Name: One Hour Sourdough Discard Burger Buns Recipe
Prep time: 20 min
Cook time: 18 min
Total time: 1 h
Cuisine: American
Ingredients: 380 grams warm water (about 1 1/2 cups, around 100ºF); 200 grams sourdough discard (about 3/4 cup); 30 grams granulated sugar (2 Tablespoons); 20 grams instant yeast (2 Tablespoons); 1 large egg (about 50 grams); 55 grams unsalted butter, melted (about 4 Tablespoons); 20 grams salt (1 Tablespoon); 830 grams bread flour (about 5.5 – 6.5 cups); 1 large egg (50 grams); 1 splash water; Sprinkle of sesame seeds (optional)

Jump to Recipe· 3.9 from 46 reviews

If you’ve ever wished for bakery-quality buns without the all-day wait, this One Hour Sourdough Discard Burger Buns Recipe is going to become your new best friend. Combining the tangy charm of sourdough discard with yeast’s quick rise, it delivers soft, fluffy buns with just the right amount of chew—all in about one hour. Perfect for elevating your burger night or any sandwich craving, these buns bring homemade freshness with a comforting, slightly tangy twist that is simply irresistible.

Ingredients You’ll Need

A ball of light beige dough with a soft and slightly sticky texture sits inside a silver metal bowl, taking up most of the bowl’s bottom. The dough has some uneven folds and small air spots showing its elasticity. Next to the bowl is a baking tray lined with a white parchment paper, placed on a white marbled textured surface. The setting suggests preparation for baking. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet fundamental, each playing a crucial role in crafting irresistibly soft and flavorful burger buns. From the tangy sourdough discard to the rich melted butter and the fluffy bread flour, they work harmoniously to provide the perfect texture, taste, and golden-brown color.

Warm water (380 grams): Helps activate the yeast and warms the sourdough discard for optimal dough fermentation.
Sourdough discard (200 grams): Adds depth of flavor and subtle tang, giving character to the buns without extra rising time.
Granulated sugar (30 grams): Feeds the yeast and sweetens the dough lightly for a balanced taste.
Instant yeast (20 grams): Accelerates the rising process, making these buns ready in just one hour.
Large egg (1): Binds the dough and enriches it, adding tenderness and color.
Melted unsalted butter (55 grams): Brings richness and a soft crumb texture to the buns.
Salt (20 grams): Enhances flavor and strengthens the dough’s gluten structure.
Bread flour (830 grams): Provides the perfect protein content to create a chewy and sturdy bun.
Egg (1, for egg wash): Used to make the buns beautifully golden and glossy.
Sesame seeds (optional): Adds a delightful nutty crunch and classic burger bun appearance.

How to Make One Hour Sourdough Discard Burger Buns Recipe

Step 1: Mix the Wet Ingredients

Start by warming your water to about 100ºF, just the right temperature to activate your yeast and warm up the sourdough discard, especially if it’s cold from the fridge. In the bowl of your stand mixer, combine the warm water and sourdough discard, stirring briefly. Add in sugar and instant yeast—and keep a close watch for that exciting yeast activation moment when a yeasty aroma kicks in and the yeast begins to clump. Then add the egg, melted butter, and salt, giving everything a good mix.

Step 2: Add Flour and Knead the Dough

With your dough hook attached and mixer running, slowly incorporate the bread flour, reserving about a cup for adjustments at the end. The dough should feel tacky but not sticky. Knead for about 5 to 7 minutes until you’ve got a smooth, elastic ball of dough. If you prefer, you can knead by hand in a large bowl for 7 to 8 minutes, which gives you a nice sensory connection with your dough.

Step 3: Portion and Shape the Buns

Transfer your dough to a clean countertop and divide it into twelve equal portions, roughly 130 grams each. Shape each piece into a tight ball by pulling and pinching the sides, then rolling it under your hand to create tension. This little technique helps the buns puff up beautifully and hold their shape in the oven.

Step 4: Form the Burger Shape

Place the dough balls on a parchment-lined baking tray and gently press down the top of each ball with your hand to form a slightly flattened burger bun shape. This prep sets the stage for that perfect burger-to-bun ratio.

