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Sourdough Discard Hot Dog Buns


Yield: 12 hot dog buns
Prep Time: 15 minutes
Cook Time: 13 minutes
Resting Time: 1 hour

I’m sure you’ll love how soft and golden these Sourdough Discard Hot Dog Buns turn out. They are a go-to summer recipe, just like my same-day bake, 100% Sourdough Hot Dog Bun recipe, but can be prepped and baked even quicker!
With just a 30-minute bulk rise in a warm kitchen, these buns come together faster than most yeasted recipes. No special hot dog pan is needed and an egg wash gives them a golden brown finish. Soft and fluffy, these hot dog buns are the perfect companion to any last minute BBQ this summer.

5 from 1 vote

Equipment

  • stand mixer
  • straight edge bowl
  • large baking sheet
  • parchment paper

Ingredients

  • 240 grams milk, warm 1 cup
  • 100 grams sourdough discard, room temperature scant 1/2 cup
  • 1 egg
  • 1 egg yolk
  • 57 grams unsalted butter, melted 4 Tablespoons
  • 24 grams sugar *see notes 2 Tablespoons
  • 500 grams bread flour 3 1/2 cups
  • 10 grams instant yeast 3 1/3 teaspoons
  • 11 grams salt 1 3/4 teaspoons

Instructions

Mix Dough

  1. To a bowl of a stand mixer fitted with a paddle attachment, add the warm milk, room temperature sourdough discard, egg, egg yolk, melted butter and sugar to the bowl of a stand mixer with a paddle attachment. Mix on low speed until smooth.
    You can mix and knead the dough be hand.
    My milk was 110 degrees F. I love using this instant read thermometer to check that the milk isn't hotter than that, otherwise this can kill the instant yeast, which will prevent your dough from rising. If you are using discard from the fridge, add it to the warm milk. Reheat the milk until it reaches 110 degrees F.
    240 grams milk, warm, 100 grams sourdough discard, room temperature, 1 egg, 1 egg yolk, 57 grams unsalted butter, melted, 24 grams sugar *see notes
  2. To the wet ingredients, add the flour, instant yeast and salt. With the hook attachment, mix again on low speed. Stop to scrape 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, 10 grams instant yeast
  3. Continue to knead the dough on medium speed for 6-8 minutes.
    You’ll know the dough has been kneaded completely when it is smooth and elastic. The dough will completely pull away from the sides of the bowl and it will pass the windowpane test.
  4. McKenna's Tip: What is 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.
  5. Remove the dough and place it in a lightly greased bowl and cover

FIRST RISE:

  1. Place the dough in a warm place in your kitchen and allow the dough to double in size.
    In my 70 degree proofing box, this took about 30-45 minutes. The bulk rise greatly depends on the temperature of your dough and kitchen. If you have a colder kitchen or used cooler ingredients, the rise time will take longer. If your kitchen runs warm, the first rise will take less time.

SHAPE:

  1. Once the dough has 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.
  2. Gently stretch the dough into a rough rectangle shape. With a bench scraper or serrated knife, cut the dough into 10-12 equal pieces. Each should be about 85-105g.
    I found that if I was using these buns for small hot dogs, dividing the dough into at least 12 pieces was best. For larger hot dogs and brats, dividing the dough into 10 pieces worked well.
  3. Taking one rectangle piece of dough at a time, stretch out the dough into a 5-in wide by 2-in long rectangle. On the long side closest to you, press the dough into your work place. This helps to dough to stay put while your roll. Refer to the photo above.
  4. Starting with the edge furthest from you, roll the dough TIGHTLY, like a cinnamon roll, to form a cylinder. Pinch the edges and seams to seal, then gently roll the dough to help further seal the seams. Place each hot dog bun on a parchment paper lined baking tray, about 2 inches apart.

SECOND RISE

  1. Once shaped, cover the baking sheet with this plastic cover and let the dough rest for its second rise. The final proof is complete when the hot dog buns have almost doubled in size and look puffy. This took about 35-50 minutes.

BAKE

  1. Preheat the oven to 375 degrees F. In a small bowl, whisk together an egg and a splash of water, then lightly brush the top of each bun with the egg wash with a pastry brush.
  2. Bake for 13-15 minutes or until the buns are beautifully golden brown and the internal temperature is 190 - 200 degrees F. If the buns are starting to brown too quickly, cover them with aluminum foil and continue to bake.
  3. Remove the Sourdough Discard Hot Dog Buns from the oven and let them cool on a cooling rack. Serve the Sourdough Buns at room temperature with a grilled hot dog or brat. Enjoy!

Notes

Refer to the Sample Baking Schedule above!
Ingredients & Substitutions
  • Milk – Make sure the milk is no hotter than 110°F; otherwise, it can kill the instant yeast and prevent your dough from rising. I used whole milk, but you can swap in non-dairy options like almond milk.
  • Sourdough Discard – I like to use fresh sourdough discard, no older than 1-2 days, at room temperature. If you use discard straight out of the fridge, this will slow down how quickly your dough will rise. You can use active sourdough starter, just use the same amount in grams. 
  • Sugar – If you prefer, swap the sugar for honey using the same amount in grams.
  • Flour- You can use all-purpose flour, but I highly recommend bread flour because it has a higher protein content that makes for fluffier buns.
  • Instant yeast - It is important to use instant yeast, not active dry yeast. Active dry yeast needs to be dissolved in liquids before using and takes longer to rise dough. Instant yeast can be added directly to dry ingredients and works much faster. 

Nutrition

Serving: 1g | Calories: 225kcal | Carbohydrates: 35g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 371mg | Potassium: 88mg | Fiber: 1g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 0.003mg | Calcium: 36mg | Iron: 1mg
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