Easy Same Day Sourdough Discard Hamburger Buns
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There’s something special about serving burgers on fresh, homemade buns. They’re soft, fluffy, and sturdy enough to hold all your favorite toppings without falling apart. Whether you’re grilling burgers for a summer cookout, making sloppy joes for a weeknight dinner, or simply want fresh bread for sandwiches, these homemade hamburger buns are a recipe you’ll come back to again and again.
The best part? They’re made with simple pantry ingredients and are much easier than you might think. Once you taste a warm, homemade bun fresh from the oven, you’ll have a hard time going back to store-bought.
Why You’ll Love This Recipe
- Soft, fluffy texture with a tender crumb
- Made with simple pantry staples
- Perfect for burgers, pulled pork, sandwiches, and sliders
- Easy enough for beginner bread bakers
What Is Sourdough Discard?
Sourdough discard is the portion of sourdough starter that is removed before feeding your starter with fresh flour and water. Although it’s called “discard,” it doesn’t have to be thrown away! Instead, it can be used in a variety of recipes to add a subtle tangy flavor, the health benefit of fermented food, while also reducing food waste.
In this sourdough hamburger bun recipe, the discard adds flavor and moisture to the dough. Since the recipe also includes yeast, you don’t need an active, bubbly starter—the yeast provides the rise while the sourdough discard contributes its signature flavor.
If you’re new to sourdough, don’t worry if your discard isn’t bubbly. As long as it has been stored properly and isn’t moldy or spoiled, it’s perfect for recipes like these hamburger buns.
If you have extra sourdough discard on hand, be sure to save it for other delicious recipes like cookies, pancakes, muffins, and crackers.
Equipment
Stand Mixer (not required, but recommended)
Parchment Paper
Ingredients
warm water
active dry yeast
sourdough discard
honey
olive or avocado oil
egg
salt
all purpose flour
whole wheat or fresh milled flour (see note below for flour options, can do just all purpose too!)
egg + water for brushing
sesame seeds for top (optional)
(See the full recipe card below for exact measurements.)
How to Make Homemade Hamburger Buns
Step 1: Activate the Yeast
Place the yeast and honey into the warm water and let sit 5 minutes to activate yeast. There should be a few bubbles on top
Step 2: Mix the Dough
- After 5 minutes, whisk in the discard, honey, oil, egg and salt. I like to use a stand mixer for these, but you can use a hand mixer or just a whisk.
- Add in the flour a little at a time and mix until combined. The dough should be smooth and pulling away from the sides, not too sticky or sticking to the sides of your bowl. If it is sticking, add a more flour, a little at at a time until it just pulls away from the bowl, but is still slightly tacky.
- Kneed the dough with a dough hook or by hand for 5-7 minutes until the dough is smooth and stretchy.
Step 3: First Rise
Cover the bowl with plastic wrap or damp towel and let rise for 1 hour, or until it doubles in size. This may differ on time depending on the temperature of your home. Warmer temperature makes for a quicker rise.
Step 4: Shape the Buns
- Punch down the dough and divide into 8-12 equal pieces, depending on what size you want your buns.
- Shape each piece into a ball, pulling the sides underneath and pinching them together, creating tension on the surface of the dough.
- Place the dough balls on a baking sheet
Step 5: Second Rise
Cover the buns with a cloth and let them rise for 30-40 minutes until they have puffed up noticeably.
Step 6: Bake
- Preheat the oven to 375 F.
- In a small bowl, beat 1 egg and 1 tsp water and brush the tops of the buns with this egg wash.
- Sprinkle with sesame seeds if desired.
- Bake buns for 15-18 minutes, until they are golden brown.
- Let them cool on a wire rack completely before cutting.
Tips for the Best Hamburger Buns
- Don’t add too much extra flour while kneading. A slightly tacky dough creates softer buns.
- Shape each bun tightly so they bake into nice round rolls.
- Let the buns cool before slicing so the crumb finishes setting.
Flour options and white Hamburger Buns
This recipe is flexible with flour types and amounts. I wrote the suggested amount that my family likes, but you can do more or less whole wheat to your liking.
You can also use 100% all purpose flour for a regular white bread burger buns.
Storage
Store cooled hamburger buns in an airtight container or bag at room temperature for up to 3 days.
For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently before serving.
What to Serve on Homemade Hamburger Buns
These buns are incredibly versatile. Try them with:
- Classic cheeseburgers
- BBQ pulled pork
- Grilled chicken sandwiches
- Sloppy joes
- Crispy chicken sandwiches
- Veggie burgers
- Breakfast sandwiches
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! After kneading, place the dough in the refrigerator overnight for a slow first rise. Let it come closer to room temperature before shaping.
Can I freeze the dough?
Yes. After shaping the buns, freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Thaw and allow them to complete the second rise before baking.
Can I use bread flour?
Yes. Bread flour produces slightly chewier buns with excellent structure, while all-purpose flour creates a softer, more tender texture.
Why are my buns dense?
Dense buns are usually caused by too much flour, under-kneading, or not allowing enough time for the dough to rise fully.
Final Thoughts
Fresh homemade hamburger buns are one of those simple recipes that make an ordinary meal feel extra special. They bake up beautifully soft, hold together perfectly, and taste so much better than anything from the grocery store. Whether you’re planning a backyard barbecue or an easy family dinner, these buns are sure to become a favorite in your kitchen.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below and let me know what you served your homemade hamburger buns with.
Other Recipes You will Enjoy:
Sourdough Snickerdoodles (our family favorite!)
Easy Same Day Homemade Sourdough Discard Hamburger Buns
Ingredients
Method
- Place the yeast and honey into the warm water and let sit 5 minutes to activate yeast. There should be a few bubbles on top
- After 5 minutes, whisk in the discard, honey, oil, egg and salt. I like to use a stand mixer for these, but you can use a hand mixer or just a whisk.
- Add in the flour a little at a time and mix until combined. The dough should be smooth and pulling away from the sides, not too sticky or sticking to the sides of your bowl. If it is sticking, add a more flour, a little at at a time until it just pulls away from the bowl, but is still slightly tacky.
- Kneed the dough with a dough hook or by hand for 5-7 minutes until the dough is smooth and stretchy.
- Cover the bowl with plastic wrap or damp towel and let rise for 1 hour, or until it doubles in size. This may differ on time depending on the temperature of your home. Warmer temperature makes for a quicker rise.
- Punch down the dough and divide into 6-8 equal pieces, depending on what size you want your buns.
- Shape each piece into a ball, pulling the sides underneath and pinching them together, creating tension on the surface of the dough.
- Place the dough balls on a baking sheet
- Cover the buns with a cloth and let them rise for 30-40 minutes until they have puffed up noticeably.
- Preheat the oven to 375 F.
- In a small bowl, beat 1 egg and 1 tsp water and brush the tops of the buns with this egg wash.
- Sprinkle with sesame seeds if desired.
- Bake buns for 15-18 minutes, until they are golden brown.
- Let them cool on a wire rack completely before cutting.
Nutrition
Notes
- Don’t add too much extra flour while kneading. A slightly tacky dough creates softer buns.
- Shape each bun tightly so they bake into nice round rolls.
- Let the buns cool before slicing so the crumb finishes setting.