Step 5: Proof the Dough

Cover the buns loosely and place them in a warm spot for about 30 minutes to rise. The speed of proofing depends on the temperature of your kitchen—keeping your buns warm encourages a lovely puff. If your buns aren’t rising much, simply give them a few more minutes; I like to keep them in a turned-off oven with the light on for a cozy environment.

Step 6: Prepare and Bake

Preheat your oven to 425ºF, making sure to remove the buns if they have been proofing inside. Mix your egg wash by whisking one egg with a splash of water. Before baking, brush each bun with the egg wash for a shiny golden finish and sprinkle sesame seeds if you like. Bake for 15 to 18 minutes until your buns turn beautifully brown and the internal temperature hits 190ºF. Let them cool completely before slicing so they stay tender and don’t get gummy.

How to Serve One Hour Sourdough Discard Burger Buns Recipe

A cheeseburger sits on a white marbled surface with a soft sesame seed bun, showing three main layers: at the bottom is a lightly toasted sesame bun with a creamy, soft texture; above it, a juicy dark brown beef patty topped with melted orange cheddar cheese; next is a bright red fresh tomato slice, and on top, green leafy lettuce peeks out from under the shiny golden sesame seed top bun, slightly lifted. Pieces of other buns are blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These buns are a perfect canvas. Classic garnishes like sesame seeds add both texture and that inviting look. You can also sprinkle poppy seeds or even everything bagel seasoning if you want a savory twist. A light brushing of melted butter after baking enhances flavor and keeps the crust soft yet slightly glossy.

Side Dishes

Pair your homemade buns with crispy fries, fresh coleslaw, or a vibrant garden salad to complement the rich softness of the buns. For an extra special meal, serve alongside grilled veggies or pickles for enticing crunch and acidity that balances the burger flavors beautifully.

Creative Ways to Present

For a fun twist, slice the buns in half and toast them lightly to add crunch and a warm base for juicy patties. Try turning these buns into sliders for a party platter or stuff them with pulled pork or fried chicken for irresistible handheld meals. Their sturdy yet fluffy structure means they hold fillings without getting soggy, making every bite satisfying.

Make Ahead and Storage

Storing Leftovers

If you have any leftover buns, store them in an airtight container or resealable plastic bag at room temperature for up to two days. This keeps them soft and fresh without drying out or getting stale too quickly.

Freezing

These buns freeze beautifully! Wrap each bun individually or place them in a freezer bag, removing as much air as possible. Freeze for up to a month, so you can enjoy fresh buns whenever the craving strikes without any added prep time.

Reheating

Simply defrost at room temperature or toast them lightly in the oven or toaster oven to regain softness and warmth. Avoid microwaving for too long, as it could make the buns rubbery. A quick toast brings back that bakery-fresh charm like magic.

FAQs

Can I use regular flour instead of bread flour?

While you can substitute all-purpose flour, bread flour is recommended because its higher protein content gives the buns more structure and chewiness. Using all-purpose flour might result in slightly softer buns that don’t hold together as well.

What if I don’t have sourdough discard?

If you don’t have sourdough discard on hand, you can make this recipe entirely with yeast, but you’ll miss out on the subtle tang and flavor depth that the discard adds. Alternatively, you could reduce the discard and add a small amount of vinegar or yogurt for a tiny tangy kick.

Is it necessary to use instant yeast in the recipe?

Yes, the instant yeast is essential to quickly rise these buns within one hour. The sourdough discard alone won’t provide enough rise in such a short time. So if you want that fast turnaround, yeast is a must.

Can I double the recipe?

Absolutely! This recipe scales up beautifully. Just be sure to use a large enough mixer or knead by hand, and give a longer proofing time if your environment is cooler to compensate for the extra dough.

Why should I let the buns cool completely before slicing?

Letting the buns cool fully prevents them from becoming gummy inside. Cooling allows the crumb to set properly, giving you a perfect, tender texture that slices cleanly without tearing.

Final Thoughts

There’s nothing quite like biting into a soft, fluffy, and slightly tangy bun that you made yourself in just about one hour. This One Hour Sourdough Discard Burger Buns Recipe is a true game-changer for busy food lovers who want big flavor without a long wait. I can’t wait for you to try it and share these buns at your next meal—trust me, they’ll be stealing the show from the burger itself!