Sourdough Hot Dog Buns Recipe

Yield: sourdough hot dog buns

Prep Time: 1

Cook Time: 25

Rise Time: 4

Total Time: 5 25

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.

4.80 from 15 votes

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Equipment

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

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