Sourdough Discard Hot Dog Buns (Printable)
Soft, flavorful buns with subtle sourdough tang—ideal for cookouts 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 – 4 cups all-purpose flour
08 - 1 packet instant yeast (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 Steps:
01 - Combine warm milk, sugar, and yeast in a large mixing bowl. Let sit for 3–5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until fully incorporated.
03 - Gradually add flour, 1 cup at a time, mixing after each addition. Continue until a soft, tacky dough forms. You may not need all 4 cups—stop when dough holds together but still feels slightly sticky.
04 - Turn dough onto a lightly floured surface. Knead for 7–8 minutes, pushing dough away with heel of hand and folding back toward you, until smooth and elastic.
05 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or warm towel. Let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down risen dough to release air. Divide into 8 equal portions. Roll each piece into a smooth log about 6 inches long, tapering ends slightly.
07 - Arrange shaped logs on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise until puffy and expanded, 30–45 minutes.
08 - Preheat oven to 375°F during final rise.
09 - Brush buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until deep golden brown on top and sounds hollow when tapped.
10 - Remove from oven and immediately brush with melted butter for softer crust. Transfer to wire rack and cool completely before slicing.
# Expert Advice:
01 -
- The sourdough gives these buns a subtle tang and keeps them fresh for days unlike store bought versions that turn into rocks overnight
- They are sturdy enough to hold messy toppings but still incredibly soft with that perfect tear apart texture
02 -
- The dough should feel tacky like a Post-it note not dry or your buns will be heavy and dense
- Letting them cool completely prevents the steam from making the interior gummy when sliced
03 -
- Bread flour will give you a chewier texture if you prefer that over soft
- The dough is ready when you can press it gently and the imprint slowly springs back