Homemade Sourdough Hot Dog Buns
This easy recipe for Homemade Sourdough Hot Dog Buns is perfect for grilling season! These hot dog buns with sourdough discard are an easy way to enjoy homemade hot dog buns and avoid seed oils found in most store bought buns!
Be sure to check out some of my other favorite summer recipes like Soft White Hamburger Buns, Avocado Lettuce Wrap Burgers, or Organic Chicago Style Hot Dogs With Sauerkraut.
A Quick Look At The Recipe
- Recipe Name: Homemade Sourdough Hot Dog Buns
- Ready In: 3 hours
- Makes: 10 hot dog buns
- Main Ingredients: all purpose flour, sourdough discard, salted butter
- Flavor Profile: tangy, homemade fluffy buns
- Dietary Info: no seed oils
- Difficulty: Medium
- Why You’ll Love It: organic hot dog buns that reduce waste and use sourdough discard
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Why You'll Love This Recipe
- Uses Sourdough Discard: You will love this recipe for homemade hot dog buns with sourdough discard. I love recipes that use sourdough discard, because if you keep an active starter, you always have discard! These homemade hot dog buns reduce waste while creating a delicious addition to summer grilling.
- Nostalgic: I love making hot dogs as they are such an easy and delicious lunch or dinner. This recipe makes a nostalgic meal completely organic and guilt free!
- Double Tested: This recipe was another collab with my friend Hannah at Make It Dough! So, you can be assured these buns were double tested and have the most delicious fluffy texture!
- Organic Hot Dog Buns: If you have a hard time finding organic hot dog buns by you as well, you'll love this recipe for homemade hot dog buns.
- No Seed Oils: Free of seed oils, these homemade Sourdough Hot Dog Buns are a must bake as they are so much better than store-bought buns.
Ingredients
- Sourdough Discard: You can use your sourdough discard straight from the fridge.
- Instant Yeast: I use organic instant yeast, which makes these homemade hot dog buns quick and easy. But you can use active dry yeast as well, the rising times may take a bit longer.
- Milk: Use whole milk for the best flavor.
- Cane Sugar: I use a little organic cane sugar to react with the yeast.
- All Purpose Flour: My favorite is Cairnspring Mills.
- Sourdough Discard: You don't need an active sourdough starter for this recipe. You can use sourdough discard from feeding, or just use it straight from the fridge.
- Butter: I use organic salted butter, but you can use unsalted butter if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- Always use a digital food scale for the best results.
- You don't need a stand mixer to make this, I just use it for ease. You can mix together by hand in a large mixing bowl as well.
- This dough is a little stiff and not very sticky. So keep that in mind when making this recipe, it is correct!
- Be sure to let your dough double in volume, even if it takes longer to rise. Look for the physical signs, and don’t rely on the time.
- This dough does not expand as much in the oven, so the size you roll out the final buns will be similar to the size they’ll bake up to.
- I used a USA Pan Hot Dog Bun Pan for this recipe. You can use this or you can use a baking sheet with parchment paper, either one will work!
- If you want to make poppy seed hot dog buns or sesame seed hot dog buns, you can add the seeds on after brushing them with the egg wash.
- Store leftover buns in an airtight container in the fridge. You can also freeze them too using a freezer-safe bag.
How to Make Homemade Sourdough Hot Dog Buns
- In the bowl of a stand mixer fitted with the dough hook attachment, add the milk, egg, sourdough discard, cane sugar, and instant yeast.
- Mix until combined.
- Add in the flour and salt.
- Mix on low until almost incorporated, you may still see bits of flour, which is fine.
- Add in the butter.
- Mix on low until combined into a smooth dough, about 5 minutes. Cover the bowl with a kitchen towel (or plastic wrap) and let rest for 15 minutes. This lets the flour hydrate.
- On a clean surface, knead the dough for about 5 minutes, or until smooth. Round the dough into a tight ball and place in a clean bowl.
- Cover with plastic wrap and set in a warm place. Let the dough rise until doubled in volume. The dough should look well-risen and feel like it’s full of air, this can take anywhere from 1 to 2 hours.
- Divide the dough into 10 equal pieces, about 77 grams each. I use a bench scraper to do this, but you can also use a knife or rip the dough with your hands too!
- Gently roll the each piece of dough out into a tube about 6 inches long.
- Place the shaped dough on a 9×13-inch baking sheet or hot dog pan.
- For the final proof, cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 minutes to 1 hour.
- As your dough rises, preheat the oven to 350°F. Beat the egg for the egg wash. Using a pastry brush, brush the top of the dough with egg wash.
- Bake for 20 to 25 minutes, or until the buns are golden brown and register 190°F when probed with a thermometer.
Recipe FAQ's
Sourdough discard is the excess sourdough starter that is removed during the feeding process. While usually it is tossed out, it can be used to make sourdough flavored recipes, just like these homemade Sourdough Hot Dog Buns!
Sourdough discard provides flavor while instant yeast gives you a quicker rise time. This lets you have fresh homemade fluffy buns in just a few hours with a tangy sourdough flavor!
You can still make this recipe even without sourdough discard! You can replace the sourdough discard with half water and half all purpose flour. Measure 37 grams of all purpose flour and 37 grams water, mix together and use in place of sourdough discard. These buns won't have a sourdough flavor, but they are still delicious this way!
