How to make Sourdough Buns with sourdough starter (or discard) – that turn out light and airy (like a brioche bun) in 2 1/2 hours from start to finish, with only 20 minutes of hands-on time! 

How to make Sourdough Buns with leftover over sourdough starter that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

Grilling season has officially begun and many of you have been asking for a good Burger Bun recipe. Here is one we’ve been using with our sourdough discard. This brioche-style Sourdough Bun is soft, light and airy and turns out delicious every time!

We add a little bit of yeast to hasten the rising time, but you could absolutely leave this out.

Ingredients in Sourdough Buns

  • sourdough starter or discard (unfed)
  • nut milk- nut milk, or soy or oat milk, or regular milk or half & half
  • egg
  •  olive oil
  •  instant yeast (or rapid yeast -use fast-acting yeast works best here)
  •  flour 
  •  salt and sugar
  • Optional Eggwash: 1 egg whisked with water
  • Optional seeds: sesame seeds, “everything spice”, etc…

How to make Sourdough Buns

Step One: It starts with 1/2 cup of your unfed sourdough starter or discard. (120 grams)

 

Step Two: Mix the milk, unfed sourdough starter, oil and egg in a large bowl ( or stand mixer). Mix bread flour,  salt, sugar and instant yeast(or rapid yeast)  in a small bowl.  Add dry mixture to wet,  to form a ball and kneed for 5-6 minutes with a wet hand.

TIP: YES, the dough will be sticky – resist the temptation to add more flour or you will end up with heavy dense buns. Alternatively, use a stand mixer and dough hook. (Or  you could do “stretch and folds” like from the first set of folds in the sourdough bread recipe- 2 sets 15 minutes apart )

 

Step Three: Oil the dough in the bowl, cover, place in a warm spot ( 70-80 F) and let it double,  about 1 hour.

Step Four: On a floured surface, divide into 6 balls and place on a parchment-lined sheet pan. Let rise again, 30-45 minutes.

Preheat oven to 375F

 

How to make Sourdough Buns with leftover over sourdough starter that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

Step Five: Brush with an egg wash, sprinkle with salt and seeds and bake 20-22  minutes, on the middle rack until perfectly golden!

They will come out perfectly puffed, golden, light and airy!

How to make Sourdough Buns with leftover over sourdough starter that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

Store cooled buns in a sealed zip lock bag, or freeze.

New to sourdough starter/discard?

Sourdough Starter is often referred to as “wild yeast”, made from flour and water and the wild yeast in the air around us,and it is typically used as the “yeast” when baking Sourdough Bread. The sourdough “discard” – the part of the starter that often goes to waste- can be used to make flavorful biscuits, waffles and pancakes.

More sourdough starter/discard recipes

  1. Make Sourdough Waffles!
  2. Make Sourdough Pancakes!
  3. Make Sourdough Scones!
  4. Make Sourdough Biscuits
  5. Make Sourdough Tortillas!
  6. Make Sourdough Crackers!
  7. Make Sourdough English Muffins!

 

Need some Burger Inspiration? Here are my favorites:

  1. Smoky Chipotle Black bean Burgers 
  2. Miso Portobello Burgers!
  3. Grilled Lamb Burgers with Harissa Mayo!
  4. Thai Turkey Burgers 
  5. Falafel Burgers with Tzatziki 
  6. Sprouted Lentil Burgers! 
  7. Chickpea Quinoa Veggie Burgers

Give the Sourdough Buns a try this weekend and let me know what you think!

xoxo

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How to make Sourdough Buns with leftover over sourdough starter that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time. 

Sourdough Buns

  • Author: Sylvia Fountaine
  • Prep Time: 120
  • Cook Time: 22
  • Total Time: 2 hours 22 minutes
  • Yield: 6 1x
  • Category: bread, baking
  • Method: baked
  • Cuisine: american

Description

How to make Sourdough Buns with sourdough starter  (or sourdough discard) that are light and airy (like a brioche bun)  in about 2 1/2 hours from start to finish, with only 20 minutes of hands-on time.


