Sourdough Discard Hot Dog Buns (Printable Version)

Soft, pillowy buns made with sourdough discard for a gentle tang and extra flavor. Ideal for grilling season.

# 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

# How to Make It:

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. Whisk until thoroughly incorporated.
03 - Gradually add flour, one cup at a time, mixing after each addition. Continue adding flour until a soft, slightly tacky dough forms. You may not need the full 4 cups.
04 - Turn dough onto a lightly floured surface. Knead for 7 to 8 minutes until dough becomes smooth, elastic, and springs back when pressed.
05 - Place dough in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rise in a warm, draft-free area until doubled in bulk, approximately 1 to 1.5 hours.
06 - Punch down risen dough to release air. Divide into 8 equal portions. Roll each portion into a smooth 6-inch log, tapering ends slightly.
07 - Arrange shaped buns on a parchment-lined baking sheet, leaving 2 inches of space between each. Cover and let rise until puffy and slightly expanded, 30 to 45 minutes.
08 - Preheat oven to 375°F during the final 15 minutes of the second rise.
09 - Brush risen buns with milk and sprinkle with seeds if using. Bake for 18 to 20 minutes until golden brown on top and sounds hollow when tapped.
10 - Remove from oven and immediately brush with melted butter for a softer crust. Transfer to wire rack and cool completely before slicing.

# Expert Insights:

01 -
  • The sourdough discard gives these buns a subtle tang that cuts through rich toppings perfectly
  • They hold their shape beautifully even when loaded with all your favorite condiments
02 -
  • The dough is ready when it passes the windowpane test, meaning you can stretch a small piece thin enough to see light through it without tearing
  • Let the buns cool completely before slicing or they will squish down and never recover their fluffy texture
03 -
  • Weighing your ingredients yields more consistent results than using cup measurements
  • A light dusting of flour on your work surface prevents sticking without making the buns tough

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