Description
A quick and easy one-hour sourdough discard burger bun recipe that yields soft, fluffy, and flavorful buns perfect for your homemade burgers. Using sourdough discard and instant yeast, this recipe combines traditional bread-making techniques with a fast rise to deliver delicious buns in just one hour.
Ingredients
Dough 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)
Egg Wash and Topping
- 1 large egg (50 grams)
- 1 splash water
- Sprinkle of sesame seeds (optional)
Instructions
- Prepare the wet mixture: In the bowl of a stand mixer, combine the warm water (around 100ºF) and sourdough discard. Mix quickly to combine. If your sourdough discard is cold, using warm water helps to bring the dough to the right temperature. Add granulated sugar and instant yeast, stirring until the yeast activates and starts to clump while emitting a yeasty smell. Then, add the large egg, melted butter, and salt. Mix thoroughly to blend all ingredients.
- Knead the dough: Attach the dough hook to the mixer and gradually add the bread flour, reserving about 1 cup to adjust later. Knead with the mixer on medium speed for 5-7 minutes, or until the dough forms a smooth, elastic ball that is tacky but not overly sticky. Alternatively, you can knead the dough by hand in a large bowl for 7-8 minutes until smooth and elastic.
- Divide and shape buns: Turn the kneaded dough out onto a clean surface. Cut into twelve equal pieces, each weighing about 130 grams. Shape each piece into a tight ball by pulling and pinching the sides upwards and rolling them under your cupped hand to create surface tension and seal the dough.
- Form burger bun shapes: Arrange the dough balls on a parchment-lined baking sheet. Lightly press the top of each ball with your hand to flatten slightly into a wider burger bun shape.
- Proof the buns: Cover the buns and place them in a warm spot to rise for 30 minutes. The speed of the rise depends on the temperature of your dough and environment. For faster proofing, you can place the buns inside an oven with the pilot light on but the oven off. Extend rising time slightly if the buns have not visibly puffed.
- Preheat the oven: Remove buns from proofing area if inside oven. Preheat your oven to 425ºF (220ºC).
- Apply egg wash and toppings: In a small bowl, whisk together one egg and a splash of water. Lightly brush this egg wash evenly over each bun to promote a golden brown crust. Sprinkle with sesame seeds if desired.
- Bake the buns: Bake the buns in the preheated oven for 15-18 minutes or until golden brown and the internal temperature reaches 190ºF (88ºC). Once baked, remove from the oven and allow them to cool completely before slicing and serving with your favorite burgers.
Notes
- Using warm water is essential when working with cold sourdough discard to activate the yeast properly.
- If you have more time, you can let the dough bulk rise covered until doubled before shaping the buns for a slightly different texture and flavor.
- Keep the dough at a warm temperature during proofing for optimal rise; using an oven with the pilot light on works well.
- Ensure the internal temperature of buns reaches 190ºF for fully baked, soft yet structured buns.
- Sesame seeds are optional and add a nice finish but can be omitted if preferred.