Ingredients

Units Scale
  • 1/2 cup sourdough starter or discard (unfed) ( 120 grams)
  • 1/2 cup nut milk (slightly warm 100F), oat milk, soy, milk,regular milk or half & half
  • 1 egg
  • 1 tablespoon olive oil
  • 1 teaspoon instant yeast (rapid yeast -use fast-acting yeast here, or see notes!)
  • 2 cups flour (240 grams) AP flour or bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • —–
  • Eggwash: 1 egg whisked with 1 tablespoon water
  • optional seeds: sesame seeds, “everything spice”, etc…

Instructions

  1. Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer).
  2. Mix in salt, sugar,  instant yeast and flour.
  3. Combine with fork to form a ball and kneed for 5-6 minutes with a wet hand, (or dough hook). YES, the dough will be quite sticky – resist the temptation to add more flour (which will result in a heavy bun).  (Alternatively, if mixing by hand, you could do the “stretch and fold ” technique (see 1st video) from the sourdough bread recipe. Do 2-3 sets, 15 minutes apart )
  4. Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
  5. On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan.
  6. Let rise again, 30-45 minutes, while you preheat oven to 375F
  7. Brush with an Egg Wash, sprinkle with salt and seeds, and bake 20-22  minutes, on the middle rack until perfectly puffed and golden!

Notes

If using regular active dry yeast, mix the yeast with warmed nut milk first until dissolved, let stand 10 minutes before adding starter, oil and egg.  NOTE: Rise time will double.

If you rather not use yeast, leave it out, and let the dough rise until it almost doubles. Rising time will vary depending on kitchen temp, but I’d plan on roughly 6 hours.

If making ahead store in a zip lock bag, for freeze for later.

Nutrition

  • Serving Size:
  • Calories: 212
  • Sugar: 0.5 g
  • Sodium: 222.4 mg
  • Fat: 4.2 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 35.6 g
  • Fiber: 1.5 g
  • Protein: 7.2 g
  • Cholesterol: 31 mg

Keywords: sourdough buns, sourdough brioche buns, sourdough discard recipes

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. So good!! Especially with the everything seasoning on top. Had this with your pumpkin soup and garam masala recipe. Would definitely make these again!

  2. Excellent recipe for sourdough buns. Not only were they very tasty and easy to make, but they held up perfectly to the stuffed burgers we made! No more store bought burger buns for us…Thanks for a keeper!!

    1. Hi Kristine- great question and honestly I’m not sure- haven’t tried. If you do try it will you let us know how it goes?

  3. Delicious and beautiful rolls. They were slightly dry/crumbly. I was careful not to use any extra flour, but my sourdough discard was pretty thick. Any suggestions on how to keep them moist?

  4. These turned out really well. I doubled the recipe and found the dough wasn’t wet enough so I added 1/4 cup warm water and that was perfect. I also skipped the egg wash at the end and brushed them with melted butter instead before topping them with Everything But The Bagel seasoning. Will definitely make these again.

  5. Amazing! I used my stand mixer which made it super simple, quick, and easy. I didn’t really shape nor put flour on the parchment paper and they still turned out looking like perfect hamburger buns lol Thanks for another great recipe, Sylvia!

  6. The dough seemed to rise perfectly however, I’m not sure if I was supposed to roll the balls/shape before placing them onto the sheet to rise – can you please clarify for me?

    1. There are two rises here. First rise in a bowl. Then divide, shape, place on the sheet pan, and rise again. 😉

      1. I followed those steps however they ended up a bit flat. Wondering if me 18% instead of half and half could have weighed them down? They were very hard to form into balls

          1. Yes — I had a really hard time shaping them and as I’m new to bread I didn’t know exactly how to shape them. Do you have a video or post on this? My starter was made the week prior following your recipe & it floated though! I followed your stretch & fold technique for 2 rounds and then the dough rose in a bowl for 1 hour. When I tried to shape balls & place on parchment however, they didn’t rise that much. I think maybe b/c I didn’t shape properly but they were also VERY sticky. The yeast I used was also new and fresh. I’m going to try these again next week and maybe try to use milk instead of 18% cream, and try to shape better

  7. I’ve been attempting to make sourdough hamburger buns for over a year. Finally I was successful using this recipe. They turned out just like the picture.
    Thank you.

  8. I absolutely love these buns! I made some yesterday to have with homemade burgers, and they held together well and taste delicious. I’m going to make more today they were such a hit!