Sourdough Discard Hot Dog Buns (Print Version)

Soft, flavorful buns made with sourdough discard for a subtle tang. Perfect for cookouts and family meals.

# What You'll 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

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

# How-To Steps:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let sit for 3–5 minutes until mixture becomes bubbly and foamy.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Whisk until fully incorporated.
03 - Gradually add flour, one cup at a time, mixing with a wooden spoon or dough hook after each addition. Continue until a soft, slightly tacky dough forms. You may not need the full 4 cups of flour.
04 - Turn dough onto a lightly floured surface. Knead for 7–8 minutes, pushing dough away with the heel of your hand and folding it back over itself, until smooth and elastic.
05 - Place dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap or a clean towel. Let rise in a warm, draft-free area until doubled in size, approximately 1 to 1.5 hours.
06 - Punch down dough to release air. Divide into 8 equal portions. Roll each piece into a smooth log about 6 inches long, tapering the ends slightly.
07 - Place shaped buns on a parchment-lined baking sheet, spacing 2 inches apart. Cover loosely and let rise until puffy and doubled, about 30–45 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 18–20 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 a wire rack and cool completely before slicing.

# Expert Tips:

01 -
  • The subtle tang from sourdough discard makes these buns taste like they came from a fancy bakery, not your kitchen counter
  • They freeze beautifully, so you can bake a double batch and pull out fresh buns all summer long
  • The dough is forgiving and cooperative, rising reliably even on humid days when other breads might stubborn
02 -
  • Humidity affects flour absorption, so always go by feel rather than exact measurements
  • These buns freeze exceptionally well when wrapped tightly and thawed on the counter
  • Letting them cool completely prevents the inside from becoming gummy or dense
03 -
  • Bread flour creates an even chewier texture if you prefer your buns with more structure
  • The dough is ready when it passes the windowpane test

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