Have some sourdough discard that you need to use but not sure what to use it for?! Needing to prepare dinner for your family and you need something quick and easy?! Wanting to expand your sourdough expertise?! If you answered YES to all of these questions, you have come to the right place!
In this post, I will show you how to make delicious hamburger buns that are seriously SO easy!
I have had so much fun on my sourdough journey! I love experimenting with new recipes and learning more about sourdough. There really is a science to it- but not in a scary way!
I have attempted my sourdough journey 3 times, and I guess it is true that “third times the charm” because I finally have had success on the third try! I learned that you cannot take it too seriously- I was putting way too much thought and research in to it instead of just having fun with it. Now that I have taken the pressure off, I LOVE it!! I love it for the health benefits, the delicious taste, and the many diverse creations that can come from it!
Health Benefits of Sourdough
The main reason I wanted to get the hang of sourdough is for the health benefits. The health benefits of gut health and being able to make recipes with clean, simple ingredients rather than buying products that have hundreds of ingredients that you cannot even pronounce.
Sourdough is often celebrated for its unique health benefits, primarily due to the fermentation process. The natural fermentation by wild yeast and lactic acid bacteria breaks down gluten and phytic acid, making sourdough easier to digest and allowing for better absorption of nutrients. It can help maintain steady blood sugar levels due to the lower glycemic index, making it a better option for those managing blood sugar concerns. Additionally, the probiotics formed during fermentation can support gut health.
The Reward of Making Food at Home
Making your own food at home (i.e., these delicious hamburger buns!) is a healthier and more rewarding choice than relying on processed store-bought options. Homemade meals allow you to control the quality of ingredients, ensuring they are fresh, nutritious, and free from unnecessary additives like preservatives, artificial flavors, and excessive sugar or salt.
For example, a popular hamburger bun brand has 35 ingredients in it… over half of them are ingredients I cannot even pronounce or would be able to buy at the grocery store!!
In comparison, my recipe for hamburger buns only has 9 ingredients and you can find these all at your local grocery store… or even in your pantry right now!
Beyond health, homemade meals are often more cost-effective. Even though store bought hamburger buns are usually cheap in price, these homemade hamburger buns are definitely more cost- effective saving you money in the long run!
What Ingredients are Needed for Sourdough Discard Hamburger Buns
Like stated above, there are only 9 ingredients needed for this recipe! I am sure you already have many of them in your pantry right now! Here is the list of items you need for easy, homemade sourdough discard hamburger buns:
- Unbleached all purpose flour
- Salt
- Sugar
- Melted Butter
- Egg
- Warm filtered water
- Active dry yeast
- Milk
- Sourdough Discard aka unfed sourdough starter
- Sourdough discard is the portion of starter that is removed during the feeding process (adding flour and filtered water to the starter). It’s not active enough for bread baking making it the perfect addition to most recipes!
How to Make My Easy, Homemade Sourdough Discard Hamburger Buns
I promise I was not lying when I said this was an easy recipe!! Do not let ‘bread’ scare you (channeling my inner Paul Hollywood). You can do this with these easy steps. Let’s walk through it together.
- Activate the Yeast
- Combine the water, sugar, and yeast in a small mixing bowl.
- Set to the side for 5-10 minutes to allow the yeast to activate and bubble.
- Make the Dough
- While the yeast is activating, combine the sourdough discard, melted butter, egg, and salt in a separate medium sized bowl.
- After the yeast is activated, add it to the dough and mix together.
- Gradually add your flour while mixing. If the dough it too sticky, feel free to add more flour as needed.
- Knead the Dough
- Add flour to your hands and a flat surface.
- Place dough on the surface and knead for 8-10 minutes.
- You want a smooth and elastic consistency the dough.
- Rise
- After you have kneaded the dough, place it in a greased bowl and cover it.
- Place the bowl in a warm spot to allow it to rise for 1-2 hours. The dough should double in size so the amount of time needed will depend on the temperature of its surroundings.
- *If you are short on time and need that dough to rise ASAP, you can always set your oven to 200°F. Once your oven has reached that temperature, turn it off and place the bowl in the oven to allow it to rise very quickly. It is VERY important to keep your eye on it and DO NOT accidentally turn your oven back- this will bake it before it is ready… I may know this from personal experience :/
- Shape
- After your dough has doubled in size, punch the dough to release the air.
- Divide the dough in 8 equal portions (mine are roughly 100g each).
- Shape each portion in round balls and flatten the top to make a bun shape.
- Rise Pt. 2
- Place buns on a pan lined with parchment paper.
- Cover the pan and let rise for 30-45 minutes.
- Preheat the Oven
- While the buns are resting and rising, preheat the oven to 375° F
- Optional Brush and flavor
- After the buns have risen, brush the tops with milk to give it a nice golden brown color while baking.
- Feeling crazy?! Add some flavor to the buns like sesame seeds, everything but the bagel seasoning, cheese, etc.
- Bake
- Place the pan of buns in the oven at 375° for 15-20 minutes.
- Keep an eye on them- once they are golden brown on top and have a hollow sound when tapped on the bottom, they are finished!
- Cool, Cut, Eat!
- Allow the buns to cool before cutting.
- Once the buns are cool to the touch but still warm, cut horizontally in half to make a top and bottom bun.
- Finally the best part, eating them! Build your burgers and enjoy your easy, clean ingredient, and gut healthy hamburger buns!
I hope you liked this recipe and enjoy your homemade sourdough discard buns! Comment below if you make them to let me know how they turned out!
Easy Homemade Sourdough Discard Hamburger Buns
Ingredients
- 240 grams Sourdough Discard unfed sourdough starter
- 120 grams Warm Filtered Water
- 25 grams Sugar
- 30 grams Melted Butter
- 1 Egg
- 10 grams Salt
- 300-360 grams Unbleached All Purpose Flour
- 7 grams Active Dry Yeast 1 Packet
- 15 grams Milk Optional for brushing
Instructions
- Combine water, sugar, and yeast in a small mixing bowl. Set aside for 5-10 minutes to activate the yeast.
- In a separate medium sized bowl, combine the sourdough discard, melted butter, egg, and salt.
- Add the activated yeast to the medium sized bowl and mix.
- Gradually add the flour and mix together. Feel free to add more flour if needed to decrease the stickiness of the dough.
- Knead the dough for 8-10 minutes until smooth and elastic on a floured surface.
- Place dough in a greased bowl, cover, and place in a warm spot for 1-2 hours until doubled in size.
- After the dough has doubled in size, punch the dough to release the air.
- Divide the dough in 8 equal portions (mine is usually around 100 grams each).
- Shape each dough in a round ball and flatten the top to form a bun. *See notes below
- Place buns on a pan lined with parchment paper and cover for 30-45 minutes to complete the second rise.
- Preheat oven to 375°F.
- After the buns have risen, brush the tops with milk to create a golden brown color while baking. **See notes below
- Bake the buns for 15-20 minutes at 375°F until golden brown on top and you hear a hollow sound inside when you tap the bottom of the buns.
- Allow buns to cool before cutting them in half horizontally to create a top and bottom bun.
Notes
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