If you’re looking for the perfect way to use up extra sourdough discard, these soft and fluffy sourdough discard hot dog buns are a must-make. Based off my Same Day Sourdough Hot Dog Buns, they’re easy to prepare, have a light and tender texture, and are sturdy enough to hold all your favorite hot dog toppings without falling apart.
Whether you’re planning a summer cookout, backyard barbecue, or simply want a homemade alternative to store-bought buns, this recipe delivers delicious results every time.
Why I Love This Recipe
- A great way to use up sourdough discard. Instead of throwing away extra starter, you can turn it into soft, flavorful homemade hot dog buns.
- Soft, fluffy, and family-approved. These buns have a tender crumb and pillowy texture that both kids and adults love.
- Perfect for cookouts and summer gatherings. They hold up well to hot dogs, sausages, and all your favorite toppings without falling apart.
- Based on my popular 100% sourdough hot dog buns. If you’ve made and loved my fully fermented sourdough hot dog buns, you’ll appreciate this quicker discard version that delivers the same soft texture with less planning ahead.
Frequently Asked Questions
Can I make these buns ahead of time?
Yes! These sourdough discard hot dog buns stay soft for several days when stored in an airtight container and can also be frozen for longer storage.
Do I need active sourdough starter for this recipe?
No. This recipe is designed for sourdough discard, so your starter does not need to be recently fed or bubbly.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour will give the buns a slightly chewier texture and better structure. All-purpose flour will produce a softer bun.
Can I use this dough to make hamburger buns?
Absolutely! Simply divide the dough into round portions instead of shaping it into hot dog buns and bake as directed.
Why are my buns dense?
Dense buns are usually the result of underproofing or adding too much flour. Be sure to allow the dough to rise until noticeably puffy and avoid over-flouring during shaping.
My favorite hot-dog bun pan!
I love using my USA Pan hot dog bun pan for this recipe because it fits 10 buns perfectly and helps create that beautiful uniform shape with soft pull-apart sides. That said, it is absolutely not required to make this recipe successfully. You can simply shape the buns and place them on a parchment-lined baking sheet about an inch apart, and they’ll still bake up soft, fluffy, and delicious.
How to make sourdough discard hot dog buns: step-by-step
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the buns,let rise for 45 min-1 hour, then bake.
Ingredients
For the dough
- 7 grams (2 & 1/4 teaspoons) instant yeast
- 200 grams of sourdough discard (active starter can be used)
- 80 grams of warm milk
- 80 grams of room temperature water
- 40 grams sugar
- 1 room temperature egg (approximately 50 grams)
- 400 grams of all-purpose flour
- 30 grams of softened unsalted butter
- 10 grams of salt
Egg wash
- 1 egg and a splash of water
Equipment
- Mixing bowl
- Food scale
- Bench scraper or dough scraper
- Large baking sheet
- Parchment paper
- Rolling pin
Instructions
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
- To a mixing bowl add the instant yeast, sourdough discard, milk, water, and sugar. Whisk until mostly mixed.
- Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
- Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
- After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Use flour as needed to assist with stickiness.
- Once complete, place the dough in a greased bowl (oil or butter) and let it rest until doubled (1-2 hours).
Shape the sourdough hot dog buns
Need more time? After the first rise, the dough can be placed in the fridge overnight and shaped/baked the following day.
- After the dough has doubled in size turn it out on a lightly floured surface and divide it into 10 equal pieces (mine weigh around 80 grams each).
- Roll each piece into a 5×8 inch rectangle and roll into a 5-6 inch log. Making sure to tighten the seams after rolling. Find my favorite hand roller here!
- Place each shaped bun on your hot dog bun pan or a parchment paper lined pan (about an inch or so apart).
- Cover the pan with oiled plastic wrap and let them rest until doubled in size (about 1 hour). They should be noticeably puffy and light to the touch.
Shaped hot dog buns can be refrigerated overnight and baked the following day if needed.
Brush and Bake the sourdough discard hot dog buns
- Once the hot dog buns are ready to be baked, preheat the oven to 375 degrees F.
