Sourdough Hot Dog Buns
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!
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Servings: 10 buns
Ingredients
Dough
- 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)
Egg Wash
- 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)
Instructions
Mix the Dough
- 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.
Incorporate the Butter
- 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.
Knead the Dough
- Increase the mixer speed to high speed 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).
Bulk Fermentation
- 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 depending on temperature of your kitchen. Watch the dough, not the clock—you’re looking for a 50–70% rise.
Cold Fermentation
- 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!
Divide and Shape
- 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
- Roll it up tightly from the long side
- Pinch the seam along the length and seal the ends
- Place shaped buns onto a parchment-lined baking sheet.
Final Proof
- 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.
Egg Wash & Bake
- Preheat your oven to 350°F (175°C).
- Whisk together the egg and milk, then gently brush over the tops of the buns. It's okay if the buns are near each other on the baking sheet. They may touch while baking, but they will easily pull away from each other as they cool.
- Bake for 20 minutes, or until golden brown and the internal temperature reaches 205–210°F (96–99°C). Spread the butter over the freshly baked hot dog buns.
Cool
- Allow to cool on a wire rack before slicing.
Notes
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.
Nutrition
Serving: 1bun | Calories: 270kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 188mg | Potassium: 93mg | Fiber: 1g | Sugar: 6g | Vitamin A: 273IU | Calcium: 36mg | Iron: 1mg
Calories: 270kcal
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