Brioche Sourdough Discard Hamburger Buns

Brioche Sourdough Discard Hamburger Buns are a game changer for your burger nights! If you’ve ever found yourself with leftover sourdough discard after feeding your starter, you’ve just hit the jackpot. This recipe takes that often-wasted treasure and transforms it into soft, fluffy hamburger buns that are anything but ordinary. Imagine biting into a bun that’s golden-brown on the outside and light as a cloud on the inside, with just a hint of sweetness from honey adding all the right flavors to complement your favorite burgers or sandwiches.

Thank you for reading this post, don't forget to subscribe!

Creating these buns can seem a bit daunting if you’re new to baking, but I promise it’s easier than you might think! The steps are simple and straightforward. Plus, you get to feel the satisfaction of making something delicious from what would usually be tossed away. Perfect for family dinners, barbecues, or just a backyard get-together, these buns will elevate your meals and impress your guests. So, let’s roll up our sleeves and whip up some delightful brioche sourdough discard hamburger buns together!

Why This Recipe Works

The magic of these buns starts with the enriched ingredients. A blend of butter, egg, and honey not only adds flavor but also elevates the humble sourdough discard into something truly special. When you mix in the sourdough discard, you’re enhancing the dough’s texture and taste, giving you soft, fluffy buns.

Additionally, using instant yeast speeds up fermentation. This means you aren’t waiting around forever to enjoy fresh, homemade buns. In under three hours, you’ll have a batch of irresistible brioche sourdough discard hamburger buns ready to savor!

Why You’ll Love This Brioche Sourdough Discard Hamburger Buns

These hamburger buns bring more to the table than just their unique taste. The golden-brown exterior is perfectly crispy, while the interior is beautifully soft and airy—just what you want when biting into a burger. The sweetness from honey balances perfectly with savory toppings, creating a delicious harmony of flavors.

What’s more, these buns are easy to make! They are much better than anything you’d find in a store. Homemade always has that extra love, and these brioche sourdough discard hamburger buns are sure to impress at any gathering. Plus, what’s more satisfying than serving your homemade creations?

Ingredients

• ½ cup (120 grams) whole milk or 2% milk
• ½ cup (112 grams) water
• 4 tablespoons (56 grams) salted butter
• 3 tablespoons (63 grams) honey, maple syrup, or ¼ cup granulated sugar
• 1 large egg
• ½ cup (132 grams) 100% hydration sourdough discard
• 4 cups (480 grams) bread flour
• 2 ¼ teaspoons (7 grams) instant yeast
• ½ tablespoon (10 grams) salt
• 1 egg (for egg wash)
• 1 tablespoon whole milk or water (for egg wash)
• Sesame seeds (optional)

Preparing Your Brioche Sourdough Discard Hamburger Buns

Warm and Combine Ingredients

To start, gather your milk, water, salted butter, and honey in a small bowl. You can microwave it until warm and the butter has melted—about 110-120°F is perfect. If you prefer the stovetop method, that works just as well!

Mix in Yeast and Sourdough Discard

Once the milk mixture is warm, pour it into a bowl or your stand mixer. Add the instant yeast, large egg, and that wonderful sourdough discard. Mix it all together on low speed with the paddle attachment until everything is well combined. If you’re mixing by hand, it’ll work just as easily!

Incorporate Flour and Knead Dough

Next, you’ll mix in the bread flour and salt. Continue mixing until you have a shaggy dough. Switch to the dough hook and knead on medium-low for about 8-10 minutes. The goal is to achieve a smooth, slightly tacky dough. If it feels too sticky, you can add 1-2 tablespoons of flour to help it along.

Allow Dough to Rise

After kneading, rub a bit of olive oil over the dough in the bowl. Cover it with plastic wrap and let it rise in a warm spot until it doubles in size. This should take around 30-60 minutes.

Divide and Shape the Dough

Once the dough has risen, it’s time to punch it down gently. Divide it into 12 equal pieces, each weighing about 86 grams. Shape them into balls, making sure to create surface tension by tucking the dough under itself.

Second Rise

Arrange the shaped balls on two parchment-lined baking sheets, leaving enough space between them—about 2-3 inches. Cover them and let them rise again until they double in size, which should take about an hour.

Preheat Oven and Prepare for Baking

As you approach the end of the second rise, preheat your oven to 375°F. In a small bowl, whisk together an egg with a tablespoon of milk or water to make your egg wash. Brush this over the tops and sides of the dough balls, and sprinkle sesame seeds on top if you’d like some added crunch.

Bake Until Golden

Now it’s time to pop those buns in the oven! Bake them for 20-25 minutes or until they are puffed up and a lovely golden brown. Once they’re done, transfer them to a wire rack to cool.

Serving Suggestions

So, what’s next? Enjoy those buns with classic burgers, grilled chicken, or even create gourmet sandwiches. They’re versatile and make for the perfect vehicle for whatever delicious fillings you choose. Pair them with sides like crispy fries, refreshing coleslaw, or a light salad for a complete meal experience.

Tips for Success

To ensure the best results, use room temperature ingredients. This not only helps with a more effective rise but also results in a smoother dough. The dough should feel slightly tacky but not stick to your fingers; this balance is key to making light, airy buns. Additionally, keeping your workspace clean and floured will make shaping easier.

Variations

Feel free to switch things up! If you’re not a fan of honey, try maple syrup or agave to achieve a different sweetness. You can also add herbs or spices to the dough for a more fragrant experience. If you’re hosting a gathering, shaping the dough into rolls makes for adorable sliders or smaller sandwiches that guests can enjoy.

Storage Tips

After baking, store any cooled buns in an airtight container at room temperature for up to 2 days. If you want to save them for later, freezing them in a freezer-safe bag will keep them fresh for up to 3 months.

Pairing Ideas

These buns go wonderfully with homemade burgers, a creamy coleslaw, or tangy barbecue sauce for that extra zing. They also double as an excellent base for breakfast sandwiches or even dessert burgers if you’re feeling adventurous.

FAQs

Q1: Can I use all-purpose flour instead of bread flour?
A1: Absolutely! All-purpose flour will work, but keep in mind that your buns may not be as fluffy since bread flour has a higher protein content for better gluten development.

Q2: What can I do with leftover sourdough discard?
A2: Leftover sourdough discard can be used in pancakes, waffles, or even to feed your sourdough starter!

Q3: Can I prepare the dough ahead of time?
A3: Yes, make the dough ahead and refrigerate it after kneading. Just remember that it will need some time to rise when you’re ready to bake.

Q4: Can I make these buns without eggs?
A4: Yes! You can substitute the egg using a flaxseed meal or a commercial egg replacer.

Q5: How can I make these buns vegan?
A5: Use plant-based butter, milk alternatives, and a flax egg instead of a regular egg.

Brioche sourdough discard hamburger buns offer a special twist on a classic recipe—giving new life to what might otherwise go to waste. As you create these tasty buns, you’ll discover the joy of home baking. With their tender texture and delightful flavor, they’re perfect for any meal. So gather your ingredients, let’s have some fun in the kitchen, and enjoy every mouthwatering bite of these amazing buns!

Print