Sourdough Discard Hot Dog Buns
Updated: Aug 11
Same dough as the hamburger buns, shaped smaller and longer, discard worked in for tang, sturdy enough to hold a hot dog without splitting.
These are a game day staple in our house. I batch-make them ahead of time and keep them in the freezer, ready for whenever we've got guests over and my husband's out at the grill.
Why You'll Love This Recipe
Soft, golden buns without the preservatives
Freezer-friendly for easy game day prep
Made with real, simple ingredients
Makes: 8–10 buns (each weighing between 80g & 100g)
Prep Time: 15 minutes
Rise Time: 2-3 hours
Cook Time: 20 minutes
Total Time: About 2 hours 35 minutes
Ingredients:
Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts below.
250g warm water (about 1 cup + 1 Tbsp)
100g sourdough discard (about scant ½ cup)
1 egg
1g sugar (about ¼ tsp)
7g yeast (about 2¼ tsp)
10g salt (about 1¾ tsp)
60g butter, softened (about ¼ cup)
500g flour (about 4 cups)
Toppings:
1 egg, beaten (for egg wash)
Sesame seeds (optional)
Instructions:
Activate Yeast:
In a bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.
Combine Ingredients:
Add sourdough discard, egg, sugar, salt, and butter to the yeast mixture. Mix well.
Add Flour:
Gradually add flour and mix until combined.
Knead Dough:
Mix in a stand mixer on low for 5-8 minutes, or knead by hand for 10-12 minutes until smooth.
First Rise:
Form the dough into a ball and place it in a bowl. Cover and let rise for 1-2 hours, or until doubled in size.
Shape Buns:
Once risen, punch down the dough to release air bubbles. Divide into 8-10 sections, weighing 80g to 100g each.
Form Buns:
Use a rolling pin to flatten each piece, then roll it up tightly into a bun shape.
Second Rise:
Place the buns on a parchment-lined baking tray, cover with a towel, and let rise for 1 hour until doubled.
Preheat Oven:
Preheat your oven to 375°F (190°C). Right before baking, brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
Bake:
Bake for 17-20 minutes, or until golden brown.
Cool:
Let the buns cool completely before cutting into them.
Additional Tips:
Serving Suggestions: These buns are perfect for hot dogs, sausages, or even as sliders!
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheating: Warm in the oven or microwave for a few seconds before serving.
Enjoy your homemade sourdough hot dog buns!
Ingredient Notes
Sourdough discard: Same role as in the hamburger buns, flavor and tenderness.
Shaping matters more than ingredients here: Even, tight logs give you buns that hold a hot dog without splitting.
Milk and butter: The enrichment that keeps these soft rather than crusty.
Baking close together: Placing them side by side gives soft pull-apart sides, which is traditional for hot dog buns.
Troubleshooting Tips
My buns came out dense instead of soft. Likely an under-proofed dough. Give the shaped buns a full rise, until they look noticeably puffy, before baking.
My buns didn't get that golden color. Make sure you're brushing with an egg wash before baking, it's what gives that shiny, golden crust.
What to Serve This With
Perfect for grilling season, alongside your favorite toppings.
Comments