Home Fermentation RecipesSourdough Quick and Easy Sourdough Discard Hot Dog Buns

Quick and Easy Sourdough Discard Hot Dog Buns

by Kaitlynn Fenley

The most delicious, soft, and buttery sourdough hot dog buns you’ll ever have! These sourdough discard hot dog buns take about 3 hours to make from start to bake. They’re perfect for any summer BBQ.

Sourdough Hot Dog Buns

Perfect for those looking to utilize their sourdough starter. This recipe combines the tangy goodness of sourdough with the convenience of instant yeast. The result is irresistibly fluffy, soft buns that practically melt in your mouth.

With straightforward ingredients and just about three hours, these homemade hot dog buns are ideal for busy weekdays and relaxed summer weekends. Whether you’re a seasoned baker or a novice, this recipe is approachable and rewarding, bringing homemade charm to your next BBQ.

Sourdough Discard Hot Dog Buns

In sourdough baking, “discard” is a term that often puzzles newcomers. Essentially, sourdough discard refers to the portion of the starter you remove during the feeding process. This discard can come from either an active, bubbly starter that’s regularly fed and maintained at room temperature or a starter that’s been stored in the fridge and is less active.

Despite the difference in activity levels, you can effectively use both forms of discard in this sourdough hot dog bun recipe.

Since you won’t rely on sourdough starter as the primary rising agent in this recipe, we consider the starter “discarded” into the dough. Packaged yeast is added for the rise, and the discard contributes a subtle tangy flavor and improves the final product’s texture.

Whether your discard is fresh from an active starter or pulled from a chilled, dormant one, it serves the same purpose: adding a unique depth of flavor that only sourdough can provide.

Shaping Sourdough Discard Hot Dog Buns

You will shape your sourdough hot dog buns in two steps. After the initial bulk ferment, divide the dough into eight equal pieces and form them into little dough balls. Next, let the dough relax for 30 minutes, making it easier to shape into logs.

To shape the dough into logs, you can roll each piece between your hands or use your hands to roll the dough on the counter. Depending on the hot dogs you are grilling, you may want the length of the buns to be shorter or longer. So you can adjust the size as necessary. I generally roll them out to be about 7 inches long.

Once the buns are shaped, place them on a parchment paper lined pan slightly apart. You want the buns to just touch when fully risen, so they connect when baked.

Ingredients You Need

The ingredients for these homemade hot dog buns are simple, and you probably already have them all on hand. Here is everything you need to make 8 buns (I double the recipe for bigger gatherings):

  • 220 grams warm milk (about 100° F)
  • 40 grams organic granulated sugar
  • 150 grams sourdough discard (thick, not too runny)
  • 1 teaspoon instant yeast
  • 420 grams unbleached bread flour
  • 2 tablespoons butter, room temperature
  • 1 teaspoon salt
  • 1 tablespoon egg whites (for egg wash)
  • 2 tablespoons melted butter (for brushing baked buns)
baked sourdough discard hot dog buns on a parchment paper lined baking sheet

Cutting Sourdough Hot Dog Buns to Serve

You can cut your sourdough discard hot dog buns however you want. But there is a right way to serve them (in my humble opinion). You want to slice the hot dog buns along the top side, which is baked to golden brown, buttery perfection.

This is the perfect way to slice these hotdog buns, because they rest perfectly on a plate without falling over. This makes it super easy to add all your favorite toppings to the hot dog.

Hot dogs on Sourdough Buns

Here are some ideas for great hot dog combinations to try on these sourdough discard hot dog buns:

  • Chicken Banh Mi Dog: A grilled chicken hot dog topped with pickled carrots, daikon radish, cucumber slices, fresh cilantro, jalapeño slices, and a drizzle of Sriracha mayo.
  • Buffalo Blue Cheese Dog: Beef hot dog smothered in buffalo sauce, topped with crumbled blue cheese, minced celery, and a drizzle of homemade ranch dressing.
  • Tex-Mex Taco Dog: Spicy chorizo sausage with shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and a sprinkle of crushed tortilla chips.
  • Caprese Dog: Italian sausage topped with fresh mozzarella, sliced cherry tomatoes, basil leaves, a drizzle of balsamic glaze, and a pinch of sea salt.
  • Greek Gyro Dog: Lamb sausage topped with tzatziki sauce, diced cucumbers, tomatoes, red onions, feta cheese, and fresh dill.
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Quick and Easy Sourdough Discard Hot Dog Buns

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The most delicious, soft, and buttery sourdough hot dog buns you’ll ever have! These sourdough discard hot dog buns take about 3 hours to make from start to bake. They’re perfect for any summer BBQ.

  • Author: Kaitlynn Fenley
  • Prep Time: 30 minutes
  • Proofing: 2 hours
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 8 buns
  • Category: sourdough
  • Method: Baking
  • Cuisine: American

Ingredients

  • 220 grams warm milk (about 100° F)
  • 40 grams organic granulated sugar
  • 150 grams sourdough discard (thick, not too runny)
  • 1 teaspoon instant yeast
  • 420 grams unbleached bread flour
  • 2 tablespoons butter, room temperature
  • 1 teaspoon salt
  • 1 tablespoon egg whites (for egg wash)
  • 2 tablespoons melted butter (for brushing baked buns)

Instructions

  • In a bowl, stir together the warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine.
  • Add flour and knead until a dough forms.
  • Knead in the softened butter in small portions, then the salt.
  • Knead the dough until completely smooth, should take about 5 minutes.
  • Transfer dough to a bowl lightly coated with olive oil or butter.
  • Cover with a damp towel. Let rise at a warm temperature until nearly doubled, (about 1-2 hours, depends on the temperature).
  • Line a sheet pan with parchment paper.
  • Divide dough into 8 equal balls (each portion is about 108 grams) and place on the parchment paper lined pan.
  • Let the divided portions rest for 30 minutes.
  • Rolling in-between your hands, shape each portion of dough into a log, about 7-inches long.
  • Arrange dough on a parchment paper baking sheet, slightly apart so that the buns will touch when the dough doubles in size.
  • Let rise at a warm temperature until doubled, about 45 minutes. (I place the pan on top of the oven while it preheats for a warm proof)
  • Preheat oven to 375° F.
  • Combine egg whites with a teaspoon of water to create an egg wash and brush the top of the buns.
  • Bake for about 25 minutes or until golden, rotating halfway through if needed.
  • Remove from oven and immediately brush with melted butter. Let cool a bit then pull the buns apart.
  • Slice the buns along the top to serve. (see picture above recipe)
  • Please leave a 5-star review if you enjoy!

Notes

  • I keep a thick starter, and the thick discard works phenomenally in this recipe. If your starter is super runny and liquidy, it may change the texture of the dough.

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Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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