These Sourdough Discard Hamburger Buns are extra soft and fluffy thanks to a special ingredient - malt powder. They're easy to make using a stand mixer, require no yeast, and are perfect for your next burger night.

As soon as I began my sourdough journey, one of the first recipes I tried making was homemade sourdough hamburger buns.
We love a good burger in this house. So, of course, I wanted to learn how to make sourdough hamburger buns from scratch.
But getting that soft, fluffy hamburger bun wasn't as easy as I thought. Every recipe I tried left me with buns that were too dense, especially once they cooled down. I have to admit, I gave up for a while
With summer almost here, I decided it was time to try again, especially after discovering diastatic malt powder while testing my sourdough hoagie rolls.
Diastatic malt powder is a game-changer for making soft, fluffy hamburger buns at home. It adds a touch of malty sweetness and helps achieve that perfect golden-brown crust while keeping the interior beautifully tender.
So, if you're looking for actually soft sourdough hamburger buns for your upcoming summer cookout or burger night, keep reading to learn my tried-and-true method!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard or Active Starter- I've made these hamburger buns successfully using both active sourdough starter and sourdough discard that's a few days old. If using discard, make sure it's from a mature starter and avoid using any that's over a week old.
- Bread Flour- Creates extra fluffy hamburger buns with a soft, yet chewy texture. You can swap bread flour for all-purpose flour if preferred.
- Diastatic Malt Powder- My secret ingredient for making soft sourdough hamburger buns. It helps them brown nicely, rise well, and also keeps them soft even after they cool.
- Milk- Using 1% milk adds just enough fat to the hamburger buns to make them soft and tender without weighing them down.
- Olive Oil- Adds a little extra fat and flavor.
- Honey- Adds a touch of sweetness.
How to Make Sourdough Discard Hamburger Buns
Here is how to make homemade hamburger buns with sourdough discard.
Step 1: Make the dough. In the bowl of a stand mixer, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.
Step 2: Knead the dough. Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
Step 3: Bulk fermentation. Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
Step 4: Divide the dough. Turn the dough out onto a lightly floured surface. Divide it into 6 equal pieces (about 116 grams each).
Step 5: Shape. Shape each piece by gathering edges into the center. Flip the dough ball seam side down, then seal and create surface tension by rotating your hand around the dough. Pinch the bottom together to seal completely.
Step 6: Proof. Place the buns seam-side-down on a baking sheet lined with parchment paper. Cover and let them rise for 2-3 hours or until noticeably puffy.
Step 7: Add toppings and bake. Preheat the oven to 375°F. Brush the rolls with egg wash and sprinkle the tops with sesame seeds. Bake the rolls for 20-25 minutes until golden brown.
Can You Refrigerate the Dough Overnight Before Baking?
If you're planning ahead, shape the buns, cover, and refrigerate the dough overnight.
When ready to bake, take them out and let them rise at room temperature for 3-4 hours (or until noticeably puffy) before baking.
Tips for Success
- Use a kitchen scale. I developed and tested this recipe using gram measurements. Although I've included volume measurements in the recipe card, using a food scale for weight measurements will give you the most accurate results.
- Make sure to knead the dough well. These sourdough hamburger buns need plenty of gluten to rise nicely in the oven and turn out soft.
- Take your time with bulk fermentation. Allowing your sourdough hamburger buns to ferment properly ensures they stay soft by giving them enough air to rise well in the oven.
- Roll tightly when shaping. This creates surface tension, helping the buns rise upwards in the oven for a softer, fluffier texture.
Storage
Once completely cooled, store sourdough hamburger buns in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
To refresh leftover hamburger buns, wrap them in foil and warm in a 350°F oven for 10 minutes.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Discard Hamburger Buns
Ingredients
- ¾ cup + 3 tablespoons (220 grams) 1% milk
- 6 tablespoons (80 grams) sourdough starter discard or active starter (100% hydration)
- 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil
- ½ tablespoon (10 grams) honey
- 4 teaspoons (8 grams) diastatic malt powder
- 3 cups (360 grams) bread flour
- 2 ½ teaspoons (8 grams) kosher salt
- 1 large egg white + 1 tablespoon water whisked together for egg wash
- Sesame seeds for sprinkling on top
Instructions
- In the bowl of a stand mixer, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.¾ cup + 3 tablespoons (220 grams) 1% milk, 6 tablespoons (80 grams) sourdough starter discard, 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil, ½ tablespoon (10 grams) honey, 4 teaspoons (8 grams) diastatic malt powder, 3 cups (360 grams) bread flour, 2 ½ teaspoons (8 grams) kosher salt
- Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
- Form the dough into a ball and place it in a greased bowl. Cover and let it rise in a warm spot for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
- Turn the dough out onto a lightly floured surface. Divide it into 6 equal pieces (about 116 grams each).
- Shape each piece by gathering edges into the center. Flip the dough ball seam side down, then seal and create surface tension by rotating your hand around the dough. Pinch the bottom together to seal completely.
- Place the buns seam-side-down on a baking sheet lined with parchment paper. Cover and let them rise for 2-3 hours or until noticeably puffy.
- Preheat the oven to 375°F. Brush the rolls with egg wash and sprinkle the tops with sesame seeds.1 large egg white + 1 tablespoon water, Sesame seeds
- Bake the rolls for 20-25 minutes until golden brown.
- Transfer to a wire rack to cool completely before serving.
Notes
- Overnight Method: If you're planning ahead, shape the buns, cover, and refrigerate the dough overnight. When ready to bake, take them out and let them rise at room temperature for 3-4 hours (or until noticeably puffy) before baking.
- Storage: Store buns in an airtight container for up to 2 days, or freeze for up to 3 months.
- To refresh leftover hamburger buns, wrap them in foil and warm in a 350°F oven for 10 minutes.
Kurt W says
As a home brewer I have Dry Malt Extract I use in my beer making projects. Can that be substituted for the diastolic malt in this recipe?
Ashley Petrie, RDN, LDN says
Hi Kurt! I'm not sure as I've never worked with dry malt extract myself. Diastatic malt powder contains active enzymes that help with converting starches into sugar, which helps with browning. Hope this helps! 🙂