Description
These fluffy sourdough discard hot dog buns are soft, tangy, and perfect for elevating your hot dog experience. Utilizing sourdough discard, they offer a delightful flavor and texture, making them a great addition to any barbecue or family meal.
Ingredients
Scale
- 1 cup (240g) sourdough discard (unfed starter)
- 3 cups (360g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5g) salt
- 1 large egg
- 1/4 cup (60ml) warm milk (about 110°F or 43°C)
- 1/4 cup (60g) unsalted butter, softened
- 1 teaspoon (5g) active dry yeast (optional, for enhanced rise)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. If using active dry yeast, dissolve it in the warm milk and let it sit for about 5 minutes until foamy.
- Add the sourdough discard, egg, and the warm milk (with or without yeast) to the dry ingredients. Incorporate the softened butter by cutting it into small pieces and adding it to the mixture. Stir with a wooden spoon or dough whisk until a shaggy dough forms. The dough will be sticky, which is normal.
- Knead the Dough:
- If using a stand mixer, attach the dough hook and knead on medium speed for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky. For hand kneading, transfer the dough to a lightly floured surface and knead for 12-15 minutes, using a push-fold-turn motion. The dough is ready when it passes the windowpane test: stretch a small piece between your fingers; if it forms a thin, translucent membrane without tearing, it’s sufficiently developed.
- First Rise:
- Lightly grease a bowl, place the dough inside, and turn it to coat all sides. Cover with a damp kitchen towel or plastic wrap and let it rise in a warm, draft-free area until doubled in size, approximately 1-2 hours, depending on room temperature and the activity of your sourdough discard.
- Shape the Buns:
- Once risen, gently deflate the dough and transfer it to a lightly floured surface. Divide it into 8 equal portions. Shape each portion into a log, approximately 6-7 inches in length, by rolling it between your hands or on the surface. Arrange the shaped buns on a baking sheet lined with parchment paper, placing them close together for soft sides or spaced apart for crustier sides. Cover and let them rise for another 30-45 minutes until slightly puffed.
- Bake the Buns:
- Preheat your oven to 375°F (190°C). Optionally, brush the tops of the buns with an egg wash (1 egg beaten with 1 tablespoon water) for a glossy finish. Bake for 15-20 minutes, or until golden brown. Remove from the oven and let cool on a wire rack before slicing and serving.
Notes
- Using active dry yeast is optional but recommended if your sourdough discard isn’t very active, as it ensures a good rise.
- For a dairy-free version, substitute the unsalted butter with vegan butter and use plant-based milk.
- These buns can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them after baking and cooling; thaw at room temperature when ready to use.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bun
- Calories: 260 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg
Keywords: sourdough discard hot dog buns, fluffy hot dog buns, homemade hot dog buns, sourdough recipes, soft hot dog buns