Sourdough Discard Hot Dog Buns (Printable)

Soft, fluffy buns with tangy sourdough flavor, perfect for your next barbecue or family dinner.

# What You'll Need:

→ Dough

01 - 1 cup (240 g) sourdough discard (unfed, 100% hydration)
02 - 1 cup (240 ml) warm milk
03 - 2 tbsp (28 g) unsalted butter, melted
04 - 2 tbsp (25 g) sugar
05 - 1 large egg
06 - 1 ½ tsp (7 g) salt
07 - 3 ¾ – 4 cups (470–520 g) all-purpose flour
08 - 1 packet (7 g or 2 ¼ tsp) instant yeast

→ 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 Steps:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let mixture stand for 3–5 minutes until bubbly and foamy, indicating yeast activation.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir thoroughly until all wet ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing continuously 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 a lightly floured surface and knead for 7–8 minutes until smooth and elastic. Dough should bounce back when pressed lightly.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or damp 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. Shape each piece into a smooth log approximately 6 inches long, tapering ends slightly for even baking.
07 - Place shaped buns on parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise until puffy and noticeably expanded, 30–45 minutes.
08 - Preheat oven to 375°F (190°C) during the final 15 minutes of the second rise to ensure proper baking temperature.
09 - Brush risen buns with milk and sprinkle with seeds if desired. Bake for 18–20 minutes until golden brown on top and internal temperature reaches 190°F.
10 - Remove from oven and immediately brush tops with melted butter for softer crust. Transfer to wire rack and cool completely before slicing to prevent crumbling.

# Expert Tips:

01 -
  • The sourdough discard gives these buns a subtle depth that makes even basic hot dogs taste bakery quality
  • They freeze beautifully so you can batch bake and always have fresh buns ready for impromptu grilling
  • The dough is forgiving enough for beginners but impressive enough to serve at your next summer cookout
02 -
  • Flour absorption varies wildly depending on humidity and your particular sourdough discard hydration
  • Overbaking even by five minutes transforms soft buns into tough hockey pucks
  • The buns continue baking slightly from residual heat when you remove them from the oven
03 -
  • Use a kitchen scale for consistent results every time you bake
  • The dough is ready when it passes the windowpane test, stretching thin enough to see light through without tearing

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