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One Hour Sourdough Discard Burger Buns Recipe

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★★★★★

4.9 from 118 reviews

These One Hour Sourdough Discard Burger Buns are soft, fluffy, and packed with flavor thanks to the use of sourdough discard and instant yeast for a quick rise. Perfect for elevating your burgers with a homemade touch, these buns are ready in just about an hour from start to finish, making them an excellent choice for a speedy yet delicious homemade bread option.

Ingredients

Scale

Dough 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)

For Egg Wash and Topping

  • 1 large egg (for egg wash, 50 grams)
  • Sprinkle of sesame seeds (optional)

Instructions

  1. Combine Wet Ingredients and Activate Yeast: In the bowl of a stand mixer, add warm water and sourdough discard and mix together quickly to warm up the discard. Add sugar and instant yeast, watching for yeast activation indicated by a yeasty smell and clumping. Then add the egg, melted butter, and salt, and mix again to combine.
  2. Add Flour and Knead Dough: With the dough hook running, gradually add bread flour, reserving about 1 cup to prevent over-flouring. Knead for 5-7 minutes until the dough forms a smooth, cohesive, and elastic ball. Alternatively, knead by hand for 7-8 minutes until smooth.
  3. Divide and Shape Dough Balls: Turn dough onto a clean surface and cut into twelve equal pieces (about 130 grams each). Shape each piece by pinching and pulling the sides to form tight dough balls with tension on their surface.
  4. Form Burger Bun Shapes: Place shaped dough balls on a parchment-lined baking sheet. Press down lightly on each ball to create a wider, flatter burger bun shape.
  5. First Proofing: Cover the buns and place them in a warm area to rise for 30 minutes. The rise time depends on dough temperature; warmer dough rises faster. Optionally, proof in the oven with the pilot light on (oven off) for consistent warmth.
  6. Preheat Oven: Remove buns if proofing inside oven before preheating. Preheat oven to 425ºF (220ºC).
  7. Prepare Egg Wash and Apply: Whisk together one egg with a splash of water for the egg wash. Lightly brush each bun with the egg wash and sprinkle with sesame seeds if desired.
  8. Bake the Buns: Bake buns in the preheated oven for 15-18 minutes until golden brown and an internal temperature of 190ºF (88ºC) is reached. Allow buns to cool completely before slicing and serving.

Notes

  • Use warm water (around 100ºF) especially if sourdough discard is cold from the fridge to help activate the yeast quickly.
  • Reserving some flour during kneading helps prevent over-flouring the dough, maintaining a tacky but workable texture.
  • If desired, you can allow the dough to bulk rise covered until doubled before shaping buns for a lighter texture, but this will increase the total time.
  • Proofing time may vary depending on ambient temperature; use a warm place to speed up rising.
  • The internal temperature of 190ºF ensures the buns are fully baked but still soft.

Keywords: sourdough discard buns, quick burger buns, homemade burger buns, sourdough bread, baking burger buns

Find it online: https://cheframiflavor.com/one-hour-sourdough-discard-burger-buns-recipe/