Homemade slider buns are already 10x better than storebought, but make them sourdough? Slam dunk. And use sourdough discard instead of waiting for active starter? Double slam dunk!
Ingredients: – 113g sourdough discard – 177g warm water – 210g all-purpose flour – 210g bread flour – 60g avocado oil – 60g honey – 6g salt – 1 egg
As with all sourdough baking recipes, you can adjust a lot of the methods and still get a beautiful result. But here is how I personally make sourdough discard slider buns.
Mix all ingredients in a large bowl with a dough whisk until incorporated fully. It will look shaggy. Cover bowl with a shower cap bowl cover. Rest for 30 minutes.
Do 2-3 rounds of stretch and folds, 30 minutes apart. Wetting your hands with water will make it less sticky. See Notes for more information about stretch and folds.
Let dough sit on counter, covered, for 8-12 hours, or until doubled in size. Put it in the fridge to chill overnight.
The next day, divide the dough. For mini sliders, divide into 18 small balls, weighing about 50g each. For regular-sized buns, divide into 9 balls, weighing about 100g each.
Shape each dough ball and set on a parchment-covered sheet tray. To shape: One piece at a time, right on your work surface, pull the outer edges up and towards the center of the dough, all around. Gently pinch the pulled edges together. Turn the ball over so that the seam side is facing down on your work surface. Roll it around a little bit to smooth out the bottom.
Cover the sheet tray with a towel and let rest on the counter for about 2 hours. – Preheat oven to 350°F or 175°C. Whisk one egg with a tiny bit of water and brush the egg wash on each bun. Sprinkle sesame seeds on top.
– For mini sliders, bake for about 18 minutes, rotating the sheet tray halfway through. For regular sized buns, bake for 20-25 minutes, also rotating the sheet tray halfway through. Enjoy!