Yes! If doing hamburger buns, I like to form the dough into 8 pieces so they are a bit larger. Form the dough into round balls (instead of ropes). Then just place on a baking sheet instead of a hot dog pan.
Yes, if you want to make these poppy seed hot dog buns or sesame seed hot dog buns, then just sprinkle the tops of the buns with seeds after they are brushed with the egg.
You can dust the dough with a bit more flour if it's sticky and also let it rest for 15 minutes as this can help calm it down.
This is usually due to yeast that is expired. Or, if your kitchen is very cold, the rise time can take much longer. Because this is a sourdough discard recipe, it relies on the instant yeast, so be sure it's fresh. Also, be sure to let dough rise in a warm place for the best results.
Dense buns are usually caused by expired yeast, not letting the dough rise enough, or under-kneading. Make sure to use fresh yeast and look for signs that your dough is ready to move on to the next step, don't just go off the times as those are just estimates.
No—sourdough discard adds a subtle depth of flavor, not a strong sour taste. Because this recipe uses yeast, the flavor is mild and closer to classic soft hot dog buns.
Using enriched ingredients like milk and butter, like I do here, helps create a softer bun. Be sure to store them in an airtight container so they retain moisture.
You can substitute part of the all purpose flour with whole wheat, but using 100% whole wheat will result in denser buns. For best texture, stick with mostly all purpose flour.
Homemade hot dog buns with milk, and eggs, like these, should be stored in an airtight container in the fridge. I use a large zip bag for them, and keep in the fridge for a few days. Or, you can freeze them in the zip bag too! To warm them up, I add them to the air fryer on warm for a few minutes, and they are perfect!
Yep! Store in an airtight container or freezer safe bag and freeze for up to 3 months.
Hot Dog Topping Ideas
I love hot dogs because they are a blank canvas! You can top them with everything from ketchup, mustard, Homemade BBQ Sauce With Bone Broth, sauerkraut, kimchi, pickles, onions, tomatoes, lettuce, bacon – literally whatever you want! Try my Organic Chicago Style Hot Dogs With Sauerkraut, which is my favorite ways to eat hot dogs. I also love adding my Pickled Red Onions and Peppers on top.
Serving Ideas
- Try classic sides like Garlic Ranch Pretzels With White Cheddar, Garlic Lemon Sweet Potato Fries, or The Best Refrigerator Pickles.
- Enjoy a summer salad like the Strawberry Balsamic Broccoli Salad.
- Nothing like a shake with a hot dog, try my Bone Broth Chocolate Milkshake that tastes just like a classic malt but is a bit healthier!
More Summer Recipes
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Homemade Sourdough Hot Dog Buns
Equipment
- Digital Food Scale
- Stand Mixer
- Hot Dog Pan
Ingredients
Dough
- ¾ cup milk
- 1 large egg
- 75 grams sourdough discard
- 30 grams cane sugar
- 9 grams instant yeast
- 420 grams all purpose flour
- 8 grams fine sea salt
- 28 grams salted butter (room temperature)
Egg Wash
- 1 large egg
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment, add the milk, egg, sourdough discard, cane sugar, and instant yeast.
- Mix until combined.
- Add in the flour and salt.
- Mix on low until almost incorporated, you may still see bits of flour, which is fine.
- Add in the butter. Mix on low until combined into a smooth dough, about 5 minutes.
- Cover the bowl with a kitchen towel (or plastic wrap) and let rest for 15 minutes. This lets the flour hydrate.
- On a clean surface, knead the dough for about 5 minutes, or until smooth. Round the dough into a tight ball and place in a clean bowl.
- Cover with plastic wrap and set in a warm place. Let the dough rise until doubled in volume. The dough should look well-risen and feel like it’s full of air, this can take anywhere from 1 to 2 hours.
- Divide the dough into 10 equal pieces, about 77 grams each. I use a bench scraper to do this, but you can also use a knife or rip the dough with your hands too!
- Gently roll the each piece of dough out into a tube about 6 inches long.
- Place the shaped dough on a 9×13-inch baking sheet or hot dog pan.
- For the final proof, cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 minutes to 1 hour.
- As your dough rises, preheat the oven to 350°F. Beat the egg for the egg wash. Using a pastry brush, brush the top of the dough with egg wash.
- Bake for 20 to 25 minutes, or until the buns are golden brown and register 190°F when probed with a thermometer.
Video
Notes
- Always use a digital food scale for the best results.
- You don't need a stand mixer to make this, I just use it for ease. You can mix together by hand in a large mixing bowl as well.
- This dough is a little stiff and not very sticky. So keep that in mind when making this recipe, it is correct!
- Be sure to let your dough double in volume, even if it takes longer to rise. Look for the physical signs, and don’t rely on the time.
- This dough does not expand as much in the oven, so the size you roll out the final buns will be similar to the size they’ll bake up to.
- I used a USA Pan Hot Dog Bun Pan for this recipe. You can use this or you can use a baking sheet with parchment paper, either one will work!
- If you want to make poppy seed hot dog buns or sesame seed hot dog buns, you can add the seeds on after brushing them with the egg wash.
- Store leftover buns in an airtight container in the fridge. You can also freeze them too using a freezer-safe bag.
- High Altitude – Follow the recipe as noted.
Nutrition
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These are soft and fluffy, so perfect for a classic hot dog!