Fluffy Sourdough Discard Hot Dog Buns

If you ask me, using sourdough discard is always a good idea.

These soft, homemade hot dog buns take that tangy sourdough starter you’d normally toss and turn it into something special. The rich dough creates buns that are tender inside with a nice golden crust.

They’re shaped just like the ones from the grocery store, but they’ve got that subtle sourdough flavor that makes everything taste better. Plus, there’s something satisfying about knowing exactly what went into your bread.

It’s a practical recipe that helps reduce waste in the kitchen, and honestly, once you try these, store-bought buns just won’t be the same.

What Kind of Sourdough Discard Should I Use?

For these hot dog buns, you’ll want to use a thick, unfed sourdough discard that’s been stored in the fridge for up to a week. The discard should have a consistency similar to pancake batter – not too thin and watery, but not super thick either. If your discard has been in the fridge longer than a week, it might be too acidic and could affect the flavor of your buns. Don’t worry too much about whether your discard is at its peak activity since we’re adding commercial yeast to help with the rise. If your discard seems too thin, you can let it sit out uncovered for 30 minutes to thicken up, or if it’s too thick, just stir in a tablespoon of water until you reach the right consistency.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting great results:

• Sourdough discard: This is pretty important for the recipe’s flavor and texture, but if you’re completely out, you can replace it with 75g additional flour and 75g milk. Just know the flavor won’t be quite the same.
• Bread flour: While bread flour gives the best texture, you can use all-purpose flour instead. Your buns might be slightly less chewy, but they’ll still turn out good. Just avoid cake flour or pastry flour as they’re too low in protein.
• Milk: Any type of milk works here – whole, 2%, or even non-dairy options like soy or oat milk. For a richer result, try using half-and-half.
• Instant yeast: Active dry yeast works too – just proof it in the warm milk first. Use 1¼ teaspoons of active dry yeast to replace the 1 teaspoon instant yeast.
• Egg wash: Instead of egg whites, you can brush with whole milk or heavy cream for a nice golden crust. If you’re avoiding dairy, try brushing with plant-based milk.
• Cane sugar: Regular white sugar, brown sugar, or even honey can work here. If using honey, reduce the milk by 1 tablespoon to maintain the right moisture.

Watch Out for These Mistakes While Baking

The temperature of your milk is crucial when making these sourdough hot dog buns – if it’s too hot (over 110°F), it can kill the yeast, while too cold milk won’t activate it properly, so using a kitchen thermometer takes the guesswork out of this step.

A common mistake is not giving the dough enough time for its first rise – you’ll want to see it double in size, which typically takes 1-2 hours depending on your kitchen’s temperature, and rushing this process will result in dense, heavy buns.

When shaping your buns, avoid making them too thick or uneven, as this can lead to inconsistent baking – aim for uniform rolls about 6 inches long and 2 inches wide, and leave enough space between them on the baking sheet for expansion.

The final texture of your buns depends heavily on proper proofing, so don’t skip the second rise after shaping – look for them to become puffy and increase in size by about 50% before applying the egg wash and baking.

What to Serve With Sourdough Hot Dog Buns?

These homemade sourdough buns are perfect for classic hot dogs, but don’t stop there! They’re great filled with grilled bratwurst, Italian sausages, or even plant-based alternatives if that’s more your style. For toppings, I like to set up a DIY hot dog bar with diced onions, sauerkraut, pickled jalapeños, and a variety of mustards and relishes. On the side, classic cookout favorites like potato salad, coleslaw, or a big bowl of crispy potato chips work really well. Since these buns have a slight tang from the sourdough, they can handle bold flavors and toppings without getting lost in the mix.

Storage Instructions

Keep Fresh: These sourdough hot dog buns stay fresh at room temperature for up to 3 days when stored in a sealed plastic bag or bread box. The natural sourdough helps them maintain their quality longer than regular hot dog buns. Just make sure they’re completely cool before storing to prevent moisture buildup.

Freeze: Want to keep them longer? These buns freeze really well for up to 3 months! Just wrap them individually in plastic wrap and place them in a freezer bag. This way, you can grab just what you need when hot dog cravings strike.

Refresh: To bring back that fresh-baked taste, let frozen buns thaw at room temperature for about an hour. If you want them warm, wrap them in foil and pop them in a 350°F oven for 5-7 minutes. They’ll taste almost like they just came out of the oven! For day-old buns, a quick 10-second steam in the microwave with a damp paper towel works wonders.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	1-2 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 240-260 g

Ingredients

• 220 grams warmed milk (approximately 100°f)
• 40 grams organic cane sugar
• 150 grams thick sourdough discard
• 1 teaspoon instant yeast
• 420 grams bread flour (unbleached)
• 2 tablespoons softened butter
• 1 teaspoon salt
• 1 tablespoon egg whites (for egg wash)
• 2 tablespoons melted butter (for brushing on baked buns)

Step 1: Prepare the Dough Mixture

In a bowl, stir together the warm milk and sugar until the sugar is completely dissolved.

Add the sourdough starter and yeast, and stir until fully combined.

Gradually add flour and knead the mixture until it begins to form a dough.

Incorporate the softened butter in small portions, followed by the salt.

Continue kneading until the dough becomes completely smooth, which should take about 5 minutes.

Step 2: First Rise

Transfer the dough to a bowl that has been lightly coated with olive oil or butter.

Cover with a damp towel and let it rise at a warm temperature until it nearly doubles in size.

This should take about 1 to 2 hours, depending on the ambient temperature.

Step 3: Shape the Dough

Once the dough has risen, line a sheet pan with parchment paper.

Divide the dough into 8 equal portions, each weighing about 108 grams, and place them on the parchment-lined pan.

Let these divided portions rest for 30 minutes.

After resting, roll each portion of dough between your hands to shape it into a log about 7 inches long.

Step 4: Second Rise and Preheat the Oven

Arrange the shaped dough logs back on the parchment paper baking sheet, ensuring they are slightly apart so they will touch when they double in size.

Allow the dough to rise at a warm temperature until it doubles, about 45 minutes.

Place the pan on top of the oven while it preheats to 375° F to help with this process.

Step 5: Bake the Buns

Before baking, combine egg whites with a teaspoon of water to create an egg wash, and brush this mixture over the tops of the buns.

Bake the buns in the preheated oven for about 25 minutes or until they are golden, rotating the pan halfway through if necessary.

Once baked, remove the buns from the oven and immediately brush them with melted butter.

Allow them to cool slightly.

Step 6: Serve and Enjoy

Once the buns have cooled a bit, gently pull them apart.

Slice each bun along the top, as shown in your serving style.

Enjoy the freshly baked buns, and be sure to leave a 5-star review if you love this recipe!