Sourdough Discard Hot Dog Buns (Printable Version)
Soft, golden buns made with sourdough discard for a delicious tangy twist on classic hot dog buns.
# What You Need:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup warm milk
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons sugar
05 - 1 large egg
06 - 1 ½ teaspoons salt
07 - 3 ¾ to 4 cups all-purpose flour
08 - 1 packet (2 ¼ teaspoons) instant yeast
→ Topping (optional)
09 - 1 tablespoon milk for brushing
10 - 1 tablespoon melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning as desired
# How to Make It:
01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Allow the mixture to sit for 3 to 5 minutes until bubbly and foamy, indicating the yeast is active.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir thoroughly until all wet ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing continuously until a soft and tacky dough forms. Stop adding flour once the dough reaches the proper consistency—you may not need the full 4 cups.
04 - Turn the dough onto a lightly floured surface. Knead for 7 to 8 minutes until the dough becomes smooth, elastic, and springs back when pressed.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough and divide into 8 equal portions. Roll each piece into a smooth log approximately 6 inches long, tapering the ends slightly.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy and expanded, 30 to 45 minutes.
08 - Preheat the oven to 375°F during the final 15 minutes of the second rise to ensure proper baking temperature.
09 - Brush buns with milk and sprinkle with seeds if using. Bake for 18 to 20 minutes until golden brown on top and cooked through.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Allow buns to cool completely on a wire rack before slicing.
# Expert Tips:
01 -
- The sourdough discard gives these buns a subtle tang that makes them taste like they came from a fancy bakery, but they use up what would otherwise be wasted
- They freeze beautifully so you can batch cook and still have fresh buns for surprise weeknight hot dogs
02 -
- The dough will feel stickier than regular bread dough because of the sourdough discard, but resist adding too much flour or the buns will be tough
- Letting them cool completely before slicing is torture but prevents the steam from making them gummy inside
03 -
- Weighing your ingredients, especially the flour, will give you consistent results every time
- If your kitchen is cool, let the dough rise in the oven with just the light on for gentle warmth