Quick and Easy Burger Buns

I love summer. Easy living, late nights, sleepy mornings and all the in-season and fresh fruits and veggies. We love using our grill in the summertime, and while I do keep some store-bought burger buns as backup in my freezer, these quick and easy burger buns taste SO much better and only take an hour, start to finish. They are the perfect burger bun for your next grilling party or when you want dinner to taste delicious. If you have a little more time, I love these delicious brioche burger buns, but for quick and easy these buns are my go-to recipe.

Quick Yeast Risen Burger Buns

These burger buns are quick-mixed and kneaded to develop the gluten. After kneading, shape the dough into buns and let the dough rise for about 30 minutes until they are ready to bake…all of this happens in just about an hour. If you are preparing dinner and want a quick/easy/delicious burger bun, make these first! By the time your dinner is ready, these buns will have risen and baked, leaving you with the most delicious dinner.

  • 20 minute Mix/knead/rest/shape
  • 30 minute Rise time
  • 15 minute Bake

Mixing Burger Bun Dough

To make this process quicker and easier, I like to use a stand mixer to mix the burger bun dough. For large batches of dough, I prefer using the Bosch Mixer. For smaller batches of dough and when I don’t want to clean my Bosch, I will pull out my trusty KitchenAid mixer. This recipe would do well in either of those mixers, or you could mix the dough by hand, though it will take a little longer. Pour the warm water, yeast, sugar, salt, egg and oil to the bottom of a stand mixer. With the dough hook running, add the flour a cup at a time. Watch as the flour incorporates into the dough and add more after it’s been absorbed. To know that no more flour is needed, pinch off a piece of dough and roll it up into a ball in your fingers. If you can form a ball with just a bit of sticky residue left, it is ready. The dough should be tacky but not overly sticky. You can also check the sides of your mixing bowl. When the dough pulls away from the sides or is all on one side (Bosch), stop adding flour. Make sure to knead the dough for about 5-8 minutes to develop the gluten and add a little bit more flour as necessary during this process. If you choose to knead by hand, add a few minutes to the kneading process.

Does Yeast Bread Need a Bulk Rise?

Most yeast-based recipes call for a bulk rise, or first rise before shaping the bread dough. This first rise is especially important if using dry active yeast or sourdough to raise bread. A first rise before shaping the dough also can help the dough to have more flavor, better gluten development and a better crumb. The question is: how much better? For these quick and easy burger buns, we may sacrifice a tiny bit of flavor/crumb/gluten development but we get a delicious scratch-made yeast bun in about an hour. This is made possible using instant yeast. Typically, I like using a first/bulk rise in most of my bread recipes. But for burger buns, when I’m in a time crunch, I’ll take these delicious buns any day. If you would like to add a first rise to this recipe, go ahead and splash a little oil in a bowl. Transfer the dough to the oiled bowl, cover and let rise. Then proceed with the recipe as written.

How to Shape Burger Buns

Burger buns are shaped the same way as a typical roll recipe. First separate the dough into 12 equal pieces. Take each piece of dough and pull/pinch up the sides until it forms a ball. Roll the ball on the counter using your hand in a cupping shape (as seen in the video below) to seal the balls and create tension for the dough to rise. I also like rolling the ball of dough on the countertop between my two hands to create tension. After rolling the balls and placing them on a parchment-lined baking sheet, take your hand and press down on the tops of the buns just a bit to flatten them. This will help them bake into more of a burger shape than a traditional roll.

Quick, 30 Minute Rise

Allow the burger buns to rise for about 30 minutes. To accomplish a fast rise in the hot summer is easy. Cover with a dishtowel and place them out on your counter to rise. If your kitchen runs cool or you are baking them on a cold day, cover the buns and stick them in your oven with the pilot light turned on. DO NOT TURN THE OVEN ON. The heat from the pilot light and closed oven will act as a “proofing” box to help the buns to rise quickly. Once they have puffed up, remove them from the oven and egg wash before baking.

Egg Wash Burger Buns for Golden Brown Finish

Egg wash is one of those steps that I always regret when I forget! Adding egg wash to the top of burger buns makes them look so much more professional and taste delicious. For buns that only bake for 15 minutes, they help them get the brown color you look for in a burger bun while still being soft and chewy inside. Lightly beat an egg with a fork in a small bowl. Add a splash of water and whip together with the fork. Using a pastry brush (I’ve also used a paper towel in a pinch), gently top each bun with the egg wash. Sprinkle with sesame seeds if desired.

Delicious and Fast Burger Buns

Bake the burger buns at 425 degrees for about 15 minutes until golden brown on top. Let them cool completely before slicing, toasting and using for a delicious burger. These burger buns are perfect for your next summer BBQ. They hold up to ALL the toppings and make each bite of burger a little bit of heaven. I’m not sure if I like the bun or the burger better!

Frequently Asked Questions

Does yeast dough only need to rise once?

Typically yeast dough needs a first rise and second rise (and sometimes even a third rise!). Using instant yeast allows some yeast dough to cut out the first rise. Instead the dough is kneaded, shaped and then allowed to proof (or rise) before being baked. You may sacrifice a little on texture, flavor and gluten development but with a proper proofing and instant yeast, the difference is negligible for burger buns.

How do I store leftover homemade burger buns?

Burger buns can be left out up to 12 hours. After 12 hours, stick the leftover buns in a ziplock bag and freeze. When ready to use, pull out a bun and let it come to room temperature. Toast if desired, and use.

How can I encourage dough to rise more quickly?

Cover the dough and place it in an oven with the pilot light on. DO NOT TURN ON THE OVEN. Let the dough rise in this “make-shift” proofing box until ready.

Can this dough be used to make hot dog buns too?

Yes. This dough is perfect for hot dog buns. Instead of rolling the dough into balls, shape them into logs and proceed with the rest of the recipe.

