Sourdough Hot Dog Bun Recipe
This sourdough hot dog bun recipe is perfect for summer cookouts and family grilling nights. These buns have a soft crust, tender texture, and delicious sourdough flavor. Make them with my simple sourdough starter recipe for a long-fermented version, or use sourdough discard and commercial yeast when you need them ready faster. We make these often during the summer because homemade beef hot dogs are one of my kids' favorite meals. They pair perfectly with homemade ketchup, sweet dill pickles, and oven fries baked in tallow for an easy summer meal everyone loves.
Quick Look: Soft And Fluffy Sourdough Hot Dog Buns
- ⏱️ Prep Time: 6 hours
- 🍳 Cook Time: 30 minutes
- 🕒 Total Time: 6 hrs, 30 minutes
- 👥 Servings: 10
- 📊 Calories: ~ 230 kcal per serving (based on nutrition panel)
- 🔥 Cook Method: Oven-baked on baking sheet
- 👩🍳 Flavor Profile: Soft, slightly tangy, and mildly sweet with a tender, airy texture.
- ⭐ Difficulty: Easy – beginner-friendly, simple mixing, shaping, and baking.
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Why You'll Love This Recipe
- Soft and fluffy: These homemade buns have a tender texture and soft crust that make every bite better.
- Flexible fermentation: Make them with my simple sourdough starter recipe for a long ferment or use discard and yeast when you're short on time.
- Freezer-friendly: Make a batch ahead of time and freeze them so you always have homemade buns ready for the next cookout.
- Simple ingredients: You only need a handful of basic ingredients to make these from scratch.
- Versatile: Use them for hot dogs or other grilled favorites. They also pair perfectly with my quick coleslaw recipe or your favorite summer side.
Ingredients
- Salt- I like to use Redmond Real Salt, but you can use whatever salt you have on hand. Salt is what gives the buns their flavor, and it’s really important not to leave it out.
For a full list of ingredients needed to make this recipe, see the recipe card below.
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How To Make Sourdough Hot Dog Buns
Step 1: Feed your sourdough starter and let it become active and bubbly. Add the active starter and remaining ingredients to a stand mixer fitted with a dough hook. Mix until the dough pulls away from the sides of the bowl and is no longer sticky. Cover and let the dough rise until puffy and doubled in size.
Step 2: Divide the dough into 8-10 equal pieces, depending on how large you want your buns. Shape each piece into a smooth ball by tucking the edges underneath and creating tension on the surface. Place the buns on a parchment-lined baking sheet.
Step 3: Cover the shaped buns with a tea towel and let them rise at room temperature for 1-2 hours, or until they are puffy and have increased in size by about 50%. If your house is cool, you can place them in a slightly warm oven to help them rise.
Step 4: If desired, brush the risen buns with an egg wash made from one egg yolk and 1 tablespoon of water, then sprinkle with sesame or poppy seeds. Bake at 350°F for 25-30 minutes, or until golden brown. Brush the warm buns with butter, then let them cool slightly before slicing and serving.
Tips For Making This Sourdough Hot Dog Bun Recipe:
- Watch the first rise: Don't over-ferment the dough. Let it rise until it is close to doubled and looks puffy. If you need to slow it down, place the dough in the refrigerator for a few hours.
- Use warm milk: Warm milk helps keep the dough at a temperature where the yeast and sourdough starter can work efficiently, helping the buns rise well.
- Adjust for the temperature: Sourdough rises much faster in a warm kitchen. In the summer, you may be able to mix the dough at lunchtime and have fresh buns by dinner. A cooler kitchen may require several extra hours.
- Use a stand mixer: A stand mixer makes this dough quick and easy to prepare. You can also mix by hand using stretch-and-folds, but it will require more hands-on time.
- Make sourdough discard buns: To make these with sourdough discard, add 1 tablespoon of commercial yeast and shorten the rise times. This is a great option when you want homemade buns without waiting for a long fermentation.
- Freeze extras: These buns freeze well, making it easy to keep a batch on hand. Store leftover buns in an airtight container for up to a week or freeze them for longer storage.
