Sourdough Discard Hamburger Bun Recipe (No Kneading)

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I have to say making sourdough products can become addicting. Once you start making your own bread you will just want to keep on going. Making your own sourdough hamburger buns is really very easy and you can use your discard! This recipe is a no knead hamburger bun recipe, taste delicious and makes a total of 6 average size buns or you can make 8 slightly smaller buns. I honestly like to make 8 slightly smaller ones.

There are a couple ways you can make this bread which I will share in my tips below. If you want more no knead sourdough bread recipes make sure to check out this Sandwich bread recipe here, or my very popular French bread recipe!

Soft and fluffy sourdough hamburger bun recipe. These no knead hamburger buns are easy to make and can be used in many different ways.

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Sourdough Hamburger Bun Tips

  1. Remember that the temperature of your home will change the length of time these buns will need to ferment for. At hotter temperatures it will rise faster, at cooler temperatures it can take longer.
  2. If you want your dough to ferment and rise faster place it in a warmer spot of the house like near the oven or fireplace. Make sure to watch it that it doesn’t over ferment though.
  3. You can pause your bread after the first rise and place it in the fridge until you are ready to shape and bake. I like to shape them into buns and have put them into a container in the fridge for up to 2 days until I had the time to bake them!
  4. You can use a stand mixer if you like for this recipe, but it is not necessary. I do highly recommend getting a dough whisk though. Honestly, it’s a game changer in the sourdough world, it mixes and combines the dough so well you won’t regret it.
  5. I always add 1 or 2 ice cubes right before putting any sourdough bread in the oven because it increases humidity and allows my bread to rise more before the crust hardens.
  6. We don’t like sesame seeds so don’t place those on the buns, but you can if you like.

Why You Will Love This Recipe

You will love this recipe because these buns are so easy to make! There is no kneading required and you can use sourdough discard if you want, it doesn’t have to be super active sourdough starter. You can use these buns for hamburgers, sandwiches, bacon and egg burgers, or even dinner rolls. So, let’s started with what you will need to make these Sourdough hamburger buns.

What You need

Supplies Needed

  1. Bowl for mixing your ingredients in.
  2. Dough Whisk or Fork. Highly recommend a dough whisk they are cheap and make the job so much easier!
  3. Baking paper Or Silicone Mats. Silicone Mats are very handy as they can be reused over and over again, are easy to clean and pretty much nonstick.
  4. Dough Scraper or knife: I love my dough scraper it’s amazing at slicing the dough into sections and scrapes up all the little loose pieces beautifully. This set comes with the dough scraper and dough whisk together.
  5. Some sort of food brush to brush the egg on top of the buns.

Ingredients Needed

  1. Sourdough discard or starter
  2. Filtered water or milk.
  3. Flour: I like Khorasan flour because it is an ancient grain and is similar in texture to white flour.
  4. Butter or a fat source gives this bread a lovely texture.
  5. Honey or natural sweetener
  6. Sea salt: It add flavour and minerals to the bread.

Step By Step Guide

  1. Melt the butter in a pan first or if you have spreadable butter you can use that as is.
  2. Combine all the ingredients together including either melted or spreadable butter into a bowl. Whisk it well with your dough whisk or fork until it forms a pliable dough ball.
  3. Let this sit on the counter over night or until it doubles in size anywhere from 4-12 hours depending on temperature of the home.
  1. Place the dough on a cutting board or silicone mat and divide into 6-8 portions with a knife or dough scraper.
  2. Cover with a wet tea towel or cling wrap and let it rise another 2-4 hours.
  3. Preheat the oven to 180C/ 355F.
  1. Combine egg yolk and water together in a bowl and brush the tops of the buns for a lovely shine.
  1. Bake buns for about 25 minutes until golden on top.
  1. Remove from oven and allow to cool for another 30 minutes to an hour before slicing and serving.
Sourdough Hamburger Bun Recipe

Sourdough Hamburger Bun Recipe

Yield: 6-8
Prep Time: 10 minutes
Cook Time: 25 minutes
Rest Time: 12 hours
Total Time: 12 hours 35 minutes

Soft and fluffy sourdough hamburger bun recipe. These no knead buns are easy to make and can be used in many different ways.

Ingredients

  • 3/4 cup sourdough discard or starter
  • 3/4 cup water or milk
  • 3 cups Khorasan flour or flour of choice, see notes*
  • 1/4 cup melted butter
  • 2 tbsp honey
  • 1 1/2 tsp sea salt

Instructions

  1. Melt the butter in a pan first or if you have spreadable butter you can use that as is.
  2. Combine all the ingredients together including either melted or spreadable butter into a bowl. Whisk it well with your dough whisk or fork until it forms a pliable dough ball.
  3. Let this sit on the counter over night or until it doubles in size anywhere from 4-12 hours depending on temperature of the home.
  4. Place the dough on a cutting board or silicone mat and divide into 6-8 portions with a knife or dough scraper.
  5. Cover with a wet tea towel or cling wrap and let it rise another 2-4 hours.
  6. Preheat the oven to 180C/ 355F.
  7. Combine egg yolk and water together in a bowl and brush the tops of the buns for a lovely shine.
  8. Bake buns for about 25 minutes until golden on top.
  9. Remove from oven and allow to cool for another 30 minutes to an hour before slicing and serving.

Notes

1. Depending on the flour you use can change the texture of the bread. You may need to add more water depending on the flour used. Make sure your dough feels like a soft playdough consistency. Some flours are heavier flours and may need to be mixed with other flours for best results like rye flour.

Did you make this recipe?

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How To Store Hamburger Buns

You can wrap you other hamburger buns in plastic wrap to keep them fresh or store them for a few days in an airtight container on the counter. You can also freeze these buns. I store mine in Ziploc freezer bags in the freezer and just take them out and let them defrost when I want to use them. They can last several months in the freezer. You can store them in the fridge in an airtight container as well, but they do go harder so I like to toast mine or I’ll spray a bit of water on them and reheat them in the oven for about 5 minutes at 180c/ 355F.

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