Sourdough Discard Hot Dog Buns (Print View)

Soft, pillowy buns with a delicious sourdough tang, ideal for 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

# Method:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let the mixture sit for 3–5 minutes until it becomes 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. Stop when a soft, tacky dough forms—you may not need the full 4 cups. The dough should hold together without being overly dry.
04 - Turn the dough onto a lightly floured surface and knead for 7–8 minutes. The dough is ready when smooth, elastic, and springs back when pressed gently.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled in size, approximately 1–1.5 hours.
06 - Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a smooth 6-inch log, tapering the ends slightly for an even shape.
07 - Arrange the shaped logs on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy and noticeably expanded, 30–45 minutes.
08 - Preheat the oven to 375°F while the buns complete their final rise.
09 - Brush the buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until golden brown on top and cooked through.
10 - Remove from the oven and immediately brush with melted butter for a softer crust. Allow the buns to cool completely on the baking sheet before slicing.

# Insider Tips:

01 -
  • That subtle sourdough tang makes these buns taste like they came from a fancy bakery
  • They stay soft for days unlike store bought buns that turn into rocks
  • The dough is incredibly forgiving even if you mess up the shaping
02 -
  • You might not need all the flour so add it slowly and trust your hands over the recipe
  • The buns are done when they sound hollow when tapped on the bottom
  • Let them cool completely before slicing or the steam will make them gummy inside
03 -
  • Weighing your ingredients is the secret to consistent results every single time
  • A warm oven with just the light on is the perfect proofing environment

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