Sourdough Hot Dog Buns

5 from 2 votes

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!

You can make these as big or as small as you want - be sure to look at the sizing guide in the notes below.

Prep Time20

Cook Time20

Rise Time8

Total Time8 40

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings:

Calories: 235kcal

Author: Mandy Jackson

Ingredients

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

Sizing:

Make 16 standard size hot dog buns (about 50 grams each).
Make 10 larger buns for brats and sausages (about 75 grams each).

For softer buns:

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.

Nutrition

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