Sourdough Hot Dog Buns (Super Soft and Fluffy)
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Summer cookouts are just better with homemade buns, and these 100% Sourdough Hot Dog Buns are the ones you’ll want on the table. The dough’s built on active sourdough starter, and the buns come out golden brown with a soft, fluffy interior and just enough tang to taste like something you actually made from scratch. If you’re already firing up the background grill, these Sourdough Hamburger Buns are another great recipe to have ready for the same cookout.
This is a same-day recipe, so fresh homemade buns are on the table by dinner without planning days ahead. Whether it’s Memorial Day, the Fourth of July, Labor Day, or any weekend cookout, knowing exactly what goes into your buns and making them yourself is always going to beat anything you grab off the grocery store shelf.
Quick Look: Sourdough Hot Dog Buns Recipe
- Prep Time: 1 hour
- Rise Time: 4 hours
- Bake Time: 25 minutes
- Total Time: 5 hours 25 minutes
- Servings: 12 hot dog buns
- Calories: ~220 kcal per serving (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Fluffy, soft, and slightly rich with a subtle tang from active sourdough starter. The perfect homemade bun for all your summer cookouts.
- Difficulty: Intermediate — Requires kneading, shaping, and two rises, but can be done in the same day!
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Why You’ll Love This Sourdough Hot Dog Recipe
- Soft and Delicious-These homemade hot dog buns come out golden brown with a soft, fluffy crumb. Once you’ve had a delish sourdough bun fresh out of the oven, going back to the grocery store kind is tough. They’re great for feeding a backyard full of kids, neighbors, and family at a cookout. This Sourdough Brioche is made from a similar enriched dough and is just as soft, so give it a try next family barbecue.
- Same-Day Recipe-Start the sourdough hot dog buns dough in the morning and you’ll have fresh sourdough hot dog buns on the table by dinner. These Sourdough Dinner Rolls are another same-day bake that comes together just as fast, the perfect pick for the next cookout.
- Easy to Make-Knead the dough with a dough hook attachment for 10 to 15 minutes and you’ll end up with a smooth, strong dough that bakes up soft and chewy. And if you don’t have a stand mixer? Most recipes will tell you to go buy one, but you really don’t need it, in most cases. Knead the dough by hand for the same amount of time and you’ll get the same result.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Milk – Instead of water, this hot dog rolls recipe uses milk, which gives them their softer crumb. You can also swap it for a non-dairy alternative like almond milk or your favorite
- Butter – Salted or unsalted butter will work just fine.
- Sourdough Starter – Unlike the store-bought bun that relies on commercial yeast, this bun gets its rise from ripe sourdough starter.
- Sugar – Just a touch of sweetness goes into the dough. If you don’t have white sugar, use cane sugar or honey.
- Eggs – You’ll need one whole egg plus an extra egg yolk. The combo’s what makes the crumb extra soft and chewy.
- Flour – All-purpose flour works in a pinch, but bread flour is the better choice for this recipe. Bread flour has a higher protein content than all-purpose flour, which means a fluffier, softer bun.
- Salt – Any unrefined salt will do, but my favorite is Redmond’s Unrefined Salt for the extra minerals.
Same-day Baking Schedule
|
Time |
Process |
|---|---|
|
9:00 AM |
Prepare the dough |
|
9:30 AM |
Knead |
|
10:00 AM |
First rise |
|
2:00 PM |
Shape, then second rise |
|
4:00 PM |
Bake & enjoy |
Two-day Baking Schedule
|
Time |
Process |
|---|---|
|
5:00 PM |
Prepare the dough |
|
5:30 PM |
Knead |
|
6:00 PM |
First rise |
|
10:00 PM |
Shape, then pop into the fridge overnight |
|
NEXT DAY |
|
|
1:00 PM |
Remove from the fridge for second rise |
|
4:00 PM |
Bake & enjoy! |
How to Make the Best Sourdough Hot Dog Buns
Make the Dough
- Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm but not hot. If the butter and milk mixture gets too hot, above 120°F, it can kill the sourdough starter, so let it cool slightly before adding it to the dough.
- Add the flour and salt to the wet ingredients and mix on low speed. Stop to scrape the sides of the bowl to make sure all the flour is incorporated, then continue mixing on low for 1 to 2 minutes.
- Add the active starter, egg, egg yolk, and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until combined, then gradually add the warm butter and milk mixture.
