Soft Homemade Sourdough Hot Dog Buns
These pillowy sourdough hot dog buns are sturdy enough to hold all your favorite toppings and bring that classic tangy flavor to any cookout.
recipesbynani.comThere is something so satisfying about making your own bread, and these sourdough hot dog buns are truly one of my favorites to bake. They are incredibly soft and light, but they have just the right amount of structure to handle a loaded hot dog without falling apart on your plate.
I love this recipe because it is simple and straightforward, making it perfect for summer picnics or even just upgrading your weeknight dinner. They freeze beautifully, so I always recommend baking a double batch while you are at it to keep some on hand for busy days.
🧺 Ingredients
- 2 teaspoons unfed sourdough starter
- 3 tablespoons all purpose flour
- 5 teaspoons water
- 1/4 cup active sourdough starter
- 3 cups all purpose flour
- 4 tablespoons cold unsalted butter
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 egg mixed with 1 tablespoon water for the egg wash
👩🍳Instructions
- 1
About 12 hours before mixing the dough, combine the starter ingredients in a small jar and leave them at room temperature until the mixture is bubbly.
- 2
In a large bowl, whisk together the flour, sugar, and salt. Grate the cold butter into the bowl and toss to coat.
- 3
Stir in the 1 cup of warm water and the active sourdough starter until everything is combined and no dry bits remain. Cover the bowl and let the dough rest for one hour.
- 4
Perform three sets of stretches and folds every 30 minutes by grabbing the edge of the dough with wet hands and folding it over itself, repeating around the bowl until the dough feels tight. Alternatively, use a stand mixer with a dough hook on speed 3 for 8 to 10 minutes.
- 5
Cover the dough and let it rise in a warm spot until it has doubled in size.
- 6
Turn the dough onto a floured surface and divide it into 6 equal pieces, roughly 115 grams each.
- 7
Press each piece into a small rectangle, fold the long edges toward the center, and roll it into a log shape.
- 8
Place the logs on a parchment lined baking sheet, leaving space for them to expand. Cover with a clean towel and let rise until puffy, usually 1 to 2 hours.
- 9
Preheat your oven to 375 degrees Fahrenheit. Brush the tops of the buns with the egg wash.
- 10
Bake for 20 to 25 minutes until the tops are golden brown. Let the buns cool completely before you slice them.
💡 Tips
Store your cooled buns in a sealed bread bag at room temperature for up to three days. For longer storage, keep them in the freezer for up to three months and simply thaw them at room temperature when you are ready to use them. Always keep an eye on your dough during the rise rather than watching the clock, as a warmer kitchen will make the process happen much faster.
Made this recipe? Let us know how it went.
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