Homemade Sourdough Discard Hot Dog Buns(Easy Discard Recipe)

Homemade Sourdough Discard Hot Dog Buns. I’m sure you’ll love how soft and golden these buns turn out, making them a must have for any summer gathering. impressively, they come together quicker than most yeasted recipes, needing only a brief 30 minute rise. An egg wash gives them that irresistible golden-brown finish, making these buns the ideal sidekick for last-minute meals.

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Why You’ll Love This Recipe:

Homemade buns with delicious sourdough flavor:

You’ll love this recipe for homemade sourdough buns because they have a delicious tangy flavor from natural fermentation. Simple ingredients and an easy process make it accessible for everyone. The fermentation improves texture, making buns soft inside with a crisp crust. Plus, sourdough fermentation enhances digestibility and nutrient absorption for a healthier bread choice.

Simple ingredients, easy process:

This sourdough buns recipe uses simple ingredients like sourdough starter, bread or all purpose flour, water, milk, sugar, salt, egg, and butter. The process is easy, involving mixing, kneading, fermenting, shaping, proofing, then baking. Minimal steps and basic kitchen tools make it accessible for all skill levels. The natural fermentation adds flavor and texture without complicated additives or preservatives.

The fermentation process really makes a difference.

The fermentation process in sourdough buns really makes a difference by naturally breaking down gluten and starches, making the bread easier to digest. It enhances flavor and texture, creating a soft crumb and pleasant tang. Fermentation also increases nutrient absorption by reducing phytic acid and supports gut health through beneficial bacteria. Additionally, it slows starch digestion, helping to regulate blood sugar and extend shelf life by preventing mold growth.

Ingredients & Substitutions

• Milk > Make sure the milk is no hotter than 110°F; otherwise, it can kill the instant yeast and prevent your dough from rising. I used whole milk, but you can swap in non-dairy options like almond milk.
• Sourdough Discard > I like to use fresh sourdough discard, no older than 1-2 days, at room temperature. If you use discard straight out of the fridge, this will slow down how quickly your dough will rise. You can use active sourdough starter, just use the same amount in grams. 
• Sugar > If you prefer, swap the sugar for honey using the same amount in grams.
• Flour > You can use all-purpose flour, but I highly recommend bread flour because it has a higher protein content that makes for fluffier buns.
• Instant yeast > It is important to use instant yeast, not active dry yeast. Active dry yeast needs to be dissolved in liquids before using and takes longer to rise dough. Instant yeast can be added directly to dry ingredients and works much faster. 

Baking Time For Homemade Sourdough Discard Hot Dog Buns(Easy Discard Recipe)

Time	Process
3:30 PM	Mix and knead dough
3:40 PM	First rise
4:10 PM	Shape hot dog buns
4:25 PM	Second Rise
5:10 PM	Bake

How to Make Sourdough Discard Hot Dog Buns

How to Store

To store sourdough buns properly, let them cool completely first to avoid moisture buildup. For short-term storage (1-2 days), keep buns at room temperature in a breathable container like a cloth bag or loosely covered with a tea towel to maintain crust crispness while keeping the inside soft. For longer storage, place buns in a plastic bag or airtight container to retain moisture and softness. To store for several weeks, slice and freeze them in airtight bags, then thaw or toast as needed. Avoid refrigeration as it can dry out the buns quickly.

FAQs

More Info:

Step-by-step overview of how to make homemade sourdough discard hot dog buns :

• Mix warm milk, sourdough discard, egg, melted butter, sugar in a bowl until smooth.
• Add flour, instant yeast, and salt; mix on low speed, then knead for 6-8 minutes until elastic.
• Place dough in a greased bowl, cover, and let it double in size (about 1-2 hours).
• Punch down the dough, stretch into a rectangle, and divide into 10-12 equal pieces.
• Shape each piece into a hot dog bun and place on parchment-lined baking sheet.
• Cover and let buns rise for second proof until nearly doubled and puffy (30-60 minutes).
• Preheat oven to 375°F (190°C), brush buns with egg wash for shine.
• Bake for about 15-20 minutes until golden and cooked through.
• Let cool before slicing and serving.

Instructions:

1. In a stand mixer bowl, combine warm milk, sourdough discard, egg, egg yolk, melted butter, and sugar. Mix until smooth.
2. Add bread flour, instant yeast, and salt. Mix on low speed until ingredients come together, then knead on medium speed for 6-8 minutes until dough is elastic and smooth.
3. Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size (about 1-2 hours).
4. Punch down the dough gently to release air bubbles. Transfer it to a floured surface and stretch into a rough rectangle.
5. Divide the dough into 10-12 equal pieces for buns. Shape each piece into a hot dog bun shape and place on a parchment-lined baking sheet, spaced slightly apart.
6. Cover the buns with plastic wrap and let them proof again until nearly doubled and puffy (30-50 minutes).
7. Preheat the oven to 375°F (190°C). Whisk an egg with a splash of water and brush the tops of buns for a glossy golden crust.
8. Bake the buns for 13-15 minutes until golden brown and cooked through. If the tops brown too quickly, cover with foil.
9. Remove buns from the oven and let cool on a wire rack before serving.

Warnings:

• Use sourdough discard that is thick and at room temperature; cold or very runny discard can slow fermentation and affect rise.
• Make sure your commercial yeast is fresh and active; old yeast may cause dense or flat buns.
• Avoid substituting whole wheat flour as it can make buns dense and less soft; bread or all-purpose flour works best.
• Don’t overproof the dough; buns should almost double but not collapse or become overly sticky.
• Knead dough until smooth and elastic to develop gluten for the right texture—under- or over-kneading can affect structure.
• Bake at the correct temperature and time; underbaking may lead to gummy buns, while overbaking can dry them out.
• Use egg wash with care—too much can create soggy tops, too little may cause dull crusts.
• Store buns properly; refrigeration can dry them out quickly, prefer room temperature storage or freezing for longer keeping.

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