Sourdough Discard Hot Dog Buns (Printable Version)

Soft homemade buns with tangy sourdough flavor, ideal for your favorite toppings and summer gatherings.

# What You Need:

→ Dough

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

→ Topping (optional)

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

# How-To:

01 - Combine the warm milk, sugar, and yeast in a large mixing bowl. Let the mixture sit for 3–5 minutes until it becomes bubbly and foamy, indicating that the yeast is active.
02 - Add the sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir thoroughly to incorporate all wet ingredients evenly.
03 - Gradually add the flour, one cup at a time, mixing after each addition. Continue until a soft, tacky dough forms. You may not need the full amount of flour—the dough should be slightly sticky but manageable.
04 - Turn the dough onto a lightly floured surface and knead for 7–8 minutes. Work the dough until it becomes smooth, elastic, and springs back when gently pressed.
05 - Place the dough in a lightly greased bowl, turning once to coat all sides. Cover with a clean towel or plastic wrap and let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough to release air. Divide into 8 equal pieces and roll each piece into a smooth log about 6 inches long. Taper the ends slightly for an even shape.
07 - Arrange the shaped buns on a parchment-lined baking sheet, leaving about 2 inches of space between each. Cover loosely and let rise until puffy and visibly expanded, about 30–45 minutes.
08 - Preheat your oven to 375°F while the buns complete their second rise, ensuring the oven reaches the proper temperature for even baking.
09 - Brush the buns lightly with milk and sprinkle with seeds if using. Bake for 18–20 minutes until the tops are golden brown and the buns sound hollow when tapped on the bottom.
10 - Remove the buns from the oven and immediately brush with melted butter for a softer, more tender crust. Transfer to a wire rack and allow to cool completely before slicing and serving.

# Expert Hints:

01 -
  • The sourdough adds a gentle tang that makes these buns taste like they came from a bakery
  • They stay soft for days thanks to the butter and milk in the dough
02 -
  • The dough should feel tacky not sticky or dry after kneading
  • Let the buns cool completely before slicing or they will squish down
03 -
  • Weigh your dough pieces so all buns bake evenly
  • Store extra buns in the freezer and reheat in the oven

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