Same Day Sourdough Hot Dog Buns (soft & fluffy)
Soft, fluffy same-day sourdough hot dog buns made with simple ingredients, no overnight rise needed for the perfect homemade bun.
Equipment
- Mixing bowl
- Food scale
- Large baking sheet or hot dog bun pan
- Parchment paper
- Bench/dough scraper
- Rolling Pin
Ingredients
For the sweet levain
- 20 grams sourdough starter (fed within 24 hours)
- 20 grams sugar
- 100 grams water
- 100 grams all-purpose OR bread flour
For the dough
- 200 grams sweet levain (from above )
- 80 grams warm milk
- 80 grams water (room temp)
- 40 grams sugar
- 1 large egg (room temp)
- 400 grams all-purpose flour
- 9 grams salt
- 30 grams unsalted butter (softened )
For the egg wash
- 1 egg and a splash of water
Instructions
Make the sweet levain
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**The sweet levain is optional, however keep in mind if you use a regular sourdough starter hot dog buns will have some tang to it.**
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The evening before you plan to mix the dough add the sourdough starter to a clean jar.
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Add the sugar and water and stir until milky. Next add the flour and stir well until there is no flour clumps.
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Cover the jar loosely and allow it to rest overnight (10-12 hours).
Mix the dough
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Ensure the sweet levain has doubled in size and is bubbly before using.
This recipe can be mixed by hand or a with a stand mixer.
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Warm the milk for 30 seconds in the microwave and add it to the mixing bowl. Add the water, sweet levain, sugar, and stir until most of the levain has dissolved.
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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.
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Cover the dough with plastic wrap and let it rest for 30 minutes.
Knead the dough
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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.
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Once complete, place the dough in a greased bowl (oil or butter) and let it rest for 30 minutes.
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After it rests perform 1 stretch and fold to the dough to ensure optimal gluten development.
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Let the dough rest until doubled in size, about 4–6 hours depending on the temperature of your kitchen. A warmer environment will help speed up the rise.
Shape the sourdough hot dog buns
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Need more time? After the first rise, the dough can be placed in the fridge overnight and shaped/baked the following day.
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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).
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Roll each piece into a 5x8 inch rectangle and roll into a 5-6 inch log. Making sure to tighten the seams after rolling.
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Place each shaped bun on your hot dog bun pan or a parchment paper lined pan (about an inch or so apart).
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Cover the pan with oiled plastic wrap and let them rest until doubled in size (about 2-3 hours). 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 hot dog buns
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Once the hot dog buns are ready to be baked, preheat the oven to 375 degrees F.
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Mix together the egg and water and brush the buns with the egg-wash and bake them for 20-25 minutes.
Sourdough hot dog buns are fully cooked once they have reached an internal temperature of 190-200 degrees F.
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Brush the hot dog buns with melted butter upon removing them from the oven for extra softness.
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Allow sourdough hot dog buns to cool for 20-30 minutes before enjoying warm!
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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 option 1: Make the sweet levain the evening before the dough is mixed. Mix the dough in the AM, allow the dough to double in size, shape & allow to rise until doubled and bake the same day.
Baker’s schedule option 2: Make the sweet levain the evening before the dough is mixed. Mix the dough in the AM, allow the dough to double in size, shape and refrigerate overnight to be baked for the following morning.
