Sourdough Hot Dog Buns
Looking for a soft and fluffy sourdough hot dog buns recipe? These homemade buns are easy to make, full of sourdough flavor, and perfect for BBQs, family dinners, and hot dog night.
Why you will love our recipe for sourdough hot dog buns
- Easy to make. These homemade sourdough hot dog buns come together with simple ingredients and easy-to-follow steps, making them perfect for beginner and experienced sourdough bakers.
- Soft, fluffy, and freezer-friendly. Our sourdough hot dog buns recipe bakes up soft and flavorful, and the buns freeze beautifully for easy lunches, BBQs, and busy weeknight dinners.
- Better than store-bought. These homemade hot dog buns have great flavor, a soft crumb, and the perfect texture for hot dogs and sausages.
Ingredient notes
Sourdough starter: Use an active sourdough starter for the best rise and flavor. Your starter should be bubbly and recently fed. I recommend feeding your starter 4-12 hours before making the dough and baking when it is bubbly, doubled, and at peak activity. New to sourdough? Check out our guide on how to make a sourdough starter.
Flour: Bread flour gives these sourdough hot dog buns a soft texture with enough structure to hold all your favorite toppings. All-purpose flour can work too, but the buns may be slightly less chewy.
Egg: Egg adds richness, color, and helps create the soft, tender crumb that makes homemade sourdough hot dog buns so delicious.
Butter: Butter keeps the buns soft and flavorful. We recommend using unsalted butter so you can control the salt level, but salted butter works in a pinch.
Honey: A little honey adds a touch of sweetness and helps the buns bake up beautifully golden brown. You can also substitute sugar if needed.
Baker’s schedule
Need to plan ahead? Here is an example baking schedule for these sourdough hot dog buns. Exact timing will depend on your starter, dough temperature, and kitchen temperature.
Same-day bake
8:00 AM
Feed your sourdough starter.
1:00 PM
Mix the dough and knead until smooth.
1:30 PM to 5:00 PM
Let the dough rise until puffy and noticeably expanded.
5:00 PM
Shape the hot dog buns.
5:30 PM to 6:30 PM
Let the buns proof until soft and slightly puffy.
6:30 PM
Bake.
Overnight schedule
Day 1
8:00 PM
Feed your starter.
Day 2
8:00 AM
Mix and knead the dough.
8:30 AM to 1:00 PM
Let the dough rise.
1:00 PM
Shape the buns.
2:00 PM
Proof and bake.
How to make sourdough hot dog buns
Add all ingredients to a bowl. Mix until a rough dough forms, then knead until smooth and soft. The dough should feel slightly tacky.
Place the dough in a greased bowl and cover. Let rise until puffy and noticeably larger. This can take longer in a cool kitchen. Look for an airy dough that springs back slowly when pressed.
Divide the dough into equal pieces. Flatten each piece into a small rectangle, roll up tightly, and gently shape into hot dog buns. Place on a lined baking sheet.
Let the buns proof until puffy. Brush with egg wash if using, then bake until golden brown. Cool slightly before serving.
Our tips for the best results
- Use an active sourdough starter. Feed your starter 4-12 hours before baking and use it when it is bubbly, doubled, and at peak activity. An underfed starter can lead to dense buns.
- Don't add too much flour. The dough should feel soft and slightly tacky, not dry or stiff. Adding extra flour can make your sourdough hot dog buns heavy instead of light and fluffy.
- Shape the buns evenly. Try to keep your dough portions the same size so the buns bake evenly and fit standard hot dogs nicely.
- Let the dough rise fully. Sourdough takes time. If your kitchen is cool, your dough may need longer to proof. Proper rising gives you soft buns with a lighter crumb.
- Brush before baking. A simple egg wash helps create beautifully golden-brown homemade sourdough hot dog buns with a classic bakery-style finish.
Frequently asked questions
Yes! These sourdough hot dog buns are great for meal prep and BBQs. You can make them a day ahead or freeze them for longer storage.
Dense buns are usually caused by an inactive starter, underproofed dough, or adding too much flour. Make sure your starter is active and give the dough enough time to rise.
Absolutely. Let the buns cool completely, then store them in a freezer bag or an airtight container for up to 3 months. Thaw at room temperature or warm gently before serving.
Yes, you can use all-purpose flour. Bread flour tends to give the buns a slightly chewier texture and better structure, but all-purpose flour still makes delicious homemade buns.
Storage
These sourdough hot dog buns are best the day they are baked, but they keep well for later too. Once fully cooled, store them in an airtight container or bread bag at room temperature for up to 3 days. Keeping the buns sealed helps prevent them from drying out.
If you need to store them a little longer, you can refrigerate them, although homemade bread can become firmer in the fridge. A quick warm-up before serving helps improve the texture.
Freezing sourdough hot dog buns
These sourdough hot dog buns are a great option for freezing. Let the buns cool completely before placing them in a freezer-safe bag or an airtight container. You can freeze them whole or sliced, depending on how you plan to use them. They keep well for up to 3 months.
How to revive frozen hot dog buns
Let frozen buns thaw at room temperature for 30 to 60 minutes. To soften them, warm the buns in a 300°F oven for about 5 to 10 minutes. You can also microwave them briefly with a slightly damp paper towel to help restore moisture.
Warming the buns before serving can make a noticeable difference in texture, especially after freezing. This is particularly useful if you are serving them for a cookout, family dinner, or quick weeknight meal.
More of our favorite sourdough bread recipes
Sourdough Hot Dog Buns
Ingredients
- 4 cups bread flour
- 1 teaspoon salt
- 2 tablespoons honey
- 1/4 cup butter melted
- 1 egg keep a little bit for the eggwash
- 1 1/2 cup milk
- 1/2 cup sourdough starter fed and active
Instructions
- In a large bowl, combine the sourdough starter, egg, softened butter, milk, sugar, and salt. Add the bread flour and mix until a shaggy dough forms.
- Knead the dough for 8 to 10 minutes, either by hand or with a stand mixer fitted with a dough hook. The dough should be smooth, soft, and slightly tacky. Try not to add extra flour, as a softer dough will give you lighter, fluffier hamburger buns.
- Cover the bowl and let the dough rest for 30 minutes.
- Perform a stretch and fold by lifting one side of the dough and folding it over itself. Turn the bowl and repeat until you have worked your way around the dough. Repeat 1 to 2 more times, resting 30 minutes between each round of folds.
- Cover the bowl and let the dough bulk ferment in a warm spot for 6 to 8 hours, or until it has increased noticeably in size and looks light and airy. The exact time will depend on the strength of your starter and the temperature of your kitchen.
- Turn the dough onto a lightly floured work surface and divide it into 8 equal pieces, about 100 to 110 grams each for standard American hamburger buns.
- Shape each piece into a ball by pulling the edges toward the center and pinching them together underneath. Turn the dough seam side down and gently drag it across the counter with a cupped hand to create surface tension. This helps the buns hold their shape and rise evenly.
- Place the dough balls on a parchment-lined baking sheet, leaving space between them. Cover and let rest for 15 minutes. Gently flatten each dough ball with the palm of your hand until it is about 3½ to 4 inches wide.
- Cover and proof for 1 to 2 hours, or until the buns look puffy and have expanded noticeably.
- Preheat the oven to 400°F. Brush the buns with egg wash and sprinkle with sesame seeds or everything bagel seasoning if desired.
- Bake for 15 to 20 minutes, or until golden brown. Let the buns cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
