Sourdough Discard Hot Dog Buns (Printable)
Soft, tangy hot dog buns made with sourdough discard for extra flavor and tenderness.
# What You’ll Need:
→ Dough
01 - 1 cup (240 g) sourdough discard (unfed, 100% hydration)
02 - 1 cup (240 ml) warm milk
03 - 2 tbsp (28 g) unsalted butter, melted
04 - 2 tbsp (25 g) sugar
05 - 1 large egg
06 - 1 ½ tsp (7 g) salt
07 - 3 ¾ – 4 cups (470–520 g) all-purpose flour
08 - 1 packet (7 g or 2 ¼ tsp) instant yeast
→ Topping (optional)
09 - 1 tbsp milk for brushing
10 - 1 tbsp melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning
# How To Make It:
01 - Combine the warm milk, sugar, and yeast in a large mixing bowl. Let the mixture sit for 3–5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
02 - Add the sourdough discard, melted butter, egg, and salt to the activated yeast mixture. Whisk until all ingredients are thoroughly incorporated.
03 - Gradually add flour, 1 cup at a time, mixing after each addition. Continue adding flour until a soft, tacky dough forms. You may not need all the flour—the dough should be pliable but not sticky.
04 - Turn the dough onto a lightly floured surface. Knead for 7–8 minutes, pushing the dough away with the heel of your hand and folding it back over itself, until smooth and elastic.
05 - Place the dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel and let rise in a warm, draft-free area until doubled in size, approximately 1–1.5 hours.
06 - Punch down the risen dough to release air bubbles. Divide into 8 equal pieces and shape each into a smooth log about 6 inches long, tapering the ends slightly.
07 - Arrange the shaped buns on a parchment-lined baking sheet, spacing them 2 inches apart to allow for expansion. Cover and let rise until puffy and noticeably increased in size, 30–45 minutes.
08 - Preheat the oven to 375°F (190°C) during the final 15 minutes of the second rise to ensure it reaches the proper temperature.
09 - Brush the buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until the tops are golden brown and the buns sound hollow when tapped on the bottom.
10 - Remove from the oven and immediately brush with melted butter for a softer, more flavorful crust. Transfer to a wire rack and cool completely before slicing to prevent crumbling.
# Expert Advice:
01 -
- The sourdough adds this incredible depth that makes regular buns taste flat in comparison
- They freeze beautifully so you can batch cook for impromptu weeknight dinners
02 -
- Over flouring creates tough buns, so trust the process and let the dough remain slightly tacky
- The windowpane test is your friend, stretch a small piece of dough and if it becomes thin enough to see light through without breaking, you are done kneading
03 -
- Weighing your ingredients with a kitchen scale gives you consistent results every single time
- If you want extra pillowy buns, let them rise just a bit longer until they are really puffy before baking