These Sourdough Hot Dog Buns are so soft and fluffy with a perfectly crusty, golden-brown exterior. They're hands-down the best way to upgrade your grilled hot dogs this summer.
Want to up your cookout game this summer? Then you must try these soft sourdough hot dog buns.
Just like my sourdough hamburger buns, these hot dog buns use diastatic malt powder. In fact, the recipe is exactly the same! The only difference is the shape.
I did this for two reasons.
First, I love this recipe because it always makes soft and fluffy buns. Second, it’s easier for cookouts with hot dogs and hamburgers - you can make one big batch of dough and shape it into both hot dog and hamburger buns.
If you're new to diastatic malt powder, don't worry! I hadn't heard of it either until recently. I started using it while making sourdough hoagie rolls, and I'm really happy I did.
Diastatic malt powder brings a subtle malty sweetness to the rolls, making them taste like they came from a bakery. It also gives them a beautifully golden-brown crust and keeps the inside super soft and fluffy.
So, if you want to make the best sourdough hot dog buns for your upcoming summer cookout or Fourth of July party, keep reading to learn my favorite recipe!
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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 or Discard- I've successfully made these hot dog buns with both active sourdough starter and "fresh" discard. If using discard, ensure it's from a mature starter and not over a week old.
- Bread Flour- Bread flour has more gluten, which means chewier rolls that rise well and get nice and puffy when baked. You can use all-purpose flour instead if preferred.
- Diastatic Malt Powder- Malt powder is my secret ingredient for softer hot dog rolls that rise better and have a crusty, golden-brown exterior.
- Milk- Adds moisture, flavor, and a bit of fat to make the hot dog buns soft without weighing them down.
- Olive Oil- Adds a little extra fat and flavor.
- Honey- Adds a touch of sweetness.
Tips for Success
- Use a kitchen scale. I developed and tested this recipe with gram measurements. While I provide volume measurements, weighing your ingredients will guarantee the best results.
- Make sure to knead the dough well. Sourdough hot dog buns need to develop enough gluten to rise properly in the oven.
- Be patient with bulk fermentation. Proper fermentation ensures your sourdough hot dog rolls rise well in the oven.
- Roll the dough tightly when shaping. This creates surface tension, which helps the buns rise higher in the oven for a softer, fluffier texture.
How to Make Sourdough Hot Dog Buns
Here is how to make homemade hot dog buns with sourdough discard.
Step 1: Make the dough. In the bowl of a stand mixer, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.
Step 2: Knead the dough. Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
Step 3: Bulk fermentation. Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
Step 4: Divide the dough. Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (about 87 grams each).
Step 5: Shape. Take each piece of dough and gently stretch it into a rectangle approximately 8 inches long and 4 inches wide. Starting from one of the long edges of the rectangle, tightly roll the dough towards the opposite side to form a log. Pinch the seam lightly to seal it. Take each end of the log and fold them towards the middle, pinching to seal. Gently roll the shaped dough with your hands to elongate it into a log about 6 inches long.
Step 6: Proof. Place the buns seam-side-down on a baking sheet lined with parchment paper. Cover and let them rise for 2-3 hours or until noticeably puffy.
Step 7: Bake. Preheat the oven to 375°F. Brush the rolls with egg wash and bake for 20 minutes or until golden brown.
Can You Refrigerate the Dough Overnight Before Baking?
Yes, you can! Shape the buns, cover them, and refrigerate overnight.
When ready to bake, let them rise at room temperature for 3-4 hours (or until noticeably puffy) before baking.
How to Store
Once completely cooled, store sourdough hot dog buns in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
To refresh leftover buns, wrap them in foil and warm in a 350°F oven for 10 minutes.
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].
📖 Recipe
Sourdough Hot Dog Buns
Ingredients
- ¾ cup + 3 tablespoons (220 grams) 1% milk
- 6 tablespoons (80 grams) active sourdough starter or sourdough discard (100% hydration)
- 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil
- ½ tablespoon (10 grams) honey
- 4 teaspoons (8 grams) diastatic malt powder
- 3 cups (360 grams) bread flour
- 2 ½ teaspoons (8 grams) kosher salt
- 1 large egg white + 1 tablespoon water whisked together for egg wash
Instructions
- In the bowl of a stand mixer, whisk together the milk, sourdough starter, olive oil, honey, and diastatic malt powder. Add the flour and kosher salt. Mix using the dough hook on low speed until a rough dough forms.¾ cup + 3 tablespoons (220 grams) 1% milk, 6 tablespoons (80 grams) active sourdough starter, 1 tablespoon + 1 teaspoon (20 grams) extra virgin olive oil, ½ tablespoon (10 grams) honey, 4 teaspoons (8 grams) diastatic malt powder, 3 cups (360 grams) bread flour, 2 ½ teaspoons (8 grams) kosher salt
- Increase mixer speed to medium and knead for 8-10 minutes until the dough is smooth and elastic. You can check if enough gluten has developed by using the windowpane test. If kneading by hand, expect it to take about twice as long.
- Form the dough into a ball and place it in a lightly greased bowl. Cover and let it rise in a warm spot for 6-8 hours or until doubled in size. The amount of time it takes will vary depending on the temperature of your kitchen and the strength of your starter.
- Turn the dough out onto a lightly floured surface. Divide it into 8 equal pieces (about 87 grams each).
- Take each piece of dough and gently stretch it into a rectangle approximately 8 inches long and 4 inches wide. Starting from one of the long edges of the rectangle, tightly roll the dough towards the opposite side to form a log. Pinch the seam lightly to seal it. Take each end of the log and fold them towards the middle, pinching to seal. Gently roll the shaped dough with your hands to elongate it into a log about 6 inches long.
- Place the buns seam-side-down on a baking sheet lined with parchment paper. Cover and let them rise for 2-3 hours or until noticeably puffy.
- Preheat the oven to 375°F. Brush the rolls with egg wash.1 large egg white + 1 tablespoon water
- Bake the rolls for 20 minutes until golden brown.
- Transfer to a wire rack to cool completely before serving.
Notes
- Quick Tip: If using discard, ensure it's from a mature starter and not over a week old.
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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