Discard Hamburger Buns
Posted On 24 May 2025
Grilling season is upon us.
Discard Hamburger Buns
Hamburger buns using sourdough discard for flavor.
Servings: 12 buns
Equipment
- Stand mixer
- Half-sheet pan
- Parchment
Ingredients
- 7 grams instant yeast
- 380 grams warm water
- 200 grams Sourdough Starter Discard (see notes)
- 1 large egg
- 55 grams unsalted butter, melted (see notes)
- 830 grams bread flour (55g gluten flour, 775g AP flour)
- 15 grams sea salt
- 15 grams granulated sugar
Topping
- 1 large egg
- 1 tablespoon water
- Sesame Seeds (white) (optional)
- Nigella Seeds (optional)
Instructions
- In the bowl of a stand mixer mix the warm water (380g) and yeast (7g). If using instant yeast, proceed. If using non-instant, add a pinch of the sugar, wait 10-15 minutes until bubbly.
- Add the sourdough starter (200g) and mix.
- Add the egg (1), melted butter (55g), and mix.
- Reserve 50g of the flour.
- Add about half the flour (780g) of the flour, the salt, and the sugar. Mix on low until combined and then add the rest of the 780g flour.
- Mix on low until combined, then mix on medium for 7-8 minutes. If the dough is too sticky, add a bit of the reserved flour.
- Spray with oil, turn to coat, cover and let rest for 60-90 minutes until just about doubled but definitely very puffy.
- Put parchment on a sheet pan. (Two if you don't want the buns crowded and baking together.)
- Punch the dough down on a lightly floured surface and divide into 12 pieces — should be 125-130 grams each.
- Roll into a ball and then press flatter and put onto the parchment-lined baking sheet (12 on one sheet or 6 per sheet on two sheets).
- Cover with a towel and let rise for 45-60 minutes until, again, puffy.
- Preheat oven to 425℉ standard or 400℉-Convection.
- While oven is heating, mix egg with a tablespoon of water and brush the tops with this egg mixture.
- If desired, sprinkle with sesame seeds (white or black), nigella seeds, or a combination of the two.
- Bake for 15-18 minutes until golden brown and a thermometer registers 190℉ in the middle. (You know your oven — you may need to switch pans around, rotate, etc. mid-bake as you know happens in your oven.)
- Remove from oven and remove to a cooling rack. Let cool an hour or more before serving.
Notes
- When I feed my starter I take some out for whatever recipe, I’m making, put some back into the container, and put some into the “discard” container. This should be 100% (equal flour and water) starter.
- I may try using a garlic- or herb-infused olive oil for this next time.