Looking for another great one-hour recipe? Try out these one-hour or less yeast rolls!

Quick and Easy Burger Buns

Burger buns that take an hour from start to finish. These buns are light, tender and the perfect complement to a nice juicy burger. Life is too short for store-bought burger buns! Give these a try for your next family BBQ.
Prep Time 20 mins
Cook Time 15 mins
Rise time: 30 mins
Course Bread
Cuisine American
Servings 12 buns

Ingredients
  

  • 2 cups warm water temperature of baby's bathwater
  • 2 Tablespoons instant yeast
  • 4 Tablespoons granulated sugar
  • 1 Tablespoon salt
  • 1 egg lightly beaten
  • 1/4 cup olive oil
  • 5 – 6 cups flour see recipe notes
  • 1 egg for egg wash
  • splash of water for egg wash
  • sesame seeds for sprinkling on top if desired

Instructions
 

  • To the bowl of a stand mixer add the warm water, instant yeast and sugar. Wait until you smell a yeasty smell from the mixture which tells you the yeast is active and ready to work.
  • Add the lightly beaten egg, olive oil and salt to the stand mixer.
  • With the dough hook running, add the flour a cup at a time until the dough pulls away from the sides of the bowl. Pinch off a chunk of dough. It should roll into a ball in your fingers with just a little bit of sticky residue remaining. If it doesn't, add a little bit more flour a few Tablespoons at a time until no more flour is needed. Knead the dough for 8 minutes until soft and tacky. Let the dough rest for 5 minutes to relax the gluten.
  • Lightly flour a surface and turn the dough out onto your work surface. Tip: If you'd like to let the dough bulk rise, shape the dough into a ball, splash a little oil in a bowl and lightly cover the dough with oil. Cover the dough and let rise until doubled. Then proceed with the recipe as written.
  • Cut the dough into twelve equal pieces. Shape each piece of dough into a ball. Pull pieces of the dough up into the center, forming a tight ball. You can see how I shape rolls here.
  • Place the buns on a parchment-lined baking sheet (affiliate link). Put your hand on top of each roll and lightly push down to form a wider burger shape.
  • Cover the rolls and place them in a warm place to rise for 30 minutes. Sometimes I will leave them in the oven with the pilot light on (do not turn the oven on) to encourage a good, quick rise.
  • Preheat the oven to 425 degrees Fahrenheit.
  • While the oven preheats, mix together the egg wash: crack the egg and add a splash of water. Lightly brush the egg wash over each bun. Sprinkle with sesame seeds if desired.
  • Bake the buns for about 15 minutes until golden brown. Allow to cool completely before slicing and enjoying with your burgers.

Notes

Flour: I prefer to use bread flour (a higher protein content) with these burger buns. If you use bread flour you will need about 5-5.5 cups of flour. I’ve also made these buns with all purpose flour (lower protein content) and they’ve turned out well. I use about 6 cups of flour when using all purpose flour.  
Keyword burger bun

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

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Strawberry Lemonade Bars

Is there anything better than freshly picked strawberries? I am a lover of all things seasonal, and these strawberry lemonade bars are a new take on an old favorite recipe. These strawberry lemonade bars are filled with sweet strawberries and fresh lemon zest and juice. Chewy, soft and really the perfect little bite to welcome summer. The sweet strawberry glaze on top adds the perfect bright sweetness that complements the bars perfectly. Add these strawberry lemonade bars to your recipe list this summer. You won’t regret it!

Working with Fresh Strawberries in Strawberry Lemonade Bars

This recipe calls for fresh strawberries in these strawberry lemonade bars. Strawberries have a high water content, which adds more moisture to the batter. Overly wet batter can quickly become “bready” instead of the chewy/cakey texture we are going for. To combat this issue, we start by dicing the strawberries small. Add a teaspoon of sugar to the strawberries, mix them up and let them sit for about 10 minutes. This maceration helps the strawberries release some of their juices and adds some sweetness to the berries. While the berries sit, mix up the batter. Take a fine mesh strainer and strain the juice away from the strawberries, reserving the juice to use in the glaze later on. Mix the strained strawberries into the batter with a gentle hand before filling the pan and baking.

Baking with Freeze Dried Strawberries

One of the best kept secrets in strawberry flavored bakes is using freeze-dried strawberries. Freeze-dried strawberries taste delicious but in order to use them in baked goods, they need to be ground down to very small pieces or a powder-like consistency. If you add the freeze-dried berries without this step, they turn chewy and the texture is not good. I like to take my bag of freeze-dried strawberries and open the top a bit to let out the air. Then I re-seal the bag and roll over it a few times with a rolling pin, getting the berries as crushed as possible. You can substitute the fresh strawberries in this recipe for freeze-dried “powder,” just a few Tablespoons should do the trick. I also like the addition of freeze-dried strawberries in the glaze on these strawberry lemonade bars. They add the perfect strawberry flavor.

Adding Fresh Lemon Juice and Zest

Fresh lemon juice and zest really makes these bars stand out. Don’t think about using the store-bought lemon juice. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. Zest the lemons right into the batter and reserve just a bit of lemon zest for the glaze. After zesting, juice the lemons to add to the batter and glaze of these strawberry lemonade bars. If you just want a little lemon flavor you can decrease the lemon juice and zest used in the recipe. I love the tart and sweet combination of these strawberry lemonade bars as written, but you can adjust based on your personal preferences.

Baking Tips for Strawberry Lemonade Bars

Preheat your oven to 350 degrees before making the batter. Line an 8 by 8 pan with parchment paper. Place a piece of parchment paper over the pan and cut out the corners (as seen in the video below). Gently spoon the batter into the pan and bake for about 20 minutes. Insert a toothpick into the pan to check if the bars are finished baking. If the toothpick comes out without any wet batter on it, the bars are finished. Let the bars cool before topping with the strawberry lemon glaze.

