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Looking for a delicious way to use your sourdough starter discard? These sourdough hamburger buns are the perfect solution! Light, fluffy, and full of that signature tangy sourdough flavor, they make any burger taste gourmet. Whether you’re grilling or meal prepping, this easy sourdough discard hamburger buns recipe is a must-try for homemade comfort done right. You’ll wonder why you ever used anything else for your burgers.
New to sourdough? Check out How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!
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I’m a firm believer that there is a right and wrong way to eat hamburgers.
In our home, we eat them the right way. We eat them with homemade sourdough hamburger buns.
If you’ve never had sourdough hamburger buns (or any homemade bun), you might be thinking, “What’s the big deal? It’s just a bun.”
*gasp*
I’m pleased to inform you that you don’t have to live this way.
You don’t have to live a sad, bagged-bread life with pitiful, cardboard hamburger buns.
Fresh hamburger buns are the backbone of summertime.
That might be a tad dramatic but it’s my way of saying that they’re really really good and will ruin you for any other kind of hamburger.
Those are my dad’s actual words.
(hey, dad)
If you have a gluten allergy, be sure to check out our gluten free hamburger buns recipe!
Why Make Sourdough hamburger Buns at Home?
- Fresh buttery taste and a softer texture than store-bought buns. Once you try homemade burger buns, store-bought buns will feel like a punishment.
- No preservatives or additives. These buns are made with all-natural ingredients you probably have in your pantry. Store-bought buns have a mile-long list of ingredients you can’t pronounce.
- Control over ingredients (e.g., whole wheat, dairy-free).
- Cost-effective and great use of discard. If you’re looking for ways to save money on groceries, this burger bun recipe is a great place to start.
- Easy, beginner-friendly sourdough recipe. This recipe is a great beginner’s sourdough recipe because the yeast compensates for an immature starter, making it suitable for those new to baking.
- Batch and meal-prep friendly. This recipe yields 12 buns that can be stored in the freezer, making meal prep a breeze.
Ingredients You’ll Need for Sourdough Hamburger Buns
- Sourdough starter (active or discard) for tangy flavor and digestive benefits
- Flour (all-purpose or bread flour)
- Active yeast to help the sourdough discard buns rise
- Milk for extra soft buns
- Egg and egg yolk for extra soft buns and golden color
- Butter for buttery flavor and soft texture (can sub oil for dairy-free hamburger buns)
- Sugar to balance the tangy discard flavor
- Salt enhances the flavor
- Egg wash and sesame seeds for topping the buns
Tips for the Softest Sourdough Hamburger Buns
The main thing stopping people from making sourdough discard hamburger buns is the fear that they will be hard and dry. That’s valid. It took a lot of experiments for me to figure out the perfect bun recipe.
My first few attempts were fine, but they weren’t soft enough.
The secret to making really soft sourdough burger buns is:
- Use milk and butter for richness. Fat is your friend here, folks.
- Cover the buns while cooling to retain moisture. This is optional, but a great way to lock in moisture and ensure really soft bread.
- Don’t overbake—light golden is key. Overbake your buns, and you’ll have something that resembles bun toast, which is fine for breakfast, but not for burger night.
Recipe Variations & Add-Ins
- Whole wheat sourdough hamburger buns. Use whole wheat or rye flour instead of whole wheat.
- Dairy-free or vegan version. Skip the eggs and use plant milk or water (note: the buns won’t be as soft).
- Add herbs, cheese, or garlic. Try topping your buns with dried garlic, oregano, or rosemary, and then add cheddar or pepperjack cheese before baking.
- Make mini sliders or large sandwich rolls for appetizers or game night.
What to serve with Sourdough Hamburger Buns
- Classic beef hamburgers
- Pulled pork or BBQ sandwiches
- Veggie burgers, blackbean burgers or breakfast sandwiches
- Big Mac sauce
- Avocado oil mayo
How to make Sourdough Hamburger Buns
Step 1:In a large mixing bowl, whisk together warm water, milk, sugar, and yeast until the mixture is smooth. Let the mixture sit for 10 minutes, until foam appears on top. Add sourdough starter to the yeast mixture and whisk to combine. There should be no clumps.
Step 2:Add flour, eggs, and butter to the sourdough mixture. If using a stand mixer: mix on low using the dough hook for 5 minutes, until the dough pulls away from the sides of the bowl. If kneading by hand: Mix the dough with a wooden spoon until a shaggy ball forms. Turn the dough out onto a floured surface and knead with the heel of your hand for 8-10 minutes. The dough should be smooth and elastic.