- The dough will look thick and sticky, similar to a cake batter. Cover with plastic wrap, a kitchen towel, or a reusable shower cap and let the dough rest for 30 minutes. This rest gives the gluten time to relax before kneading.
Knead
- After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 to 15 minutes.
- The dough is ready when it is smooth and shiny and pulls away completely from the sides of the bowl. To confirm, do the windowpane test. Pull off a small piece of dough and stretch it thin. If the light passes through without the dough tearing, it has been kneaded enough. If it tears, keep going.
- Transfer the dough to a lightly greased bowl. I like to use butter or olive oil. Cover it again.
Bulk Fermentation
- Place the dough in a warm spot in your kitchen and let it rise until it has at least doubled in size.
- In a 68°F kitchen, the first rise should take about 3 to 4 hours. Rise times depend on the temperature of your kitchen. A colder kitchen means a longer rise, and a warmer kitchen will speed things up. A warm spot could be on top of your refrigerator, in a cabinet, or in an oven that is turned off with just the light on.
Shape
- Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles, then turn it out onto a lightly floured surface.
- Gently stretch the dough into a rough rectangle. Using a bench scraper or serrated knife, cut the dough into 12 equal pieces. Each piece should weigh about 90g.
- Pull the corners of each piece toward the center, flip it over, and roll it into a round, tight ball. Repeat until all the pieces are shaped. Let the dough balls rest for at least 10 minutes. This gives the gluten time to relax, which makes them much easier to roll out.
- Taking one dough ball at a time, roll it out into a rectangle that is 5 inches wide by 8 inches long, about 1/8 of an inch thick. Lightly dust with flour if the dough is sticking to the rolling pin.
- Starting with the edge closest to you, roll the dough tightly, like a cinnamon roll, to form a cylinder. Pinch the edges and seams to seal. Place each bun on a parchment-lined baking sheet about 2 inches apart.
- Not ready to bake the same day? Cover the shaped buns with plastic wrap and store them in the fridge overnight. When you’re ready to bake, pull them out and let them rise. Since the dough is cold, the rise will take longer than usual.
- Cover the shaped buns with a damp tea towel or another large baking sheet and let them rise for their second proof. The final rise takes about an hour, but again, this depends on the temperature of your kitchen. The buns are ready when they look puffy and have grown noticeably.
Bake
- Preheat the oven to 375°F. In a small bowl, whisk together an egg and a splash of water, then brush the top of each bun with the egg wash using a pastry brush. This is what gives them that golden brown finish. Top with poppy seeds if you like.
- Bake for 20 to 25 minutes or until the buns are golden brown. Check them around the 15-minute mark. If they are browning too quickly, cover them loosely with aluminum foil and continue baking. The buns are fully cooked when the internal temperature reaches 190°F.
- As soon as they come out of the oven, brush the tops with a little extra butter. This softens the tops and keeps them from getting tough.
- Serve the buns at room temperature with your meat and toppings of choice.
McKenna’s Helpful Tips
- Use a kitchen scale. Baking bread is not the place to eyeball your measurements. A kitchen scale gives you precise amounts every time and makes a real difference in how the dough comes together.
- Watch the temperature of your butter and milk mixture. If it gets above 120°F it will kill your sourdough starter before it even has a chance to work. Let it cool down a little before adding it to the dough.
- Knead until the dough passes the windowpane test. Pull off a small piece of dough and stretch it thin. If the light passes through without it tearing, you’re done. If it tears, keep kneading. This is the only reliable way to know the dough is ready.
- Let the dough balls rest before you roll them out. After shaping them into balls, give them at least 10 minutes to rest. The gluten needs to relax or the dough will keep springing back on you and rolling it out will be a fight.
- Brush the buns with butter as soon as they come out of the oven. Don’t skip this step. That extra butter is what softens the tops and keeps them from getting tough as they cool.
How to Store
Leftover buns keep well in an airtight container or ziplock bag for up to 3 days, and if they need a little refresh the next day, pop one in the microwave for 30 seconds and it’ll soften right back up. These also freeze well for up to 2 to 3 months. Let them cool completely before bagging them up because warm buns trap steam in the bag and ruin the texture. Squeeze out all the air, seal the bag, write the date on it, and when you’re ready for one, just thaw it on the counter at room temperature.
Sourdough Hot Dog Buns FAQs
Do sourdough hot dog buns work with all-purpose flour?
Yes, all-purpose flour swaps in at a 1:1 ratio. That said, bread flour is the better choice here. It has a higher protein content than all-purpose flour, which is what gives these buns their soft, fluffy texture.
