Sourdough Discard Hamburger Buns - (2024)

• Wild N Free Farms
• November 6, 2023

Updated 1-29-2024

There’s nothing like being able to not only reduce food waste by putting your sourdough starter discard to use, but also being able to become more self-sufficient with everyday food items. Burger buns is something my family consumes a lot. Pulled pork, sloppy joes, brisket burgers, and of course, the classic cheeseburger. I quickly realized that homemade burger buns was actually a walk in the park, especially when I started making them using my sourdough discard. It became a great way to use my discard, and make healthy buns for my family! Now I’m hooked on sourdough discard hamburger buns.

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When I first set out to find a sourdough discard burger bun recipe, I kept finding recipes that also incorporated yeast as a must use ingredient. To me personally, having a sourdough starter on hand, plus putting in the time and effort it takes to maintain it, was trade for being more self-sufficient by having my own homemade yeast to use whenever. So the recipes using yeast didn’t really work for me.

It took me a bit of trail and error but I finally came up with a no yeast, sourdough discard burger bun recipe. They do take some time to prepare, so it’s definitely not a last minute food. However, the time is well worth the delicious taste and amazing texture you get from a sourdough discard bun.

The Difference: Yeast vs. Sourdough

Store-bought buns often rely on commercial yeast for their rise. However, sourdough discard hamburger buns, made with a natural sourdough starter, offer a distinct advantage in terms of flavor, texture, and nutritional content.

Taste: Sourdough buns have a unique, tangy flavor profile that sets them apart from the blandness of commercial or yeast buns. The lactic acid produced during fermentation not only adds a delightful zest but also makes the flavors more complex and satisfying.

Texture: Sourdough buns tend to be softer and moister due to the natural acidity of the starter, which promotes a finer crumb structure. This results in a chewier and more satisfying texture compared to the often dry and crumbly nature of store-bought or yeast alternatives.

Preparation Time: Sourdough buns do require some extra time due to the sourdough fermentation process. However, the hands-on time is minimal, and the results are well worth the patience. Your sourdough starter acts as both a leavening agent and a flavor enhancer.

Ingredients and Their Roles

1. Unbleached All-Purpose Flour: This forms the base of your dough, providing structure and the bulk of the bun’s volume.
2. Milk or Water: Adds moisture to the dough, ensuring a soft and tender crumb.
3. Sourdough Starter: Your sourdough discard not only contributes leavening power but also infuses the buns with a delightful tangy flavor. You’ll want your starter to be fairly active, so show it some love the night before with a quick feed. If you use the 2-week-old hoochy discard in the back of your fridge, it might take quiet AWHILE to get a rise.
4. Egg: This acts as a binding agent and contributes to the buns’ tenderness and color.
5. Salt: Enhances the flavor and helps control the fermentation process.
6. Sugar: Provides sweetness and encourages the yeast activity in the starter.
7. Unsalted Butter: Adds richness and contributes to the buns’ tenderness and flavor.

The Perfect Sourdough Discard Hamburger Buns Recipe

If you haven’t gotten started in your sourdough journey yet, check out how to make your very own sourdough starter from scratch to get baking!

Storing and Freezing Your Sourdough Hamburger Buns

Once you’ve baked your delicious sourdough discard hamburger buns, it’s important to know how to store them properly to maintain their freshness and flavor. Here’s how to store, freeze, and reheat your buns:

Storing Fresh Buns

1. Allow your freshly baked buns to cool completely on a wire rack. This helps prevent condensation inside the storage container, which can make the buns soggy.
2. Once cooled, place the buns in an airtight container or a resealable plastic bag. Ensure the container is well-sealed to keep the buns from drying out.
3. Store your buns at room temperature for up to 5 days. The airtight container will help maintain their softness and prevent them from becoming stale.

Freezing Sourdough Buns

If you’ve baked more buns than you can consume in a few days or want to have a stash for future use, freezing is a great option:

1. Allow the buns to cool completely as you would for storing them.
2. Individually wrap each bun tightly in plastic wrap. Wrapping them separately prevents them from sticking together and makes it easier to thaw as many as you need at a time.
3. Place the individually wrapped buns in a resealable freezer bag or an airtight container suitable for the freezer.
4. Be sure to label the bag or container with the date to keep track of freshness.
5. Store the buns in the freezer for up to 30 days. Beyond this period, they may still be safe to eat, but the quality might degrade over time.

Reheating Frozen Sourdough Buns

When you’re ready to enjoy your frozen sourdough hamburger buns, follow these steps for reheating:

1. Remove the desired number of buns from the freezer and let them thaw in their plastic wrap at room temperature. This usually takes 1-2 hours.
2. Preheat your oven to 175°C (350°F).
3. Once thawed, unwrap the buns and place them directly on your oven rack or on a baking sheet.
4. Heat the buns in the preheated oven for 5-7 minutes or until they are warm throughout and have regained their freshness.
5. Alternatively, you can lightly toast the buns in a toaster or toaster oven. Be careful not to over-toast, as they can quickly become too crispy.
6. Once heated, your sourdough buns are ready to use for your favorite burger or sandwich, just as if they were freshly baked.

Craving some more sourdough discard recipes? Check out our easy sourdough discard tortillas, pumpkin bread, or delicious brownies!

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