Sourdough Discard Hot Dog Buns (Print Version)
Soft, flavorful buns with subtle tang from sourdough discard—ideal for your next cookout or family meal.
# What You Need:
→ Dough
01 - 1 cup sourdough discard, unfed (100% hydration)
02 - 1 cup warm milk, approximately 105°F
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons granulated sugar
05 - 1 large egg, room temperature
06 - 1 ½ teaspoons kosher salt
07 - 3 ¾ to 4 cups all-purpose flour, plus more for dusting
08 - 1 packet (2 ¼ teaspoons) instant yeast
→ Topping
09 - 1 tablespoon whole milk for brushing
10 - 1 tablespoon unsalted butter, melted for finishing
11 - Sesame seeds, poppy seeds, or everything seasoning
# How-To Steps:
01 - Combine warm milk and sugar in a large mixing bowl. Sprinkle instant yeast over the surface and let stand 3 to 5 minutes until mixture becomes foamy and bubbly.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Whisk thoroughly until fully incorporated and smooth.
03 - Gradually add flour, one cup at a time, mixing with a wooden spoon or dough hook after each addition. Continue adding flour until a soft, slightly tacky dough forms that pulls away from the bowl sides.
04 - Turn dough onto a lightly floured surface. Knead by hand for 7 to 8 minutes, pushing dough away with the heel of your hand and folding it back toward you, until smooth, elastic, and springs back when pressed.
05 - Place dough in a lightly greased bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm, draft-free area until doubled in bulk, approximately 1 to 1 ½ hours.
06 - Punch down risen dough to release air. Divide into 8 equal portions using a bench scraper or sharp knife. Roll each portion into a smooth 6-inch log, tapering the ends slightly.
07 - Arrange shaped buns on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise until puffy and visibly increased in size, 30 to 45 minutes.
08 - Position oven rack in the center position. Preheat oven to 375°F.
09 - Brush risen buns lightly with milk. Sprinkle with sesame seeds, poppy seeds, or everything seasoning if desired. Bake for 18 to 20 minutes until deep golden brown and internal temperature reaches 190°F.
10 - Remove buns from oven immediately. Brush tops with melted butter for a softer crust. Transfer to a wire rack and cool completely before slicing to prevent crumbling.
# Expert Tips:
01 -
- The sourdough discard adds this incredible subtle tang that makes every bite feel like it came from a professional bakery
- These buns stay soft for days and actually hold up to whatever you pile on them without falling apart
- You're basically getting two recipes in one since the dough works perfectly for hamburger patties or sandwich rolls too
02 -
- I once tried to rush the rising time by putting the dough near my oven while it preheated and ended up with weirdly dense buns, room temperature rise is non-negotiable
- Shaping the buns evenly took me forever to master, now I use a kitchen scale to divide the dough so they all bake at the same rate
03 -
- Use bread flour instead of all-purpose if you want a chewier texture that stands up to hearty toppings and grilled meats
- Warm your mixing bowl with hot water before adding ingredients to create the perfect environment for yeast activation