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sourdough buns recipe​

sourdough buns recipe​

Learn how to make soft, fluffy sourdough buns from scratch. Perfect for burgers or sandwiches, this easy recipe uses sourdough discard for great flavor!
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Prep Time 15 minutes
Cook Time 15 minutes
6 hours
Total Time 30 minutes
Course Bread
Cuisine American
Servings 8
Calories 240 kcal

Equipment

  • Large Mixing Bowl – For combining the dough ingredients.
  • Measuring Cups and Spoons – To measure ingredients accurately.
  • Dough Scraper or Spoon – To help mix and scrape the dough.
  • Baking Sheet or Pan – To place the shaped buns for baking.
  • Parchment Paper or Cooking Spray – To prevent buns from sticking to the baking sheet.
  • Kitchen Towel or Plastic Wrap – To cover the dough during the rise.
  • Wire Rack – For cooling the buns after baking.
  • Pastry Brush (optional) – For brushing on the egg wash before baking.
  • Oven – Preheated to 375°F (190°C) for baking.

Ingredients
  

  • 1 cup (240g) sourdough discard (active or not)
  • ½ cup (120 ml) warm water
  • 2 tbsp (30 ml) olive oil or melted butter
  • 1 tbsp (12g) sugar or honey
  • 1 tsp (5g) salt
  • 2 ½ cups (310g) all-purpose flour
  • 1 tsp (5g) instant yeast (optional, for a faster rise)
  • 1 egg (for egg wash, optional)
  • Sesame seeds or poppy seeds (optional, for topping)

Instructions
 

  • Mix the Dough:
    Combine sourdough discard, warm water, olive oil (or butter), sugar, and salt in a bowl. Stir in the flour and yeast (if using). Mix until dough forms.
  • First Rise:
    Cover the bowl and let the dough rise for 4-6 hours (or overnight in the fridge) until doubled in size.
  • Shape the Buns:
    Punch down the dough and divide it into 8-10 portions. Shape each portion into a ball and place them on a greased baking sheet.
  • Second Rise:
    Cover the buns and let them rise for 1-2 hours until puffy.
  • Prepare for Baking:
    Preheat the oven to 375°F (190°C). Optionally, brush the tops with egg wash and sprinkle seeds.
  • Bake:
    Bake for 15-18 minutes until golden brown.
  • Cool and Serve:
    Let the buns cool on a wire rack before serving.

Notes

  • Use room temperature sourdough discard for best results.
  • Add 1 tsp yeast for a faster rise if needed.
  • Refrigerate dough overnight for better flavor.
  • Store in an airtight container for up to 3 days or freeze for 1 month.
  • sourdough buns recipe​
Keyword Homemade buns, Sourdough bread recipe, Sourdough buns, Sourdough discard recipe