Brioche sourdough discard hamburger buns have become my absolute go-to for elevating any burger night, ever since I started experimenting with my sourdough starter. There’s something magical about the tang of the discard meeting the rich, buttery sweetness of brioche. I remember my first attempt – the aroma filling my kitchen was incredible, promising a fluffy texture and a slightly crisp, golden crust. Now, making these homemade brioche sourdough discard hamburger buns is a weekend ritual that guarantees smiles all around. Let’s get cooking!
Why You’ll Love These Brioche Sourdough Discard Hamburger Buns
I’ve found that these buns are a game-changer for so many reasons:
- Incredible Taste: A perfect balance of rich, buttery brioche flavor with a subtle sourdough tang.
- Surprisingly Easy: If you’re looking for an easy sourdough discard hamburger bun recipe, this is it!
- Healthier Option: Using sourdough discard can make them more digestible for some people.
- Budget-Friendly: It’s a fantastic way to use up leftover sourdough discard, saving you money.
- Family Favorite: Kids and adults alike adore their soft texture and golden crust.
- Versatile: These brioche sourdough discard buns are perfect for burgers, pulled pork, or even as dinner rolls.
- Beautiful Texture: They bake up wonderfully fluffy and light.
- Satisfying Process: There’s a unique joy in creating these from scratch.
Ingredients for Brioche Sourdough Discard Hamburger Buns
Gathering your ingredients is the first step to these amazing buns! I’ve found that the quality of your ingredients really impacts the final result, especially when we’re talking about using sourdough discard. This recipe is a fantastic way to incorporate your starter, offering a unique sourdough discard enrichment for brioche buns. Here’s what you’ll need for this wonderful brioche bun recipe sourdough discard:
- 1 cup milk – I prefer whole milk for richness
- 1/4 cup butter, melted – unsalted is best
- 1/4 cup honey – you can also use maple syrup or sugar
- 1 large egg – at room temperature
- 1 cup sourdough discard, 100% hydration – make sure it’s active and bubbly
- 3 1/2 cups bread flour – this gives the best elasticity and fluffy texture
- 1 teaspoon instant yeast – for a little boost
- 1 teaspoon salt – essential for flavor
- Sesame seeds for topping (optional) – for that classic burger bun look
How to Make Brioche Sourdough Discard Hamburger Buns
Making these buns is a rewarding process, and I love how the sourdough discard adds such a unique depth of flavor. Let’s get baking!
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This ensures your buns won’t stick and will bake evenly.
- Step 2: In a large bowl, combine the 1 cup milk, 1/4 cup butter, melted, 1/4 cup honey, and 1 large egg. Give it a good stir, then mix in the 1 cup sourdough discard, 100% hydration. You’ll notice the mixture becoming rich and slightly thick.
- Step 3: In a separate bowl, whisk together the 3 1/2 cups bread flour, 1 teaspoon instant yeast, and 1 teaspoon salt. This dry mix is crucial for the structure of our bread.
- Step 4: Gradually add the dry ingredients to the wet ingredients in the large bowl. Mix everything with a spoon or your hands until a shaggy dough just starts to form.
- Step 5: Turn the dough out onto a lightly floured surface. Knead it for about 5-7 minutes. You’re looking for a smooth, elastic dough that springs back when poked. This is where the magic of using sourdough discard for hamburger buns really starts to show.
- Step 6: Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough inside, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size. The kitchen counter on a warm day is perfect!
- Step 7: Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. I like to use a kitchen scale for this, but eyeballing it works too!
- Step 8: Shape each portion into a smooth, round bun. Place them on the prepared baking sheet, leaving a little space between each one. Cover them again and let them have a second rise for another 30-45 minutes. They’ll puff up nicely, promising fluffy brioche sourdough discard burger buns.
- Step 9: Just before baking, brush the tops of the buns with a little milk or an egg wash (1 egg beaten with 1 tbsp water) for a beautiful golden sheen. Sprinkle with sesame seeds for topping (optional) if you like that classic look.
- Step 10: Bake for 15-20 minutes, or until the buns are a deep golden brown and sound hollow when tapped on the bottom.
- Step 11: Let the finished brioche sourdough discard hamburger buns cool on a wire rack. Resist the urge to cut into them immediately – letting them cool helps set the texture.
Pro Tips for the Best Brioche Sourdough Discard Hamburger Buns
I’ve learned a few tricks over time that really make these buns shine. Following these simple tips will ensure you get the most delicious results every time you bake.
- Always use active, bubbly sourdough discard for the best rise and flavor development.
- Don’t skip the kneading; it develops the gluten structure crucial for a soft, fluffy texture in your brioche sourdough starter hamburger buns.
- Ensure your dough is properly proofed – a warm, draft-free spot is key for that perfect second rise.
- For an extra rich crust, brush the buns with an egg wash before baking.
What’s the secret to perfect brioche sourdough discard hamburger buns?
The secret lies in the combination of rich brioche dough enriched with butter and eggs, plus the unique tang and tender crumb that sourdough discard provides. This blend creates that sought-after brioche sourdough discard burger bun texture – soft, slightly chewy, and incredibly flavorful. For more on the science of baking, you can explore resources on flour properties.
Can I make brioche sourdough discard hamburger buns ahead of time?
Yes, you absolutely can! You can shape the buns and let them do their second rise in the refrigerator overnight. Just bring them to room temperature for about 30 minutes before baking as usual.
How do I avoid common mistakes with brioche sourdough discard hamburger buns?
