These Sourdough Hot Dog Buns are soft, fluffy, and full of flavor - perfect for summer cookouts! Made with sourdough starter, tangzhong, and a secret ingredient, they’re so much better than store-bought.

Sausage with mustard in a sourdough hot dog bun on a small plate.

Grilled hot dogs just feel like summer, don’t they?

I’m not much of a hot dog girl myself - I usually go for a grilled turkey sausage (that’s what’s in the main pic!). But I do know a good bun makes all the difference.

With summer right around the corner, I decided to take what I’ve learned this year and give my sourdough hot dog bun recipe a little upgrade.

To make them extra soft, I added a tangzhong (the same method I use in my sourdough sandwich bread). I also swapped the bread flour for all-purpose to create a more tender texture and slightly increased the dough for bigger buns.

Additionally, baking them in a 9"x13" pan helps the buns rise taller as they press against each other in the oven.

I’m still using a touch of diastatic malt powder for that golden color and bakery-style flavor. An optional ingredient, but highly recommended!

Let me tell you - these are so much better than anything you’ll find at the store. They’re soft, fluffy, and perfect for hot dogs, sausages, lobster rolls, or whatever you’re grilling up this summer.

I hope you give them a try and love them as much as I do!

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Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Starter- Use active starter or fresh discard (ideally less than a week old) for the best rise and flavor.
All-Purpose Flour- Made with all-purpose flour for a softer texture. The addition of tangzhong (a cooked flour paste) helps retain moisture and keeps the buns extra soft and fluffy.
Whole Milk- Adds richness and tenderness. For a lower-fat option, you can use 2% or skim milk, but the buns may be slightly less soft and tender.
Water- Hydrates the dough.
Olive Oil- Adds richness and softness. Using oil instead of butter helps the buns stay soft even after they cool.
Granulated Sugar- Feeds the yeast to help the dough rise and adds a subtle sweetness.
Diastatic Malt Powder- Helps the yeast rise, adds a slight sweetness, and promotes browning in the oven for that classic bakery flavor. It’s optional, but skipping it may affect texture slightly.
Kosher Salt- Enhances the flavor of the buns. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using table salt or Morton’s Kosher Salt, measure by weight or use about half the amount.

The ingredients to make sourdough hot dog buns. Each ingredient is labeled with text. They include sourdough starter, whole milk, water, all-purpose flour, sugar, olive oil, salt, and malt powder.

Tips for Success

Weigh ingredients. Using a kitchen scale gives you more accurate, consistent results than measuring by cups.
Use active starter. Use an active, bubbly starter for the best flavor and rise. If using discard, make sure it's within a week for best results.
Don’t rush the rise. The dough can take anywhere from 4 to 12 hours (or more) to double in size, depending on the temperature of your kitchen, so be patient and let it do its thing!
Sticky dough? No problem! If the dough is a little sticky while shaping, you can dust your hands with flour or dip your fingers in water and shake off the excess to keep it from sticking.
Pausing fermentation. Short on time? Refrigerate the dough during bulk fermentation or proofing, then bring it to room temperature and let it finish rising before baking.

Make Ahead

Need to split up the process? You can pause the recipe at two points: after kneading (bulk fermentation) or after shaping the buns (before the final proof).

Just cover the dough and pop it in the fridge. When you’re ready, bring it to room temperature and let it rise until soft and puffy before baking.

How to Make Sourdough Hot Dog Buns

Follow these step-by-step instructions (with photos!) to make soft, fluffy hot dog buns using your sourdough starter.

Step 1: Make tangzhong. Whisk together ¾ cup flour, milk, and water in a small saucepan. Cook over medium heat, whisking constantly, until a thick paste forms. Let it cool to 80–90°F.

A roux of whole milk, water, and flour being whisked in a stainless steel saucepan.

The roux cooling in a glass bowl with a rubber spatula sticking out to the left.

Step 2: Mix dough. Add the remaining flour, sourdough starter, olive oil, sugar, salt, and optional malt powder to the bowl with the cooled tangzhong. Mix by hand until a rough dough forms. Cover and rest for 10 minutes.

Step 3: Knead. Knead by hand for 15–20 minutes or use a stand mixer for 8–10 minutes until the dough is smooth and elastic.

The dough ball on a countertop after being kneaded.

Step 4: Bulk fermentation. Cover the dough and let it rise at room temperature until doubled in size and bubbly. This can take 4 to 12+ hours depending on your kitchen.

The dough bulk fermenting in a straight-sided container.

The dough after bulk fermentation in a straight-sided container.

Step 5: Shape the buns. Divide the dough into 8 equal pieces. Flatten each into a rectangle, roll it up tightly, and pinch to seal. Place them in a buttered 9x13 pan, seam side down.

A portioned piece of dough pulled into a small rectangle.

The flattened, rectangular dough being rolled up.

A piece of dough shaped like a hot dog bun.

Step 6: Proof. Cover and let the buns rise until puffy and touching, about 2–4 hours.

Eight sourdough hot dog buns shaped in a 9x13" pan.

Proofed sourdough hot dog buns in a 9x13" pan.

Step 7: Bake. Bake at 375°F for 25–35 minutes until golden brown. Let the buns cool on a wire rack for at least 1 hour before slicing and serving.

Baked sourdough hot dog buns in a 9x13" pan.

Serving Suggestions

These soft sourdough hot dog buns are perfect for classic hot dogs, sausages, or veggie dogs. Or try them with grilled steak or chicken, BBQ pulled chicken, or even lobster rolls for a true New England summer treat!

How to Store

Store your sourdough hot dog rolls in an airtight container at room temperature for up to 3 days.

For longer storage, freeze them in a freezer-safe bag for up to 3 months. Then, simply thaw at room temperature and rewarm in the oven or toaster oven before serving.

A small plate with five sourdough hot dog buns stacked on it.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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