Can I make sourdough hot dog buns the night before?
Yes. Once the buns are shaped, cover them with plastic wrap and store them in the fridge overnight. The next day, pull them out and let them rise before baking. Since the dough is cold, the rise will take longer than usual.
What can I substitute for milk in this recipe?
The milk in these sourdough hot dog buns can be swapped for any non-dairy alternative like almond milk. The milk is what gives these buns a softer crumb, so whatever you use, make sure it’s warm before adding it to the dough.
Do I need a stand mixer to make sourdough hot dog buns?
No. If you don’t have a stand mixer, knead the dough by hand for the same amount of time, 10 to 15 minutes. You’re looking for the same result-a smooth, shiny dough that passes the windowpane test.
If you tried this Sourdough Lemon Hot Dog Buns recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Hot Dog Buns Recipe
Yield: 12 sourdough hot dog buns
Fluffy and filling Sourdough Hot Dog Buns are perfect for all your summer cookouts! Made with active sourdough starter, this recipe is prepared and baked in the same day.
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Ingredients
- 240 grams milk, warm 1 cup
- 57 grams unsalted butter 4 Tablespoons
- 200 grams active sourdough starter 1 cup
- 25 grams sugar 2 Tablespoons
- 1 egg + 1 egg yolk
- 500 grams bread flour 3 1/2 cups
- 11 grams salt 2 teaspoons
- egg wash
Instructions
MAKE THE DOUGH:
- Pro-tip: For the best results, be sure to use a kitchen scale for precise measurements.
- Heat the butter and milk in a small saucepan on the stove or in a small bowl in the microwave until warm, but not hot. If the liquid is too hot (hotter than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.240 grams milk, warm, 57 grams unsalted butter
- Meanwhile, add the active starter, egg, egg yolk, and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until combined, then gradually add the warm milk and melted butter mixture.This dough can also be mixed and kneaded by hand.200 grams active sourdough starter, 1 egg + 1 egg yolk, 25 grams sugar
- To the wet ingredients, add the bread flour and salt and mix again on low speed. Stop to scrap the sides of the bowl to incorporate all the dry ingredients and then continue to mix on low for 1-2 minutes.500 grams bread flour, 11 grams salt
- The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, or a kitchen towel, and allow the dough to rest for 30 minutes. This allows the gluten to rest before kneading.
KNEAD:
- After 30 minutes, remove the cover and knead the dough with the dough hook attachment for 10 – 15 minutes.You’ll know the dough has been kneaded completely when it is smooth and shiny. The dough will completely pull away from the sides of the bowl when it is being kneaded, tacky, not sticky, to the touch, and it will pass the windowpane test.This means when you stretch a small section of dough into a thin film, the light will be able to pass through without the dough tearing. If this is accomplished, the dough has been properly kneaded.
- Remove the dough and place it in a lightly greased straight-edge bowl. I like to use butter or olive oil. Cover it again.I love using this straight-edge bowl because it allows me to clearly see when the dough has doubled in size.
BULK FERMENTATION:
- Place the dough in a warm place in your kitchen and allow the dough to at least double in size. In my 70 degree F kitchen, the first proof should take about 3-4 hours. The bulk fermentation time greatly depends on the temperature of your kitchen. If you have a colder kitchen, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.
SHAPE:
- Once the dough has at least doubled in size, punch the top of the dough to remove all the air bubbles. Then, place the dough on a clean work surface.
- Gently stretch the dough into a rough rectangle shape. With a bench scraper or serrated knife, cut the dough into 12 equal pieces. Each should be about 90g.
- Pull the corners of the dough towards the center, flip, and then roll each piece of dough into a round, tight ball. Repeat until all the rolls are shaped.
- Allow the rolls to rest for at least 10 minutes. This allow the gluten to relax, making it easier to roll out the sourdough hot dog buns with a rolling pin.
- Taking one dough ball at a time, roll out the dough into a 5-in wide by 8-in long rectangle. You want to roll it out nice and thin, until it is about 1/8th of an inch thick. Lightly dust the dough with flour if it is sticking to the rolling pin.
- Starting with the edge closest to you, roll the dough TIGHTLY, like a cinnamon roll, to form a cylinder. Pinch the edges and seams to seal, the gently roll the dough to help further seal the seams. Place each hot dog bun on a parchment paper lined baking sheet, about 2 inches apart.
