Name: Deliciously Soft Sourdough Discard Hot Dog Buns You’ll Love
Prep time: 180 min
Cook time: 25 min
Total time: 205 min
Ingredients: 220 grams Warm Milk (Can substitute with almond milk.); 40 grams Granulated Sugar (Can be reduced for less sweetness.); 150 grams Sourdough Discard (Use thick discard for best results.); 1 teaspoon Instant Yeast (Can substitute with active dry yeast (proof first).); 420 grams Unbleached Bread Flour (All-purpose flour works too.); 2 tablespoons Butter (Feel free to substitute with margarine or vegan butter.); 1 teaspoon Salt (Kosher or sea salt can be used.); 1 tablespoon Egg Whites (Skip for a vegan option.); 2 tablespoons Melted Butter (May replace with olive oil if preferred.)

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As summer approaches, the scent of sizzling grills fills the air, and I can’t help but feel a rush of excitement. What better companion for a juicy hot dog than a soft, buttery sourdough discard hot dog bun? This quick and easy recipe allows you to use up that sourdough discard lurking in your fridge, giving new life to something often thrown away. Not only do these buns deliver a delightful, airy texture, but they also come together in about three hours—ideal for last-minute summer BBQ plans! Imagine your friends and family gathering around, savoring the taste of homemade goodness in every bite. Ready to elevate your BBQ game? Let’s dive into the delicious world of sourdough discard hot dog buns together!

Why are these buns a must-try?

Simplicity at Its Best: This recipe is incredibly straightforward, allowing both newbie bakers and seasoned chefs to whip up delicious buns in no time.

Rich, Buttery Flavor: The combination of sourdough discard and butter creates a mouthwatering taste that will make your BBQs unforgettable.

Perfect for Gatherings: Ideal for summer get-togethers, these hot dog buns will be a hit for friends and family alike, whether paired with classic franks or gourmet sausages.

Time-Saving Delight: With a total time of just three hours, you’ll spend less time in the kitchen and more time enjoying the sunshine.

Versatile Use: These buns are not just for hot dogs! They can be transformed into sliders or served with your favorite dips. Don’t forget to check out Pink Hot Chocolate for a perfect drink pairing!

Sourdough Discard Hot Dog Bun Ingredients

• Discover the essential ingredients for creating your own delicious sourdough discard hot dog buns!

For the Dough

Warm Milk (220 grams) – Adds moisture and activates yeast; for a dairy-free option, try using almond milk.
Granulated Sugar (40 grams) – Sweetens the buns and aids in browning; can be reduced for less sweetness.
Sourdough Discard (150 grams) – Provides a unique flavor and texture; use thick discard for the best results.
Instant Yeast (1 teaspoon) – Acts as a crucial leavening agent; can substitute with active dry yeast (just proof it first).
Unbleached Bread Flour (420 grams) – Gives structure to the buns; all-purpose flour works too, although it may be slightly less fluffy.
Butter (2 tablespoons, room temperature) – Enhances richness and tenderness; feel free to substitute with margarine or vegan butter.
Salt (1 teaspoon) – Improves overall flavor; kosher or sea salt can be used as alternatives.

For the Egg Wash

Egg Whites (1 tablespoon) – Provides a beautiful shiny finish on the buns; skip for a vegan option.

For Brushing

Melted Butter (2 tablespoons) – Adds flavor and keeps the buns moist; you may replace it with olive oil if you prefer.

Step‑by‑Step Instructions for Sourdough Discard Hot Dog Buns

Step 1: Combine Milk and Sugar
Start by gently warming 220 grams of milk until it’s just warm to the touch, not hot. In a mixing bowl, stir in 40 grams of granulated sugar until completely dissolved. Next, add in 150 grams of sourdough discard and 1 teaspoon of instant yeast, mixing well until all ingredients are combined and smooth.

Step 2: Add Flour
Gradually incorporate 420 grams of unbleached bread flour into the wet ingredients using a wooden spoon or a dough hook attachment. Mix until a shaggy dough forms. Once the dough starts to pull away from the sides of the bowl, transition to kneading it on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.

Step 3: Incorporate Butter and Salt
Knead in 2 tablespoons of room-temperature butter and 1 teaspoon of salt into the dough, continuing to work the mixture until it is soft and pliable. This should take another 5 minutes. The dough should feel silky and slightly tacky but should not stick excessively to your hands or the work surface.

