Name: Brioche Sourdough Discard Hamburger Buns Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 120 grams whole milk (1/2 cup, or 2% milk); 112 grams water (1/2 cup); 56 grams salted butter (4 tablespoons); 63 grams honey or maple syrup (3 tablespoons, or ¼ cup granulated sugar); 1 large egg; 132 grams 100% hydration sourdough discard (1/2 cup); 480 grams bread flour (4 cups); 7 grams instant yeast (2 1/4 teaspoons); 10 grams salt (1/2 tablespoon); 1 egg; 1 tablespoon whole milk (or water); Sesame seeds (optional)

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Introduction

These brioche sourdough discard hamburger buns are soft, flavorful, and perfect for elevating any burger night. Made with a blend of sourdough discard and instant yeast, they boast a light, tender crumb and a slightly sweet, buttery taste.

A round ball of dough with a smooth, shiny yellow surface is shown resting on white parchment paper. The dough is lightly sprinkled with small white sesame seeds on top, adding a subtle texture contrast. The surface underneath the parchment paper is a white marbled texture, soft and clean, with some scattered small dough bits around the main dough ball. The lighting highlights the slight gloss of the dough, giving it a fresh, ready-to-bake appearance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

120 grams whole milk (1/2 cup, or 2% milk)
112 grams water (1/2 cup)
56 grams salted butter (4 tablespoons)
63 grams honey or maple syrup (3 tablespoons; or ¼ cup granulated sugar)
1 large egg
132 grams 100% hydration sourdough discard (1/2 cup)
480 grams bread flour (4 cups)
7 grams instant yeast (2 1/4 teaspoons)
10 grams salt (1/2 tablespoon)
1 egg (for egg wash)
1 tablespoon whole milk or water (for egg wash)
Sesame seeds (optional)

Instructions

Step 1: Add the milk, water, butter, and honey to a small bowl and microwave until warm and the butter is melted, about 110-120°F. Alternatively, heat gently on the stove.
Step 2: Pour the warm milk mixture into the bowl of a stand mixer (or a large bowl). Add the yeast, egg, and sourdough discard. Mix on low with the paddle attachment until combined. You can also mix by hand.
Step 3: Add the bread flour and salt. Mix until a shaggy dough forms.
Step 4: Switch to the dough hook and knead on medium-low speed for 8-10 minutes, until smooth but slightly tacky. If dough feels too sticky and your kitchen is warm or humid, add 1-2 tablespoons of flour cautiously to avoid dense buns.
Step 5: Rub a little olive oil over the dough ball in the bowl. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 30-60 minutes depending on room temperature.
Step 6: Punch down the dough and divide into 12 equal pieces (about 86 grams each). Shape each piece into a tight ball and place them 2-3 inches apart on two parchment-lined baking sheets. Cover and let rise until doubled, about 1 hour.
Step 7: Preheat the oven to 375°F. In a small bowl, whisk together the egg and milk (or water) for an egg wash. Brush the tops and sides of the buns and sprinkle with sesame seeds if using.
Step 8: Bake for 20-25 minutes until the buns are puffed and golden brown. Transfer to a wire rack to cool before serving.

Tips & Variations

For richer flavor, substitute some of the bread flour with all-purpose flour or add an extra tablespoon of butter.
If you prefer a nuttier bun, try topping with poppy seeds or everything bagel seasoning instead of sesame seeds.
Make sure not to add too much extra flour during kneading to keep buns soft and airy.
This recipe works well with discard from any sourdough starter, but fresher discard gives a milder sour flavor.

Storage

Store cooled buns in an airtight container or resealable bag at room temperature for up to 3 days. For longer storage, freeze the buns in a sealed bag for up to 3 months. To reheat, thaw at room temperature and warm in a 350°F oven for 5-10 minutes for a fresh-baked texture.

How to Serve

The image shows a group of shiny golden-brown burger buns sprinkled with white sesame seeds on top. One bun is sliced open, revealing its soft, light yellow inside texture. The buns are resting on white parchment paper placed over a white marbled surface. A large knife with a wooden handle and serrated blade lies nearby in the front, adding a rustic touch to the setting. The lighting highlights the buns’ smooth and glossy tops clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these buns without sourdough discard?

Yes, you can omit the sourdough discard and simply increase the yeast slightly, but using discard adds a subtle tang and depth of flavor that pairs beautifully with brioche.

Can I use all-purpose flour instead of bread flour?

All-purpose flour can be used, but the texture of the buns may be slightly less chewy and the structure less sturdy. Bread flour helps develop gluten for better rise and texture.