Quick and Easy Sourdough Discard Hot Dog Buns Recipe

Introduction

These quick and easy sourdough discard hot dog buns are soft, flavorful, and perfect for your next cookout or family meal. Using sourdough discard adds a subtle tang and reduces waste, making these homemade buns both delicious and sustainable.

Ingredients

• 220 grams warm milk (about 100° F)
• 40 grams organic granulated sugar
• 150 grams sourdough discard (thick, not too runny)
• 1 teaspoon instant yeast
• 420 grams unbleached bread flour
• 2 tablespoons butter, room temperature
• 1 teaspoon salt
• 1 tablespoon egg whites (for egg wash)
• 2 tablespoons melted butter (for brushing baked buns)

Instructions

1. Step 1: In a bowl, stir together the warm milk and sugar until dissolved. Add sourdough discard and yeast, mixing to combine.
2. Step 2: Add the flour and knead until a dough forms.
3. Step 3: Knead in the softened butter in small portions, then add the salt. Continue kneading the dough until completely smooth, about 5 minutes.
4. Step 4: Transfer the dough to a bowl lightly coated with olive oil or butter. Cover with a damp towel and let rise in a warm place until nearly doubled, about 1–2 hours depending on temperature.
5. Step 5: Line a sheet pan with parchment paper. Divide the dough into 8 equal balls (about 108 grams each) and place them on the prepared pan.
6. Step 6: Let the dough portions rest for 30 minutes.
7. Step 7: Roll each portion between your hands into a log about 7 inches long.
8. Step 8: Arrange the shaped dough on the parchment-lined baking sheet, spacing them so they will touch as they rise.
9. Step 9: Let rise in a warm spot until doubled in size, about 45 minutes. A warm place like the top of a preheating oven works well.
10. Step 10: Preheat the oven to 375° F.
11. Step 11: Combine the egg whites with a teaspoon of water and brush the tops of the buns with this egg wash.
12. Step 12: Bake for about 25 minutes or until golden brown. Rotate the pan halfway through baking if needed.
13. Step 13: Remove the buns from the oven and immediately brush with melted butter. Let cool slightly before separating the buns.
14. Step 14: Slice the buns along the top to serve.

Tips & Variations

• Use room temperature butter for easier incorporation into the dough.
• For a richer flavor, substitute some of the milk with buttermilk.
• Try adding sesame seeds or poppy seeds on top after brushing with egg wash for added texture and flavor.
• If your sourdough discard is very runny, reduce the milk slightly or add a tablespoon more flour to adjust dough consistency.

Storage

Store baked buns in an airtight container or resealable bag at room temperature for up to 2 days. For longer storage, freeze the buns wrapped tightly for up to 1 month. To reheat, thaw at room temperature and warm in the oven at 325° F for 5–10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these buns without sourdough discard?

Yes, you can substitute the sourdough discard with an equal amount of all-purpose flour and adjust the yeast slightly, but the flavor will be less tangy and complex.

Why do the risen dough balls need to touch before baking?

Allowing the dough balls to touch encourages soft sides and creates classic pull-apart buns, perfect for hot dogs or sandwiches.

Quick and Easy Sourdough Discard Hot Dog Buns Recipe

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★★★★★

4.5 from 125 reviews

This Quick and Easy Sourdough Discard Hot Dog Buns recipe transforms sourdough starter discard into soft, golden, and flavorful hot dog buns. The dough is enriched with butter and milk for tenderness and uses a combination of sourdough discard and instant yeast to achieve a quick rise, making it perfect for a weekend baking project. The buns bake to a beautiful golden brown, brushed with melted butter for a soft crust and delicious finish.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 3 hours
• Yield: 8 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 220 grams warm milk (about 100° F)
• 40 grams organic granulated sugar
• 150 grams sourdough discard (thick, not too runny)
• 1 teaspoon instant yeast
• 420 grams unbleached bread flour
• 2 tablespoons butter, room temperature
• 1 teaspoon salt

For Egg Wash and Finishing

• 1 tablespoon egg whites (for egg wash)
• 2 tablespoons melted butter (for brushing baked buns)

Instructions

1. Mix Milk, Sugar, Sourdough, and Yeast: In a bowl, stir together the warm milk and sugar until the sugar dissolves completely. Add the thick sourdough discard and instant yeast, stirring to combine well.
2. Add Flour and Knead Dough: Gradually add the bread flour to the wet ingredients and knead until a manageable dough forms.
3. Knead in Butter and Salt: Incorporate softened butter in small portions followed by the salt into the dough, kneading continuously until the dough becomes completely smooth and elastic, about 5 minutes.
4. First Rise: Transfer the dough to a bowl lightly coated with olive oil or butter, cover with a damp towel, and let rise in a warm spot until nearly doubled in size, approximately 1 to 2 hours depending on temperature.
5. Divide Dough and Rest: Line a sheet pan with parchment paper. Divide the risen dough into 8 equal portions (about 108 grams each). Place them on the pan and let rest for 30 minutes.
6. Shape the Buns: Using your hands, gently roll each dough portion into a 7-inch long log shape suitable for hot dog buns.
7. Arrange and Second Rise: Place the shaped buns slightly apart on a parchment-lined baking sheet so they will touch as they rise and expand. Let rise in a warm place until doubled in size, about 45 minutes. A warm spot can be on top of a preheating oven.
8. Preheat Oven: Preheat your oven to 375° F (190° C) while the dough completes its final rise.
9. Apply Egg Wash: Mix the egg whites with a teaspoon of water to create an egg wash. Brush this mixture gently on top of each bun to promote a golden crust during baking.
10. Bake the Buns: Bake the buns for about 25 minutes, or until they are golden brown all over. Rotate the pan halfway through baking if your oven has hot spots to ensure even browning.
11. Brush with Butter: As soon as the buns come out of the oven, brush their tops generously with melted butter to keep the crust soft and add rich flavor.
12. Cool and Serve: Allow the buns to cool slightly before pulling apart. Slice each bun along the top before serving as hot dog buns.
13. Enjoy and Review: Enjoy your fresh homemade sourdough hot dog buns and please leave a 5-star review if you loved this easy and delicious recipe!

Notes

• Using sourdough discard gives this recipe a subtle tang and reduces waste.
• Make sure the milk is warm, not hot, to activate the yeast without killing it.
• Resting the divided dough before shaping helps to relax gluten for easier shaping.
• Proofing or rising times will depend on your ambient temperature; warmer environments speed up fermentation.
• Brushing with egg wash gives the buns a shiny, golden crust, but you can skip it for a matte finish.
• Brush buns with melted butter right after baking for a soft, flavorful crust.
• Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Keywords: sourdough discard, hot dog buns, homemade buns, sourdough recipe, easy bread, baking, quick sourdough bread