Homemade sourdough hot dog buns! These are soft, but substantial, with just the right amount of crunch on the top crust. Since these use A LOT of sourdough starter, you can make them start to finish in the same day. Make a batch for your next cookout to take your hot dogs or brats to the next level!
Maybe the best thing about making your own hot dog buns is no more discrepancies between the number of buns in the package vs the number of hot dogs in the package. Just make however many buns as you have hot dogs!
Oh and you may recognize this recipe from these sourdough burger buns... it's because it's the exact same dough! Just the shaping + bake times are different. If you're having both burgers and hot dogs, you can double (or triple, etc.) this dough, then shape and bake for whatever you're having.
The dough
I love this dough because it comes together all by hand, and is so fun to work with!
Start by mixing butter, water, and milk in a large bowl. The butter won't be fully combined, and that is okay!
Then, mix in the starter. Still, the butter will not incorporate at this point.
Next, add the flour, sugar, and salt and mix with a fork or spoon until it becomes too difficult, then start mixing by hand. Spend a good 3-5 minutes here working the butter into the dough and making sure all of the ingredients are incorporated well. Then, cover and let rest.
Stretch + folds
An essential step in this recipe are the stretch and folds! You'll want to do 3 rounds in the first 3 hours after mixing. The dough will change substantially during this time, so don't skip it!
A note about flavor
Since this recipe uses so much sourdough starter, it will rise quickly (by sourdough standards).
The flavor of your starter will also have a big impact on the flavor of the buns. The more sour it is, the more sour the buns will be. Keep that in mind and adjust your starter accordingly!
Sizing + Shaping
Shaping hot dog buns is fun! You can make whatever size you want here - the method will be the same regardless of size.
A standard hot dog bun is about 50 grams. This dough is about 780 grams, so if you're going with standard size buns, you'll make 16 buns. I usually make mine closer to 80 grams per bun so they work for brats or hot dogs.
To shape hot dog buns, press a piece of dough out into a rectangle. Fold it into thirds with the long edges overlapping in the middle. Then, begin at one end of the dough and roll it tightly into a log. Roll it against your work surface to elongate. Place on a baking sheet lined with parchment paper and fold the edges under.
Brush with an egg wash just before baking for a nice sheen and browning. If you want softer buns, you can skip the egg wash and just use water instead. The buns won't brown as much, buy if you're trying to please kids who hate any form of crust, it's worth the trade off!
Sourdough Hot Dog Buns
Ingredients
- 4 tablespoons (57 grams) unsalted butter, softened
- 125 grams water
- 45 grams milk
- 200 grams active sourdough starter
- 330 grams all purpose flour
- 12 grams sugar
- 9 grams salt
For Topping
- Egg wash: 1 egg yolk beaten with 1 tablespoon water
Directions
- In a large bowl, combine the butter, water, and milk with a fork. The butter will not incorporate at this point - that's okay. Mix in the starter (there will still be hunks of butter). Stir in the flour, sugar, and salt. When it becomes difficult to mix, start using your hand. Continue mixing by hand until no dry bits of flour remain, and pinch any remaining hunks of butter to disperse. Once it's well combined (this will take 3-5 minutes), cover and let rest.Over the next 2-3 hours, do 3 rounds of stretch and folds, then let rise for 1-2 hours more, for a total rise time of about 5 hours, until puffed up and bubbles are beginning to form on the surface.Turn dough out onto a lightly floured surface and divide according to the size buns you want (see note below). Press a piece into a rectangle, then fold longways into thirds toward the middle. Begin at one of the short ends and roll into a tight log. Roll against the work surface to elongate, and place seam side down on a baking sheet lined with parchment paper. Tuck the ends under. Repeat with all the dough. Dust with flour and cover with plastic wrap. Let rise for 2-3 hours more, until puffed up.Preheat oven to 375 degrees. Brush the tops of the buns with the egg wash. Bake 15-20 minutes - smaller buns will take closer to 15 minutes, and larger ones closer to 20 - until baked through and golden brown on the tops. Cool completely on a wire rack. These are best on the day they're baked, but will keep for up to 5 days in a ziplock bag.
Notes
- Make 16 standard size hot dog buns (about 50 grams each).
- Make 10 larger buns for brats and sausages (about 75 grams each).
- Place buns close together long-ways so the sides touch as they bake. This will keep them super soft!
- Instead of using an egg wash, brush the buns with water right before baking. They won't brown as nicely, but also won't form the slight crust.
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