A common pitfall is under-kneading, which leads to dense buns. Make sure your dough is smooth and elastic. Also, be careful not to over-proof; watch for the doubling in size, not just time. Lastly, don’t bake them too hot or too long, or they’ll dry out. Understanding sourdough starter is key to success.
Best Ways to Serve Brioche Sourdough Discard Hamburger Buns
These versatile buns are fantastic for so much more than just burgers! I love using them for pulled pork sandwiches, where their slight sweetness and tender texture perfectly complement the savory meat. They also make amazing breakfast sandwiches, holding up beautifully to eggs, cheese, and bacon. For a delightful pairing, try serving these sourdough discard brioche rolls for burgers alongside a fresh, crisp coleslaw or a creamy potato salad. They’re truly a step up from any store-bought bun!
Nutrition Facts for Brioche Sourdough Discard Hamburger Buns
When I make these buns, I like to know what I’m feeding my family. Each of these fluffy delights offers a good balance of flavors and nutrients, making them a satisfying choice for any meal.
- Calories: 250
- Fat: 10g
- Saturated Fat: 6g
- Protein: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 6g
- Sodium: 300mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Brioche Sourdough Discard Hamburger Buns
Once your beautiful brioche sourdough discard hamburger buns have cooled completely, proper storage is key to keeping them fresh and delicious. I usually store any leftovers in an airtight container or a zip-top bag at room temperature for up to 3-4 days. If I know I won’t get through them that quickly, I opt for freezing. Wrap each bun individually in plastic wrap, then place them in a freezer-safe bag. This way, they’ll stay good in the freezer for about 3 months. When you’re ready to enjoy them again, you can thaw the sourdough brioche hamburger buns overnight in the refrigerator. For reheating, I love to gently warm them in a toaster oven or a regular oven at 300°F (150°C) for about 5-7 minutes until warmed through. This brings back that wonderful fresh-baked aroma and soft texture!
Frequently Asked Questions About Brioche Sourdough Discard Hamburger Buns
What are brioche sourdough discard hamburger buns?
These are soft, enriched hamburger buns made using a sourdough starter discard, which adds a subtle tang and incredible depth of flavor. They combine the richness of brioche with the unique character of sourdough, resulting in a bun that’s both tender and flavorful, far superior to a standard bakery bun.
What is the best sourdough discard brioche burger recipe?
This recipe is a fantastic starting point for the best sourdough discard brioche burger experience! It yields incredibly fluffy buns with that signature buttery brioche taste infused with a gentle sourdough tang. The key is using quality ingredients and following the kneading and proofing steps carefully. Many bakers consider this approach to be the best sourdough discard brioche burger recipe for its balance of flavor and texture.
Can I use all-purpose flour instead of bread flour?
While bread flour provides a superior chewy and elastic texture ideal for brioche, you can use all-purpose flour in a pinch. You might need to add a little extra flour, about 1/4 to 1/2 cup, as all-purpose flour has less gluten. The resulting buns will be a bit softer and less chewy, but still delicious. For more baking tips, check out this guide on classic burger buns.
My buns didn’t rise much. What did I do wrong?
This usually happens if your sourdough discard wasn’t active or if the dough didn’t proof in a warm enough environment. Ensure your discard is bubbly and recently fed. Try placing the dough in a slightly warmed oven (turned off, but with the light on) to create a cozy spot for it to rise. Patience is key; sometimes it just takes a little longer!
Variations of Brioche Sourdough Discard Hamburger Buns You Can Try
Once you’ve mastered the basic recipe, don’t be afraid to get creative with these brioche sourdough discard burger bun variations! They’re a wonderful canvas for flavor. For a delightful twist, try making savory brioche sourdough discard hamburger buns by incorporating finely chopped herbs like rosemary or chives into the dough, or even a pinch of garlic powder. If you prefer a slightly sweeter bun, a touch of cinnamon or cardamom can be added. For a different cooking method, you can even adapt this recipe for the grill, shaping them into patties and cooking them over indirect heat for a smoky flavor. These are just a few ideas to get you started! You might also enjoy making easy cinnamon rolls as another weekend baking project.
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Brioche Sourdough Discard Hamburger Buns: Amazing Flavor
- Total Time: 2 hours 45 minutes
- Yield: 12 buns 1x
- Diet: Vegetarian
Description
These brioche-style sourdough discard hamburger buns are soft and fluffy with a golden-brown crust, perfect for burgers or sandwiches.
Ingredients
- 1 cup milk
- 1/4 cup butter, melted
- 1/4 cup honey
- 1 large egg
- 1 cup sourdough discard, 100% hydration
- 3 1/2 cups bread flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- Sesame seeds for topping (optional)
Instructions
- Combine milk, melted butter, honey, and egg in a large bowl. Stir in the sourdough discard.
- In a separate bowl, whisk together the bread flour, instant yeast, and salt.
- Add the dry ingredients to the wet ingredients. Mix until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough and divide it into 12 equal portions.
- Shape each portion into a round bun. Place the buns on a baking sheet lined with parchment paper.
- Cover the buns and let them rise for another 30-45 minutes.
- Preheat oven to 375°F (190°C). Brush the tops of the buns with a little milk or egg wash and sprinkle with sesame seeds, if desired.
- Bake for 15-20 minutes, or until golden brown.
- Let the brioche sourdough discard hamburger buns cool on a wire rack.
Notes
- You can use maple syrup or granulated sugar instead of honey.
- All-purpose flour can be substituted for bread flour, but you may need to add a little extra flour.
- If using active dry yeast, bloom it in the warm milk and honey for 5 minutes before adding other wet ingredients.
- These buns freeze well for later use.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
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