My sourdough discard hotdog buns are exactly what you need this grilling season! These buns are quick and easy to whip up any day of the week in as little as 2 hours. The buns are light and buttery and are the perfect base for your hotdogs, brats, and more!
While you can obviously enjoy a good hotdog any day of the year, these sourdough hotdog buns are extra popular in the summertime and for holidays like the 4th of July and Memorial day. My family and I grill out a ton during the summer, so these are a staple in my pantry!
This was inspired by my sourdough discard hamburger buns on my site with only a few small tweaks to suit a hotdog rather than a hamburger. We love these burger buns too and have received great feedback about them from lovely readers like you! If you give either of these buns a try, make sure you leave a comment letting me know what you think!
Ingredients
This recipe uses simple, easy-to-find ingredients to make this a quick and easy recipe that you can whip up last minute on a weeknight! Trust me, it can be done-- I've had to do it many times.
- Water
- Bakers Yeast
- Sugar
- Sourdough Discard
- Milk
- Unsalted Butter
- Egg
- All-Purpose Flour
- Salt
See recipe card for quantities.
Instructions
These sourdough hotdog buns are extremely simple to make, especially if you have a stand mixer! All you need to do is throw all of the ingredients into the mixer (after proofing the yeast) and let it mix and knead for 10-15 minutes. Then all you have to worry about is shaping and baking after it has rested. Easy peasy!
- Step 1: Mix warm water, sugar, and baker's yeast in the bowl of a stand mixer. Let rest until it begins to bubble and bloom. (this picture was taken after adding milk, butter, and sourdough discard to the bowl)
- Step 2: Add the remaining ingredients to the mixing bowl. Knead on low speed until the dough can pass the windowpane test.
- Step 3: Cover with cling wrap or a clean damp tea towel and let rest for roughly an hour or until it has doubled in size.
- Step 4: Once doubled, turn out onto a lightly floured surface.
- Step 5: Portion dough into 8 equal balls (each 123-125g).
- Step 6: Flatten each ball out until it is roughly 6 inches long (the size of a typical hotdog bun).
- Step 7: Roll it longways until it looks like a log.
- Step 8: Line the unbaked buns on a prepared cookie sheet and allow it to rest until puffy. While resting, preheat the oven to 400F. Once the oven is preheated and the buns have risen, brush with an egg wash (optional, but recommended) and bake in the oven for 15-17 minutes or until golden brown. Use the middle or upper rack to prevent burned bottoms.
Hint: When taking the risen dough out of the bowl it was proofed in, wet your fingers to prevent the dough from sticking to you!
Substitutions
Want to make dairy-free sourdough discard hotdog buns? Try these non-dairy options! They are tried and true!
- Milk - Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend Oatly oat milk (full-fat or regular would be ideal).
- Butter - Use a non-dairy butter like Country Crock's plant butter.
Variations
- Sesame - After applying the egg wash, sprinkle the tops of the buns with sesame seeds.
- Salty - Sprinkle with flaky sea salt after baking.
- Everything - Top with everything bagel seasoning after the egg wash and before baking.
Equipment
- Stand mixer (optional but recommended)
- Kitchen scale (HIGHLY RECOMMEND)
- Sheet pan
- Parchment paper
- Dough knife (for portioning -- you can use a regular knife too)
Storage
Store at room temperature for 5-7 days. Can be frozen for up to 6 months!
Top tip
Bake these in the middle or top rack of your oven to prevent overly brown/burnt bottoms!
FAQ
Absolutely! Just swap out the milk and butter for dairy-free alternatives. Check out my "substitutions" section above for my favorite non-dairy ingredients!
Related
Looking for other bread recipes like this? Try these:
Same-Day Sourdough Discard Hotdog Buns
Equipment
- Stand Mixer (optional but recommended)
- Kitchen Scale (HIGHLY RECOMMEND)
- Sheet pan
- Parchment Paper
- Dough knife (for portioning -- you can use a regular knife too)
Ingredients
- 1 cup warm water
- 2 ¼ teaspoons active dry yeast 12g
- 4 tablespoons sugar 55g
- ⅓ cup sourdough discard room temperature, 100g
- ¼ cup whole milk room temperature
- 1 egg yolk room temperature
- 2 tablespoons unsalted butter softened and cubed, 28g
- 4 ¼ cups AP flour 510g
- 2 teaspoons salt
Instructions
Make the dough
- In the bowl of a stand mixer or large mixing bowl, mix warm water, sugar, and baker's yeast. Let rest until it begins to bubble and bloom.
- Add milk, butter, sourdough discard, egg, flour, and salt to the mixing bowl. Knead on low speed until the dough can pass the windowpane test.
- Cover with cling wrap or a clean damp tea towel and let rest for roughly an hour or until it has doubled in size. Once doubled, turn out onto a lightly floured surface.
Shape the sourdough hotdog buns
- Portion dough into 8 equal balls (each 123-125g in weight). Flatten the balls out until they are a 4x6 inch rectangle (the 6-inch part is the most important as it will be the length of the buns). Roll the flattened dough longways so that you are left with a 6-inch long log. Line the buns up on a prepared baking sheet and let rise for 30 minutes or until puffy. While the buns are resting, preheat your oven to 400F.
Bake
- Coat in an egg wash and bake in the oven for 15-17 minutes at 400F or until the buns are golden. Use the middle or upper rack to prevent burned bottoms. Rotate the pan halfway through to get an even browning on the tops.
Notes
- For the most reliable results, use a kitchen scale.
- Hint: When taking the risen dough out of the bowl it was proofed in, wet your fingers to prevent the dough from sticking to you!
- Bake these in the middle or top rack of your oven to prevent overly brown/burnt bottoms!
- Store at room temperature for 5-7 days. Can be frozen for up to 6 months!
