Quick and Easy Sourdough Discard Hot Dog Buns Recipe
If you love homemade bread with that extra boost from your sourdough starter, you’ll fall head over heels for Quick and Easy Sourdough Discard Hot Dog Buns. These pillowy-soft buns are the perfect way to use up sourdough discard, offering unbeatable flavor and a touch of tang that store-bought simply can’t match. The recipe comes together with everyday ingredients and minimal fuss, so you can bring freshly baked buns to your next backyard BBQ or weeknight dinner without breaking a sweat.
Ingredients You’ll Need
Every ingredient in Quick and Easy Sourdough Discard Hot Dog Buns has a purpose, working together to create fluffy, golden buns with just the right balance of flavor and chew. Here’s a look at what you’ll need, along with quick notes to help each component shine:
- Warm milk: Brings tenderness and a touch of sweetness to the dough, while ensuring your yeast activates beautifully.
- Organic granulated sugar: Feeds the yeast and helps brown the crust, so your buns bake up soft inside and golden outside.
- Sourdough discard: The starring ingredient! Adds depth, a gentle tang, and a subtle sourdough aroma, all while putting leftovers to delicious use.
- Instant yeast: Gives the dough a gentle lift, so you get perfect rise even with the addition of sourdough discard.
- Unbleached bread flour: The protein-rich base ensures your buns are chewy yet airy and hold their shape for all your favorite fillings.
- Butter (room temperature): Enriches the dough for a soft, melt-in-your-mouth texture, and also adds delicious flavor.
- Salt: Rounds out the sweetness and brings all the flavors together—don’t skip it!
- Egg whites (for egg wash): Brushed on top before baking, it helps the buns get that shiny, bakery-style crust.
- Melted butter (for brushing): Slicked on right after baking, this last touch makes the buns irresistibly soft and aromatic.
How to Make Quick and Easy Sourdough Discard Hot Dog Buns
Step 1: Mix Wet Ingredients
Start by stirring together the warm milk and sugar in a large bowl until the sugar completely dissolves. Whisk in your sourdough discard and the instant yeast, making sure everything is fully combined. This sets the stage for a beautifully flavored dough with the perfect rise.
Step 2: Form the Dough
Add the bread flour in one go and begin kneading until a rough dough forms. Don’t worry if it’s a bit shaggy at first—the dough will come together as you work in the butter in the next step.
Step 3: Incorporate Butter and Salt
Knead softened butter into the dough, a tablespoon at a time, followed by the salt. Knead everything together for about 5 minutes until the dough is smooth, stretchy, and a little tacky to the touch. This step guarantees your buns will be rich and pillowy.
Step 4: Let It Rise
Transfer your dough to a lightly greased bowl, then cover with a damp towel. Set it in a warm spot for 1 to 2 hours, until nearly doubled in size. The sourdough discard and instant yeast work together here, building both flavor and lift.
Step 5: Divide and Rest the Dough
Line a baking sheet with parchment paper. Punch down the dough gently, then divide into 8 equal portions (about 108 grams each for perfectly even buns). Shape each into a ball and arrange on the prepared sheet, letting them rest for 30 minutes so the gluten relaxes—this makes shaping a breeze.
Step 6: Shape Into Hot Dog Buns
Take each dough ball and gently roll it between your hands into a 7-inch-long log. This is where the buns start to look like the real deal! Place them back on the baking tray, spacing them so they’ll just barely touch after the final rise.
Step 7: Final Rise
Let the shaped buns rise for about 45 minutes in a warm place, until doubled in size. If your kitchen is chilly, a good trick is to put the pan on top of your preheating oven for a gentle, consistent warmth.
Step 8: Preheat and Egg Wash
Preheat your oven to 375°F. Whisk together the egg whites with a teaspoon of water, then brush the tops of the buns. This old bakery trick gives them that signature sheen and helps lock in moisture.
Step 9: Bake to Golden Perfection
Bake for around 25 minutes, rotating the pan halfway through to promote even browning. The buns should turn beautifully golden and sound hollow when tapped. Trust your nose—the kitchen will smell absolutely amazing!
Step 10: Butter and Cool
As soon as the buns come out, brush them with melted butter. This last touch infuses flavor and keeps the crust soft and tender. Let them cool slightly, then gently pull the buns apart for that classic “tear and share” moment.
Step 11: Slice and Serve
Once cooled a bit, slice each bun along the top (or the side, depending on your preference), and get ready to serve. Quick and Easy Sourdough Discard Hot Dog Buns are now ready for the spotlight!
How to Serve Quick and Easy Sourdough Discard Hot Dog Buns
Garnishes
Add a little extra flair to your buns with garnishes. A sprinkle of poppy seeds or sesame seeds before baking, or a brush of garlic butter after they’re fresh out of the oven, can truly take these up a notch. Thinly sliced chives or fresh parsley add a pop of color and a hint of freshness, making your Quick and Easy Sourdough Discard Hot Dog Buns look as wonderful as they taste.
Side Dishes
Pairing your buns with classic sides creates the ultimate spread. Creamy potato salad, tangy coleslaw, or a medley of grilled veggies make for a full meal that celebrates summer anytime of year. Quick and Easy Sourdough Discard Hot Dog Buns also play nicely with crisp pickles, oven fries, or a chilled bean salad for an easy weeknight dinner.
Creative Ways to Present
Think beyond the standard hot dog! Try piling your sourdough buns with grilled sausages and a heap of sautéed peppers and onions, or transform them into mini sub sandwiches filled with roasted veggies or spicy chicken. Slicing the buns open and loading them with classic lobster salad or herby egg salad is a fun, gourmet twist your guests won’t see coming.
