Sourdough Discard Hot Dog Buns (Printable)

Soft, tangy buns made with sourdough discard for your next cookout or family meal.

# What You 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 (optional)

09 - 1 tbsp milk for brushing
10 - 1 tbsp melted butter for brushing after baking
11 - Sesame seeds, poppy seeds, or everything seasoning

# Steps:

01 - In a large mixing bowl, combine the warm milk, sugar, and yeast. Let sit for 3–5 minutes until bubbly.
02 - Add the sourdough discard, melted butter, egg, and salt. Mix to combine.
03 - Gradually add flour, 1 cup at a time, mixing until a soft, tacky dough forms. You may not need all the flour.
04 - Knead the dough on a lightly floured surface for 7–8 minutes until smooth and elastic.
05 - Place the dough in a lightly greased bowl, cover, and let rise until doubled in size (about 1–1.5 hours).
06 - Punch down the dough and divide into 8 equal pieces. Shape each piece into a smooth log, about 6 inches long.
07 - Place shaped buns on a parchment-lined baking sheet, spaced 2 inches apart. Cover and let rise until puffy, 30–45 minutes.
08 - Preheat oven to 375°F.
09 - Brush buns with milk and sprinkle with seeds if desired. Bake for 18–20 minutes until golden brown.
10 - Remove from oven, brush with melted butter for a softer crust, and cool completely before slicing.

# Expert Advice:

01 -
  • That subtle sourdough tang elevates ordinary hot dogs into something memorable
  • They freeze beautifully, so you can bake once and enjoy homemade buns for weeks
02 -
  • You might not need all the flour—trust the feel of the dough over the exact measurement, because humidity and your particular sourdough discard hydration will affect how much flour you need
  • Let these cool completely before slicing or they'll squish disappointingly under your knife
03 -
  • Weigh your ingredients if possible—flour measurements can vary wildly depending on how you scoop
  • A warm oven (turned off) with just the oven light on is the perfect draft-free spot for rising if your kitchen runs cool

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