Chewy Strawberry Lemonade Bars

Chewy and soft at the same time, these lemonade bars are the perfect little summer treat. The zing from the lemon strawberry glaze complements these brownie-like bars. You can adjust the tartness by decreasing the lemon juice and zest in the batter, but I love how tart they are. Strawberry lemonade bars taste good at room temperature, but they are also delicious chilled in the fridge for an hour or so. Cut them into 16 pieces or even 24 if you’d like a two-bite treat. I hope you enjoy these as much as we do during the summertime!

Frequently Asked Questions

Why should I crush freeze dried strawberries before baking with them?

Freeze dried strawberries taste great on their own, but when added to baked goods they often get chewy. Instead, crush them up into a powder and add a few teaspoons or Tablespoons to your baked goods. You will have that delicious fresh strawberry flavor without affecting the texture of your baked goods.

How should I store strawberry lemonade bars?

Strawberry lemonade bars can be stored at room temperature for 24 hours or chilled in the refrigerator for a couple days. Enjoy the bars chilled, straight from the fridge for a special treat.

How tart is the lemon in the strawberry lemonade bars?

These are full of lemon and strawberry flavor. The fresh lemon is definitely on the tart side. If you prefer your lemon bars sweeter, decrease the lemon juice and zest just a bit.

I don’t have lemons. Can I use store-bought lemon juice instead of freshly squeezed lemon?

Please don’t do this. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. If you only have one or two lemons on hand, just add what you can. The lemon flavor may not be quite as pronounced but they should still taste delicious.

For other delicious strawberry bakes, try these fresh strawberry scones, strawberry buttermilk cake or strawberry fruit pizza. We also love these luscious lemon bars and blueberry lemon muffins.

Strawberry Lemonade Bars

Soft and chewy bars with the perfect pop of fresh strawberries and tart lemon. These are the perfect summer treat chilled or at room temperature.
Prep Time 25 mins
Cook Time 20 mins
Cooling Time 30 mins
Course bars, Dessert
Cuisine American
Servings 16 bars

Ingredients
  

Strawberry Lemonade Bars

  • 1 cup diced strawberries liquid squeezed
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon lemon zest from 1 large lemon
  • 3 Tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Strawberry Lemon Glaze

  • 3/4 cup powdered sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons strawberry juice reserved from strawberries
  • 1 teaspoon crushed, freeze dried strawberries optional

Instructions
 

Strawberry Lemonade Bars

  • Preheat oven to 350 degrees Fahrenheit and line an 8 by 8 pan with parchment paper.
  • Dice the strawberries and add them to a liquid measuring cup or small bowl. Sprinkle 1 teaspoon of sugar over the diced strawberries and mix together. Let strawberries sit for 10 minutes to release some of the juices.
  • To a bowl, add the melted butter and granulated sugar. Mix. Add the eggs and mix until combined. Zest one large lemon directly into the mixture (about 1 Tablespoon), then add the lemon juice and vanilla extract. Mix well until combined.
  • To a small bowl whisk together the flour, baking powder and salt. Pour the flour mixture on top of the wet mixture and mix until just combined.
  • Take the diced strawberries and strain the juice out of them, reserving the sweetened strawberry juice for the glaze. Add the strained strawberries to the batter and mix gently. Spread the batter in the parchment-lined pan and bake for about 20 minutes until a toothpick inserted in the middle comes out clean (no streaks of cake). Let cool completely before topping with glaze.

Strawberry Lemonade Glaze

  • Whisk together the powdered sugar with 1 teaspoon lemon juice and 2 teaspoons of the reserved strawberry juice. If the glaze is too thick, add a little more lemon or strawberry juice to the glaze. Zest about 1/2 teaspoon of lemon into the glaze for more lemon flavor. Mix until combined. For a more pronounced strawberry flavor: crush up freeze-dried strawberries into a powder and add a teaspoon of freeze-dried strawberry powder to the glaze.
  • Spread the glaze over the cooled bars, using an offset spatula to spread as needed.
  • After the bars are glazed, let glaze set. Enjoy room temperature or refrigerate and enjoy chilled.

Notes

Freeze Dried Strawberries: I love the fresh strawberry flavor that freeze dried strawberries bring to the glaze. Use a rolling pin to crush the freeze dried strawberries into a powder, and then add a teaspoon to the glaze. You can also substitute crushed, freeze-dried strawberries for the strawberries in the batter with good results.
Keyword bars, lemon bars, strawberry lemon bars

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

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Sourdough Rhubarb Snack Cake

Do you grow rhubarb? One of my childhood memories is of a wild and unruly garden our family tried and mostly failed at tending. Rhubarb, however grew plentifully. Mom would take these beautiful stalks of rhubarb, chop them, coat the rhubarb pieces in sugar and transform them into the perfect rhubarb pie (no strawberries…just sweet/tart rhubarb). Ever since, I’ve loved rhubarb with its sweet and tart flavor combination. This sourdough rhubarb snack cake reminds me of the rhubarb pie I grew up eating. Nothing but rhubarb and sweet sugar to give flavor to this cake. The rhubarb melts into the tender cake and sweet crumb topping and makes a delicious snack or dessert on a spring or summer day. The next time you see rhubarb at your local grocery or farmer’s market, pick some up! Add this sourdough rhubarb snack cake to your list to make this summer.

What is the Difference Between Green and Red Rhubarb?

What is the difference between green and red rhubarb? I asked myself this question as we tried growing rhubarb ourselves last year and the stalks mostly came out green with just a hint of red. Apparently, there is not much difference! The flavor of red and green rhubarb is the same. It’s just the color that looks different. The photos from this rhubarb snack cake were taken with rhubarb straight from our garden, which just happened to be more on the green side. Aesthetically, if you prefer the look of red rhubarb choose that when you pick up the rhubarb for this cake. It will taste delicious, no matter the color!

