Light and Fluffy Sourdough Discard Hot Dog Buns
Ready to ditch the store-bought buns for good? These sourdough discard hot dog buns are soft, fluffy, and packed with delicious sourdough flavor. They’re the perfect addition to any backyard BBQ, camping cookout, or weeknight hot dog dinner, and way better than the squishy plastic-wrapped kind!
Even better? This easy recipe uses your sourdough discard, takes less time than a traditional sourdough bread, and doesn’t need an egg wash to get that golden brown top. Whether you’re feeding a crowd or just craving a little homemade comfort, these buns bring the flavor and the fun.
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Why You’ll Love These Sourdough Discard Hot Dog Buns
- Uses up sourdough discard: no waste, more flavor
- Super soft and fluffy with a golden brown finish (no egg wash needed!)
- Beginner-friendly: even if you’ve never shaped dough before
- Faster than traditional sourdough thanks to instant or active yeast
- Homemade taste with less effort: perfect for grilling season!
- Freezer-friendly: make a batch now, enjoy later!
Ingredients You’ll Need For Sourdough Discard Hotdog Buns
Here’s the simple ingredients that you’ll need to make these soft and flavorful sourdough hot dog buns:
- milk: helps activate the yeast (around 95-100°F)
- honey: adds a hint of sweetness and activates the yeast (you can also use sugar)
- commercial yeast: instant yeast or active dry yeast for a reliable rise
- water: balances hydration
- melted butter: adds richness and softness
- sourdough discard: brings a subtle tang and moist texture
- an egg: helps bind the dough and adds structure
- salt: enhances flavor
- all-purpose flour: this forms the base structure of your dough, giving the buns their shape and texture. All-purpose flour keeps them soft and fluffy, perfect for holding your favorite hot dog without being too dense.
Step-by-Step Instructions For Sourdough Discard Hot Dog Buns
Step 1: Activate the Yeast
In the bowl of a stand mixer with the dough hook (or a large mixing bowl), whisk together the warm milk, warm water, honey, and yeast. The liquid should be warm to the touch (about 95-100°F), but not hot.
Let sit for 5–10 minutes until frothy.
Step 2: Mix the Dough
Add the melted butter (slightly cooled), sourdough discard, egg, salt, and 4 1/4 cups of flour.
Mix on low speed for 2 minutes or stir by hand with a wooden spoon until a shaggy dough forms. Scrape down the sides of the bowl if needed.
If the dough is still very wet, slowly add the remaining ¼ cup flour, a little bit at a time, until the dough is just slightly tacky.
Step 3: Knead the Dough
- Stand Mixer: Knead on low speed using the dough hook attachment for 8–10 minutes, until smooth and elastic.
- By Hand: Turn the dough out onto a floured surface and knead for 10–12 minutes, using the heels of your hands and folding the dough over itself.
The dough should feel soft, stretchy and tacky, but not sticky or dry.
Step 4: First Rise (Bulk Fermentation)
Place the dough in a lightly oiled large mixing bowl, cover with plastic wrap or a damp tea towel, and let rise in a warm place until doubled in size, about 1 hour.
Rise time will depend on the temperature of your dough and the temperature of your kitchen. A warmer space speeds up the rise.
Step 5: Divide and Shape
Punch down the dough to release any air bubbles, then turn it out onto a lightly floured surface. Use a bench scraper or sharp knife to divide the dough into 10 equal portions.
Working with one piece at a time, flatten the dough into a rough 6×3-inch rectangle. Starting from one of the long sides, roll the dough up tightly into a log, just like you would for cinnamon rolls. Pinch the seam and both ends to seal, then place the bun seam-side down on a baking sheet lined with parchment paper
Repeat with the remaining pieces of dough, spacing the buns evenly apart to give them room to rise.
Shaping Tip:
If you want those soft, fluffy side-touching buns (you know the kind — where you pull them apart and the sides are extra tender!), place them about 1 inch apart on your baking sheet. They’ll rise into each other and bake up super soft and pillowy.
Prefer classic, individually shaped buns with golden edges all around? Space them about 2–3 inches apart so they rise and bake as single buns with room to grow.
Either way, they’ll be soft, delicious, and totally perfect for your favorite hot dogs or sausages!
Step 6: Second Rise
Cover the shaped buns with a kitchen towel or plastic wrap and let the dough rise for 30–45 minutes, until noticeably puffy.
Meanwhile, preheat your oven to 400°F.
Step 7: Bake
Bake the sourdough hot dog buns for 12-15 minutes, or until the tops are golden brown and the internal temperature reaches 190°F.
For a bit of extra color, you can lightly brush the tops with milk (or plant-based milk) before baking.
Once out of the oven, brush the buns with melted butter while they’re still warm for soft, shiny tops and that perfect bakery-style finish.
Storage Tips
- Store leftover buns in an airtight container at room temperature for up to 2 days.
- Freeze in a zip-top bag for up to 2 months.
- Reheat in the oven at 300°F for a few minutes to bring back that fresh-baked feel.
FAQ
Can I use just sourdough discard without yeast?
No, you’ll need to use yeast for this recipe. The discard alone isn’t active enough to give the dough a good rise. The yeast helps speed things up and creates fluffier buns.
Can I make these vegan?
Yes! Use plant-based milk, a flax egg or egg replacer, and vegan butter or olive oil. The buns will still be soft and full of flavor.
What if I don’t have a stand mixer?
You can knead the dough by hand, just give it 10–12 minutes. Use a timer and aim for a smooth, elastic dough that springs back when pressed.
Why is my bread so dry?
Usually from adding too much flour. Use precise measurements and a kitchen scale if possible. The dough should be slightly tacky, not stiff or crumbly. Too much extra flour = dry buns.
Why didn’t my dough rise?
Rise times depend on the temperature of your kitchen. If it’s cool, find a warm place (like an oven with the light on). Old yeast can also slow down the rise.
Can I make hamburger buns instead?
Yup! Check out my sourdough discard hamburger bun recipe for how!
If you liked this recipe, I think you’ll love…
Light and Fluffy Sourdough Discard Hot Dog Buns
Ingredients
- 1 cup (240ml) milk warm (about 95-100°F)
- ¼ cup (60ml) water warm (about 95-100°F)
- 1 tbsp honey (21g), or granulated sugar (13g)
- 2 ¼ tsp active or dry instant yeast (1 packet 7g)
- 3 tbsp (43g) butter, melted and slightly cooled
- ½ cup (125g) discard, room temperature
- 1 large egg, room temperature
- 1 ½ tsp salt
- 4 ¼ cups (530g) all-purpose flour (530g-560g)
Instructions
- In the bowl of a stand mixer fitted with the dough hook attachment (or a large mixing bowl), whisk together the warm milk, warm water, honey, and yeast. Let sit for 5–10 minutes until frothy.
- Add the melted butter, sourdough discard, egg, salt, and 4 ¼ cups of flour. Mix on low speed for 2 minutes, or stir with a wooden spoon until a shaggy dough forms. If the dough is still very wet, slowly add up to ¼ cup more flour, just until it feels slightly tacky.
- Kneed the dough.Using a Stand Mixer: Knead on low speed for 8–10 minutes, until smooth and elastic. If kneeding By Hand: Turn the dough out onto a floured surface and knead for 10–12 minutes. Use the heels of your hands and fold the dough over itself until it becomes soft and stretchy.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp tea towel, and let rise in a warm place for 1, or until doubled in size. Rise times may vary depending on the temperature of your kitchen.
- Punch down the dough and turn it onto a lightly floured surface. Use a bench scraper to divide the dough into 10 equal pieces.Working one piece at a time:– Flatten into a rough 6×3-inch rectangle.– Roll up tightly from the long edge to form a log.– Pinch the seam and both ends to seal.– Place seam-side down on a parchment paper-lined baking sheet.Repeat with remaining dough, spacing buns apart to allow for rising. Place buns 1 inch apart for soft, pull-apart sides, or 2–3 inches apart for individual buns with golden edges.
- Cover the shaped buns with a towel or plastic wrap. Let rise for 30–45 minutes until noticeably puffy. Meanwhile, preheat the oven to 400°F.
- Bake the buns for 12-15 minutes, or until the tops of the buns are golden and they reach an internal temperature of 190°F. Cool slightly before serving. For extra color, lightly brush the tops with milk or plant-based milk before baking. Once baked, brush the tops with melted butter while still warm for a soft, shiny finish. Perfect for regular ol’ hot dogs or even grilled sausages!
Notes
- For extra flavor, brush the tops with melted butter when they come out of the oven.
- Need buns for burgers too? Check out my sourdough hamburger buns recipe!
- To get equal portions, use a kitchen scale.
- Store any leftover buns in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.
- Don’t over-flour your dough. Too much extra flour can lead to dry buns. Use precise measurements and a kitchen scale for the best results.
Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!