Sourdough Hot Dog Buns

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

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.

Course Bread

Cuisine American

Prep Time 1 2

Cook Time 30

Total Time 1 2 30

Servings hot dog buns

Calories 375kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

4 ½ cups (540 grams) all-purpose flour divided (90 grams + 450 grams)
¾ cup (180 grams) whole milk
¾ cup (180 grams) water
½ cup (100 grams) active sourdough starter or "fresh" discard less than one week old
¼ cup (60 grams) olive oil
¼ cup (50 grams) granulated sugar
4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt measure by weight or use half volume if using table salt or Morton's brand
4 teaspoons (8 grams) diastatic malt powder (optional)

Instructions

In a small saucepan, whisk together ¾ cup (90g) of the flour, the milk, and the water. Set the pan over medium heat and cook, whisking constantly, until a thick, smooth paste forms. This usually takes 3 to 5 minutes. Transfer the paste to a large mixing bowl and let it cool to 80–90°F before moving on to prevent harming the yeast in your starter.
4 ½ cups (540 grams) all-purpose flour, ¾ cup (180 grams) whole milk, ¾ cup (180 grams) water
Once the tangzhong has cooled, add the remaining 3 ¾ cups (450g) of flour, the sourdough starter, olive oil, sugar, salt, and diastatic malt powder (if using) to the bowl. Use your hands to mix everything together until a shaggy, cohesive dough forms. Cover the bowl and let the dough rest for 10 minutes to help it hydrate.
4 ½ cups (540 grams) all-purpose flour, ½ cup (100 grams) active sourdough starter, ¼ cup (60 grams) olive oil, ