The Little Bagel House

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These are hands down my favorite hot dog buns – they’re soft and yielding, but they’re also sturdy enough to hold a jumbo hot dog with all my favorite toppings. Honestly, they’re so flavorful that you can eat them plain. They’re great for meatball sandwiches or garlic bread, too.

Using active sourdough starter gives these buns a tantalizing, tangy flavor and a really tender texture. I also created a version of this recipe using sourdough discard and regular yeast, so you can still bake up a batch when you don’t have time for a long rise. 

I’m including recipes for both methods, so you can pick the one that works best for you. I’ll also explain how to make these into pretzel buns!

Why Make Sourdough Hot Dog Buns?

Sourdough creates a sturdy, flavorful sourdough bun that elevates your whole plate — even a paper plate at a backyard barbecue. The sourdough gives the bun a subtle tang which pairs beautifully with bold flavors like hot dogs, mustard or ketchup. This recipe also uses milk, eggs, and butter to enrich the dough.

The natural fermentation process breaks down the starches in flour and helps make them more digestible.

Of course, if you don’t have the time for a long fermentation process, you can use sourdough discard and regular store-bought yeast to make these buns. You’ll still enjoy the benefits of sourdough and get that signature tang.

What Are the Ingredients in Sourdough Hot Dog Buns?

I use milk, eggs, and butter to enrich the dough for these sourdough buns. I also use just a hint of honey for that classic hot dog bun flavor, and a little bit of salt for complexity. 

You can either use active sourdough starter or make the version with sourdough discard and packaged yeast. 

I use all-purpose flour to get a light, fluffy texture, but you can swap in some whole wheat flour to get a slightly denser, nuttier bun. The whole wheat flour shouldn’t be more than 25-50% of your total flour.

What Equipment Do I Need to Make Sourdough Hot Dog Buns?

You don’t need any elaborate equipment to make these buns. You’ll need a large mixing bowl, a dough scraper, and a baking sheet with parchment paper. A stand mixer is helpful but if you don’t have one, you can knead the dough by hand. 

You’ll also need a kitchen towel or dough cover for proofing the dough. I recommend using a proofing box, but it’s optional.

You need a saucepan if you choose to pretzel-fy your buns, and a pastry brush to apply your egg wash. It’s a good idea to have a kitchen scale to measure out your ingredients, but I’m including measurements in cups and tablespoons just in case.

I love using an instant read thermometer to check for dough temperature during fermentation and doneness after baking – but that’s optional too.

How to Make Sourdough Hot Dog Buns: Step by Step

This is a fun, easy baking project. You can prep it in the evening and bake the next day, or you can mix up the dough in the morning – whatever works best for your schedule. Whether you’re using active sourdough starter or packaged yeast, the process is roughly the same.

Step One: Mix the Dough

In a large mixing bowl, combine warm milk, warm water, honey, egg, active sourdough starter, and softened butter. Stir until well combined. 

(Note: If you’re using packaged yeast, activate it by combining with warm water, honey, and yeast. Then stir in the warm milk, sourdough discard, egg, and softened butter.)

Add the flour and salt, mixing until a shaggy dough forms and no dry flour remains. 

Step Two: Knead the Dough 

Knead your dough using either a stand mixer or your hands. You’ll know the dough is ready when it feels smooth, soft, and elastic. It will feel slightly tacky but should not stick too muchto your hands. 

Step Three: First Rise

Put your dough into a lightly greased bowl, cover, and let rise until it becomes noticeably puffy and has increased in size. This should take 3-4 hours in a warm kitchen. Sourdough fermentation time varies a lot depending on starter strength and room temperature, so if it’s cold, or if your starter isn’t very vigorous, the first rise could take much longer.

(Note: If you’re using packaged yeast, the first rise will take about 45 minutes to an hour.)

Step Four: Shape the Buns 

Good news: you don’t need a special pan to make hot dog buns! Just shape each piece into a tight ball, then roll into a log shape about the length of a hot dog. For this recipe, you should get 8-10 buns.

Place on a parchment-lined baking sheet, leaving space between each bun – they’ll expand with the second rise.

Step Five: Second Rise 

Cover the buns and let rise until the buns look soft, puffy, and slightly expanded. Depending on the temperature and the strength of your starter, this should take 1½–3 hours.

(Note: If you’re baking with packaged yeast, the second rise will take about 30 to 45 minutes.)

Step Six: Bake

Brush the tops of the buns with an egg wash made from a beaten egg and a spoonful of water. This gives your buns a shiny golden crust. 

Bake until golden brown. Cool, and serve with your favorite hot dogs, sausages, or fillings. 

Variations 

You can easily create sourdough pretzel hot dog buns using this recipe. After proofing your buns, boil them briefly in a pot of water mixed with 1/2 cup of baking soda. Remove, and then add a sprinkle of coarse salt before baking as usual.

You can also make these into whole wheat buns by swappingout 25-50% of the bread flour with whole wheat flour. 

Or, make hamburger buns. Shape into round buns the size of hamburger patties. Before baking, brush the buns with an egg wash and sprinkle with sesame seeds.

How to Store Sourdough Hot Dog Buns

These buns are at their absolute best when they’re fresh. If you have any leftovers, though, you can store them in a plastic bag or an airtight container for up to 3 days at room temperature. Storing them in the fridge will dry them out, so it’s not ideal. 

If they do dry out, you can mist them with water and then heat them up in the oven.

Freezing Sourdough Hot Dog Buns

Flash freeze the buns on a tray for one hour and then transfer them to a plastic bag to store in your freezer. They’ll keep for up to 3 months in the freezer. When you’re ready to enjoy them, set them on the counter to thaw. You can also lightly heat them in the oven or microwave until they are warm and soft. 

Tips for Success 

• Make sure you allow your shaped buns to double in size before baking 

• If they aren’t rising fast enough, you can speed up the fermentation process by placing them into your turned-off oven with just the light on. This will give them the right amount of gentle heat to rise faster. 

Frequently Asked Questions

Can I make these hotdog buns overnight? 

Yes, you could allow the dough to ferment for 1-2 hours, cover and place in the fridge for 8-12 hours. In the morning, shape them and give them a final rise until they double in size. 

Can I make these without a stand mixer? 

Yes, you can knead by hand. If you do so, double the kneading time. 

How do I know when they are done proofing? 

The first rise does not have to be perfect! After the second rise,they need to double in size. Once they are puffy, jiggly, and doubled in size, they are ready to bake. 

Why are my hotdog buns so dense? 

Your starter could be very young and not quite active yet. It’s also possible that you didn’t knead the dough for long enough, or that you did not allow the dough to double in size before baking. Keep experimenting – you’ll get it right.

Do sourdough hot dog buns taste sour? 

They have a subtle sourness with a more complex flavor. If you opt to cold proof the dough in the fridge, that will allow the dough to develop more sourness. If you prefer a milder flavor, make sure you use your starter when it is recently fed and active.