- Not ready to bake these in the same day? No worries! Cover the shaped bun with plastic wrap and store them in the fridge overnight. A few hours before you're ready to bake the buns, pull them out of the fridge and allow them to rise. This will take longer, since the dough is cold from the fridge.
- Once shaped, cover the shaped buns with this plastic cover or plastic wrap, and let the dough rest for its second rise. In my 70 degree F kitchen, the second rise took about 1-2 hours. The rise times greatly depend on the temperature of your kitchen. You will know the final proof is complete when the hot dog buns have grown and look puffy.
BAKE:
- Heat oven to 375 degrees F.
- In a small bowl, whisk together an egg and a splash of water, then brush the top of each bun with the egg wash with a pastry brush. This will help them to get that lovely golden brown color. Top with poppy seeds, if desired.egg wash
- Bake for 20-25 mins minutes or until the homemade Sourdough Hot Dog Buns s are golden brown. I like to check the buns around 15 minutes. If they are starting to brown too quickly, cover the buns with aluminum foil and continue to bake. Completely cooked buns will have an internal temperature is 190 degrees F.
- Remove the Sourdough Hot Dog Buns from the oven and top with more butter. This will help soften the tops of the buns. Serve the Sourdough Hot Dog Buns at room temperature with your meat and toppings of choice. Enjoy!
Notes
This recipe card was updated on 03/05/26.
Baker’s Sample Schedule
Same-day Bake 9 am- Prepare the dough 9:30 am – Knead 10 am – First rise 2pm – Shape, then second rise 4 pm – Bake & enjoy! Two-day Bake 5 pm – Prepare the dough 5:30 pm – Knead 6 pm – First rise 10 pm – Shape, then pop into the fridge overnight Next day 1pm – Remove from the fridge for second rise 4 pm – Bake & enjoy!How to Store
Store leftover buns in an airtight container or ziplock bag for up to 3 days. The following day, I like to pop them in the microwave just for 30 seconds to make them extra soft again. These buns also freeze well. Allow the hot dog buns to come to room temperature before placing them into a large freezer bag. Remove all the air and seal the bag. Date and store them in the freezer for 2-3 months. Thaw on the counter until room temperature and enjoy Sourdough Hot Dog Buns in a pinch.FAQs:
CAN I USE ALL-PURPOSE FLOUR INSTEAD OF BREAD FLOUR?
If you do not have bread flour, all-purpose flour can be swapped as a 1:1 ratio. However, I highly suggest using bread flour for this recipe. All-purpose flour has a lower protein content than bread flour, so it won’t be as soft and fluffy as Sourdough Hot Dog Buns made with bread flour.Nutrition
Serving: 1g | Calories: 220kcal | Carbohydrates: 36g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 364mg | Potassium: 73mg | Fiber: 1g | Sugar: 3g | Vitamin A: 152IU | Calcium: 32mg | Iron: 0.4mg
Tried this recipe?Please leave a comment on the blog or share a photo on Instagram!
I’m making these for the first time right now and I’m having a little trouble – you say the dough should look thick and sticky, like cake batter. Mine came out looking like a smooth, not sticky or tacky dough after initial mix. I weighed all my ingredients, and added a little extra milk to account for my starter being a 1:4:3 ratio, stiffer starter than 1:1:1.
I’m going to continue following the process because they’ll still bake at the end of the day, but I’m wondering how wrong I’ve gone and how to remedy it in the future, if you have any advice for me 🙂
Thank you for sharing all those details—that’s really helpful.
It sounds like the difference is coming from your stiffer starter. A 1:4:3 starter has quite a bit less water than a typical 1:1:1 starter, so even with a splash of extra milk, the dough can still end up feeling much firmer and less sticky than intended.
You didn’t do anything wrong—the dough will still bake up just fine. For next time, you can either add a bit more liquid (milk) until the dough feels soft and slightly sticky, or use a more hydrated starter if possible.
I’m glad you’re continuing with it—I’d love to hear how they turn out.
They’re definitely the best ones I’ve tried to make yet! Theyre soft and fluffy and I’m sure they’ll be delicious as well, theyre for dinner tonight. I’ll have to try a more liquid feed before making them next time, but I dont think the results suffered any – I’m excited to finally get some good results from a bun recipe!
One thing I cant quite figure out which is definitely a me problem cause I’ve encountered it with every bun recipe I’ve tried – is I cant get the tops to brown. I use the lil egg wash before popping them in the oven but they always come out pale. If I try to bake them longer they become hard. How do you get that lovely colour on them?
