Sourdough Discard Hot Dog Buns (Printable)
Soft, tangy buns made with sourdough discard for your next cookout or family gathering.
# 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 instant yeast (7 g or 2 ¼ tsp)
→ 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 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 thoroughly combined.
03 - Gradually incorporate flour, one cup at a time, mixing until a soft, slightly tacky dough forms. Stop adding flour when dough reaches proper consistency—you may not need the full amount.
04 - Turn dough onto a lightly floured surface and knead for 7–8 minutes until smooth, elastic, and springs back when pressed.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down 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 shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy and visibly expanded, 30–45 minutes.
08 - Preheat oven to 375°F during the final minutes of the second rise.
09 - Brush risen buns with milk and sprinkle with seeds if using. Bake for 18–20 minutes until golden brown on top and cooked through.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Transfer to a wire rack and cool completely before slicing.
# Expert Tips:
01 -
- Transforms starter discard into something extraordinary instead of wasting it
- The texture is incredibly soft with a professional looking golden crust
02 -
- Weather affects rising time significantly, so go by how the dough looks and feels rather than exact minutes
- Over flouring creates tough buns, so err on the side of slightly sticky dough during shaping
03 -
- Weigh your flour if possible for consistent results every single time
- Use water instead of milk for a crispier crust and longer shelf life