- Mix together the egg and water and brush the buns with the egg-wash and bake them for 20-25 minutes.
Sourdough discard hot dog buns are fully cooked once they have reached an internal temperature of 190-200 degrees F.
- Brush the hot dog buns with melted butter upon removing them from the oven for extra softness.
- Allow sourdough hot dog buns to cool for 20-30 minutes before enjoying warm!
- Storage: Store the cooled sourdough hot dog buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze the buns for up to 2 months and thaw at room temperature before serving. Warm them slightly for the best soft and fluffy texture.
More sourdough recipes like this
- Same Day Sourdough Hot Dog Buns (soft & fluffy)
- Sourdough Hamburger Buns
- Sourdough Discard Hamburger Buns (2 hour recipe!)
- Quick Sourdough Discard Rolls (soft & fluffy!)
Easy Sourdough Discard Hot Dog Buns
These soft and fluffy sourdough discard hot dog buns are easy to make, perfect for cookouts, and a delicious way to use up extra sourdough starter discard.
Equipment
- Mixing bowl
- Food scale
- Bench/dough scraper
- Large baking sheet/hot dog bun pan
- Parchment paper
- Rolling Pin
Ingredients
- 7 grams (2 & 1/4 teaspoons) instant yeast
- 200 grams sourdough discard (OR active starter can be used)
- 80 grams warm milk
- 80 grams water (room temperature)
- 30 grams sugar
- 1 large egg (room temperature )
- 400 grams all-purpose flour
- 30 grams unsalted butter (softened)
- 10 grams salt
For the egg wash
- 1 egg and a splash of water
Instructions
-
This recipe works best with instant yeast. If using active dry yeast, be sure to bloom it in warm liquid before adding.
This recipe can be mixed by hand or with a stand mixer.
-
To a mixing bowl add the instant yeast, sourdough discard, milk, water, and sugar. Whisk until mostly mixed.
-
Next, whisk in the egg until combined. Add the flour, salt, and room temperature butter (cut up into cubes) and mix until a shaggy dough is formed.
-
Cover the dough and let it rest for 15-20 minutes to hydrate and relax the gluten.
Knead the dough
-
After the dough has rested knead the dough for 5-7 minutes or until it comes together, is smooth, and is not sticky. Use flour as needed to assist with stickiness.
-
Once complete, place the dough in a greased bowl (oil or butter) and let it rest until doubled (1-2 hours).
Shape the sourdough hot dog buns
-
Need more time? After the first rise, the dough can be placed in the fridge overnight and shaped/baked the following day.
-
After the dough has doubled in size turn it out on a lightly floured surface and divide it into 10 equal pieces (mine weigh around 80 grams each).
-
Roll each piece into a 5×8 inch rectangle and roll into a 5-6 inch log. Making sure to tighten the seams after rolling. Find my favorite hand roller here!
-
Place each shaped bun on your hot dog bun pan or a parchment paper lined pan (about an inch or so apart).
-
Cover the pan with oiled plastic wrap and let them rest until doubled in size (about 1 hour). They should be noticeably puffy and light to the touch.
Shaped hot dog buns can be refrigerated overnight and baked the following day if needed.
Brush and Bake the sourdough discard hot dog buns
-
Once the hot dog buns are ready to be baked, preheat the oven to 375 degrees F.
-
Mix together the egg and water and brush the buns with the egg-wash and bake them for 20-25 minutes.
Sourdough discard hot dog buns are fully cooked once they have reached an internal temperature of 190-200 degrees F.
-
Brush the hot dog buns with melted butter upon removing them from the oven for extra softness.
-
Allow sourdough hot dog buns to cool for 20-30 minutes before enjoying warm!
-
Storage: Store the cooled sourdough hot dog buns in an airtight container or zip-top bag at room temperature for up to 3 days. For longer storage, freeze the buns for up to 2 months and thaw at room temperature before serving. Warm them slightly for the best soft and fluffy texture.
Notes
Baker’s schedule: Mix the dough and let it rise for about 2 hours in a warm spot. Shape the buns,let rise for 45 min-1 hour, then bake.
Comments