Brioche Sourdough Discard Hamburger Buns Recipe
I absolutely love this recipe because it transforms my sourdough discard into the most deliciously fluffy buns, making me feel like a zero-waste hero. The perfect blend of buttery goodness and that rustic sourdough tang just makes my millennial soul do a happy dance every time!
Leftover sourdough discard makes for a delicious and eco-friendly bun. I love making them, and I love eating them.
Discard helps create a tender and well-risen burger bun. What really gets me, though, is brushing my buns with an egg wash and sprinkling on some sesame seeds.
If you’re feeling ambitious, those are two steps I highly recommend you don’t skip.
Ingredients
Sourdough Discard:
Contributes a sharp taste; delivers a damp consistency.
All-Purpose Flour:
Bun sources of carbohydrates; structures for the buns.
Granulated Sugar:
Contributes sweetness; helps yeast thrive.
Salt:
Improves taste; equalizes sugaryness.
Instant Yeast:
Agent of leavening; aids in the rising of buns and the attaining of a light, airy quality.
Whole Milk:
Imparts wealth; adds to the moist and fine texture of the cake.
Unsalted Butter:
Delivers buttery flavor; increases softness.
Ingredient Quantities
- 120g sourdough discard (unfed, straight from the fridge is fine)
- 360g all-purpose flour
- 40g granulated sugar
- 5g salt
- 7g instant yeast
- 60ml whole milk
- 60ml water
- 3 large eggs (one for the dough and two for the egg wash)
- 85g unsalted butter, softened
- Sesame seeds for topping (optional)
Instructions
1. In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Mix until the ingredients are evenly distributed.
2. Lukewarm the milk and water until they are about 100°F/38°C and add them to the dry ingredients. Then, add one of the eggs and mix completely to form a dough that has a sticky consistency.
3. Slowly incorporate the softened butter into the dough, adding it in a few pieces at a time, and beating it into the dough until it is fully mixed and the dough is smooth and elastic.
4. The dough should be turned out onto a surface that has been lightly floured and kneaded for 8-10 minutes, or until it becomes smooth and soft.
5. Put the dough in a bowl lightly coated with grease, and cover it with a clean kitchen towel. Set the bowl in a warm area, and allow the dough to rise for about 1-2 hours, or until it has approximately doubled in size.
6. After allowing the dough to rise, deflate it by punching it down. Then, divide the dough into 8 servings. Each portion should be rolled into a tight ball.
7. Lay the dough balls on a baking sheet lined with parchment paper and leave enough space between them for expansion. Use your palm to flatten each ball a little bit.
8. Loosely cover the dough balls with plastic wrap or a kitchen towel and allow them to rise again for about 45-60 minutes, or until they are noticeably puffy.
9. Your oven should be set to 375°F (190°C). In a small bowl, whisk the final two eggs to an even consistency. These will go on the top of the buns and act as an egg wash. To apply it, use a brush and go from left to right across all the buns. A fun addition is to sprinkle the tops with sesame seeds, but this step is, of course, optional.
10. Bake the buns in the preheated oven for 15-18 minutes. When done, they will be golden brown and sound hollow when tapped on the bottom. Let the buns cool on a wire rack before serving.
Equipment Needed
1. Large mixing bowl
2. Small bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Thermometer (optional, for checking the temperature of milk and water)
6. Baking sheet
7. Parchment paper
8. Clean kitchen towel
9. Plastic wrap
10. Whisk
11. Pastry brush
12. Wire rack
13. Oven
14. Work surface for kneading
15. Knife or dough cutter
FAQ
- Can I use fed sourdough starter instead of discard?You can use a fed sourdough starter, but it may slightly change the flavor because of the added yeast activity.
- How do I know when the dough is properly kneaded?The dough should be smooth and elastic. You can perform the windowpane test by stretching a small piece of dough until it is thin and nearly clear.
- Can I make these buns without using yeast?Essential for the brioche texture and quicker rise, yeast ensures that the sourdough discard alone may not provide enough leavening.
- What should I do if my dough is too sticky?Add a little more flour, one tablespoon at a time, until the dough is manageable. It’s crucial not to add too much, as brioche dough is naturally soft and sticky.
- Can I substitute another type of flour for all-purpose flour?If you like your buns to be chewier, you can use bread flour; however, do not use whole wheat flour because it can make the buns too dense.
