Sourdough Discard Hot Dog Buns (Printable Version)
Soft, pillowy buns with subtle tang from sourdough discard, ideal for grilling and family meals.
# What You 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
09 - 1 tbsp milk for brushing
10 - 1 tbsp melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning (optional)
# How To Make It:
01 - Combine warm milk, sugar, and yeast in a large mixing bowl. Let sit for 3–5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until thoroughly combined.
03 - Gradually incorporate flour, one cup at a time, mixing until a soft, tacky dough forms. Stop adding flour once dough reaches proper consistency—you may not need the full amount.
04 - Turn dough onto lightly floured surface and knead for 7–8 minutes until smooth and elastic.
05 - Place dough in a lightly greased bowl, cover, and let rise until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down dough and divide into 8 equal portions. Shape each piece into a smooth log about 6 inches long.
07 - Arrange shaped buns on parchment-lined baking sheet, spacing 2 inches apart. Cover and let rise until puffy, 30–45 minutes.
08 - Preheat oven to 375°F during the final rise period.
09 - Brush buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until golden brown.
10 - Remove from oven and immediately brush with melted butter for softer crust. Cool completely before slicing.
# Expert Suggestions:
01 -
- That subtle sourdough tang makes these buns taste like they came from a fancy bakery, but they're surprisingly simple to throw together
- They freeze beautifully, so you can double the batch and always have fresh buns ready for sudden cookout cravings
02 -
- Humidity affects flour absorption significantly, so trust your hands over the exact measurement
- Overbaking creates tough buns, so pull them when they're golden brown, not dark brown
03 -
- Bread flour creates an even chewier texture if you prefer heartier buns
- Letting the dough rise in a slightly warm oven with just the light on speeds up the process dramatically