Sourdough Discard Hot Dog Buns (Printable)

Fluffy, subtly tangy buns perfect for your next barbecue or family meal.

# What You'll Need:

→ Dough

01 - 1 cup sourdough discard (unfed, 100% hydration)
02 - 1 cup warm milk
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons sugar
05 - 1 large egg
06 - 1 ½ teaspoons salt
07 - 3 ¾ to 4 cups all-purpose flour
08 - 1 packet instant yeast (2 ¼ teaspoons)

→ Topping

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

# Directions:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let stand for 3 to 5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Stir until thoroughly combined.
03 - Gradually incorporate flour, one cup at a time, mixing until a soft and slightly tacky dough forms. Stop adding flour once the proper consistency is reached.
04 - Turn dough onto a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic.
05 - Place dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down risen dough and divide into 8 equal portions. Roll each piece into a smooth log approximately 6 inches long.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy, 30 to 45 minutes.
08 - Preheat oven to 375°F.
09 - Brush buns with milk and sprinkle with seeds if using. Bake for 18 to 20 minutes until golden brown.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Allow to cool completely before slicing.

# Expert Tips:

01 -
  • The sourdough discard adds complexity without requiring you to feed or maintain an active starter that day
  • These freeze beautifully so you can bake once and have homemade buns ready for impromptu grill nights
02 -
  • Resist the urge to over-flour during kneading, that slight stickiness is what guarantees a tender bun instead of a tough one
  • The second rise is crucial for proper texture, under-proofed buns will be dense and disappointing
03 -
  • Weighing your ingredients eliminates the guesswork that leads to inconsistent results batch to batch
  • Let the buns cool completely before slicing to prevent them from becoming squished or gummy

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