How to Make Sourdough Discard Hamburger Buns Without Eggs
Sourdough discard hamburger buns have become a pantry staple in our house. Made with sourdough discard, yeast, and without eggs, these hamburger buns are quick to whip up when you’re crunched for time…that’s code for you’re straight up terrible at meal planning (the only meal I “plan” is coffee in the morning).
Hamburger buns are really easy to make. If you’ve made a loaf of bread, hells, even if you haven’t, you can make hamburger buns. And if you love sourdough, odds are you have some extra starter to help make these hamburger buns that much more delicious.
Before we go any further, if you’re thinking “What the hell is sourdough discard?”, be sure to check out my post on What is Sourdough Starter?. I explain what it is and how to make it. You’ll be amazed! And your kitchen skills will skyrocket! Or at least people will think your kitchen skills are phenom. You’ll rock some bread, and that’s A-OK in my world!
Why You’ll Love Hamburger Buns with Sourdough Discard
If you love soft hamburger buns, then these will be your jam. There is no crunch or bite with these buns. Just smooth, soft, pillowy burger bun goodness.
Personally, I love these for sandwiches with turkey and ham. I love a soft sandwich!
But we also rock these out for hamburger buns – – and they make for melt in your mouth burgers! My husband loves them for burgers, pulled pork, lunch meat, meatballs…essentially anything he can jam between a top and bottom bun.
If you love flavor (my kids are a hard pass here), try topping these buns with Everything Seasoning. It’s heavenly!
Why Hamburger Buns with Sourdough Discard but Not Eggs?
Hamburger buns are often enriched doughs (meaning they have ingredients like milk and eggs). Eggs are a staple ingredient in many rolls and buns. Ever check the labels at the grocery store? They usually say “Contains Egg and Milk”.
For those of us with egg or dairy issues, enriched doughs can be a problem. That’s why having a delicious hamburger bun recipe without eggs comes in really handy!
The sourdough discard helps to give these hamburger buns a richer flavor without the use of eggs, or egg substitutes.
I use oil and lactose free milk so we have the lactose problem covered as well, too.
Now onto the important bits!
Perfecting Your Buns, Hon
- Divide your dough into 6 – 12 portions. Less portions = bigger buns. 6 portions will make 6 large hamburger buns while 12 portions will make sliders. I generally go with 8.
- This is a soft dough! It will be sticky. Don’t add more flour. If you weighed your ingredients, you’re good to go! If you used measuring cups, I can’t help you. Get a scale (like this one) and weigh next time!
- Lightly flour the counter. Once you’ve divided the dough, flatten it out a bit with your hands, then pick up the edges and place them in the center. Pinch together so you’re looking at a dumpling-like shape. Flip it over and roll against the counter. Then flatten it a bit once placed onto parchment paper. It will be sticky! Have a mentioned that?!
- Don’t let the buns over-proof once shaped (that means to let them rise, or in this case, rise too much). We don’t want really puffy hamburger buns. We are going for soft. I find that about 30 minutes is plenty. They are just slightly bigger. Not doubled. Not even close.
- These are best eaten within 1-2 days. Fresh bread means next to no shelf life. I love to double the recipe and then freeze half.
- Once your buns are fully cooled, you can pop them into a ziplock back, release as much air as you can, and freeze them. Let the buns defrost in the bag on the counter and you have fresh buns at the ready for your next BBQ.
More Sourdough Recipes To Love
- Sourdough Pizza Dough
- Sourdough Bagels
- Whole Wheat Bread with Discard
- Sourdough Bread (a classic and an absolute favorite)
If you’re looking for more sourdough inspiration, stalk me over on Pinterest or Instagram.
I hope you enjoy this recipe as much as we do. Let me know if you any questions!
Sourdough Discard Hamburger Buns Without Eggs
Ingredients
- 120 grams warm water
- 120 grams warm milk microwave for 15 seconds
- 100 grams sourdough discard
- 8 grams honey
- 5 grams active dry yeast
- 400 grams all purpose flour
- 9 grams sea salt
- 22 grams olive oil
Instructions
- In the bowl of an electric mixer, add water, milk, discard, honey, and yeast and stir to combine.
- Add in flour and salt. Using the dough hook, mix on speed 2 for 30 seconds.
- Add the oil and mix on speed 3 or 4 for 5 minutes.
- Cover the bowl of the mixer with plastic and let raise for about 1 hour. The dough should double in size.
- Lightly flour your counter. Divide the dough into 6-12 equal portions. Fold the edges of the dough over onto itself and pinch. Turn the dough over and roll against the counter to "seal" the seam. Place the dough seam side down on a parchment cover baking sheet. Press them down to flatten just a bit.Repeat for all remaining buns.
- Cover the buns with greased plastic wrap for about 30 minutes. Preheat the oven to 400.
- Remove the plastic from the sheet. Lightly brush the buns with a bit of milk.
- Cook in a a preheated oven for 10-14 minutes until lightly golden.
