Sourdough Hot Dog Buns

A homemade sourdough hot dog bun with a cooked hot dog in the center.

These sourdough hot dog buns have the BEST flavor, and are study enough to hold your favorite fillings while staying soft and tender.

5 from 1 vote

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Course: Breads

Cuisine: American

Prep Time: 25

Cook Time: 25

Proofing time: 13

Total Time: 13 50

Servings: buns

Calories: 338kcal

Author: Dorothy Bigelow

Ingredients

Instructions

Cook Mode

In a saucepan, add the milk, butter, sugar, and salt. Set over medium heat and bring to about 90ºF (32ºC). The milk should be warm, and the butter just starting to melt.
Transfer the mixture to a large bowl or stand mixer and add the sourdough starter. Using a whisk or the whisk attachment on a stand mixer, stir to combine.
Add about half of the flour (2 cups/250 grams) Mix on low-medium speed until combined.
Add the egg and mix until incorporated.
Switch your whisk attachment for your dough hook attachment and slowly add the remaining flour to the dough. Continue to mix until a shaggy dough forms; the dough should come together and pull away from the sides of the bowl*.
Knead by hand (8-10 minutes) or using the dough attachment on your mixer (5-7 minutes). The dough should be soft, slightly tacky, and elastic.
Place the dough in a greased bowl. Cover tightly with plastic wrap and let rise at room temperature for 8-12 hours, until puffy and nearly doubled in size (it won’t quite double).
Turn the dough onto a lightly floured surface and divide into 8-10 equal pieces (for equal-sized buns, divide the weight of the proofed dough by 8, and weigh each piece).
Shape each into a log by flattening slightly into a rectangle, then roll each piece tightly into a 5-inch log, pinching the seams closed with wet fingers.
Place on a parchment-lined baking sheet, spaced 2” apart. Cover loosely.
Let rise 2-3 hours, or until noticeably puffy.
Preheat oven to 375ºF (190ºC).
Bake for 20-25 minutes or until the tops are golden brown and the internal temperature reads 190-210ºF (88-93ºC).
Transfer the sourdough hot dog buns to a wire rack to cool before slicing.

Notes

*The dough should feel soft and slightly tacky. Avoid adding too much flour, or the buns will become dense.

Egg wash: If desired, you can brush the buns with an egg wash before placing them in the oven. This will give them a nice golden brown color. Simply whisk together 1 egg and 1 tablespoon of water, then brush some on top of each bun using a pastry brush.

Rising time: This will vary depending on your starter's strength and your room's ambient temperature. The most important thing to look for is the dough *nearly* doubling (about 80%) and bouncing back when poked with a finger.

Shaping the buns: We recommend shaping your buns to the size of your hot dogs. Keep them shorter for short hot dogs, or longer for longer hot dogs. If your hot dogs are VERY long, you may want to divide the dough into 6 instead of 8 so you don’t end up with skinny buns.

Long fermentation: We don’t recommend proofing longer than 12 hours at room temperature. If you want a longer fermentation, proof at room temperature for 4-6 hours, then transfer the dough to the fridge to cold-proof for 16-36 hours.

Can I use sourdough discard instead? If you want to use sourdough discard, you will need to use instant yeast (2 ¼ teaspoons) and adjust the rising time accordingly. Don’t attempt this unless you are an experienced baker! The rising time is much shorter (about 60 minutes for the first rise, 30 minutes for the post-shaping rise).

Storing: Store your hot dog buns in an airtight container for up to 3 days at room temperature, or for up to 5 days in the refrigerator. Buns become dense when refrigerated, but can be softened with warming (if desired).

Freezing: Transfer cooled (and partially sliced) hot dog buns to a freezer bag or freezer container, label, and store for up to 3 months. Allow them to thaw before using.

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