Name: Sourdough Hot Dog Buns
Prep time: 30 min
Cook time: 20 min
Total time: 890 min
Ingredients: 160 g active sourdough starter (2/3 cup); 120 g milk (1/2 cup); 440 g bread flour (3 2/3 cups); 3 large eggs (room temperature); 3 g salt (1/2 teaspoon); 50 g granulated sugar (1/4 cup); 57 g salted butter (softened (4 tablespoons)); 1 large egg; 15 g milk (1 tablespoon); 14 g salted butter (1 tablespoon (to spread on top of buns straight out of the oven))

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These soft and fluffy sourdough hot dog buns are made with an active starter for a rich flavor, tender crumb, and perfectly golden finish. This easy homemade sourdough hot dog bun recipe creates bakery-quality buns that are perfect for grilling season!

Several soft sourdough hot dog buns rest in a basket. One bun is cut open to show the soft, fluffy interior.

Grilling season is officially here, and you know we’re going to make hot dog buns! If you didn’t catch the last recipe, check out my sourdough brioche burger buns as well. You’ll be set for the summer. 🙂

I love this recipe because it is 100% active bubbly sourdough starter, which means they are naturally fermented. You can’t beat homemade fresh bread!

These sourdough hot dog buns are incredibly soft, fluffy, and absolutely perfect for grill-outs. Enjoy them for potlucks, barbecues, Fourth of July celebrations–whenever!

Looking for more sourdough store-bought swaps? Check these out!

Naturally fermented sourdough hot dog buns rest on a kitchen towel covered basket.

Ingredients

Active sourdough starter – this is a 100% sourdough bread recipe, so you’ll want to make sure your sourdough starter is active, bubbly, and ready to bake with!
Milk – to prolong fermentation (such as an overnight ferment if your kitchen is cool enough for it) you can add cold milk. To speed fermentation along, you can add warm milk (under 110 degrees Fahrenheit). Room temperature works great, too.
Bread flour – Bread flour has the perfect amount of protein to ensure a soft hot dog bun. I like Kirkland brand (found at Costco) which is labeled as all-purpose flour, but acts as a bread flour.
Eggs – you’ll use 3 eggs for this recipe. Cold eggs will slow down fermentation a bit–room temperature eggs will speed the process up (if also using warm milk).
Salt
Granulated sugar – This helps create the soft texture. You can use honey or brown sugar instead.
Salted butter – I always use salted butter. If you’re using unsalted butter, make sure to add another 2-3 grams of salt to the dough.

Step-By-Step Instructions

The sourdough hot dog bun dough sits in the bowl of a stand mixer after being kneaded.

In the bowl of a stand mixer fitted with a dough hook, add the sourdough starter, milk, flour, eggs, salt, and sugar.

Mix on low to medium speed until a shaggy dough forms. Stop the mixer as needed and scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.

The dough will look rough and slightly sticky at this stage—this is normal.

With the mixer running on medium speed, add the softened butter one tablespoon at a time.

Allow each piece to fully incorporate before adding the next. This gradual process is key to developing a soft, enriched dough.

The dough may look greasy or separated at first but will come back together as mixing continues.

Increase the mixer speed to medium-high and knead for 5–7 minutes.

The dough should become smooth, elastic, and slightly tacky but not overly sticky. It should begin to pull away from the sides of the bowl and pass the windowpane test (stretching thin without tearing).

The sourdough hot dog bun dough is shown in the bowl after visibly rising.

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a damp towel.

Let ferment at room temperature for about 4–6 hours, or longer if needed. Watch the dough, not the clock—you’re looking for a 50–70% rise.

Once the dough has risen, cover tightly and transfer to the refrigerator.

Cold ferment overnight (8–16 hours). This step develops flavor and makes the dough easier to handle.

Note* You can skip the cold ferment, if you’d like, and just move on to the second rise. I prefer the cold ferment to save myself time and plan ahead, but it’s not necessary!

The sourdough hot dog bun dough is shaped into a 4x6 inch rectangle.

Remove the dough from the refrigerator and turn it out onto a lightly floured surface.

Divide into 10 equal portions, about 95 g each.

To shape hot dog buns:

Flatten each piece into a rectangle approximately 4 × 6 inches

The dough has now been rolled into a hot dog bun with the edges and seams pinched together.

Roll it up tightly from the long side. Pinch the seam along the length and seal the ends

The sourdough hot dog bun dough is shaped and preparing for the second rise.

Place shaped buns onto a parchment-lined baking sheet.

All ten sourdough hot dog buns are on a parchment paper-lined baking sheet with greased plastic wrap covering them. They will have their second rise for about 1-4 hours.

Cover the buns with lightly greased plastic wrap.

Let them rise at room temperature until puffed and nearly doubled in size, about 1–4 hours depending on temperature and dough activity.

My kitchen tends to run cooler, so I put them in my oven with the light on–just remember to take them out before you preheat the oven!

The sourdough hot dog buns have risen and are ready to bake. The egg wash has been brushed over them.

Preheat your oven to 350°F (175°C).

Whisk together the egg and milk, then gently brush over the tops of the buns.

Bake for 20 minutes, or until golden brown and the internal temperature reaches 205–210°F (96–99°C).

Sourdough hot dog buns sit on the baking sheet fresh out of the oven. Butter has been brushed over them.

Top with butter immediately out of the oven. Allow them to cool before slicing.

Three sourdough hot dog buns with hot dogs in them resting on a wooden cutting board. Several hot dog buns are in a basket in the background.

Best Tips for the Softest Sourdough Hot Dog Buns

Use an active, bubbly starter
Your starter should be at peak rise when you mix the dough—this ensures a good rise and light, fluffy texture.
Don’t rush fermentation
Let the dough rise based on how it looks, not the clock. Proper fermentation creates a softer crumb and better structure.
Fully incorporate the butter
Adding butter slowly and letting it fully absorb into the dough is key to a rich, tender texture.
Avoid adding too much flour
The dough should be slightly tacky. Adding extra flour can make the buns dry instead of soft.
Shape tightly for structure
Rolling the dough tightly and sealing the seams helps create tall, soft buns with an even crumb.
Let the buns fully proof
Underproofed buns will be dense. Wait until they are visibly puffy and nearly doubled before baking.
Don’t overbake
Bake just until golden, and the internal temp reaches 205–210°F (96–99°C). Overbaking dries them out.
Brush with egg wash
This helps lock in moisture and gives a soft, glossy crust.
Store properly after baking
Keep buns in an airtight container once cooled to maintain softness, or freeze for longer storage.

Equipment

Stand mixer with dough hook
Large mixing bowl
Rubber spatula
Kitchen scale
Measuring cups and spoons
Plastic wrap or damp towel
Baking sheet
Parchment paper
Pastry brush
Bench scraper (optional)
Wire cooling rack

Storage Instructions

Room Temperature: Store cooled hot dog buns in an airtight container or sealed bag for up to 3 days. Keep them in a cool, dry place to maintain softness.
Freezer: For longer storage, freeze in a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm in the oven before serving.
To Refresh: Wrap in foil and warm in a 300°F (150°C) oven for 8–10 minutes, or microwave briefly with a damp paper towel to soften.