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.


  • 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)


  • 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!


  • 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.