Description
Quick and easy recipe for delicious sourdough discard burger buns that your family will love!
Ingredients
Scale
- 380 grams warm water (about 1 ½ cups)
- 200 grams sourdough discard (about ¾ 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 (for egg wash, about 50 grams)
- Sprinkle of sesame seeds (optional)
Instructions
- Combine 380 grams of warm water with 200 grams of sourdough discard, 30 grams of sugar, and 20 grams of instant yeast until mixed.
- Add 1 large egg, 55 grams of melted butter, and 20 grams of salt to the mixture.
- Gradually mix in about 6 cups of bread flour until a tacky dough forms, kneading for 5-7 minutes until smooth.
- Turn the dough out onto a floured surface, divide it into 12 pieces, and shape each into a ball.
- Cover and let the buns rise in a warm spot for about 30 minutes.
- Preheat the oven to 425°F, whisk 1 egg with a splash of water, and brush tops of buns with the egg wash, adding sesame seeds if desired.
- Bake for 15-18 minutes until golden brown and internal temp hits 190°F.
- Cool on a wire rack before slicing.
Notes
These buns are best enjoyed fresh but can be stored in an airtight container for 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg