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Light and Fluffy Sourdough Discard Hot Dog Buns

Say goodbye to store-bought buns! These sourdough discard hot dog buns are soft, fluffy, and full of delicious sourdough flavor. The combination of sourdough discard and yeast gives you the best of both worlds: great rise, beautiful texture, and a subtle tang that sets them apart. They’re an easy, flavorful addition to your next cookout, weeknight dinner, or game day spread.
Print Recipe
sourdough discard hot dog buns served with chips, ketchup, mustard, and relish
Prep Time:2 hours
Cook Time:12 minutes

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.