*If the dough doesn’t pull away from the sides of the bowl or is too wet to work with, add additional flour one tablespoon at a time until it comes together. If it’s too dry, add extra water one tablespoon at a time until it comes together.
Step 3:Transfer the dough to a well-greased bowl and cover it with a damp dish towel or plastic wrap. Allow the dough to rise in a warm place for one hour.
Step 4:Divide the dough into 12 equal-sized balls. Shape the buns by turning the top and sides under until you have a round, uniform shape. Place the buns on a baking sheet lined with parchment paper. (I usually divide them into two baking sheets so they aren’t crowded.) Set the buns aside to rise for 30 minutes.
Step 5: Preheat the oven to 375. Brush each bun with the beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, until the tops are golden brown. Let the buns cool for 10 minutes before slicing. Enjoy!
Tips for storage:
Short-Term storage (1–3 days):
- Store at room temperature in an airtight container or zip-top bag.
- Keep in a cool, dry place—not the fridge (refrigeration can dry them out).
- Optional: Wrap in a clean kitchen towel before sealing to reduce condensation.
How to freeze (Up to 3 months):
- Let the buns cool completely after baking.
- Wrap each bun individually in plastic wrap or parchment.
- Place in a freezer-safe bag or container.
- Label with the date.
To use: Thaw at room temperature or warm in a low oven (300°F for 5–10 minutes).
Tip: Slice buns before freezing for easier thawing.
Soft Sourdough Discard Hamburger Buns Recipe
Equipment
- 1 stand mixer with dough hook OR
- 1 large mixing bowl
- 2 cookie sheets
- Parchment paper
Ingredients
- 300 grams warm milk
- 80 grams warm water
- 25 grams sugar
- 12 grams active yeast
- 200 grams sourdough starter (active or discard)
- 830 grams all-purpose flour
- 1 egg+ 1 egg yolk
- 6 tbs salted butter at room temperature
- 1 egg (for brushing)
- Sesame seeds
Instructions
- In a large mixing bowl, whisk together warm water, milk, sugar, and yeast until the mixture is smooth. Let the mixture sit for 10 minutes, until foam appears on top.
- Add sourdough starter to the yeast mixture and whisk to combine. There should be no clumps.
- Add flour, eggs, and butter to the sourdough mixture. If using a stand mixer: mix on low using the dough hook for 5 minutes, until the dough pulls away from the sides of the bowl. If kneading by hand: Mix the dough with a wooden spoon until a shaggy ball forms. Turn the dough out onto a floured surface and knead with the heel of your hand for 8-10 minutes. The dough should be smooth and elastic.*If the dough doesn't pull away from the sides of the bowl or is too wet to work with, add additional flour one tablespoon at a time until it comes together. If it's too dry, add extra water one tablespoon at a time until it comes together.
- Transfer the dough to a well-greased bowl and cover it with a damp dish towel or plastic wrap. Allow the dough to rise in a warm place for one hour.
- Divide the dough into 12 equal-sized balls. Shape the buns by turning the top and sides under until you have a round, uniform shape.
- Place the buns on a baking sheet lined with parchment paper. (I usually divide them into two baking sheets so they aren't crowded.) Set the buns aside to rise for 30 minutes.
- Preheat the oven to 375°F.
- Brush each bun with the beaten egg and sprinkle with sesame seeds. Bake for 15 minutes, until the tops are golden brown. Let the buns cool for 10 minutes before slicing.
Sourdough Burger Buns didn’t Turn out Quite Right? Check out:
- Why is My Sourdough Not Rising?
- Why is My Sourdough Bread Gummy? (And how to Fix it)
- Why is My Sourdough Starter Not Rising?
There’s no going back
Making your own sourdough hamburger buns is a simple and rewarding way to make any meal, whether it’s a backyard cookout or a weeknight dinner, So. Much. Better.
These buns are soft, flavorful, and a perfect use for that extra starter you’d otherwise toss. Plus, they freeze beautifully and can be customized with herbs, seeds, or whole grains to suit your style.
Once you taste the rich, slightly tangy flavor of these buns, you will never go back to store-bought. And, you’ll ruin store-bought buns for your friends, too. Score!
Give this recipe a try and enjoy the satisfaction of turning your discard into something delicious and nutritious. Have questions or want to share how yours turned out? Drop a comment below—I’d love to hear from you!
Absolutely AMAZING!!