Sourdough Discard Hamburger Buns
This easy recipe for sourdough discard hamburger buns combines comfort and practicality, making perfect buns for any meal.
Ingredients
For the Dough
- 1/2 cup warm water moisture for the dough
- 1 tsp coarse salt enhances flavor
- 1 1/2 tsp instant yeast leavening agent for rise
- 2 3/4 cups all-purpose flour structure and texture
- 200 g sourdough discard adds flavor and moisture
- 1 large egg for dough; binds ingredients
- 1 tbsp sugar feeds yeast and adds slight sweetness
- 2 tbsp melted unsalted butter adds richness and flavor
For the Egg Wash and Topping
- 1 tbsp water assists browning for egg wash
- 1 large egg for egg wash; gives a shiny finish
- 1 tbsp sesame seeds or poppy seeds for topping; adds crunch
Instructions
Preparation
- Combine the warm water, coarse salt, and instant yeast in a mixing bowl. Stir lightly to activate the yeast.
- Gradually add the all-purpose flour, sourdough discard, egg, sugar, and melted butter. Mix into a rough dough.
- Knead the dough for about 5-7 minutes until smooth and elastic.
- Shape into a ball, place back in the bowl, and cover. Let it rest in a warm area until doubled in size, about an hour.
- Punch down the dough, divide into equal portions, and shape into round buns.
- Place shaped buns on a baking sheet lined with parchment paper, leaving space for rising.
- Cover and let rise for another 30-45 minutes.
Baking
- Preheat the oven to 375°F (190°C).
- Prepare an egg wash by whisking together the egg and water. Brush over the tops of the buns.
- Sprinkle sesame or poppy seeds on top of the buns.
- Bake for 15-20 minutes, or until golden brown and they sound hollow when tapped on the bottom.
Notes
Store buns in an airtight container to maintain freshness. For longer storage, refrigerate or freeze well wrapped. Ensure to use proper techniques to activate yeast and allow for adequate rise time.