Sourdough Discard Hot Dog Buns (Print Version)
Soft, tangy buns made with sourdough discard for your next cookout.
# What You'll Need:
→ Dough
01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup warm milk
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons sugar
05 - 1 large egg
06 - 1 ½ teaspoons salt
07 - 3 ¾ – 4 cups all-purpose flour
08 - 1 packet instant yeast (7 g or 2 ¼ teaspoons)
→ Topping (optional)
09 - 1 tablespoon milk for brushing
10 - 1 tablespoon melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning
# Step-by-Step Guide:
01 - In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 3–5 minutes until bubbly and foamy.
02 - Add the sourdough discard, melted butter, egg, and salt to the yeast mixture. Mix until well combined.
03 - Gradually add flour, 1 cup at a time, mixing until a soft, tacky dough forms. You may not need all the flour depending on humidity.
04 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth, elastic, and no longer sticky.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rise until doubled in size, about 1 to 1.5 hours.
06 - Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth log about 6 inches long, tapering the ends slightly.
07 - Place shaped buns on a parchment-lined baking sheet, spaced 2 inches apart. Cover and let rise until puffy, 30–45 minutes.
08 - Preheat oven to 375°F during the final 15 minutes of the second rise.
09 - Brush buns with milk and sprinkle with seeds if desired. Bake for 18–20 minutes until golden brown on top.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Cool completely on a wire rack before slicing.
# Expert Suggestions:
01 -
- The sourdough adds a subtle depth that makes store bought buns taste like cardboard in comparison
- These freeze beautifully so you can double the batch and always have emergency buns ready
02 -
- The dough should feel slightly tacky but not stick to your fingers, which means you have the right amount of flour
- Letting them cool completely before slicing prevents the inside from becoming gummy or compressed
03 -
- Use water instead of milk for brushing if you want a crisper crust
- The windowpane test is the best way to know your dough is kneaded enough