Sourdough Discard Hot Dog Buns (Printer-friendly)
Soft, pillowy buns with subtle tangy flavor from sourdough discard—ideal for grilling season and family meals.
# What You'll 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 to 4 cups all-purpose flour
08 - 1 packet instant yeast (7 g or 2 ¼ teaspoons)
→ Topping
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 Make It:
01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let stand for 3–5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Whisk until thoroughly incorporated.
03 - Gradually add flour, one cup at a time, mixing after each addition. Continue adding flour until a soft, slightly tacky dough forms. You may not need the full 4 cups.
04 - Turn dough onto a lightly floured surface. Knead for 7–8 minutes until smooth, elastic, and springs back when pressed.
05 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or damp towel. Let rise in a warm, draft-free area until doubled in size, approximately 1 to 1 ½ hours.
06 - Punch down risen dough to release air. Divide into 8 equal portions. Roll each piece into a smooth 6-inch log, tapering ends slightly.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover loosely and let rise until puffy and increased in size, 30–45 minutes.
08 - Preheat oven to 375°F.
09 - Brush risen buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until deep golden brown and internal temperature reaches 190°F.
10 - Remove buns from oven. Immediately brush with melted butter for a softer crust. Transfer to wire rack and cool completely before slicing to prevent soggy interiors.
# Expert Hints:
01 -
- These buns have that perfect tender crumb that holds up beautifully to juicy toppings without falling apart
- The sourdough discard adds incredible flavor depth while reducing food waste in your kitchen
02 -
- Trust your hands more than the flour measurement, humidity affects how much flour you need
- Letting the dough double properly during the first rise makes all the difference in texture
03 -
- Bread flour gives you a chewier, more professional texture if you prefer that bite
- Substitute honey or maple syrup for the sugar for a slightly different sweetness profile