Hi McKenna! I am hoping to make these for my son’s birthday party next week, and I know the recipe makes 12, I am hoping to triple it and make 36, would you suggest tripling the ingredients, or doing three separate bowls with the original recipe quantities in each one? Thank you!!
Hi Joslin! How fun — birthday party buns! I love it. You can absolutely triple the recipe, but I recommend making three separate batches instead of one giant bowl. It’s much easier to mix and knead properly, and you’ll get more consistent results (especially with rise and texture).
If you do combine it all at once, just make sure your mixer and bowl can comfortably handle the volume. I hope the party is a huge success!
Hi! I loved this recipe, the first time I tried it they came out perfectly soft and fluffy. I tried it again and this time they came out more hard. Still fluffy on the inside but hard on the outside and they had more blisters whereas the first time they were smooth. What do you think happened? Thanks!
I’m so glad you loved the recipe—and thank you for baking it again! If the buns turned out more hard on the outside with blisters, a couple things could be the cause:
Overproofing or longer fermentation: This can create more blisters and a chewier crust.
Higher oven temp or longer bake time: That can lead to a firmer crust as well.
Less steam or humidity during baking can also cause the outside to dry out and firm up faster.
Next time, try baking on a lower rack, brushing with milk or butter before baking, or loosely covering with foil partway through if they seem to be browning too quickly. Let me know if you give it another go—I’d love to help troubleshoot further!
Could I switch out the sugar for honey? Would that affect anything?
Absolutely! Use 24g (1 Tablespoon) of honey.
Mine didn’t come out as uniform or as pretty as the photos. Some look a little more like boomerangs! I’m not sure how I can get the seams to stay pinched. Any tips? I always struggle with this so I was already nervous trying this recipe, but my husband has more faith in me than I! Ha!
I’d also love any tips you could give to make these longer – we buy Kirkland hotdogs and they’re super lengthy! They’re still cooking but can’t wait to taste. Thanks for the great recipe (:
This made me smile — boomerang buns or not, I’m so glad you gave the recipe a try! For the seams, one trick is to make sure your dough isn’t too floured when you shape — a little tackiness helps the seam stick. Press firmly when pinching it closed, and then place the buns seam-side down on the pan so they hold their shape during the final rise and bake.
To make them longer for those giant Kirkland hot dogs, you can shape the dough into a longer rope before rolling it up — just keep the diameter thinner so they bake up the right size. You can also gently stretch them again after shaping if needed. I hope they turned out delicious, and I’d love to hear how that first bite went!
I have a very strong starter and my dough would NOT rise with this recipe! I did sub honey for the sugar, used salted butter, and accidentally added the salt with the milk and butter mixture, did the salt kill it? I plan to try again but don’t want to go wrong!
Hi Tina! I totally get the frustration—thank you so much for sharing, and I’m really glad you’re planning to try again! Let’s troubleshoot a few things that might’ve been at play:
-Make sure your milk/butter mixture wasn’t too hot—it should be warm, but not above 100–105°F (38–40°C) or it can damage your starter.
-If your kitchen was cool, the dough may have just needed extra time. Even with a strong starter, enriched doughs (with butter and milk) rise a little more slowly than lean doughs like basic sourdough bread.
Let me know how your second try goes—I’d love to hear it works out even better! 🙌
These were truly soft and fluffy! 90 g were a bit large for hot dogs but polish sausage fits perfectly! Thanks for the recipe
Thank you for sharing, Tamara! Glad you enjoyed this recipe.
these turned out amazing!! it worked out perfect that these are a same-day recipe, too. will be making these again!
I love this recipe. I really like that I can warm the butter and milk and add them as a liquid to my recipe instead of adding the softened cubes of butter one at a time at the end of the mix as is typical of most brioche doughs. I also like the convenience of doing this in the mixer. I have a torn shoulder and hand kneading has become a thing of the past for me. This recipe was easy, easy, easy. The buns turned out soft and since I opted for a same day bake, they were not sour, the way my family prefers.
So glad you enjoyed this recipe, Marcy! I love that it’s a same-day bake, as well. So convenient!
This recipe is perfect!! I used my rye sourdough starter and it was a bomb. I managed to make 5 hot dog buns and 5 small burger buns from this recipe. They are so fluffy and soft ❤️
Amazing! Thank you for sharing!
Can I make these into hamburger buns instead?
Check out my sourdough burger bun recipe here – https://simplicityandastarter.com/sourdough-burger-buns/