Sourdough Discard Hot Dog Buns

5 from 1 vote

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 1-hour rise.

Prep Time25

Cook Time20

Rise Time1

Total Time1 45

Course: Main Course

Cuisine: American

Servings: buns

Author: Emily Christensen

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 yolk
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 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.

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.

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.

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.

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.

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