How to make light and airy Sourdough Buns with your sourdough starter (or discard) in 2 1/2 hours from start to finish, with only 20 minutes of hands-on time! Watch the video.
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)
- milk- plant-based milk, regular milk or half & half
- egg
- olive oil
- instant yeast (or rapid yeast -use fast-acting yeast works best here)
- all-purpose 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
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!
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!
- Make Sourdough Waffles!
- Make Sourdough Pancakes!
- Make Sourdough Scones!
- Make Sourdough Biscuits
- Make Sourdough Tortillas!
- Make Sourdough Crackers!
- Make Sourdough English Muffins!
Need some Burger Inspiration? Here are my favorites:
- Smoky Chipotle Black bean Burgers
- Miso Portobello Burgers!
- Grilled Lamb Burgers with Harissa Mayo!
- Thai Turkey Burgers
- Falafel Burgers with Tzatziki
- Sprouted Lentil Burgers!
- Chickpea Quinoa Veggie Burgers
Give the Sourdough Buns a try this weekend and let me know what you think!
xoxo
Sourdough Buns Video
Sourdough Buns
- 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. Watch the video!
Ingredients
- 1/2 cup sourdough starter or discard (unfed) ( 120 grams)
- 1/2 cup milk (slightly warm 100F)- plant-based 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) All-purpose 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
- Mix warm milk, unfed sourdough starter, oil, and egg in a large bowl (or stand mixer).
- Mix in salt, sugar, instant yeast and flour.
- 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 )
- Oil the dough in the bowl, cover, place in a warm spot (70-80 F) and let double, 1 – 1 1/2 hours.
- On a floured surface, gently divide into 6 pieces, form into balls and place on a parchment-lined sheet pan.
- Let rise again, 30-45 minutes, while you preheat oven to 375F
- 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
I was a bit afraid to make this but turned out perfect! The only thing it was very bland for us so I will use more salt next time. I also had to use more flour as the dough wouldn’t hold even after slap and folds (was not possible to knead). Thank you for the recipe, I am so glad they worked out!! Picture:
https://scontent-waw1-1.xx.fbcdn.net/v/t1.15752-9/116110304_3127333997386360_7610897610472142833_n.jpg?_nc_cat=102&_nc_sid=b96e70&_nc_ohc=sfkJGo5X90MAX_rxlyd&_nc_ht=scontent-waw1-1.xx&oh=356a5e909a469b607b4b036d398d4b14&oe=5F410C2B
The dough may have been bland, because of adding more flour. yes, it is a wet dough, but this produces a lighter fluffier bun.
They turned out great! All gone !…I’m making more now ! Thanks so much for sharing the recipe Sylvia !
Thanks Philip!
My wife is on WW so my last batch I made into 12 so they would be less WW points per bun ..Still turned out great !
Oh cool! Thanks for sharing!
I made this using the regular active yeast with my discard. Then did the drop and fold 3 sets..I doubled the rise time almost…it looked ready at 2 1/2 hours..It had doubled in size, was full of air holes and bubbles..very light and jiggly. Then I put it on the board with flour and it was a mess! So I put it back in the bowl to rise some more. Should I add more flour to save when I put it on the board again?
Sorry about that! It may have over-proofed? Try not to add to much more flour, for lighter buns.:) You can flour your hands if that helps?
I am anxious to try this bun recipe – they look delicious. Is it possible to make them without the egg? Would I need an egg substitute (maybe a flax egg?) or just eliminate the egg? Thanks so much for all of your delicious recipes. You are truly an inspiration!
Hi Julie, I think you could make without the egg, but you may need more liquid? It is only for consistency and flavor, not rise.:)
this recipe was amazing and easy!! im never going to buy store bought again 🙂 is there a good method to make the dough before hand so I can just roll out the buns and bake them when I need them?
Yay! I’m glad. So…I’m sure there is a way, maybe by leaving out the yeast, letting proof more slowly in the fridge? Haven’t tried this yet though…
Sylvia, how long can discard last in the refrigerator?
2-3 weeks.
First time making my own burger buns..can never go back to store bought now! So easy and so good thank you!
Yay!!! Glad you liked them. 🙌
Absolutely Delicious!! Thank you for sharing your recipe!
