Sourdough Discard Hot Dog Buns (Printable)

Soft, golden buns made with sourdough discard for a subtle tang. Ideal for your next barbecue or family dinner.

# 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

09 - 1 tbsp milk for brushing
10 - 1 tbsp melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning

# How To Make It:

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 ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing after each addition. Continue adding flour until a soft, tacky dough forms. You may not need the full 4 cups—stop when the dough holds together but still feels slightly sticky.
04 - Turn the dough onto a lightly floured surface and knead for 7–8 minutes. The dough should become smooth, elastic, and spring back when pressed with a finger.
05 - Place the 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 the risen dough to release air. Divide into 8 equal pieces and roll each into a smooth log about 6 inches long. Taper the ends slightly for a traditional hot dog bun shape.
07 - Arrange the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each. Cover and let rise until puffy and expanded, about 30–45 minutes.
08 - Preheat your oven to 375°F while the buns complete their second rise.
09 - Brush the risen buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until golden brown on top. The internal temperature should reach 190°F when fully baked.
10 - Remove buns from the oven and immediately brush with melted butter for a softer, more flavorful crust. Allow to cool completely on the baking sheet or a wire rack before slicing and serving.

# Expert Hints:

01 -
  • The sourdough discard adds a subtle depth that makes store bought buns taste flat in comparison
  • They freeze beautifully so you can double the batch and always have homemade buns ready
02 -
  • The dough is ready when it passes the windowpane test, stretch a small piece and if it holds together without tearing, you have kneaded enough
  • Letting the buns cool completely might be the hardest part but slicing them warm results in squished, gummy interiors
03 -
  • Weigh your flour if possible, cup measurements vary wildly and too much flour makes tough buns
  • The windowpane test never lies, keep kneading until you can stretch the dough thin enough to see light through it

Go Back