Brioche Sourdough Discard Hamburger Buns Recipe
These Brioche Sourdough Discard Hamburger Buns combine the rich, buttery softness of brioche with the tangy depth of sourdough discard. Perfectly fluffy and golden, these buns are ideal for gourmet burgers or sandwiches, made with simple ingredients and a straightforward mixing and baking process.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 12 hamburger buns 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet 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)
Dry Ingredients
- 480 grams bread flour (4 cups)
- 7 grams instant yeast (2 1/4 teaspoons)
- 10 grams salt (1/2 tablespoon)
For Egg Wash and Topping
- 1 egg
- 1 tablespoon whole milk (or water)
- Sesame seeds (optional)
Instructions
- Warm Milk Mixture: 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, warm gently in a small pot on the stove.
- Combine Wet Ingredients: Pour the warm milk mixture into the bowl of a stand mixer or a large bowl. Add the yeast, 1 large egg, and the sourdough discard. Mix on low using the paddle attachment or by hand until fully combined.
- Add Dry Ingredients: Add the bread flour and salt to the wet mixture. Mix until a shaggy dough forms.
- Knead the Dough: Switch to the dough hook attachment and knead on medium-low for 8-10 minutes until smooth but slightly tacky. Add 1-2 tablespoons of flour if dough is too sticky, but avoid over-flouring to keep buns light.
- First Rise: Lightly coat the dough ball with olive oil, cover the bowl with plastic wrap, and let it rise in a warm spot until doubled in size, about 30-60 minutes.
- Shape Buns: Punch down the risen dough, divide it into 12 equal pieces (about 86 grams each), and shape each into a tight ball creating surface tension. Place on two parchment-lined baking sheets spaced 2-3 inches apart. Cover and let rise until doubled, about 1 hour.
- Prepare for Baking: Preheat oven to 375°F. Whisk together 1 egg and 1 tablespoon whole milk or water to make an egg wash. Brush the tops and sides of each bun with the egg wash and sprinkle sesame seeds if desired.
- Bake: Bake the buns for 20-25 minutes until puffed and golden brown. Remove from oven and transfer to a wire rack to cool before serving.
Notes
- If the dough feels too sticky after kneading, add extra flour gradually, but avoid overdoing it to keep buns airy.
- Make sure the milk mixture is warm but not hot to avoid killing the yeast.
- Letting the dough rise until doubled is essential for light and fluffy buns.
- These buns can be frozen after baking; reheat before serving for best texture.
- Sesame seeds add a nice crunch and flavor but are optional.
Keywords: brioche, sourdough discard, hamburger buns, baking, homemade buns, brioche buns, sourdough buns, sandwich buns
