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These Sourdough Discard Hot Dog Buns are soft, fluffy, and perfect for summer grilling. They have the same texture and flavor you love from my Sourdough Hot Dog Buns, but made in a fraction of the time with just a single, 1-hour rise.
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Ready in less than 2 hours, these buns are ideal for busy days, last-minute cookouts, or anytime you forget to feed your starter. You still get that signature sourdough flavor without the long wait, thanks to the combination of sourdough discard and yeast. And if you’re grilling, don’t forget the Sourdough Discard Hamburger Buns too!
Why you will love this recipe
- Ready in under 2 hours – With the help of yeast and a warm spot in your kitchen, these Sourdough Discard Hot Dog Buns are ready start to finish in under 2 hours.
- Only one rise – This recipe only needs one rise after mixing and shaping the dough, just like my Sourdough Discard Cinnamon Rolls and Sourdough Discard Dinner Rolls.
- Various sizes – You can make the buns large enough for brats, meatball subs or to fit all of your favorite toppings, or keep them standard size for classic hot dogs.
Important Ingredients and Substitutions
- Sourdough discard – Be sure to use room temperature discard to help speed up the rise time. You can use cold discard in a pinch, but it will slow down the rise.
- Yeast – I like to use instant yeast, so you can just add it directly in with the other ingredients. You can use active dry yeast as well, just be sure to read the package instructions on how to activate it and keep in mind the rise times will differ. For more recipes using instant yeast, check out my Sourdough Discard Pizza Dough and Sourdough Discard Pretzel Bites.
- Bread flour – I recommend using bread flour over all-purpose flour because it has a higher protein content and is better at absorbing liquid. If substituting all-purpose flour, reduce the liquid by 25 grams.
- Milk – To ensure a quick rise, you will need to heat the milk to 115°F. I recommend whole milk for the fat content. For a dairy-free option, use full-fat coconut milk.
- Honey- The dough is lightly sweetened with honey, but if you prefer to use granulated sugar, you can replace the honey with 3 Tablespoons of sugar.
See all the ingredients and amounts in the recipe card below.
Instructions to make Sourdough Discard Hot Dog Buns
Step 1 – Mix dough
In the bowl of a stand mixer, add the warm milk (heated to 115ºF), sourdough discard, bread flour, yeast, butter, salt, honey, eggs, and egg yolk (save the egg white for the egg wash at the end), and knead with the dough hook attachment. I like to use my Bosch mixer when kneading dough. Knead for 8-10 minutes or until the dough passes the windowpane test. If the dough is very sticky after 5 minutes of kneading, slowly incorporate more flour until it is just tacky.
Perform the windowpane test by pulling a piece of dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another couple of minutes.
Step 2 – Divide dough
After kneading, divide the dough into 14 equal pieces, about 82 grams each. For extra-large buns, divide the dough into 12 pieces.
Step 3 – Roll out dough
Roll each piece of dough into a 6×3-inch rectangle.
The dough should feel tacky, but not overly sticky, so you shouldn’t need to flour your surface. That slight tackiness actually helps when shaping, allowing you to create tension and achieve a smooth, tight surface.
Step 4 – Shape
Starting with the long edge (the 6-inch side), tightly roll the dough up into a log to form a bun.
Pinch the seam closed, then use your palms to gently roll the dough back and forth into a smooth, even log.
Step 5 – Rise
Place the buns seam-side down onto 2 lined baking sheets, with 7 buns per pan. Cover and let the dough rise until doubled in size and aerated. About 30 minutes to 1 hour at 90ºF, or longer at cooler temperatures.
Tip: One easy way to create a warm proofing environment is to turn your oven on at the lowest setting for 1–2 minutes, then turn it off. Before placing your dough inside, check the temperature with a thermometer to make sure it’s below 110ºF. Once it’s ready, place the dough in the oven, close the door, and let it rise.
Step 6 – Add egg wash
Once the dough has doubled in size, brush the tops of the buns with an egg wash.
Step 7 – Bake
Bake in a preheated 375°F oven for 20 minutes. Remove from the oven, slice, and enjoy!
Recipe Tips
- Shape the dough into 12 buns for extra-large buns that are great for brats, large hot dogs, or even meatball subs. Or shape into 14 for normal-sized hot dog buns.
- For a warm spot for your buns to rise, you can turn on the oven for 1-2 minutes at the lowest temperature and then turn it off so it doesn’t get too hot (you don’t want over 100°F). Then add the covered buns to the oven and close the door. At 90°F, it will take about 30 minutes to an hour to rise. Or you can also use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm.
Storage Instructions
To store, let the hot dog buns cool completely and then add to an airtight container or plastic bag. They can be kept on the counter for 3-4 days.
