Sourdough Hotdog Buns Recipe

Name: Sourdough Hot Dog Buns Recipe
Ingredients: 3/4 cup active starter; 3/4 cup water; 1/4 cup milk (dairy or non-dairy ); 1/4 cup softened butter; 2 tablespoons honey; 2 eggs (one for the egg wash ); 1 tsp salt; 4-5 cups all purpose flour

Nothing says summer quite like a backyard barbecue with friends and family, and what better way to take your BBQ game to the next level than with homemade sourdough hot dog buns? These flavorful Sourdough Hotdog Buns are soft, pillowy, and have just the right amount of flavor

These buns are super easy to make and are sure to impress your guests! So, fire up the grill and get ready to enjoy some delicious hot dogs on fresh, homemade buns. Let’s get started! Make sure you also take the time to make my Sourdough Hamburger Buns Recipe!

Why You’ll Love This Recipe

Soft and Pillowy Texture: These buns have a soft, pillowy texture that will make each bite a delight for your taste buds. The texture is perfect for holding a hot dog and any additional toppings you might like.
Easy to Make: This recipe is simple and straightforward, even for beginner bakers. You don’t need any fancy equipment, just a few basic ingredients, and you’ll have fresh, homemade hot dog buns in no time!

Sourdough Hotdog Buns Ingredients

An active starter is a sourdough starter that has been recently fed and is active. It will contribute to the unique flavor, texture, and rise of the buns.
Water is used to hydrate the dough and activate the yeast in the starter.
Milk adds a hint of sweetness and richness to the buns. You can use any type of milk, including non-dairy alternatives like almond or soy milk.
Butter adds richness and flavor to the buns. Make sure it’s softened so that it incorporates easily into the dough.
Honey provides natural sweetness and works as a food source for yeast. It also adds a hint of floral flavor.
The eggs help to bind the dough together and give it a soft, tender texture. One egg is reserved for an egg wash, which is brushed on top of the buns for a shiny finish.
Salt enhances the flavor of the buns and helps to control the fermentation process.
Flour is the main ingredient and provides structure and volume to the buns. Use enough to form a smooth, elastic dough.

FAQs for Sourdough Hotdog Buns

Can I make the buns without a sourdough starter?

No, a sourdough starter is essential to this recipe. The starter provides the unique flavor, texture, and rise of the buns.

Can I use a different type of flour?

All-purpose flour works best for this recipe, but you can experiment with other types of flour if you prefer. Keep in mind that different flours will require different amounts of liquid, so you may need to adjust the recipe accordingly.

Can I make the buns ahead of time?

Yes, you can make the buns a day or two ahead of time and store them in an airtight container at room temperature. They can also be frozen for up to a month.

How do I store the buns?

Store the buns in an airtight container at room temperature for up to three days. To ensure freshness, you can also freeze them for up to a month.

Can I use a bread machine to make the dough?

Yes, you can use a bread machine to mix and knead the dough. Follow the manufacturer’s instructions for making dough.

What toppings can I add to the hotdog buns?

Ketchup
Mustard
Relish
Onions
Cheese
Chili
Sauerkraut
Bacon
Jalapenos
Pickles
Tomatoes
Avocado

What can I put inside sourdough hotdog buns?

Grilled sausage with sautéed onions and peppers
Pulled pork with BBQ sauce and coleslaw
Veggies like avocado, sprouts, and hummus
Chili dogs with cheese and diced onions
Lobster rolls with melted butter and lemon juice
Buffalo chicken with blue cheese dressing and celery
Reuben dogs with sauerkraut, thousand island dressing, and Swiss cheese

More Sourdough Recipes

You can also download The Sourdough Essentials Digital Cookbook or my The Sourdough Essentials Physical Cookbook!

Watch me make Sourdough Hot Dog Buns here!

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Sourdough Hot Dog Buns Recipe

Now you can make your very own sourdough hamburger buns! Add your favorite toppings for a delicious meal.

Servings 12

Ingredients

3/4 cup active starter
3/4 cup water
1/4 cup milk dairy or non-dairy
1/4 cup softened butter
2 tablespoons honey
2 eggs one for the egg wash
1 tsp salt
4-5 cups all purpose flour

Instructions

Combine the starter, water, milk, butter, honey, one egg, and salt in a mixer until well incorporated.
Add the flour one cup at a time until the dough beings to clean the sides of the bowl and form a ball (start watching for this at around 3 cups of flour and add more from there). Knead for 10 minutes until the dough is soft and smooth.
Let the dough rise for 6-8 hours or until close to double. You can also place in the fridge for 1-3 days for a long fermentation.
Shaping the hot dog buns:
Divide the dough into 12 pieces (about 3 ounces each). Roll into balls. Let the dough rest for about 30 minutes covered. This allows the dough to relax so it doesn't bounce back when shaping.
There are two options for shaping hot dog buns. Try both and see which you prefer!
Technique 1:
Stretch the dough and roll it into a bun shape. It should be 5-6" long. Longer and skinnier is better than short and squat to get that hot dog bun shape.
Technique 2:
Stretch the dough into a flat 4×6" disc. Roll it into a log, pinch the seams closed.
Let the buns rise, covered, on a baking sheet. Keep them somewhat close and the buns will be pull-apart when done baking, just like store bought.
Preheat the oven to 350 degrees. In a small bowl, beat one egg, gently brush the tops of the buns with the egg wash.
Bake for 16-18 minutes until golden. Cool and enjoy!

Notes

Hoagie Bun variation

*start at the shaping step above*

Keep the bun shorter, close to 4-5 inches long. When placing the buns on a baking tray give them space in between. This will make them wider, more like a sandwich bun, rather than narrow like a hot dog bun. Follow the rest of the steps as listed.