Using Sourdough Discard in Cake

A word of warning: not all sourdough discard is created equal. The age of the discard makes a difference. I prefer using a “fresh” discard that is only a day or two old (at the most). My family didn’t even know there was sourdough in this recipe because the discard I used came straight from the jar–right before I fed my starter again. Some of my family members like the tang in sourdough bread but not baked goods. Discard that has been sitting in the fridge for a week or two gives a lot more “tang” to this cake. You can also use bubbly sourdough starter for less sourdough flavor but all the sourdough benefits.

One Bowl Mixing Method

If you’ve been around for any length of time, you know that I love using the least number of bowls possible in baking (fewer bowls = fewer dishes to wash). While this recipe isn’t exactly a one-bowl recipe, the number of bowls can be reduced with these tips. Use a small bowl to mix together the rhubarb, sugar and lemon zest. Set it aside. To a medium-sized bowl, beat together the butter, sugar and lemon zest until light and fluffy. Add the egg, sourdough discard, sour cream and vanilla and beat until light and fluffy. For the dry mixture: add the flour right on top of the center of the wet mixture (don’t mix it in yet…this is the one-bowl method). Add the baking powder and salt on top of the FLOUR. Use a fork to fluff the baking powder and salt into the flour to combine it just a bit. Then use the mixer to combine the dry ingredients with the wet until just combined. Spread this batter in an 8 by 8, parchment-lined pan, top it with the rhubarb and then mix up the crumb topping in the bowl the rhubarb mixture was in–see what I did there? Saved you from washing dishes!

Use a Parchment Sling

Do yourself a favor and use a parchment sling for this snack cake. Non-stick parchment paper makes this easy to lift out of your baking pan and cut into beautiful pieces. I like to lay parchment paper over the top of the pan, cut the corners out of each piece and then press it into the pan. You can watch a video of this process here. I used to think lining a pan with parchment paper was overrated. Nope! Now, I don’t bake without it! My favorite parchment paper is this one from Costco, though it looks like you can snag it on Amazon too. It holds up great for baking crusty sourdough and for all the cookie bars too.

Crumb Topping for Sourdough Rhubarb Cake

Don’t even think about making this cake without the crumb topping. The sweet crumbs nestled in between tart rhubarb is what gives this cake such a unique and delicious flavor. The crumb topping is quick to toss together and gives a deeper flavor by using brown sugar. For quick cleanup, mix up the crumb topping in the same bowl the rhubarb mixture sat in. You don’t even need to wash it out first.

Baking Sourdough Rhubarb Snack Cake

Stick the finished cake in a preheated 350 degree oven. Once the cake is baking, check on it after about 50 minutes by sticking a toothpick or thin knife into the center of the cake. If no wet batter streaks remain, the cake is finished baking. Most ovens vary in temperature, so it’s important to look for the signs of readiness instead of going purely off the written recipe time. Let the cake cool and enjoy!

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If you’re looking for other tart spring/summer desserts, this sourdough blueberry cake and these lemon bars are some of our favorites.

Frequently Asked Questions

Can I add strawberries to this cake to make a strawberry rhubarb sourdough snack cake?

I have never done this, but I think it would taste good (maybe a tad bit sweeter). I would chop ripe strawberries and replace them for about 1/3 of the rhubarb in the rhubarb mixture.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream on hand, I like to replace this with the same amount of Greek Yogurt. Plain yogurt would work in a pinch.

What is 100% hydration sourdough discard?

100% hydration means an equal weight of water and flour added to a small amount of sourdough. Sourdough can be kept at different hydrations for different purposes. Most sourdough recipes will call for 100% hydration, meaning the sourdough starter was fed with equal weights of flour and water. If your starter is not kept at 100% hydration, you may need to increase the flour in the recipe (for higher hydration–more liquid sourdough) or decrease the flour for lower hydration (stiffer sourdough).

Sourdough Rhubarb Snack Cake

Sweet and tart, tender and delicious, this sourdough rhubarb snack cake is full of summer flavors perfect for a summer party or to enjoy on spring day.
Prep Time 20 mins
Cook Time 55 mins
Course Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Rhubarb Mixture

  • 1 1/2-2 cups rhubarb, chopped into 1 inch pieces
  • 1/3 cup white sugar
  • 1/2 Tablespoon lemon juice fresh squeezed is best, save lemon to zest for cake

Sourdough Snack Cake

  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 large egg
  • 1/3 cup sourdough discard 100% hydration, see recipe notes
  • 2 Tablespoons sour cream or greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Crumb Topping

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons packed brown sugar
  • 1/2 cup all purpose flour
  • pinch of salt
  • sprinkle of cinnamon

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop rhubarb into small, 1 inch pieces and toss into a small bowl. Add 1/3 cup sugar and lemon zest. Stir to combine and set aside.
  • To a medium sized bowl, beat together butter, sugar and lemon zest until light and fluffy. Add the egg and beat again until fully incorporated. Add the sourdough discard, sour cream and vanilla extract. Beat together until incorporated.
  • To the middle of the mixture (or in a separate small bowl), add the flour, baking powder and salt. Lightly fluff the baking powder and salt into the flour with a fork (if mixing in a bowl, add it to the wet mixture now) and mix until just combined.
  • Scoop the batter into the prepared pan and gently spread into an even layer using an offset spatula or the back of a spoon. Pour the prepared rhubarb mixture over the cake batter, creating an even layer as best you can.
  • Stir together the crumb mixture: melt the butter and add the brown sugar, flour, salt and sprinkle of cinnamon. Once it comes together, use your fingers to spread chunks of crumb topping evenly over the rhubarb layer.
  • Bake in preheated oven for 50-60 minutes. The cake is finished when a toothpick is inserted into the cake and comes out clean–no wet cake batter. Cool completely and then remove the cake (using your parchment sling) and cut into pieces to serve. Enjoy!