This is a fabulous wee recipe. The rolls are huge, fluffy, soft and delicious. Thank you very much for sharing.
Amazing!!! You rock girl!! Came out just like the picture! Thank you 😊
Yay!!! Great to hear. 🙌 🙌 🙌
LOVED this recipe they turned out great! Thank you! Could I just shape them differently to be hot dog buns?
I don’t see why not? Great idea Claire! Please, let us know how it works. 🙂
Loved these rolls, easy recipe, great results. Wonderful for homemade burgers, much lighter than store bought buns!!
Thanks so much and so happy you like them! 👏
I love your recipes! I’ve made your artisan sourdough bread and it came out terrific! I just now tried to make your sourdough buns and they didn’t seem to rise and the tops burst like an artisan bread. I don’t know if my starter discard was to watery? Help!
Did you add the yeast?
I did,but on checking on it, it had expired. Could that the reason?
Possibly?
These were absolutely delicious & are now a family favourite with my husband & daughter asking when I’ll make them again! I always make a double mix now.
They are also wonderful with cheese melted on top.
If divided into 6 the rolls are huge, so I make them a little smaller & we get more.
I wanted to add, thank you!!
Perfect Beth- thanks for commenting- helpful!
Thanks Sylvia!
Made these yesterday. They’re absolutely fantastic – so lightweight, flavoursome and they look great. Had them today with our homemade burgers. Plan to make more tomorrow.
Thanks again Lucy! I appreciate your comments and ratings!
Another flawless recipe. Turned out perfect! Thank you again!
Thanks- glad it worked for you!
Can I use this with recently fed starter instead of unfed?
Also want to tell you I made your starter over the past two weeks and made your overnight bread for the first time last night. It’s already gone! My family couldn’t get enough of it. Said it was the best they’ve ever had. I wasn’t expecting my first to be soo good. THANK YOU for the easy to follow recipes and videos. Nothing better than baking while locked up at home!
Yay- this makes me so happy! yes you can use fed starter too.
Would I use the same amount and same rising time?
Yes, the instant yeast is giving the rise. The sourdough starter is giving it flavor rather than rise here. You could make this without the yeast, but would need several hours to rise double. Like 4-6 (i’m guessing).
Delicious! Love having another use for sourdough discard.
This is a great recipe worked first time perfectly. Thank you!
This is a great recipe worked first time perfectly. Thank you!
Glad it worked, thanks Pat!
Can I use rapid yeast that comes in those little packets and if so how many? Also is there any way I can use or substitute whole milk with half and half or hff heavy cream as this is all I have.
Yes rapid yeast is what you need. One teaspoon. Not the whole packet. Milk or 1/2 and 1/2 is fine.
I don’t have any yeast. Can I substitute yeast with more starter and longer rise time?
Yes, I think that would work fine. I would plan on maybe double-triple the time? Just guessing- you’ll just have to watch it. Will you note the time and temp and let me know so I can note the recipe? Thanks Frank!
Just made this without adding yeast, just un-fed sour dough starter straight from the refrigerator. First rise was about 4 hours at 78f and rose to a little more than double. Second rise was 60 minutes. The buns came out sooooo good, crust was a little crispy while the crumb was sooooo soft and flavorful, just like brioche without the butter! Thank you for this recipe and the sour dough starter recipe.
Just made this without adding yeast, just un-fed sour dough starter straight from the refrigerator. First rise was about 4 hours at 78f and rose to a little more than double. Second rise was 60 minutes. The buns came out sooooo good, crust was a little crispy while the crumb was sooooo soft and flavorful, just like brioche without the butter! Thank you for this recipe and the sour dough starter recipe.
Thanks so much Frank! Super helpful! I will give this a try without the yeast!!
Made the cilantro sauce and chicken. Added the cilantro rice from a previous post to complete the meal. We are sauce lovers so doubled the recipe. Wowza. So so good! Love to try all your recipes. Keep em coming
Thanks so much!
Yes I am just making this now but didn’t have any bread flour so just using organic unbleached so hopefully turns out I will let you know,seems like a great recipe to use up the discard
Thanks Val
Do u have a sourdough starter recipe ?
Thanks ..
I’m anxious to try 👍
Yes, just put it in the search bar.