warm water helps warm the dough. Add sugar and instant yeast. Wait for the yeast to activate; you’ll notice a yeasty smell and clumping. Then add the egg, melted butter, and salt. Mix again.

Step 2: With the dough hook running, gradually add the bread flour, reserving about one cup to avoid over-flouring. The dough should be tacky but not sticky. Knead for 5 to 7 minutes, until smooth, elastic, and forming a cohesive ball. Alternatively, knead by hand in a large bowl for 7 to 8 minutes until smooth.

Step 3: Turn the dough out onto your countertop. Divide into twelve equal pieces, about 130 grams each. Shape each piece into a tight ball by pulling and pinching the sides up, then rolling gently with your hand cupped underneath to create surface tension.

Step 4: Arrange the buns on a parchment-lined baking sheet. Press lightly on top of each to flatten slightly into a wider burger shape.

Step 5: Cover the buns and place in a warm spot to rise for 30 minutes. If the dough feels cool and rising is slow, leave slightly longer or use your oven’s pilot light as a gentle warming source. The goal is a noticeable, though not necessarily doubled, rise.

Step 6: Preheat your oven to 425ºF. If you used the oven for proofing, remove buns before turning it on.

Step 7: Prepare the egg wash by whisking one egg with a splash of water. Brush lightly over each bun and sprinkle with sesame seeds if desired.

Step 8: Bake the buns for 15 to 18 minutes until golden brown and the internal temperature reaches 190ºF. Let cool completely before slicing and serving with your favorite burgers.

Tips & Variations

For a milder flavor, use less sourdough discard or replace part with additional water.

If you want larger buns, divide the dough into fewer pieces and adjust baking time accordingly.

Try topping with poppy seeds or everything bagel seasoning instead of sesame seeds for extra flavor.

Let the dough rise longer for a fluffier texture, though this will exceed the one-hour timeline.

FAQs

Can I use regular sourdough starter instead of discard?

You can, but active starter is more bubbly and may speed up fermentation. Using discard is best for maintaining the dough’s balance and keeping the recipe consistent.

What if my buns don’t rise much during the 30 minutes?

Rising times depend on dough temperature and yeast activity. Keep buns in a warm spot or extend rising time. Using warm water and fresh yeast helps ensure good rise.