Notes

Sourdough Discard: Not all sourdough discard is created equal. Discard that has been sitting in the fridge for a month will be more sour than discard sitting for a day or two. Using older discard can alter or deepen the sourdough flavor. If you don’t want much sourdough flavor and are making this recipe to use up discard, use a “newer” or less-sour discard. If you want to taste the sourdough flavor, choose a discard that has been in your refrigerator for awhile.
Keyword beginner sourdough, rhubarb, sourdough discard

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

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Sourdough Discard Pita Bread

I love making my family foods from different regions in the world. This is probably because I enjoy eating different cuisines and if a bread recipe is involved in dinner, even better! I love pita bread’s endless possibilities of stuffing it with delicious fillings. Homemade pita bread for dinner is asked for on repeat here. My kids favorite dinner is stuffing their pita with whatever they want (lunch meat, veggies, mediterranean style chicken, gyros, etc…). I love that there’s no complaint at dinner time! This sourdough discard pita bread is the perfect vehicle for a pita sandwich: light, fluffy and a beautiful, airy pocket in the middle for the perfect pita bread sandwich.

Steps to the Perfect Pita Bread

One of the things that separates pita from naan bread or a soft wrap bread is the pocket that is created when pita is baked. The key to forming that awesome pocket in pita bread is using a very hot oven to help create steam. Steam puffs up the dough during the baking process and forms a pocket in the bread. After the pita cools, the bread will flatten but a pocket will remain. This pocket can be a little bit finicky and relies on pretty near perfect conditions for it to form while baking. If you can remember the following tips when making your homemade sourdough discard pita bread, you will get nice pockets 80-100% of the time.

Top Tips for a Perfect Pita Bread Pocket

  • HOT, HOT oven: Preheat a pizza stone for 30-40 minutes BEFORE baking the pita (550 degrees if you can, 500 degrees will work too). Baking in an Ooni Pizza Oven is even better for the pocket to form if you have one.
  • Tacky Dough: If your pita dough is too dry, it will not form a perfect pocket. Add flour a little bit at a time until it is slightly tacky.
  • Double Rise: Let the dough rise once for an hour or longer. Then shape and rise again for about 30 minutes before rolling.
  • Roll it THIN: Roll the pita bread as thin as you can without tearing the dough. ¼ inch or thinner works best.
  • Create Steam: When baking the pita bread, create steam in your oven by tossing a few ice cubes into the oven OR spritzing the top of the dough with water before putting in oven. If you use an Ooni Pizza oven you don’t need to worry about this step.
  • Wrap Up Warm Pita: To preserve the pocket created in the oven, as soon as the pita is finished baking, remove it from the oven and fold it up in a kitchen towel. Repeat this process with all of the pita bread. This keeps the pita warm and locks in moisture.

Even with all of these tips, it’s still possible your pita will not rise and form a pocket. Don’t despair! The pita bread will still taste very good and hopefully your next pita will form a pocket when baked.

Sourdough Discard in Pita Bread

If you know me, you know I’m always looking for ways to use up some sourdough discard. I love the health benefits (all that “good” bacteria that help maintain a stable, healthy digestive system) and less food waste. Both of these things contribute to me adding sourdough discard to a lot of my baked goods. Waffles, biscuits, chocolate chip cookies, banana bread, you name it…I will try it! This sourdough discard pita bread is no different. I love that this recipe calls for a whole cup of sourdough discard. If you don’t have discard on hand you can also use sourdough starter instead for similar health benefits. Because this recipe uses a lot of discard, it’s important to use discard that is 100% hydration (meaning it’s been fed equal weights water and flour). If you use discard with a higher hydration, you’ll want to add a little more flour to the pita bread. Conversely if you use a lower hydration discard you’ll want a little less flour. Make sure you are feeling the dough throughout and know when to stop adding flour. Over-flouring the dough leads to a flat and no-pocket pita.

Mixing Pita Dough

Pita dough can be mixed using a stand mixer or by hand. When making small batches of dough, like this recipe, I like using my Kitchen Aid mixer. If I was doubling the recipe and making a larger batch, I would use a Bosch mixer. Using a mixer means you can dump all the ingredients into the mixer fitted with a dough hook, turn it on and let it knead for about 5 minutes. If you choose to mix by hand, whisk together the ingredients (I love this Danish dough whisk) and then knead for 2 minutes by hand. Let the dough rest and gluten relax for about 5 minutes and then knead again for another two minutes. Once the dough has been kneaded, place it in a container, cover it and let the dough rise for about an hour until doubled in size.

Shaping and Rolling Pita Bread

Pita bread dough is initially pre-shaped into small balls before being rolled thin. At this point, you will want to begin pre-heating your oven or pizza oven. Dump the dough out onto a countertop and separate into 8 pieces. Taking a piece at a time, pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover the dough balls and let them rise again for about 30 minutes. Once the balls have risen, use a rolling pin to roll one of the balls out very thin, a little less than 1/4 inch without tearing the dough. Lightly flour a board and place the rolled out dough on the board. It is now ready to be baked in an oven.

Baking Pita in an Oven

To get a traditional pocket in pita bread using a conventional oven, you will want to use a baking stone (my favorite one) or pizza stone. The baking stone helps keep the oven hot and is the perfect place to bake the pita bread once it’s pre-heated. Place the baking stone in the oven. Pre-heat the oven to 550 degrees (or the highest temperature your oven will set) for about 30-40 minutes. The extra pre-heating time is important because the stone will take longer to reach the oven temperature and you want your oven to be super hot before baking the pita. Once your oven is pre-heated and ready, it’s time to add some extra steam to encourage the pita to rise. I like to do this by tossing a handful of ice cubes into the oven before I slide the dough onto the pizza stone. You can also spritz the top of the pita with a light mist of water before placing it in the oven. Slide the pita dough into the oven and close the oven. Bake for about 3 minutes until puffed up and lightly brown. Remove immediately from the oven and wrap warm pita in a kitchen towel. Repeat with the remaining pita bread.

