Can I use sourdough discard for buns?

Yes, but expect a denser texture and less oven spring. Discard can be used for flavor, but not as a full replacement for an active starter.

Do I need special pans for burgers or hot dog buns?

No special pans are required. A standard baking sheet with parchment paper works great. Use muffin rings if you want perfectly round buns.

How do I get soft, fluffy buns?

Use room temperature ingredients, don’t overwork the dough, and be patient during bulk fermentation and proofing. An egg wash also helps lock in moisture.

How long should I proof the buns?

Proof in the fridge overnight for best flavor and structure. Let rest 30–45 minutes at room temperature before baking.

Can I freeze the baked buns?

Yes! Freeze them sliced or whole, tightly wrapped, and reheat as needed. They hold texture and flavor well after freezing.

Can I add toppings like sesame seeds?

Absolutely. Brush with egg wash and sprinkle sesame seeds, poppy seeds, or even shredded cheese before baking for extra flavor and crunch.

Can I make brioche buns using sourdough discard?

Absolutely! You can use sourdough discard in place of some of the flour and starter to make soft, tangy brioche buns. It’s a great way to reduce kitchen waste and add depth of flavor without a full fermentation process.

How do sourdough discard brioche buns differ from regular brioche?

The discard gives the buns a slightly tangier taste and a bit more chew. You won’t notice much difference in texture, but the flavor has that extra sourdough complexity.

Can I still get a fluffy texture using discard?

Yes! Brioche dough is enriched with butter, eggs, and milk, which naturally produce a light, airy crumb. The discard acts more like an enhancer than a leavening agent, so you'll still get that pillowy-soft finish.

Sourdough Brioche Buns | Soft and Naturally Fermented

Description

Soft, rich, and naturally leavened, these sourdough brioche buns are perfect for burgers, breakfast sandwiches, or served warm with butter.

Ingredients

Scale

100g active sourdough starter (fed and bubbly)
400g bread flour
100g warm whole milk
2 large eggs
50g unsalted butter (room temperature)
30g sugar or honey (optional)
8g salt
1 egg (for egg wash)
Sesame seeds, poppy seeds, or flaky salt (optional)

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Instructions

Mix bread flour and warm milk in a large bowl. Let rest for 30–45 minutes.
Add sourdough starter, eggs, sugar or honey, and salt. Mix until combined.
Add softened butter gradually, kneading after each addition. Knead 8–10 minutes until smooth and elastic.
Transfer to an oiled bowl, cover, and bulk ferment 4–6 hours, doing 2–3 stretch-and-folds every 30–45 minutes.
Turn onto floured surface and divide into 8–10 portions (90–100g each). Shape into tight balls.
Place on parchment-lined baking sheet, cover, and cold-proof in fridge overnight (8–12 hours).
Remove from fridge, rest 30–45 minutes. Preheat oven to 375°F (190°C).
Brush tops with egg wash and sprinkle toppings if desired.
Bake 20–25 minutes until golden and internal temp is 190°F (88°C). Cool at least 15 minutes before slicing.

Notes

Use room temperature butter for easy incorporation. Avoid over-kneading. Cold-proof overnight for best flavor and rise.

Nutrition

Serving Size: 1 bun
Calories: 240
Sugar: 4g
Sodium: 270mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 55mg