Quick Sourdough Discard Hot Dog Buns

I never thought I’d be excited about using leftover sourdough starter until I started making these hot dog buns. Growing up, my mom always tossed her discard – she said it wasn’t worth keeping around. But one day, when I was staring at a bowl of discard and craving hot dogs for dinner, something clicked.

Turns out, sourdough discard is perfect for hot dog buns – it adds a subtle tang and makes them soft in all the right ways. And unlike the fancy bread recipes that need perfect timing and technique, these buns are pretty forgiving. Even if you’re new to sourdough baking, you can handle these.

What Kind of Sourdough Discard Should I Use?

The key to great hot dog buns is using sourdough discard that’s thick and well-maintained, even if it’s not at its peak activity. Your discard can be straight from the fridge or at room temperature – both will work fine since we’re adding commercial yeast to help with the rise. For best results, use discard that’s between 3-7 days old, as really old discard might be too acidic and affect the dough’s texture. If your discard seems watery or thin, let it sit for 30 minutes and pour off any liquid that separates to the top before measuring. Remember that discard from whole wheat starters will work just as well as those fed with white flour, though it might give your buns a slightly darker color and more rustic flavor.

Options for Substitutions

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

• Sourdough discard: If you don’t have sourdough discard, you can’t simply skip it as it’s key to the flavor and texture. However, you can use unfed starter that’s been in the fridge – just make sure it’s not too liquid-y.
• Bread flour: While bread flour gives the best texture, you can use all-purpose flour instead. The buns might be slightly less chewy, but they’ll still work. Don’t use pastry or cake flour as they won’t provide enough structure.
• Instant yeast: Active dry yeast works too – just proof it in the warm milk first and expect a slightly longer rise time.
• Warm milk: You can use non-dairy alternatives like soy or oat milk. Just make sure they’re unsweetened and warm them to the same temperature.
• Egg whites for brushing: A whole beaten egg works fine for brushing, or try milk for a softer crust. For a vegan option, use plant milk mixed with a touch of maple syrup.
• Sugar: Regular white sugar can be swapped with honey or maple syrup – just reduce the milk by 1 tablespoon to account for the extra liquid.

Watch Out for These Mistakes While Baking

The biggest challenge when making sourdough hot dog buns is getting the dough consistency right – if your dough feels too sticky, resist the urge to add more flour right away, as the dough will become less sticky during kneading and the initial stickiness helps create a softer final texture. Another common mistake is rushing the proofing process – these buns need proper time to rise (usually 1-2 hours for the first rise and 30-45 minutes for the second), and cutting this short will result in dense, heavy buns. Working with cold ingredients can slow down the yeast activity, so make sure your milk is properly warmed to around 100°F and your butter is truly softened – cold ingredients are often the hidden culprit behind dough that won’t rise properly. For the best results, brush the egg white wash gently and evenly just before baking, as applying it too early can cause the wash to dry out and lose its effectiveness in creating that beautiful golden crust.

What to Serve With Sourdough Hot Dog Buns?

These homemade sourdough buns are perfect for loading up with your favorite hot dogs and toppings! I like to set up a DIY hot dog bar with classic condiments like mustard, ketchup, and relish, plus some fun extras like sauerkraut, diced onions, and shredded cheese. On the side, you can’t go wrong with some crispy potato chips, a scoop of creamy coleslaw, or a helping of baked beans. For a summer cookout spread, add a fresh corn salad or some pickled vegetables to balance out the richness of the hot dogs and bring some tang to the plate.

Storage Instructions

Keep Fresh: These homemade hot dog buns stay fresh at room temperature for up to 3 days when kept in a sealed plastic bag or bread box. They’re best enjoyed within the first two days when they’re still soft and tender. I like to keep them in a spot away from direct sunlight to maintain their texture.

Freeze: Want to make a bigger batch? These buns freeze really well for up to 2 months! Just wrap them individually in plastic wrap, then pop them in a freezer bag. This way, you can grab exactly 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. You can also give them a quick 10-second zap in the microwave, though the texture might not be quite as good as the oven method.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	85-115 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1700-1900
• Protein: 40-50 g
• Fat: 70-80 g
• Carbohydrates: 250-270 g

Ingredients

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

Step 1: Prepare the Dough

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

Add the sourdough starter and yeast, then stir to combine.

Gradually mix in the flour, kneading until a dough begins to form.

Add softened butter in small portions, kneading each time to incorporate, then add the salt.

Continue to knead the dough until it becomes completely smooth, which should take about 5 minutes.

Step 2: First Rise

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

Cover the bowl with a damp towel and let the dough rise in a warm place until it nearly doubles in size, which typically takes about 1-2 hours depending on the ambient temperature.

Step 3: Prepare and Shape Dough

Line a sheet pan with parchment paper.

Once the dough has risen, divide it into 8 equal balls, each weighing about 108 grams.

Let the dough balls rest on the parchment paper-lined pan for 30 minutes.

After resting, use your hands to roll each ball of dough into a log shape, about 7 inches long.

Arrange these dough logs on the baking sheet slightly apart so they will touch when the dough doubles in size.

Step 4: Second Rise and Preheat Oven

Let the shaped dough rise in a warm place until doubled, about 45 minutes.

For optimal rising, the sheet pan can be placed on top of the oven while it preheats.

Preheat your oven to 375°F (190°C) during this second rise.

Step 5: Bake the Buns

In a small bowl, combine egg whites with a teaspoon of water to make an egg wash, then brush this mixture over the top of the buns.

Bake the buns for about 25 minutes or until they turn golden brown, rotating the pan halfway through the baking process if necessary.

Immediately after removing from the oven, brush the buns with melted butter for added flavor.

Step 6: Final Touches and Serve

Allow the buns to cool slightly, then gently pull them apart.

Slice each bun along the top to serve.

Enjoy these freshly baked, golden buns, and don’t forget to leave a 5-star review if you love them!