• Leigh

Have Discard? Make Sourdough Sesame Cheese Buns

These little buns are ugly but good. They are loaded with cheese, which oozes from the buns as they bake, leaving snackable crispy portions of cheese on the baking parchment. Sesame seeds add incredible crunch to the buns as well as the unique, almost nutty flavor of sesame. The buns are yeasty, a little chewy, and perfect with dinner or with your morning eggs. Or eat the the buns after you've been working out and want an energizing snack. Or have them mid-afternoon when you need a quick pick-me-up. Just eat them! They are ugly, but you won't care. The buns are best warm, so feel free to reheat them for a few minutes in an air fryer or toaster oven.



Sourdough Sesame Cheese Buns -- Makes about 10


1 cup of starter/discard

1/4 cup of canola oil

1 egg

1 cup of whole-wheat flour


In a large bowl, mix the starter/discard, canola oil, egg, and flour well. Let the mixture sit, lightly covered with plastic wrap for 1-6 hours (or until you're ready to add the remaining ingredients, basically). Add:


1/2 - 3/4 cup of all-purpose flour

1/2 teaspoon of salt


Stir in 1/2 cup of the flour and the salt. Knead in as much of the remaining flour as necessary to give you a dough that's just a little tacky and not sticky. Knead in:


1 cup of shredded cheddar cheese


Once the cheese is incorporated, add:


3/4 cup of cubed cheddar or Colby-Jack cheese (meltier--I go for this one).


Incorporate the cubed cheese as best as you can. Some may poke out. Just poke it back in as you form 10 golf-ball-sized dough mounds/rounds on a baking sheet lined with parchment. Flatten the mounds with your fingers, dampened with a little water. Top each mound with about 1/2 teaspoon of sesame seeds.


Let the rounds rise until they increase by about 1/3 in size. Bake the rounds for 18-25 minutes or until golden. Let the buns cool for a few minutes before removing them from the baking sheet.



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