Sourdough Hot Dog Bun Recipe FAQs
Yes. Add 1 tablespoon of commercial yeast to the recipe and shorten the rise times. This makes a quicker version when you don't have time for a long sourdough fermentation.
The rise time depends on the temperature of your kitchen and the activity of your sourdough starter. In a warm kitchen, the dough may rise fairly quickly, while a cooler kitchen can take several extra hours.
The most common reason is that the dough hasn't had enough time to rise. Make sure your starter is active and bubbly, and allow the dough to become noticeably puffy during both rises.
Yes. You can mix the dough by hand and use stretch-and-folds to develop the gluten. It will take a little more hands-on time, but the buns will still turn out soft and fluffy.
Yes. Allow the baked buns to cool completely, then place them in a freezer-safe bag or container and freeze. Thaw at room temperature when you're ready to use them.
Store the cooled buns in an airtight container or bag at room temperature for up to a week. For longer storage, freeze them.
Other Delicious Recipes
If you try this recipe and love it, please come back and give it 5 stars! Tag me on Instagram @wagonwheelhomestead21. I can’t wait to see what all you make!
Soft And Fluffy Sourdough Hot Dog Buns
Equipment
- 1 Stand mixer – my favorite mixer is a Bosch.
- 1 measuring cups and spoons
- 1 Bench scraper
- 1 parchment paper
- 1 Baking sheet
Ingredients
- ½ cup active sourdough starter
- 1 ½ cups warm milk or buttermilk
- 1 tablespoon yeast optional
- 1 tablespoon butter
- 2 tablespoon sugar
- 1 teaspoon salt
- 1 egg
- 4 - 5 cups flour
Instructions
Feed Sourdough Starter
- To a small amount of starter (no more than ¼ cup), add about 1 cup of flour, and about ⅓ cup warm water.
- Allow the fed starter to become active while sitting out at room temperature. When the starter has risen all the way to the top and is happy and active, proceed to the next step.
Mix Up The Dough
- Add all ingredients to a stand mixer fitted with a dough hook. Mix until the dough pulls away from the sides of the bowl and is no longer sticky. If needed, add a little more flour.
First Rise
- I like to cover the mixer bowl and let the dough rise at room temperature. You can also transfer it to a separate bowl and cover it with a damp tea towel. If making the dough at night, place it in the refrigerator for the first rise to prevent over-fermentation.
Shape The Buns
- Divide dough into 8 or 10 equal pieces using a bench scraper, depending on how large you want your hot dog rolls. Shape them into buns by tucking the outsides underneath and placing tension on each ball of dough. Place them on a parchment lined baking sheet with some space in between. I usually put them about three wide and four long on the baking sheet. I don’t mind if they end up touching each other after they raise.
Second Rise
- Divide the dough into 8-10 equal pieces using a bench scraper. Shape each piece into a smooth ball by tucking the edges underneath. Place the buns on a parchment-lined baking sheet, leaving a little space between each one.
- If your kitchen is cool, warm the oven to just over 100°F, then turn it off. Place the covered buns inside to rise in the warm environment.
Egg Wash (Optional)
- Beat an egg yolk with 1 tablespoon of water and gently brush it over the buns. Sprinkle with sesame or poppy seeds if desired. This step is optional but gives the buns a beautiful golden top.
Bake
- Preheat the oven to 350°F. Bake for 25-30 minutes, or until golden brown. Remove from the oven and brush the tops with butter if desired, especially if you skipped the egg wash.
Enjoy
- Slice the buns in half and serve with your favorite hot dogs, condiments, cheese, pickles, or oven fries baked in tallow. So delicious! Store leftover buns in an airtight container for up to a week.
Notes
- Don't over-ferment: Let the dough rise until nearly doubled. If needed, refrigerate it to slow the rise.
- Use a stand mixer: A stand mixer makes the dough quick and easy, but you can also mix it by hand with stretch-and-folds.
- Watch the temperature: The dough will rise faster in a warm kitchen and slower when your house is cool.
- Freeze extras: These buns freeze well, so freeze any you won't eat right away.
- For sourdough discard: Add 1 tablespoon of yeast and shorten the rise time.
- Use warm milk: Warm milk helps the dough rise faster.
These are so good!