Sourdough Discard Hot Dog Buns (Printable)
Soft, chewy buns with a gentle tang from sourdough discard, ideal for your favorite hot dogs and burgers.
# What You'll Need:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup warm milk
03 - 2 tbsp unsalted butter, melted
04 - 2 tbsp sugar
05 - 1 large egg
06 - 1 ½ tsp salt
07 - 3 ¾ – 4 cups all-purpose flour
08 - 1 packet instant yeast (7 g or 2 ¼ tsp)
→ 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
# Directions:
01 - Combine warm milk, sugar, and yeast in a large mixing bowl. Let sit for 3–5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until thoroughly combined.
03 - Gradually incorporate flour, one cup at a time, mixing until a soft, tacky dough forms. Stop adding flour once dough reaches proper consistency—you may not need the full amount.
04 - Turn dough onto a lightly floured surface and knead for 7–8 minutes until smooth, elastic, and no longer sticky.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down risen dough and divide into 8 equal portions. Roll each piece into a smooth log about 6 inches long.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy, 30–45 minutes.
08 - Heat oven to 375°F during the final stages of the second rise.
09 - Brush buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until deep golden brown.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Allow to cool completely before slicing and serving.
# Expert Tips:
01 -
- The sourdough discard adds complexity without the long fermentation process
- These freeze beautifully so you can always have fresh buns ready
02 -
- Weather affects dough, so you might need slightly more or less flour than the recipe calls for
- Shaping the logs evenly takes practice, but they will still taste delicious even if imperfect
03 -
- Use the windowpane test to check if dough is kneaded enough, it should stretch thin without tearing
- For extra softness, place a pan of hot water in the oven while baking