Baking Pita in an Ooni Pizza Oven

My favorite way to bake this pita bread is in an Ooni Pizza Oven. I have waxed poetic about my love for the Ooni before and have a few great Ooni specific recipes for Naan bread and Pizza that I love. This sourdough discard pita bread is right up there with those recipes in deliciousness. Pre-heat your pizza oven on the highest setting for about 30 minutes. After 30 minutes turn the temperature down just a bit. Launch the rolled pita dough into the Ooni by quickly thrusting the dough off the board and into the oven. Bake for about 40 seconds to 1 minute until puffed up. Immediately after the pita puffs up all the way, pull it out of the oven, rotate it and place it back in the Ooni, very close to the front opening of the oven. This will allow the pita to continue baking but will keep it from catching on fire (as it has a tendency to do the further toward the back of the oven you put it). After about 20 seconds, remove from the oven and wrap warm pita in a kitchen towel. Repeat with the remaining pita bread.

Fill and Enjoy

Once all the sourdough discard pita bread is baked and resting in a kitchen towel, prepare the fillings. Our family favorite is salad greens, tomatoes, cucumbers, chicken and some tatziki sauce but the options are endless. Leftover pita can be stored at room temperature in a ziplock bag for 24 hours. Anything more than that can be stuck in the freezer for up to 3 months. Enjoy!

Frequently Asked Questions

Why doesn’t my pita bread puff up?

It could be a number of reasons. Make sure the oven you are using has pre-heated to the highest setting. Use a baking stone and add steam to your oven or the pita before baking. If none of those work, make sure your dough isn’t too dry and and that you roll the pita bread about 1/4 inch thin with no holes in the dough.

How long does sourdough discard last in the refrigerator?

Sourdough discard can be used for 2-3 weeks straight from the refrigerator. Pour off the “hooch,” stir it up and use it in a recipe. Anything older than about 3 weeks can be re-fed and used as a sourdough starter but I wouldn’t use it in my baked goods.

What do you eat with pita bread?

We love eating pita bread with chicken, lamb gyro meat, vegetables, as sandwiches and to dip into curries and soups.

Naan bread vs Pita? What is the difference?

Naan bread is typically larger, softer and does not typically have a pocket in the middle. Pita bread is made from simpler ingredients (flour, water, yeast, oil, salt) is a little drier and has a large pocket in the middle for fillings.

How do I store leftover pita bread?

Initially pita bread should be put in a kitchen towel right after its baked. Leftover pita can be stored in an airtight container for about 24 hours. After 24 hours, pita bread can be frozen for up to 3 months. When you’re ready to use it, pull it out of the freezer and thaw or warm up a bit before using.

My dough keeps catching on fire in an Ooni Pizza Oven. Help!

This can often happen when the Ooni is too hot or the pita bread is stuck too far back in the pizza oven. Turn the temperature down a little if this keeps happening. As soon as the pita bread puffs up, move the pita a little closer to the opening of the pizza oven to finish baking. This should help keep the pita from catching on fire.

Sourdough Discard Pita Bread

Perfect homemade pita bread made with sourdough discard and instant yeast. This pita bread is light, fluffy and bakes up with a nice pocket to pack full of your favorite fixings.
Prep Time 20 mins
Cook Time 4 mins
Rise Time: 1 hr 40 mins
Course Appetizer, Bread
Cuisine Mediterranean
Servings 8 pita

Ingredients
  

  • 225 grams water about 1 cup, room temperature
  • 200 grams sourdough discard about 1 cup, see recipe note
  • 2 Tablespoons olive oil
  • 2 teaspoons granulated sugar
  • 2 teaspoons instant yeast
  • 2 teaspoons salt
  • 35 grams whole wheat flour about 1/4 cup
  • 410 grams all purpose flour about 2.5-3 cups

Instructions
 

Pita Dough

  • Kneading by Mixer: To the bowl of a stand mixer, add the warm water, sourdough discard, olive oil, granuated sugar, instant yeast and salt. Stir to combine. With the dough hook running, add the flour and knead for about 5 minutes, adding a Tablespoon or more flour as needed until soft, tacky and smooth.
  • Kneading by Hand: Mix together all the ingredients. Spread a little dusting of flour on the counter. Knead for 2 minutes until the dough comes together, adding small amounts of flour as needed. Let rest for 5 minutes, then knead again for another 2 minutes until smooth.
  • Cover dough and let rise for about an hour until doubled in size.
  • Seperate the dough into 8 equal pieces and roll into balls. Pull up the sides of the dough into the middle while rotating the dough in your hand. Then roll the ball on the countertop to seal the seam and place on the counter. Cover and let rise again, about 30 minutes to an hour.
  • Take one risen ball of dough and roll out into a thin circle. The thinner you can roll the pita, the better. Be careful not to "break" any holes in the pita or else it willl not rise with a pocket in the oven.

Baking Pita Bread

  • Oven Method: Place a baking stone in the oven. Pre-heat oven to 550 degrees. Once the oven is pre-heated for 30 minutes, roll a piece of dough out into a circle. Place the rolled out pita on a lightly floured board. Take a couple ice cubes and toss them in the oven before sliding the pita on the pizza stone. Quickly close the oven door and bake for 2-3 minutes until puffed up and lightly brown. Immediately remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.
  • Pizza Oven Method: Pre-heat your pizza oven (I love my ooni) on high heat for about 30 minutes. Place the rolled out pita on a lightly floured board. Thrust the pita into the oven and let it bake for about 1 minute until puffed up. Once puffed up, quickly pull the pita out of the pizza oven and rotate, putting the pita back in the pizza oven very close to the opening (this helps prevent the pita from over-baking and catching on fire). Let bake for about 20 more seconds. Remove to a plate and cover with a dishtowel. Repeat with remaining dough balls.
  • Let the pita cool before slicing in half and filling with toppings. Enjoy!

