Sourdough Discard Hot Dog Buns (Printable)
Soft, pillowy buns with a hint of tang from sourdough discard—ideal for hot dogs, burgers, or sandwiches.
# What You'll 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 instant yeast (2 ¼ teaspoons)
→ Topping
09 - 1 tablespoon milk for brushing
10 - 1 tablespoon melted butter for brushing
11 - Sesame seeds, poppy seeds, or everything seasoning (optional)
# Steps:
01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let stand for 3 to 5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until thoroughly incorporated.
03 - Gradually add flour, one cup at a time, mixing until a soft and tacky dough forms. Stop adding flour when dough reaches proper consistency—you may not need the full amount.
04 - Turn dough onto a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic, adding minimal flour only if sticking excessively.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area 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 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 oven to 375°F while buns complete their final rise.
09 - Brush buns lightly with milk and sprinkle with seeds if using. Bake for 18 to 20 minutes until golden brown on top.
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 Advice:
01 -
- That perfect sourdough tang transforms basic buns into something memorable
- Soft interior with just enough chew to hold up to any toppings you pile on
02 -
- Humidity affects how much flour the dough needs, so trust your hands over the exact measurement
- Letting them cool completely prevents the centers from becoming gummy when sliced
03 -
- Bread flour gives these buns an extra chewy texture worth trying
- Honey or maple syrup adds a lovely depth if you want to skip the white sugar