Make Ahead and Storage
Storing Leftovers
Quick and Easy Sourdough Discard Hot Dog Buns store beautifully. Simply place cooled buns in an airtight container or zip-top bag at room temperature for up to 2 days. The sourdough touch helps keep them soft and flavorful, and they’ll be just as tasty for lunch the next day.
Freezing
If you want to get ahead on meal prep, these buns freeze like a dream! Make sure the buns are completely cool, then wrap them tightly in plastic wrap and tuck into a freezer bag. They’ll keep well for up to 2 months—just be sure to thaw at room temperature before serving.
Reheating
To restore that just-baked softness, reheat buns in a low oven (around 300°F) for 5 to 7 minutes. You can also wrap a slightly damp paper towel around a bun and microwave for about 15 seconds. A little melted butter after warming never hurts, either!
FAQs
Can I use active sourdough starter instead of discard?
Absolutely! Using active starter will add a bit more rise and tang, but discard works great and is a fantastic way to avoid food waste. Both options produce delicious, fluffy buns for this recipe.
What if I don’t have bread flour?
You can substitute all-purpose flour if that’s what you have on hand. The texture may be a bit less chewy, but your Quick and Easy Sourdough Discard Hot Dog Buns will still turn out wonderful and soft.
How do I know the dough has risen enough?
Look for the dough to nearly double in size, and when you gently poke the surface, it should slowly spring back. Warmer environments help speed up the rise—if your kitchen is cool, be patient and give it a little more time.
Can I make these buns without the egg wash?
Yes, you can skip the egg wash if you’re avoiding eggs. The tops might not get quite as shiny, but a brush of milk or cream works as an alternative, or you can simply brush with melted butter after baking for a lovely sheen.
How can I make mini or slider-sized buns?
Divide your dough into more portions—about 12 to 14 instead of 8. Shorten the baking time slightly and keep an eye on them as they bake. These mini versions are perfect for parties or kids’ meals!
Final Thoughts
Once you taste your very own Quick and Easy Sourdough Discard Hot Dog Buns, store-bought rolls will feel like a thing of the past. There’s nothing quite like sharing these soft, flavorful buns with family and friends, whether at a cozy dinner or a lively cookout. Give this recipe a try—you just might find yourself making extra sourdough discard on purpose!
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Quick and Easy Sourdough Discard Hot Dog Buns Recipe
- Total Time: 3 hours
- Yield: 8 buns 1x
- Diet: Vegetarian
Description
These Quick and Easy Sourdough Discard Hot Dog Buns are perfect for utilizing your sourdough discard to create soft, fluffy buns that are perfect for hot dogs or sandwiches. With a touch of sourdough flavor and simple ingredients, these buns are a must-try for any bread lover.
Ingredients
For the Buns:
- 220 grams warm milk (about 100° F)
- 40 grams organic granulated sugar
- 150 grams sourdough discard (thick, not too runny)
- 1 teaspoon instant yeast
- 420 grams unbleached bread flour
- 2 tablespoons butter, room temperature
- 1 teaspoon salt
- 1 tablespoon egg whites (for egg wash)
- 2 tablespoons melted butter (for brushing baked buns)
Instructions
- In a bowl, stir together the warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine. This mixture will help activate the yeast and create a flavorful base for your buns.
- Add flour and knead until a dough forms. Incorporate the flour gradually until a smooth dough comes together.
- Knead in the softened butter in small portions, then the salt. This step adds richness and flavor to the dough.
- Knead the dough until completely smooth, should take about 5 minutes. Proper kneading develops gluten for a good bun texture.
- Transfer dough to a bowl lightly coated with olive oil or butter. Cover with a damp towel. This helps the dough rise properly.
- Let rise at a warm temperature until nearly doubled, (about 1-2 hours, depends on the temperature). This allows the dough to ferment and develop flavor.
- Line a sheet pan with parchment paper. Divide dough into 8 equal balls (each portion is about 108 grams) and place on the parchment paper lined pan. Shaping the buns and placing them on the pan for baking.
- Let the divided portions rest for 30 minutes. Allowing the dough to relax before shaping further.
- Rolling in-between your hands, shape each portion of dough into a log, about 7-inches long. Creating the classic hot dog bun shape.
- Arrange dough on a parchment paper baking sheet, slightly apart so that the buns will touch when the dough doubles in size. Setting up for the final proof before baking.
- Let rise at a warm temperature until doubled, about 45 minutes. (I place the pan on top of the oven while it preheats for a warm proof) Allowing the buns to expand before baking.
- Preheat oven to 375° F. Getting the oven ready for baking.
- Combine egg whites with a teaspoon of water to create an egg wash and brush the top of the buns. Adding shine and color to the baked buns.
- Bake for about 25 minutes or until golden, rotating halfway through if needed. Ensuring even baking and a golden crust.
- Remove from oven and immediately brush with melted butter. Let cool a bit then pull the buns apart. Adding a buttery finish to the buns.
- Slice the buns along the top to serve. Preparing the buns for filling with your favorite hot dog or sandwich ingredients.
Notes
- Feel free to customize these buns with your favorite herbs or seeds for added flavor.
- These buns freeze well, so you can always have a stash ready for your next meal.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 240
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 10mg
Keywords: Sourdough, Discard, Hot Dog Buns, Bread, Baking, Homemade