Step 4: First Rise
Place the dough in an oiled bowl, ensuring it is coated with oil to prevent sticking. Cover the bowl with a clean kitchen towel, and let it rise in a warm environment for 1 to 2 hours or until it has doubled in size. This is when the magic happens, as the dough ferments and develops flavor!

Step 5: Shape Buns
After the dough has risen beautifully, punch it down gently to release excess gases. Divide the dough into 8 equal portions and shape each portion into a smooth ball. Allow the dough balls to rest on a floured surface for about 30 minutes, covered with a towel; this helps relax the gluten for easier shaping.

Step 6: Form Logs
Take each resting dough ball and roll it gently into a log, about 7 inches long. Make sure the uniformity of shape is consistent to ensure even baking. Place the formed logs onto a parchment-lined baking sheet, keeping space between them for rising and expansion.

Step 7: Second Rise
Cover the shaped logs with a towel and let them rise again for about 45 minutes until they have puffed up and roughly doubled in size. This second fermentation is crucial for achieving that soft and fluffy texture characteristic of perfect sourdough discard hot dog buns.

Step 8: Bake
Preheat your oven to 375°F (190°C). Once heated, brush the tops of the buns with an egg wash made from 1 tablespoon of egg whites for a glossy finish. Bake in the center of the oven for approximately 25 minutes, or until they become golden brown and sound hollow when tapped lightly on the bottom.

Step 9: Finish
As soon as the buns come out of the oven, brush them with 2 tablespoons of melted butter to keep them moist and enhance flavor. Allow the sourdough discard hot dog buns to cool slightly on a wire rack before serving, ensuring they are soft and easy to separate from one another.

Expert Tips for Sourdough Discard Hot Dog Buns

Kneading is Key: Ensure the dough is kneaded properly until it’s smooth to achieve the fluffy texture in your sourdough discard hot dog buns.
Warm Rising Environment: Use a warm spot for the dough to rise, which helps the yeast activate efficiently and promotes a perfect puff.
Avoid Overworking: Be gentle when shaping the buns; over-compacting the dough can lead to denser buns rather than the desired light, airy texture.
Egg Wash Shine: For an appealing golden crust, don’t skip the egg wash before baking; it adds a beautiful shine and enhances flavor.
Check Doneness: Tap the bottom of your buns after baking; they should sound hollow when done. This is a classic indicator of perfect baking.

What to Serve with Soft Buttered Sourdough Discard Hot Dog Buns

Looking to create the perfect BBQ feast? Pair these delightful buns with some tantalizing sides and drinks for an unforgettable meal.

Grilled Sausages: The hearty flavors of grilled sausages complement the softness of the buns, making each bite satisfying and delicious.
Classic Coleslaw: This crunchy, tangy side adds a refreshing contrast to the rich, buttery buns, making your plate colorful and inviting.
Potato Salad: A creamy, cold potato salad rounds out the meal, providing a balanced texture that pairs perfectly with the warm buns.
Corn on the Cob: Sweet, buttery corn offers a seasonal touch that highlights the summer BBQ vibe and contrasts beautifully with the buns’ fluffy texture.
Chips and Salsa: Add a touch of fun with crispy chips dipped in zesty salsa for a light snack that keeps the energy high and complements the meal.
Grilled Veggies: Charred bell peppers, zucchini, and asparagus not only add a pop of color to your plate but their smoky flavor enhances the overall dining experience.
Lemonade or Iced Tea: Refreshing lemonades or iced tea keep everyone cool while the aroma of sizzling hot dogs fills the air, creating a perfect summer atmosphere.
Chocolate Chip Cookies: End the meal on a sweet note. Treat your guests to warm, gooey chocolate chip cookies, which are always a welcomed dessert after a hearty BBQ!

Make Ahead Options

These Sourdough Discard Hot Dog Buns are perfect for meal prep enthusiasts seeking time-saving solutions! You can prepare the dough up to 24 hours in advance by following steps 1 through 4, and then refrigerate it in an oiled bowl covered tightly with plastic wrap. This ensures that the dough remains moist and keeps developing flavor. You can also shape the buns and let them rise in a warm spot for about 45 minutes before baking, then cover and refrigerate for up to 3 days. When it’s time to serve, simply let the shaped buns come to room temperature for about 30 minutes, then bake as directed for soft, fluffy buns that are just as delicious!