- How long and where should I let the dough rise?Allow the dough to rise in a warm, draft-free place for approximately 1 to 2 hours, or until it has doubled in size. If your kitchen is cool, you may need to give it a bit more time.
- Are sesame seeds necessary for this recipe?Optional and mainly for garnish and added flavor, sesame seeds can be omitted or replaced with other toppings like poppy seeds or everything bagel seasoning.
Substitutions and Variations
Use 360g bread flour in place of 360g all-purpose flour for a chewier texture.
Sweetness: Use 40g of honey or maple syrup in place of sugar for a flavor twist.
Whole milk: Replace each 60ml portion with 60ml of almond milk for a dairy-free alternative.
Butter: If a dairy-free substitute is needed for unsalted butter, use 85g coconut oil or margarine.
Poppy seeds can be used in place of sesame seeds, or you can leave them out entirely if you wish.
Pro Tips
1. Temperature of Ingredients: Ensure that all your ingredients, especially the butter and eggs, are at room temperature. This helps the dough come together more smoothly and creates a more even texture in the finished buns.
2. Handle Dough with Care: When kneading and shaping the dough, avoid adding too much flour to prevent it from becoming dry. The dough should be slightly sticky but manageable after kneading.
3. Optimal Rising Conditions: If your kitchen is cool, you can create a warm environment for the dough to rise by placing it in an oven that’s turned off but with the light on. Alternatively, a warm spot near a window or a pre-warmed microwave (turned off) works well.
4. Egg Wash Technique: When applying the egg wash, use a light hand to avoid deflating the dough balls. A thin, even layer will suffice to give a nice shine without excess moisture.
5. Check for Doneness: To ensure even baking, rotate the baking sheet halfway through the oven time. Keep a close eye during the last few minutes to prevent over-browning. The buns should be golden and sound hollow when tapped, indicating they are done.
Brioche Sourdough Discard Hamburger Buns Recipe
My favorite Brioche Sourdough Discard Hamburger Buns Recipe
Equipment Needed:
1. Large mixing bowl
2. Small bowl
3. Measuring cups and spoons
4. Wooden spoon or spatula
5. Thermometer (optional, for checking the temperature of milk and water)
6. Baking sheet
7. Parchment paper
8. Clean kitchen towel
9. Plastic wrap
10. Whisk
11. Pastry brush
12. Wire rack
13. Oven
14. Work surface for kneading
15. Knife or dough cutter
Ingredients:
- 120g sourdough discard (unfed, straight from the fridge is fine)
- 360g all-purpose flour
- 40g granulated sugar
- 5g salt
- 7g instant yeast
- 60ml whole milk
- 60ml water
- 3 large eggs (one for the dough and two for the egg wash)
- 85g unsalted butter, softened
- Sesame seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine the sourdough discard, flour, sugar, salt, and instant yeast. Mix until the ingredients are evenly distributed.
2. Lukewarm the milk and water until they are about 100°F/38°C and add them to the dry ingredients. Then, add one of the eggs and mix completely to form a dough that has a sticky consistency.
3. Slowly incorporate the softened butter into the dough, adding it in a few pieces at a time, and beating it into the dough until it is fully mixed and the dough is smooth and elastic.
4. The dough should be turned out onto a surface that has been lightly floured and kneaded for 8-10 minutes, or until it becomes smooth and soft.
5. Put the dough in a bowl lightly coated with grease, and cover it with a clean kitchen towel. Set the bowl in a warm area, and allow the dough to rise for about 1-2 hours, or until it has approximately doubled in size.
6. After allowing the dough to rise, deflate it by punching it down. Then, divide the dough into 8 servings. Each portion should be rolled into a tight ball.
7. Lay the dough balls on a baking sheet lined with parchment paper and leave enough space between them for expansion. Use your palm to flatten each ball a little bit.
8. Loosely cover the dough balls with plastic wrap or a kitchen towel and allow them to rise again for about 45-60 minutes, or until they are noticeably puffy.
9. Your oven should be set to 375°F (190°C). In a small bowl, whisk the final two eggs to an even consistency. These will go on the top of the buns and act as an egg wash. To apply it, use a brush and go from left to right across all the buns. A fun addition is to sprinkle the tops with sesame seeds, but this step is, of course, optional.
10. Bake the buns in the preheated oven for 15-18 minutes. When done, they will be golden brown and sound hollow when tapped on the bottom. Let the buns cool on a wire rack before serving.
