These soft Sourdough Hot Dog Buns are a must make this Summer! They are so easy to make and perfect to enjoy at your next barbecue! You won't go back to store bought hot dog rolls after you've made your own!
You seriously will not believe how easy these hot dogs buns are to make! They are a total game-changer! Slightly tangy, soft but not too soft, and they still have all the benefits of sourdough!
They will be perfect to enjoy at your next barbecue. Don't forget to make some sourdough hamburger rolls and vegetarian baked beans to go along with your hot dog buns!
Not only can you use these for your hot dogs, but you can use them for barbecue pulled chicken, sausage and peppers, or even pulled pork.
The great thing about these hot dog buns is that they can be made ahead of time. The dough is super versatile and super forgiving! You can make it and then bake it right before you want to enjoy them.
We'd love for you to join us in our sourdough Facebook group to share in our love for sourdough! We share lots of tips and tricks to perfecting sourdough!
Sourdough Hot Dog Buns Recipe Ingredients
- Sourdough starter. Make sure your sourdough starter is fed at least 8 hours before you are making these buns. The starter should be active and really bubbly.
- Water. The water should be lukewarm. Too hot and you run the risk of killing the yeast, but too cold and the dough will take a really long time to rise.
- Flour. You can use all purpose flour or bread flour. When looking at the two flours, there's a few important differences when thinking of all purpose vs. bread flour. Both will work great in this recipe.
- Honey. Maple syrup or granulated sugar can be used instead of honey to make these hot dog buns vegan. Honey adds a subtle sweetness while also feeding the wild yeast.
- Oil. Any neutral oil will work. Avocado oil is my favorite, but vegetable oil will work too.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Sourdough Hot Dog Buns
1. In the bowl of a stand mixer fitted with the hook attachment, add the water and starter. Mix well.
2. Add the flour, salt, oil, and honey. Turn the stand mixer on medium speed and mix for 3-4 minutes until the dough forms a ball. The dough will be sticky, avoid trying to add more flour to the dough. This could make the dough tougher than we would like.
3. Cover the bowl with a damp kitchen towel and let it rise for 8-10 hours or until it has doubled in size.
4. An option at this stage is to place the bowl into the refrigerator. This will increase the sour flavor of the buns. Once you are ready to bake them, continue on with the recipe.
5. After the dough has rested, turn it out onto a lightly floured surface. Cut the dough into 8 pieces.
6. Shape the dough into 6 inch hot dog buns. Place the rolls onto a parchment lined baking sheet. Let them rest for 1 more hour.
7. Preheat the oven to 400 degrees. Bake the rolls for 20-25 minutes or until the buns are golden brown. An optional step is to brush melted butter on top of the rolls for some extra shine.
Lynn's Tip!
To get the classic look of the hot dog buns, place the buns close together so they are more of a tear and share type of bun.
How to Make Sourdough Discard Hot Dog Buns
To make these hot dog buns quicker, add a little bit of yeast to the dough. You'll want to sprinkle 1 teaspoon of active dry yeast on top of the water and sourdough starter. Then mix it all together. Add the rest of the ingredients and mix well.
Since we are using yeast, the resting time will take much less time than without yeast. Allow the dough to rise for 2 hours until it doubles in size. Then shape the rolls and let them rest for another hour. Then bake as instructed.
Tips for Same Day Sourdough Hot Dog Buns
- Make sure your sourdough starter is active and bubbly. If you are new to sourdough, you can make your own sourdough starter, buy one, or get one from a friend. As always, feed your sourdough starter at least 8 hours before you want to use it.
- It's important to watch the dough, not the time. That means if the temperature of your kitchen is warmer, it might only take 6 hours for the dough to double in size. If your kitchen is colder, it might take up to 12 hours before the dough is ready.
- To get the perfect shine on your hot dog buns, brush the buns with an egg wash before baking, and then brush some melted butter on the buns after they are baked.
- These are great New England Style hot dog buns too! Simple cut the buns on top instead of on the side when you are ready to serve them.
- For even more delicious-ness, sprinkle the top of the buns with sesame seeds, poppy seeds, or everything bagel seasoning before baking the rolls.
Sample Baking Schedule
How to Use These Sourdough Hot Dog Buns
These buns are sturdy enough to hold up to a loaded hot dog without falling apart, but still soft enough to bite through easily. Split them down the top, give them a quick toast on the grill or in a skillet for extra flavor and structure, then load them up with your favorite hot dog and toppings. They also work great for bratwurst or sausages if you want something a little heartier. Leftover buns make a surprisingly good base for a quick garlic bread too, just split, butter, and toast in the oven for a few minutes.
Storing Sourdough Hot Dog Buns
Make sure the buns have cooled to room temperature before storing them. You can store them in an airtight container or in a Ziploc bag on the counter. Don't put the buns in the refrigerator or they will go stale and mold quickly.
How To Make the Dough Ahead of Time
These buns are great to make ahead of time! Do the bulk fermentation (the first rise) and then place the covered bowl in the refrigerator. You can keep the dough in the refrigerator up to 24 hours. When you are ready to bake the buns, take the dough out of the refrigerator and let it come to room temperature and then shape them into hot dog buns.
How To Freeze Hot Dog Buns
These buns freeze beautifully too! The best way to freeze these buns is to freeze them individually in plastic wrap. This will prevent freezer burn. Then, place the wrapped buns in a freezer-safe bag or airtight container. Frozen sourdough hot dog buns can last for several months in the freezer.
To defrost them, place them on the counter until they defrost. Right before you are ready to serve them, place them on the grill to toast them up a bit and then serve them with hot dogs.
Frequently Asked Questions
Sure! A combination of all purpose flour and whole wheat flour is great! You might need to add some extra water as whole wheat flour tends to be a little heavier than all purpose and will make the hot dog buns heavier.
They might be dense because the dough is under proofed and has not doubled in size.
Yes! Simply use maple syrup or granulated sugar in the dough instead of honey. You can also brush the tops of the buns with your favorite vegan butter instead of regular butter.
More Sourdough Recipes
📖 Recipe
Sourdough Hot Dog Buns Recipe
Ingredients
- 115 g Sourdough Starter Active and Bubbly
- 175 g Warm Water
- 450 g All purpose Flour
- 60 g Avocado Oil
- 65 g Honey
- 8 g Salt
Instructions
- In the bowl of a stand mixer, add the water and sourdough starter. Mix well.
- Add the flour, oil, honey, and salt. Mix on medium speed for 3-4 minutes or until the dough forms a ball and comes away from the sides of the bowl.
- Cover and let the dough rise for 8-10 hours or until it has doubled in size.
- After the dough has risen, turn the dough onto a lightly floured surface and cut the dough into 8 pieces.
- Roll the dough into hot dog bun shapes and place them on a parchment lined baking sheet.
- Let the buns rest for 1 hour or until it is puffy.
- Preheat the oven to 400 degrees F. Bake the buns for 25-30 minutes.
Notes
- If you don't have a stand mixer, no worries! Simply mix the dough by hand and let it rest.
- Keep leftover hot dog buns in an airtight container or a large gallon sized Ziploc bag. They rolls are also great to freeze! Freeze them in a large gallon sized Ziploc bag and freeze them for up to 3 months.
- To give these buns the classic hot dog look, bake them close together so they are tear and share types of buns.
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