Sourdough Discard Hot Dog Buns (Printable version)

Soft, fluffy buns with a tangy sourdough twist—ideal for grilling season.

# What you'll need:

→ Dough

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

→ Topping

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

# Directions:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Allow the mixture to sit for 3-5 minutes until bubbles form, indicating the yeast is active.
02 - Add sourdough discard, melted butter, egg, and salt to the activated yeast mixture. Stir thoroughly until all ingredients are fully incorporated.
03 - Gradually add flour, one cup at a time, mixing continuously until a soft, slightly tacky dough develops. Stop adding flour once the dough reaches the proper consistency—you may not need the full amount.
04 - Turn the dough onto a lightly floured surface and knead for 7-8 minutes until smooth, elastic, and no longer sticky. The dough should bounce back when pressed lightly.
05 - Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down the risen dough and divide into 8 equal portions. Roll each piece into a smooth log approximately 6 inches long, tapering the ends slightly.
07 - Arrange the shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy and noticeably expanded, 30-45 minutes.
08 - Preheat your oven to 375°F while the buns complete their second rise.
09 - Brush the risen buns with milk and sprinkle with seeds if using. Bake for 18-20 minutes until deep golden brown on top. Rotate the pan halfway through for even browning.
10 - Remove from the oven and immediately brush with melted butter for a softer, more flavorful crust. Transfer to a wire rack and cool completely before slicing to prevent crumbling.

# Expert Advice:

01 -
  • The sourdough adds this gentle depth that makes regular buns taste flat in comparison, but it is not so tangy that it clashes with classic toppings
  • These freeze beautifully so I always double the batch and keep some stashed away for impromptu summer dinners
02 -
  • The dough should feel tacky, not sticky or dry, so trust your hands more than the exact flour measurement
  • Letting them cool completely before slicing prevents the inside from getting gummy and squished
03 -
  • Use bread flour instead of all-purpose for an extra chewy, restaurant-style texture
  • Let the shaped buns rise in a slightly warm oven with the light on for consistent results in any weather

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