There’s something so satisfying about turning a little leftover sourdough discard into something magical. Since starting my sourdough journey 9 months ago, I’ve learned that sourdough discard isn’t just waste, it’s an opportunity. A small scoop of it can become the softest, fluffiest, slightly tangy buns you’ll ever serve, and they’re perfect for something indulgent like pulled pork sliders.
Recently, I made a batch to go with my favourite Coca-Cola pulled pork recipe, and omg these sliders completely elevated the dinner. The tang of the sourdough cut through the richness of the pork beautifully, and having buns that were just the right size made every bite feel special.
Why These Sliders Are So Good
I love recipes that are practical but feel a little luxurious, and that’s exactly what these buns are. They’re soft, but not mushy. Slightly sweet, but not overpowering. And most importantly, they’re forgiving. Even if your first rise takes a little longer than planned (because, let’s be honest, life happens), they still turn out golden, fluffy, and irresistible.
Using sourdough discard also adds a subtle tang that pairs perfectly with rich flavours like the Coca-Cola pulled pork we made. The contrast is divine: sweet, smoky, savoury, and just a hint of tanginess from the buns. Honestly, once you try these, you’ll start looking for any excuse to make them.
Here’s the recipe below:
Soft Sourdough Discard Slider Buns
Ingredients
Equipment
Method
- Combine discard, warm milk, melted butter, honey, and yeast. Let sit 5 minutes.
- Mix in salt and flour gradually until soft dough forms.
- Knead 5–7 minutes until smooth and elastic.
- Cover and let dough rise 1–1.5 hours until doubled.
- Divide dough into 8–10 balls. Place on a lined tray close together.
- Cover and rise another 30–45 minutes until puffy.
- Preheat oven to 180°C (fan 170°C). Bake 15–18 minutes until lightly golden.
- Brush with melted butter and serve warm.
Notes
- For extra soft buns, use full-fat milk and butter.
- Let the first rise go a bit longer for more tangy flavour.
- Freeze leftovers; they defrost beautifully.
- Mini burgers or pulled pork sliders
- Party snacks or afternoon tea
- Kid-friendly dinner rolls
- Replace the 1 cup sourdough discard with:
- 1 extra cup (125 g) plain flour
- 3 Tbsp extra milk (to keep the dough soft)
- Follow the same steps as the main recipe. Because this dough is neutral and doesn’t have the tang from discard, it may rise slightly faster so keep an eye on it during both rises.
A Note for Non-Discard Bakers
If you don’t have sourdough discard sitting in the fridge, don’t worry you can still make these sliders! Using a standard active yeast dough will give you soft, fluffy buns with a more neutral flavour. They rise a little faster and are just as versatile. You can check the tips section of the recipe above for the ration changes, it’s super simple. So whether you’re making mini pulled pork sliders, kid-friendly cheese buns, or just enjoying them with butter and honey, they’re still a little moment of magic in the kitchen.
Serving Ideas & Fun Twists
Pulled Pork Perfection: Make mini pulled pork sliders. The tang of the sourdough cuts through the richness beautifully.
Kid-Friendly Bites: Perfect for little hands; pair with cheese, ham, or chicken.
Party Ready: Bake a batch and serve as mini burgers or snack buns at a gathering, they disappear fast!
Every time I make these, I’m reminded how small things in the kitchen can create big moments at the table. Soft, warm, slightly tangy buns, filled with something comforting… it’s more than just food, it’s a little act of love. 🥖✨
Please, if you try this recipe let me know how it went for you!
Love Jas x