Notes

Sourdough Discard: 100% hydration sourdough discard is what I typically use. Depending on the hydration of your sourdough discard, you may need more or less flour.
Keyword pita, sourdough discard

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Fresh Strawberry Scones

Sometimes I make a recipe and just know that it needs to be shared. Immediately! Fresh Strawberry Scones are incredibly delicious and with Kentucky’s too short strawberry season I knew this recipe needed to be posted ASAP so you can enjoy some of these delicious scones before the freshly picked strawberries are gone for the season. I’m sure these scones would be delicious with store-bought berries too but there’s just something about picking your own strawberries or grabbing a gallon or two of freshly picked strawberries from a local farm. You just can’t beat those sun-ripened strawberries in the middle of May and the fresh strawberry flavor really comes through in these scones.

Fresh Strawberry Filling

Fresh strawberries are magical. Bursting with beautiful flavor, I love how these scones highlight the fresh flavor of strawberry. After picking your fresh strawberries or grabbing some from your local farm, dice up two cups of strawberries and put them in a liquid measuring cup. Using a potato masher or fork/spoon, smash the strawberries in the liquid measuring cup. The goal here is to release the juices from the berries until the liquid measuring cup has reduced to 1 1/2 cups of smushed strawberries. Too much liquid in scones can make the scones taste “bready” and not flaky. Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice. Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Preheat the Oven

I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. Baking scones at a high heat activates the baking powder for a beautiful rise and turns the chilled butter into steamy air pockets which make for a light and airy scone. Basically, for this recipe, you won’t want to cut corners. Preheat the oven as you’re pulling the ingredients out for these fresh strawberry scones and you won’t regret it!

Grate the Butter

One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.

Scone Dough: Keep Ingredients Chilled

Scone dough comes together fast. Use an all purpose or low protein content (8-10%) flour, whisked with the sugar, baking powder and salt. Grate in the cold butter and toss it together before adding in the chilled liquid ingredients (egg, milk and cream). The colder the ingredients, the better the scones (ie: flaky, higher rise, better texture). After mixing together the scone dough, spreading the filling on top and pinching them closed, I’ll stick the cut scones into the freezer to chill for a few minutes before baking. Pre-made scones can also be frozen and then baked at your convenience. Just add a couple minutes of baking time.

Use a Light Hand and Laminate the Dough

Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and separate it into two pieces of dough and pat each piece into a square. To “laminate” the dough, fold the square in half and then in half again. Laminating creates more tender and flaky layers of scone dough. That’s about all you’ll want to “work” this dough.

Assembling the Scones

Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. I based these fresh strawberry scones off of our favorite King Cake Scones which are also delicious. Roll out both halves of the dough into equal eight inch circles. Then add sweet strawberry filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of strawberry filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little strawberry mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired. At this point the scones can be baked immediately or chilled a little longer in the freezer before baking.

Bake and Top the Scones with Glaze

Once you put the scones into the oven, it’s time to use the strawberry juice you set to the side after making the strawberry filling. This juice is full of sweet strawberry flavor. It will also have a beautiful pink hue without using any food coloring. Add 1 cup of powdered sugar to about 1/4 cup of reserved strawberry juice. Whisk together while the scones bake, and drizzle the scones with this beautiful glaze once they have baked and cooled about 5-10 minutes. Enjoy!

Frequently Asked Questions

Do I have to use fresh strawberries in these scones? Can I use strawberry jam instead?

These scones taste best with freshly picked strawberries. If fresh strawberries are not in season, choose strawberries that have good flavor. You can also try substituting about 1/2 cup strawberry jam mixed with a Tablespoon of flour for the strawberry filling if you’re in a bind.

Why should I bake scones at a high temperature?

The high temperature activates the baking powder to give a beautiful rise to the scone. It also turns the butter into steamy pockets of air without leaving butter oozing on the baking sheet.

How do I store leftover strawberry scones?

Scones can be left at room temperature for up to 24 hours. After 24 hours, place in a ziplock bag and freeze for up to 3 months.

Looking for Other Favorite Fresh Strawberry Recipes?

Try our favorite strawberry buttermilk cake, the best strawberry shortcake, delicious strawberry fruit pizza or these strawberry orange muffins.

Fresh Strawberry Scones

Delicious scones made with freshly picked, ripe strawberries and drizzled with sweet strawberry glaze. These are the perfect scones to make for a weekend brunch or after going strawberry picking!
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Ingredients
  

Fresh Strawberry Scones

  • 2 3/4 cup all purpose flour see recipe notes
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter chilled or frozen
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk

Strawberry Scone Filling

  • 2 cups diced strawberries freshly picked is best
  • 1/3 cup powdered sugar
  • 3 Tablespoons flour

Scone Glaze

  • 1/4 cup reserved strawberry juice
  • 1 cup powdered sugar

Instructions
 

Strawberry Scone Filling

  • Put two cups of diced strawberries in a liquid measuring cup. Smush the strawberries, extracting some of the juices from the berries until the strawberries reduce a bit and the liquid measuring cup shows 1 1/2 cups.
  • Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice.
  • Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Strawberry Scone Dough

  • Preheat the oven to 425 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
  • Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections.
  • Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges.
  • Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
  • Bake scones for 14-16 minutes until baked through and a little brown on top.
  • While the scones bake, mix up the glaze. Whisk together 1/4 cup of the reserved strawberry juice with 1 cup powdered sugar. After the scones have cooled a bit, top each scone with glaze. Enjoy!

