Sourdough Discard Hot Dog Buns (Printable)

Soft, golden buns featuring a gentle tang from sourdough discard. Perfect for grilling season and family meals.

# What You'll Need:

→ Dough

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

→ Topping (optional)

09 - 1 tbsp milk for brushing
10 - 1 tbsp melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning

# Directions:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let sit for 3–5 minutes until mixture becomes bubbly and foamy, indicating yeast activation.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Whisk thoroughly until all wet ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing after each addition. Continue adding flour until a soft, tacky dough forms. You may not need the full 4 cups—stop when dough holds together but still feels slightly sticky.
04 - Turn dough onto a lightly floured surface. Knead for 7–8 minutes, pushing dough away with heel of hand, folding back over, and rotating quarter turns. Continue until surface becomes smooth and elastic, and dough springs back when pressed.
05 - Place dough in a lightly greased bowl, turning once to coat all surfaces. Cover with plastic wrap or damp towel. Let rise in warm, draft-free area until doubled in bulk, approximately 1 to 1.5 hours.
06 - Punch down risen dough to release air. Divide into 8 equal portions. Roll each piece into a smooth log approximately 6 inches long, tapering ends slightly and ensuring even thickness throughout.
07 - Arrange shaped buns on parchment-lined baking sheet, spacing 2 inches apart to allow for expansion. Cover loosely and let rise until puffy and slightly increased in size, 30–45 minutes.
08 - Preheat oven to 375°F while buns complete their second rise.
09 - Brush risen buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until deep golden brown on top and bottoms sound hollow when tapped. Rotate pan halfway through for even browning.
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 gummy texture.

# Expert Advice:

01 -
  • The sourdough discard adds a subtle depth and tang that elevates ordinary hot dog buns into something bakery-worthy
  • These buns freeze beautifully, so you can double the batch and always have homemade bread ready for impromptu grilling
  • The dough is forgiving and workable, making this an approachable entry point even if you are new to yeast breads
02 -
  • The dough should feel tacky but not sticky when you are finished kneading, and adding too much flour will make the buns dense
  • Letting the buns cool completely before slicing is crucial, or steam trapped inside will make the bread gummy and unpleasant
  • Measuring the flour by weight instead of volume will give you more consistent results across different batches
03 -
  • Use a kitchen scale to weigh your flour for consistent results every time
  • Let the shaped buns rise in a slightly warm oven with the light on for a perfect environment

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