Soft and Fluffy Sourdough Hot Dog Buns Recipe
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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.
One of my favorite parts of summer is lighting up the grill and enjoying meals outside with family! And everybody knows, a barbecue isn’t quite complete with out the buns!
Sourdough Hot Dog Buns are so delicious! They’re perfectly golden brown, with a soft, fluffy interior and just the right amount of sourdough tang. Not only do they look amazing, but their flavor will elevate your regular ol’ hot dogs to a whole new level.
Best of all, they’re super easy to prepare and shape, making them a perfect addition to your baking repertoire.
This is also a same-day recipe, so you can have fresh, homemade buns ready in no time.
Whether it’s Memorial Day, Labor Day, the Fourth of July, or any summer barbecue, these buns are an easy go-to recipe!
Impress your family and guests with this healthier option that will up your hot dog game this grilling season. Say goodbye to store-bought and hello to your very own Sourdough Hot Dog Buns!
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Why You’ll Love This Recipe:
SOFT AND DELICIOUS:
With a golden exterior and fluffy crumb, these homemade hot dog buns are great for feeding a crowd at your next cookout.
SAME-DAY RECIPE:
Start preparing your dough in the morning and you will be baking fresh sourdough hot dog rolls just in time for your next family barbecue.
EASY TO MAKE:
With the help of a stand mixer, kneading the dough is a breeze. Knead with a dough hook attachment for 10-15 minutes to build strength for super soft and chewy Hot Dog Buns. If you do not have a stand mixer, don’t sweat it! Simply knead the dough by hand for the same amount of time.
Ingredients
* For precise measurements, scroll to the bottom of this post to find the recipe card*
Milk – Adding milk instead of water to this dough creates for a softer crumb. It can also be substituted with other non-dairy milk options, like almond milk.
Butter – Salted or unsalted butter will work just fine.
Sourdough Starter – Unlike a store-bought bun that uses commercial yeast to rise, Sourdough Hot Dog Buns use active sourdough starter to rise.
Sugar – Just a touch of sweetness to these hotdog buns. Cane sugar or honey can be used as substitutes.
Eggs – One egg, plus an extra egg yolk with help to make the crumb of these buns extra soft and chewy!
Flour- Though you can make these hot dog buns with all-purpose flour, I highly recommend using bread flour. Bread flour has a higher protein content which will giver you fluffier buns.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Supplies
Stand Mixer or Large Mixing Bowl
Spatula
Rolling Pin
Bench Scraper (optional)
Basting Brush
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 Make Sourdough Hot Dog Buns
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 (higher than 120 degrees F), it can kill the sourdough starter. I like to heat and then cool slightly before adding to the dough.
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.
To the wet ingredients, add the 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.
The dough will look thick and sticky, like a cake batter. Cover with plastic wrap, a kitchen towel, or what I like to use – a reusable shower cap, 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 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 bowl. I like to use butter or olive oil. Cover it again.
BULK FERMENTATION:
Place the dough in a warm place in your kitchen and allow the dough to at least double in size.
In a 68 degree 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.
A warm spot may be on top of your refrigerator, in a cabinet, or in an OFF oven with 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, place the dough on a lightly floured 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. Place each hot dog bun on a parchment paper lined baking tray, 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. 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 a damp tea towel or another large baking sheet, and let the dough rest for its second rise. The final rise can take about an hour or so, again 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 you desire.
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!
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.
Happy baking!
More Sourdough Recipes Like This:
Sourdough Hot Dog Buns Recipe
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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!
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/