Homemade Sourdough Hot Dog Buns
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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 Sourdough Hot Dog Buns!
If you love summer grilling as much as I do, be sure to check out some of my other favorite grilling recipes like my Grilled Turkey Burgers, Soft White Hamburger Buns, Avocado Lettuce Wrap Burgers, or my Caramelized Onion & Bacon Hot Dogs.
Table of Contents
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 with sourdough discard are a must bake for summer grilling.
Nostalgic: I love making hot dogs as they are such an easy and delicious lunch or dinner. My favorite hot dogs are Organic Prairie Grassfed Beef Hot Dogs, and they are insanely delicious with these homemade Sourdough Hot Dog Buns! 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, we have so much goodness for you with this recipe. Mixer, no mixer, double, and triple tested – this easy recipe for hot dog buns with sourdough discard will be your new favorite homemade Sourdough Hot Dog Buns recipe!
Ingredients
Organic Sourdough Discard
Red Star Organic Instant Yeast
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Tools Needed
Stand Mixer or Bowl with whisk (and your hands!)
Hot Dog Bun Pan (optional) or baking sheet
Step by Step Instructions
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, add the milk, egg, sourdough discard, cane sugar, and instant yeast. Mix until combined.
Add in the flour and salt and mix on low until almost incorporated, you may still see bits of flour, which is fine.
Add in the butter and 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.
Step 2
Knead the dough: Add the dough hook onto the mixer and knead on speed 2 to 4 for 5 additional minutes.
Step 3
First rise: Round the dough into a tight ball and return it to the 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.
Step 4
Shape: Divide the dough into 10 equal portions, about 77 grams each.
Gently roll the dough balls out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch baking sheet or hot dog pan.
Step 5
Second rise: Cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 minutes to 1 hour.
Step 6
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.
Step 7
Bake for 20 to 25 minutes, or until the buns are golden brown and register 190°F when probed with a thermometer.
Baker's Tips
- 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!
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FAQ's
No! You don't need a mixer to make these homemade Sourdough Hot Dog Buns. But, you can use your mixer. The thing I love about mine and Hannah's collabs is we always provide an option for a stand mixer and without.
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!
I love hot dogs because they are a blank canvas! You can top them with everything from ketchup, mustard, sauerkraut, kimchi, pickles, onions, tomatoes, lettuce, bacon – literally whatever you want! Try my Caramelized Onion & Bacon Hot Dogs or my Chicago Hot Dogs, which are two of my favorite ways to eat hot dogs. I also love adding my Pickled Red Onions & Peppers on top.
So many things! Pretzels, chips, fresh fruit, French fries, pickles are all amazing sides for hot dogs. Try my Garlic Ranch Pretzels, Garlic Lemon Sweet Potato Fries, or my Refrigerator Pickles. I also love a cold bubbly water, and Nixie is my favorite organic sparkling water!
Homemade hot dog buns with buttermilk, 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!
Craving More?
Homemade Sourdough Hot Dog Buns
Equipment
- Hot Dog Pan
Ingredients
Dough
- ¾ cup milk
- 1 large egg
- 75 grams sourdough discard
- 30 grams ane sugar
- 9 grams instant yeast
- 420 grams all purpose flour
- 8 grams fine sea salt
- 28 grams salted butter (room temperature)
Egg Wash
Instructions
Stand Mixer Directions
- In the bowl of a stand mixer fitted with the paddle attachment, add the milk, egg, sourdough discard, cane sugar, and instant yeast. Mix until combined.
- Add in the flour and salt and mix on low until almost incorporated, you may still see bits of flour, which is fine.
- Add in the butter and 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.
- Knead the dough: Add the dough hook onto the mixer and knead on speed 2 to 4 for 5 additional minutes.
- First rise: Round the dough into a tight ball and return it to the 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.
- Shape: Divide the dough into 10 equal portions, about 77 grams each.
- Gently roll the dough balls out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch baking sheet or hot dog pan.
- Second rise: 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.
By Hand Directions
- In a large bowl, whisk together the milk, egg, sourdough discard, cane sugar and instant yeast.
- Fold the flour and salt into the discard mixture, knead until no dry bits of flour remain and the mixture forms a shaggy dough.
- Knead the butter into the dough 1 tablespoon at a time, waiting until each addition is absorbed before adding more.
- Knead the dough: Turn the dough out onto a clean work surface and knead for 5 to 10 minutes or until the dough looks cohesive. Round the dough into a tight ball and place it into a clean bowl. Cover with plastic wrap and let the dough rest for 15 minutes. This lets the flour hydrate.
- Turn the dough out onto a clean work surface once more and knead for another 3 to 5 minutes until the dough is completely smooth. This ensures your buns will be soft and fluffy.
- First rise: Round the dough into a tight ball and return it to the 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, about 1 to 2 hours.
- Shape: Divide the dough into 10 equal portions, about 77 grams each.
- Gently roll the dough balls out into a tube about 6 inches long. Place the shaped dough on a 9 by 13-inch baking sheet or in the hot dog pan.
- Second rise: Cover the baking sheet with plastic wrap and let the dough rise until puffy and doubled in volume. About 30 to 1 hour.
- Prep: 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.
- Store in an airtight container for up to 3 days. Or you can freeze and thaw when needed!
Notes
Nutrition
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