Spent Grain Burger Buns: Soft, Malty, and Built to Handle the Stack

Spent Grain Burger Buns are the ultimate beer-lover’s bake — pillowy and soft with just enough chew, a hint of malted sweetness from spent grain, and the strength to hold together under juicy burgers, saucy BBQ, or stacked sandwiches.

They turn homebrew leftovers into golden, bakery-tier buns that don’t fall apart halfway through the bite.

Ingredients (Makes 8 standard burger buns)

Dough

• 3 cups bread flour
• 1 cup spent grain (wet, well-drained, finely chopped if coarse)
• 2¼ tsp active dry yeast (1 packet)
• 2 tbsp sugar or honey
• 1 tsp salt
• ¾ cup warm milk (or water + splash of beer, 105–110°F)
• 2 tbsp butter, melted
• 1 egg (for the dough)
• Optional: ¼ cup warm beer (replacing part of the milk for malt flavor)

For Topping

• 1 egg + 1 tbsp water (egg wash)
• Sesame seeds, poppy seeds, everything bagel seasoning, or flaky salt

Instructions

Step 1: Activate the Yeast

• Combine warm milk (and beer if using) with sugar in a bowl.
• Sprinkle in yeast, stir, and let sit for 5–10 minutes until foamy.

Step 2: Mix the Dough

• Add spent grain, egg, melted butter, flour, and salt to the bowl.
• Mix and knead until smooth and elastic — 6–8 minutes by hand, or 4–5 in a stand mixer.
• Dough should be soft and slightly tacky. Add flour 1 tbsp at a time if too sticky.

Step 3: First Rise

• Place dough in a greased bowl, cover, and let rise for 1–1½ hours, until doubled.

Step 4: Shape the Buns

• Divide dough into 8 equal portions. Roll into balls and flatten slightly into domes.
• Place on a parchment-lined baking sheet with space between. Cover and let rise 30–45 minutes.

Step 5: Bake

• Preheat oven to 375°F (190°C).
• Brush buns with egg wash and sprinkle with toppings if desired.
• Bake 15–18 minutes until golden brown. Cool completely on a wire rack.

Serving Suggestions

Serve With

• Beer-smashed burgers or BBQ pulled pork
• Spicy fried chicken or IPA beer-battered onion rings
• Grilled mushroom caps or veggie burgers
• Garlic ale aioli, beer mustard, or IPA ketchup

Customize It

• Add roasted garlic, herbs, or cheddar to the dough
• Sub ½ cup whole wheat flour for a nuttier base
• Use as sandwich rolls, slider buns, or mini brioche for beer boards

Beer Pairing

In the Dough

• Optional: use part of a brown ale, amber ale, or blonde ale for mild malt depth
• Avoid sours or IPAs — they clash with the sweetness and yeast

In Your Glass

• Pair with the same style used in the brew
• Vienna lager or cream ale for clean contrast
• Pale ale for brighter burgers with spice
• Porter or stout with bacon, BBQ, or smoked toppings

Final Thoughts

Spent Grain Burger Buns are soft, sturdy, and subtly malty — exactly what you want under a well-sauced burger or sandwich stack. They bake up golden, smell like a brewpub, and bring full-circle flavor from the kettle to the table.

Cheers to buns with backbone, grain with purpose, and beer in every bite! 🍔🍺🔥

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