How to Store and Freeze Sourdough Discard Hot Dog Buns

Room Temperature: Store the buns in an airtight container at room temperature for up to 3 days to maintain their softness and flavor.

Freezer: For longer storage, freeze the buns in a sealable bag for up to 3 months. Be sure to wrap them tightly to prevent freezer burn.

Reheating: To rewarm, simply place the buns in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. This will help restore their fresh-baked texture.

Serving Tip: When ready to serve, brush the reheated buns with melted butter for an extra touch of flavor, perfect for your next BBQ!

Sourdough Discard Hot Dog Buns Variations

Feel free to explore and customize these delicious buns for your unique taste preferences and dietary needs!

Whole Grain: Substitute half of the bread flour with whole wheat flour for a nutty flavor and added fiber. You’ll get a wholesome twist!
Garlic & Herb: Add 1 tablespoon of garlic powder and 1 tablespoon of dried herbs (like oregano or rosemary) to the dough for savory, aromatic buns. Your summer barbecue will smell amazing!
Spicy Kick: Mix in 1 teaspoon of cayenne pepper or red pepper flakes for a hint of heat in your buns. There’s nothing like a spicy hot dog experience!
Cheesy Delight: Incorporate ½ cup of shredded cheese (like cheddar or pepper jack) into the dough. Picture biting into a cheesy, melty center!
Dairy-Free Delight: For a completely lactose-free version, replace butter and milk with dairy-free options like coconut oil and almond milk. Everyone can enjoy these buns!
Sweet Twist: Add 2 tablespoons of honey or maple syrup to the dough to create a subtly sweet flavor. Serve them with sweet sausages—talk about delicious!
Egg Wash Variants: Experiment with a simple olive oil wash instead of an egg wash for a vegan option while still achieving a lovely glaze. It’s a great alternative with fantastic results!
Herbed Butter: After baking, brush with herbed butter (just mix melted butter with fresh herbs) for an exquisite finishing touch. It adds layers of flavor that elevate your bun game!

And while you’re at it, why not serve these amazing buns alongside a comforting warm drink like Pink Hot Chocolate? It makes for an indulgent treat any time!

Sourdough Discard Hot Dog Buns Recipe FAQs

What kind of sourdough discard should I use?
I recommend using thick, active sourdough discard for the best results. If your discard is too runny, it may affect the texture of the buns. A thicker discard will lend a richer flavor and aid in creating the ideal dough consistency.

How should I store the hot dog buns once they are baked?
To keep your sourdough discard hot dog buns fresh, store them in an airtight container at room temperature for up to 3 days. If you want to save them for later, consider freezing them for up to 3 months. Just be sure to wrap them tightly to prevent freezer burn, preserving that soft texture you love.

Can I freeze the hot dog buns, and how do I do it?
Absolutely! To freeze your sourdough discard hot dog buns, allow them to cool completely after baking. Then, wrap each bun tightly in plastic wrap or aluminum foil, or place them in a freezer-safe bag. When you’re ready to enjoy them, reheat in a preheated oven at 350°F (175°C) for about 10 minutes to revive their fluffy goodness.

What should I do if my dough isn’t rising?
If your dough isn’t rising, it might be due to using old yeast or not providing a warm enough environment. Ensure your instant yeast is fresh and consider finding a cozy spot for the dough to rise, like near an oven or in a warm room. Try letting it rise longer, as sometimes it may take a bit more time than expected.

Are these buns suitable for people with dietary restrictions?
You can easily adjust the sourdough discard hot dog buns for dietary needs! For a dairy-free option, substitute warm milk with almond milk and use vegan butter. If someone is avoiding eggs, simply skip the egg wash. Always check your ingredients to cater to allergies, like gluten, and consider gluten-free flour alternatives for those who need it.

Can I use other types of flour for this recipe?
Yes, the beauty of these buns lies in their adaptability! If you’re looking for a healthier twist, substitute half of the bread flour with whole wheat flour to add some nuttiness to the flavor. Just bear in mind that it may change the texture slightly. For a lighter version, all-purpose flour can be used, though expect a little less fluffiness.