The Ultimate Guide to Making Sourdough Hot Dog Buns

Hot dogs are serious business. Whether you’re at a Fourth of July barbecue, a cozy game night, or just indulging in a midweek nostalgia meal, that perfect bun is non-negotiable. Lucky for you, we’re diving into the magic of homemade sourdough hot dog buns.

Now, imagine this: a soft, golden bun with just the right chewy bite, and a subtle tang from your sourdough starter. Not only do these buns taste worlds better than the dry ones stuffed in plastic bags at the store, but they also give you that satisfying “I totally made this” feeling. Plus, they’re an amazing way to use up your sourdough discard (no waste, all taste).

So, if you’re tired of buns that let your juicy hot dog (or veggie dog, tofu sausage, bratwurst—no judgment here) fall apart, I’ve got you covered. Let’s roll up our sleeves and get these buns baked.

Why Sourdough Hot Dog Buns Are Worth The Effort

First things first: why are we making our own buns with sourdough discard when we could just grab a pack from the store? Glad you asked:

• They taste incredible. That signature sourdough tang takes any basic hot dog to gourmet status.
• Fresh is unbeatable. Store-bought buns can be dry and flavorless. When you bake your own, you’re rewarded with pillowy softness.
• No additives. We skip the weird preservatives and artificial flavors. You can pronounce every ingredient you’re using.
• Using discard is satisfying. If you’re a sourdough baker, chances are you’ve thrown discard away before and felt a tiny pang of guilt. Making a recipe like this turns that leftover starter into something epic.

Best of all? These buns are incredibly versatile—you can use leftovers for hoagies, sandwiches, or whatever your carb-loving heart desires. Speaking of versatility, want to add another trick for backyard cookouts? Try your hand at sourdough hamburger buns (because yes, they can also be homemade!).

What You’ll Need for Sourdough Hot Dog Buns

Okay, let’s talk logistics. This recipe doesn’t take any fancy ingredients or tools. If you’ve baked bread before, you probably already have everything you need. If you haven’t, no worries—this is super beginner-friendly.

Ingredients

Here’s what you’ll need to make about 8 medium buns:

• 100g sourdough discard (about ½ cup, stirred to remove lumpy bits)
• 300g all-purpose flour (around 2½ cups)
• 3 tbsp sugar
• 120ml whole milk, warmed slightly (½ cup)
• 1 large egg, at room temperature
• 30g unsalted butter, melted (approx 2 tbsp)
• 1 tsp sea salt
• 1½ tsp instant yeast

Optional: melted butter or egg wash for that glossy finish, and sesame seeds or poppy seeds if you want to get fancy.

Tools

• A large mixing bowl
• Measuring cups or food scale (trust me, weighing the ingredients makes everything easier)
• A dough scraper (optional, but handy!)
• Parchment paper or silicone baking mat
• Baking sheet
• Clean kitchen towel or plastic wrap

Instructions for Baking the Best Sourdough Hot Dog Buns

Let’s get baking! This process takes a bit of time due to the rises, but most of that time is hands-off—so don’t worry, you’ll have plenty of breaks.

Step 1: Mix Up the Dough

Combine your sourdough discard, warm milk, sugar, and yeast in a large bowl. Stir until the yeast is dissolved and the mixture is creamy. Add the egg, melted butter, and sea salt, and mix well. Slowly add the flour and stir until a shaggy dough forms.

Step 2: Knead It Out

Turn the dough onto a lightly floured surface and start kneading. Knead for about 8–10 minutes by hand or 5–6 minutes using the dough hook on a stand mixer. The dough should feel smooth, elastic, and slightly sticky. Resist the urge to add too much extra flour—the dough will firm up while rising.

Step 3: First Rise

Transfer your kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise for about 1–1½ hours, or until it doubles in size. (Pro tip: Keep it in a warm place—your dough will thank you.)

Step 4: Shape Those Sourdough Hot Dog Buns

Here’s the fun part: shaping your buns. Once the dough has risen, punch it down lightly to release air. Divide it into 8 equal portions (or more if you’re going for smaller buns). Roll each piece into a smooth log, about 5–6 inches long. Place them on a baking sheet lined with parchment paper, leaving a bit of space between them.

Step 5: Second Rise

Cover your buns with plastic wrap or a damp towel and let them rise for another 30–45 minutes. They’ll puff up and become pillowy—this is what creates their soft texture.

Step 6: Bake and Bask in the Aroma

Preheat your oven to 375°F (190°C). If you want shiny buns, brush them with egg wash or melted butter before baking. Sprinkle sesame or poppy seeds on top for that classic bakery look. Bake the buns for 15–18 minutes, or until they’re golden brown on top.

Once they’re done, remove them from the oven and let them cool for at least 10–15 minutes. (But honestly, we both know you’re going to sneak at least one while it’s warm because who could resist?)

Step 7: Serve and Enjoy

Slice your freshly baked buns down the side, toast them lightly if you’re feeling fancy, and load them up with your favorite toppings. They’re perfect with anything from traditional hot dogs to creative vegan sausages.

Storing Sourdough Hot Dog Buns and Bonus Tips

• Storage: If you have leftover sourdough hot dog buns (what’s that like?), store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just defrost thoroughly before eating.
• Double Up: This recipe scales easily, so make extra and freeze for later.
• Make It Vegan: Swap the milk for plant-based milk (like oat), use a flax egg instead of a regular egg, and choose a dairy-free butter.

More Ways to Use Sourdough Discard

Love using up your discard? Check out these awesome ideas:

• Sourdough hamburger buns: The same recipe works for burgers—just shape the dough into round buns instead of logs.
• Sourdough dinner rolls: Make smaller versions for cute little pull-apart rolls.
• Sourdough breadsticks: Roll the dough into thin strips, sprinkle with Parmesan or garlic powder, and bake. These go great with pasta or soup.

FAQs About Sourdough Hot Dog Buns

Why do I need to add yeast if I’m using sourdough discard?

Sourdough discard alone isn’t quite active enough to give the buns their rise—especially in a short time frame. The yeast acts as a helping hand, ensuring fluffy, bakery-worthy buns.

Can I skip the second rise?

Technically, yes, but your buns will be denser and less fluffy. Breadmaking is a labor of love, and that second rise makes all the difference.

What makes sourdough buns taste different from regular buns?

It’s all about the starter! The natural fermentation of the sourdough gives these buns a subtle, tangy flavor that sets them apart from regular bread.

There you have it, folks: sourdough hot dog buns that will absolutely up your grill game. Whether you’re topping them with ketchup and mustard or loading them with creative fixes like jalapeño jam and crispy onions, the bun will always steal the show.

Have fun baking, and let me know in the comments what you think. (P.S. Don’t be surprised if you become the designated bun-baker in your family—the secret’s out!)