Sourdough Hot Dog Buns
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I love how easy this sourdough recipe is—it gets a little help from yeast for a reliable rise and just the right tang, so you get soft, flavorful hot dog buns without the long wait!
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Quick + Easy Sourdough Hot Dog Buns
There’s something magical about the marriage of a perfectly grilled or smoked hot dog and a deliciously soft bun. It’s one of life’s simple pleasures, one that keeps even this foodie coming back again and again.
Over the years, I’ve tried to perfect my dog bun recipe with little success. But this time, I was determined to get it right.
The result? A bun with a slight chew, delicate tang, and structure that stands up to even the juiciest toppings without becoming soggy. The best part? It’s made with my beloved sourdough starter!
Tips
- Brushing the buns with milk prior to baking helps give them a deep, rich color while brushing them after baking with butter helps to soften the crust and ensure the best bun possible. Don’t skip those steps!
- I bulk ferment and proof my bread dough at room temperature, but if you’re in a warm place (warmer than 70-72f), your rising times will need to be shortened.
- I find that adding a small amount of yeast gives these buns a little extra resiliency and bounce-back after shaping. Enriched sourdoughs—those with ingredients like eggs, butter, or milk—tend to perform better with a touch of yeast alongside the starter, helping the dough rise more predictably and maintain structure.
Key Ingredients
Bread Flour
For best results, use a high-protein unbleached bread flour to build structure and create soft, sturdy buns able to stand up to all your favorite fillings!
Butter
Butter helps give the dough a soft texture, locks in moisture, keeps your buns fresher for longer, and helps to improve the Maillard effect (browning) during baking.
Sourdough Starter
Use a fed and active sourdough starter. Your starter should have been fed within the last 6-8 hours and has at least doubled in size.This recipe is based on a sourdough starter with 100% hydration.
Psst.. Want to know more about feeding your starter, storing sourdough starter, how to use discard, or even which is the best jar for your starter? I’ve got tons of guides to help you!
How To Make Sourdough Hot Dog Buns
Make The Dough:
- In the bowl of your stand mixer, combine 180g warm milk (~80f) , 100g warm water, and 25g granulated sugar, and 7g instant yeast. Mix on low speed until the sugar is dissolved.
- Then add 100g sourdough discard, 500g bread flour and 6g sea salt.
- Mix until a rough, shaggy dough forms.
- Gradually add 30g softened butter.
- Knead until dough is smooth and elastic. This will take 5+ minutes.
- Transfer to a greased bowl, cover and rest until nearly doubled in size, usually around 45-60 minutes.
Shape The Buns:
- Once the dough has doubled, line a baking sheet with parchment paper and set aside.
- Turn the dough out onto a lightly floured surface, and press into a large rectangle.
- Cut the dough into 10 pieces, approximately 90g each, with a bench scraper or serrated knife.
- Tuck each of the dough pieces into a tight ball and set on prepared baking sheet. Cover with plastic wrap and rest for 20 minutes. This allows the dough to relax and makes shaping much easier.
- Working one ball at a time, roll it into a rough rectangle about 6″ wide.
- Then roll into a cylinder, pinching the seams shut.
- Return each shaped bun, seam side down, to the prepared baking sheet, leaving a small gap between the buns.
- Cover with plastic wrap and allow to rise until nearly doubled, about 45-60 minutes.
Bake The Buns:
- Once the buns have nearly doubled, preheat the oven to 350f. Brush each bun generously with milk.
- Bake at 350f for 20-25 minutes, until the tops are golden brown. You can check the doneness with an instant read thermometer, the internal temperature should be 190f.
- Brush the top of the buns with butter, then allow to cool on the baking sheet before separating them.
Variations + Substitutions
Batch + Storage
Batch
This recipe makes 10 tasty sourdough hot dog buns. It can be scaled up or down as desired. I often make a double batch and freeze for later!
Storage
Keep your homemade hot dog buns in a sealed container for up to 3 days, though they really shine the brightest on the first 2 days.
A quick zap in the microwave can help to bring back a little vibrance on day 3, or if you forget them in the back of the bread box, slathering with butter and toasting face down on a cast iron skillet is a great way to revive them.
Alternatively, they can be frozen. For best results, freeze your buns as soon as possible after completely cooled. Label and date a large freezer bag and place the buns into the bag in a single layer, gently squeeze out as much air as possible, then freeze for later!
Sourdough hot dog buns are best used within 3-4 months, but they will last at least 6 months!
Enriching The Dough
If you’ve never kneaded butter into your dough after the fact, you have to trust the process a little! I have been playing around with Pain De Mie, brioche, and other enriched doughs in my free time, and have a growing appreciation for this method of dough making.
We are adding the butter because it makes a nice tender crumb and improves the structure of the dough. If it looks like the dough is falling apart in your mixer or just turning into a sticky mess, that is ok – don’t hit the panic button yet. It will come together.
My dough took nearly 10 minutes to complete, and that’s totally normal! You’re looking for a dough that’s soft, tacky to the touch, and elastic.
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📖 Printable Recipe
Sourdough Hot Dog Buns
Ingredients
- 180 g whole milk warmed to ~80f
- 100 g water
- 25 g granulated sugar
- 7 g instant yeast
- 500 g bread flour
- 100 g active sourdough starter
- 6 g salt
- 30 g butter cubed and softened
- milk for brushing
- butter for brushing
Instructions
Make The Dough:
- In the bowl of your stand mixer, combine 180g warm milk (~80f) , 100g warm water, 25g granulated sugar, and 7g instant yeast. Mix on low speed until the sugar is dissolved. Then add 100g sourdough discard, 500g bread flour and 6g sea salt. Mix until a rough, shaggy dough forms.
- Gradually add 30g softened butter and mix until dough is smooth and elastic. Transfer to a greased bowl, cover and rest until nearly doubled in size.
Shape The Buns:
- Line a baking sheet with parchment paper and set aside.
- Turn the dough out onto a lightly floured surface, and press into a large rectangle. Cut the dough into 10 pieces, approximately 90g each, with a bench scraper or serrated knife.
- Tuck each of the dough pieces into a tight ball and set on prepared baking sheet. Cover with plastic wrap and rest for 20 minutes.
- Working one ball at a time, roll it into a rectangle about 6″ wide. Roll each rectangle into a cylinder, pinching the seams shut
- Return each shaped bun, seam side down, to the prepared baking sheet, leaving a small gap between the buns. Cover with plastic wrap and allow to rise until nearly doubled.
Bake The Buns:
- Once the buns have doubled, preheat the oven to 350f. Brush each bun generously with milk.
- Bake at 350f for 20-25 minutes, until the tops are golden brown. You can check the doneness with an instant read thermometer, the internal temperature should be 190f.
- Brush the top of the buns with butter, then allow to cool on the baking sheet before separating them.
Recommended Equipment + Ingredients
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