The hot dog buns also freeze great. After they have cooled add them to a freezer safe container and freeze for up to 3 months. To thaw, remove them from the freezer and let them defrost on the counter.
Recipe FAQ
Yes! Use my Sourdough Hot Dog Bun recipe for a version made with active sourdough starter and no yeast.
I prefer to use bread flour, but in a pinch, you can substitute for all-purpose flour. However, all-purpose flour does not absorb as much liquid, so reduce the amount of milk added to the dough by 25 grams.
If your dough is really sticky after about 5 minutes of kneading, slowly incorporate more flour until the dough is just tacky.
Yes! Shape the buns and let them rise about halfway before placing them in the fridge. I recommend baking within 12 hours to prevent overproofing. When you’re ready to bake, bring them to room temperature while the oven preheats, then bake. If the dough balls seem dense, let them rise a bit longer before baking.
If you’d like to freeze the dough, shape it into the log shape and place them on a sheet pan to flash freeze for about 1 hour. Once solid, transfer them to a freezer-safe bag and store for about a month for best results. When you’re ready to bake, remove the dough from the freezer and place the logs on a lined baking sheet. Let them rise until doubled in size and puffy, then bake as directed.
More sourdough Dinner Recipes
Sourdough Discard Recipes
Sourdough Discard Pizza Dough (45 minute rise)
Soft Sourdough Bread Recipes
Sourdough Discard Hamburger Buns (1 hour rise)
Sourdough Discard Recipes
Sourdough Chicken Pot Pie with Sourdough Biscuits
Same Day Sourdough Recipes
Buttery Garlic Sourdough Naan Bread
Tried these Sourdough Discard Hot Dog Buns or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Discard Hot Dog Buns
Equipment
Ingredients
Dough
- 180 grams milk, heated to 115℉, ¾ cup
- 180 grams sourdough discard, ¾ cup
- 550 grams bread flour, 4 cups
- 12 grams instant yeast, 1 Tablespoon
- 60 grams butter, melted, 4 Tablespoons
- 10 grams salt, 1 ½ teaspoon
- 45 grams honey, 3 Tablespoons
- 2 large eggs
- 1 egg yolk
Egg wash
- 1 egg white
- 5 grams water, 1 teaspoon
Instructions
- Mix dough: In the bowl of a stand mixer, add the warm milk (heated to 115ºF), sourdough discard, bread flour, yeast, butter, salt, honey, eggs, and egg yolk (save the egg white for the egg wash at the end), and knead with the dough hook attachment. 180 grams milk, 180 grams sourdough discard, 550 grams bread flour, 12 grams instant yeast, 60 grams butter, 10 grams salt, 45 grams honey, 2 large eggs, 1 egg yolkI like to use my Bosch mixer when kneading dough. Knead for 8-10 minutes or until the dough passes the windowpane test. If the dough is very sticky after 5 minutes of kneading, slowly add more flour until the dough is just tacky. Perform the windowpane test by pulling a piece of dough thin enough to see light through without it tearing. If it doesn’t pass, continue to knead for another couple of minutes.
- Divide dough: After kneading, divide the dough into 14 equal pieces, about 82 grams each.
- Shape: Roll each piece of dough into a 6×3-inch rectangle. Starting with the long edge (the 6-inch side), tightly roll the dough up into a log to form a bun. Pinch the seam closed, then use your palms to gently roll the dough back and forth into a smooth, even log.
- Rise: Place the buns seam-side down onto a lined baking sheet. Cover and let the dough rise until doubled in size and aerated. About 30 minutes to 1 hour at 90ºF, or longer at cooler temperatures.
- Add egg wash: Mix together the leftover egg white and a teaspoon of water. Once the dough has doubled in size, brush the tops of the buns with an egg wash.1 egg white, 5 grams water
- Bake: Bake in a preheated 375°F oven for 20 minutes or until the internal temperature reaches 190°F. Remove from the oven, slice, and enjoy!
Notes
- For a yeast-free version check out my Sourdough Hot Dog Buns with active sourdough starter.
- For extra-large buns, divide the dough into 12 buns. They’re great for brats, adding lots of toppings, or meatball subs.
- Do not bake until the buns have doubled in size, or they won’t be as light and fluffy when baked.
- If you want to bake the hot dog buns later, you can shape them and then let them rise about halfway before placing them in the fridge, I wouldn’t recommend longer than 12 hours. When you’re ready to bake, bring them to room temperature while the oven preheats, then bake. If the dough balls have not doubled, let them rise a bit longer before baking.
- If you’d like to freeze the dough, shape it into a log shape and place them on a sheet pan to flash freeze for about 1 hour. Once solid, transfer them to a freezer-safe bag and store for about a month for best results. When you’re ready to bake, remove the dough from the freezer and place the logs on a lined baking sheet. Let them rise until doubled in size and puffy, then bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