Notes

Flour: This recipe works great with all purpose flour. If you happen to have a soft flour (protein content of 8.5-10%), that will work the best for a softer, melt-in-your-mouth scone. I buy my flour from Weisenberger Mills.
Strawberry Filling: I prefer this recipe with fresh strawberries. If you don’t have fresh strawberries on hand, you can use your favorite strawberry jam in place of the fresh strawberry filling. Use 1/2 cup of your favorite strawberry jam and mix 1 Tablespoon of flour with the jam before spreading on the scone dough.
Keyword fresh strawberries, Scones, strawberry scone

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Chocolate Banana Sourdough Muffins

Brown bananas and sourdough discard are two things that I am constantly looking for ways to use up in my kitchen. I’ve got a good sourdough discard banana bread recipe but this recipe for chocolate banana sourdough muffins hits me straight in my chocolate-loving heart. Chock full of banana, oats and sourdough I can at least pretend the health benefits outweigh the brown sugar. But seriously, these are decadent, delicious and you probably have all the ingredients you need on hand to make them today.

Sourdough Discard in Baked Goods

If you’re new around here, you may not know that I love baking with sourdough. I’ve got a whole bunch of recipes that use sourdough discard and sourdough starter. Because I refresh my sourdough starter often, I end up with quite a bit of leftover discard in my fridge. I don’t like this discard to go to waste, so I find muffins, waffles, crackers, pretzels and rolls to put it into. The sourdough discard enhances the flavor and creates less kitchen waste.

How Long Does Sourdough Discard Last?

Typically sourdough discard can last a couple of weeks in your refrigerator. The longer the discard sits in your fridge, the more fermented and sour it will taste. If you like this flavor in your baked goods, use discard that is older. For a more mellow flavor, use discard that is only a day or two old. If you love baking with sourdough but don’t want any sour flavor, use bubbly sourdough starter instead of the discard. You can use what you prefer. I typically use a 100% hydration sourdough discard–equal weights of water and flour mixed with the starter. If your discard is maintained at a different hydration you may need a splash of milk for a thicker discard or a little extra flour for a thinner discard.

Overripe Bananas and Ground Oats

Anytime you bake with bananas, whether it’s banana bread, banana muffins or these chocolate sourdough banana muffins, you will want to use overripe bananas. These brown or black bananas add a lot of flavor and moisture to the recipe. I also love the use of oats in this recipe. It gives an added punch of whole grains and combined with the flour gives a melt-in-your-mouth muffin texture. Grind up one cup of oats in a blender and mix it right in with the flour mixture. I haven’t used whole wheat flour or gluten-free flour in this recipe, but I bet either would substitute really well.

Good Quality Cocoa Powder

One of the key flavors in this recipe comes from the cocoa powder. I love this cocoa powder and buy it in bulk at Costco. It is deep, rich and flavorful. Use whatever cocoa powder you love, preferably one that has a rich flavor that will transfer through to the muffins. I also always use semi-sweet chocolate chips in this recipe. I prefer the rich taste of chocolate to come through. Good quality chocolate also helps mellow the sourdough discard flavor if you are using an older discard.

Mixing the Muffin Batter

Most of the time when I mix together this muffin batter I’ll smash the bananas, add the brown sugar, eggs, melted butter, vanilla extract and sourdough discard. I’ll mix that together really well until combined. Then I’ll add in the cocoa powder and mix it until incorporated. I’ll add the flour on top of the mixture and pour the salt and baking powder right on top of the flour, taking care not to get the salt/powder in the liquid mixture. I like to fluff the salt and baking powder using a fork to mix it into the flour (this saves me a bowl and makes clean up easier). Then I’ll add the ground oats on top and gently mix together the batter. Over-mixing muffing batter leads to gummy and dense muffins. I like my muffins light and airy so I don’t mind leaving a few little streaks of flour. Add in the chocolate chips for the perfect chocolatey banana muffin and stir gently before scooping and filling a 12 cup muffin tin.

Baking Temperature is The Key to a Nicely Risen Muffin

This recipe calls for baking the muffins at a high temperature of 400 degrees for the first 5 minutes and then reducing the temperature to 325 degrees for the last 15 minutes of baking. The reason: a perfectly risen muffin. The high heat helps activate the baking powder in the muffin which gives the muffin the perfect rise. If you don’t want to do this step, go ahead and bake the muffins at 325 degrees for the whole 20-22 minutes. You may not have quite the same bakery-quality rise, but they will still be delicious.

Don’t wait on these muffins! They are delicious warm and make for the perfect after school snack. Your family won’t even guess they have sourdough discard and whole grains in them. I hope you enjoy these chocolate banana sourdough muffins as much as we do!

These little fingers couldn’t wait to grab a muffin!

Frequently Asked Questions

How long is my sourdough discard good for?

Sourdough discard is good for a couple of weeks refrigerated. After a couple of weeks my starter is a little too strong for me to enjoy in baked goods. If I haven’t used it up I will throw it away and start again.

Can I freeze brown and black bananas?

Yes! I love freezing my over-ripe bananas. They can stay good in the freezer for a couple of months. Before you use them in a recipe bring them back to room temperature and discard a bit of the liquid that collects before using in your recipe.

Can I make muffins in a blender?

You may think to use a blender to mix up all the ingredients of this recipe, but I would not. I’ve actually made this recipe in a blender and the muffins turned out gummy and dense. I prefer to mix lightly by hand which results in a light and fluffy muffin.

How do I store extra muffins?

Once muffins have cooled, store in a ziplock bag in the freezer. When you’d like to eat on, reheat in the microwave for 20-30 seconds or let sit at room temperature until thawed.

Does this recipe make mini muffins?

This muffin recipe works great for mini muffins. Bake for 5 minutes at 400 degrees, then reduce the temperature to 325 degrees and bake for 10-12 minutes more.

Chocolate Banana Sourdough Muffins

Amy
Chock full of banana, oats and sourdough discard, these chocolate banana sourdough muffins are decadent and delicious. These muffins can be whipped up quickly and make the perfect sweet treat, breakfast or after school snack.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Bread, Breakfast, Muffins
Cuisine American
Servings 12 muffins