Sourdough Discard Hot Dog Buns (Print version)

Soft, golden buns made with sourdough discard for tender texture and gentle tang—ideal for your next barbecue.

# What you'll need:

→ Dough

01 - 1 cup sourdough discard, unfed, 100% hydration
02 - 1 cup warm milk, approximately 100°F
03 - 2 tablespoons unsalted butter, melted
04 - 2 tablespoons granulated sugar
05 - 1 large egg, room temperature
06 - 1 ½ teaspoons kosher salt
07 - 3 ¾ to 4 cups all-purpose flour, plus extra for dusting
08 - 1 packet instant yeast (2 ¼ teaspoons)

→ Topping

09 - 1 tablespoon whole milk for brushing
10 - 1 tablespoon unsalted butter, melted for finishing
11 - Sesame seeds, poppy seeds, or everything bagel seasoning as desired

# Method:

01 - Combine warm milk, sugar, and instant yeast in a large mixing bowl. Let stand 3 to 5 minutes until mixture becomes foamy and bubbly, indicating yeast activation.
02 - Add sourdough discard, melted butter, egg, and salt to the yeast mixture. Whisk thoroughly until fully incorporated and smooth.
03 - Gradually add flour, one cup at a time, mixing with a wooden spoon or dough hook after each addition. Stop adding flour when a soft, slightly tacky dough forms that pulls away from bowl sides.
04 - Turn dough onto a lightly floured surface. Knead by hand for 7 to 8 minutes, or use stand mixer with dough hook for 5 minutes, until smooth, elastic, and passes the windowpane test.
05 - Place dough in a lightly greased bowl, turning to coat all surfaces. Cover with plastic wrap or clean towel. Let rise in warm, draft-free area until doubled, approximately 1 to 1.5 hours.
06 - Punch down dough to release air. Divide into 8 equal portions. Roll each piece into a smooth 6-inch log, tapering ends slightly and keeping surface taut.
07 - Arrange shaped logs on parchment-lined baking sheet, leaving 2 inches between each. Cover loosely and let rise 30 to 45 minutes until puffy and slightly increased in size.
08 - Preheat oven to 375°F with rack positioned in center.
09 - Brush risen buns lightly with milk. Sprinkle with seeds if using. Bake 18 to 20 minutes until deep golden brown and internal temperature reaches 190°F.
10 - Remove immediately from oven. Brush tops with melted butter for softer crust. Transfer to wire rack. Cool completely before slicing to prevent soggy texture.

# Expert advice:

01 -
  • That gorgeous sourdough tang makes these taste like they came from a proper bakery, not your kitchen counter
  • The dough is incredibly forgiving and yields buns that stay soft for days, which is saying something
02 -
  • You might not need all the flour, so go slow and trust how the dough feels rather than sticking to measurements
  • Brushing with butter right out of the oven is the difference between good buns and great ones
03 -
  • Weighing your ingredients gives the most consistent results every single time
  • Let the shaped buns rise until they are noticeably puffy for the softest texture

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