It’s BBQ season and that means we will be making lots of hamburgers. If you have some sourdough discard you don’t know what to do with try these Sourdough Discard Hamburger Buns.
As we enter the exciting BBQ season, the prospect of sizzling burgers on the grill becomes a tantalizing thought. However, if you find yourself in possession of some neglected sourdough discard, fret not! Embrace the opportunity to transform this often-overlooked ingredient into something truly special with these Sourdough Discard Hamburger Buns.
These buns, born out of culinary ingenuity, offer a unique twist to the classic hamburger experience. By incorporating sourdough discard into the dough, you infuse a subtle tanginess and depth of flavor that elevates the humble bun to a whole new level.
Imagine sinking your teeth into a perfectly grilled burger, sandwiched between two homemade Sourdough Discard Hamburger Buns. The contrast of the juicy patty with the slightly tangy, pillowy bun creates a harmonious symphony of flavors and textures that will surely impress your taste buds and elevate your BBQ game.
Below you will find my step by step video on these sourdough discard hamburger buns. The video is right to the point and easy to follow.
INGREDIENTS
250g (1 cup) water, lukewarm
1 tablespoons sugar
100 g sourdough discard
1 large egg
2 tablespoons unsalted butter, melted
1 teaspoon salt
Optional for topping: sesame seeds, poppy seeds, or everything bagel seasoning
1 egg, beaten (for egg wash)
DIRECTIONS
In your kitchen bowl add water, sugar and yeast. Mix and let sit for 5-10 minutes or until it becomes forms.
After it becomes foamy add sourdough discard, egg, flour, salt, and butter.
Add your bowl to your kitchen aid stand and start mixing on low. If you need to add more water or flour a tablespoon at a time until your dough forms a ball. Knead for 5-8 minutes.
Form dough into a ball and place in a greased bowl. Let rise for 1-2 hours or until it doubles in size.
Once risen, punch down the dough to release any air bubbles. Divide the dough into 8-10 equal pieces. Shape each piece into a ball, then flatten slightly to form bun shapes. Place the shaped buns on a parchment-lined baking sheet, leaving enough space between each for expansion.
Cover the buns with a towel or plastic wrap and let them rise again until puffy and nearly doubled in size, about 45 minutes to 1 hour.
Preheat your oven to 375°F (190°C). Just before baking, brush the tops of the buns gently with beaten egg and sprinkle with your choice of seeds if using.
Bake in the preheated oven for 17-20 minutes, or until the buns are golden brown and sound hollow when tapped on the bottom.
Remove the buns from the oven and transfer them to a wire rack to cool completely.
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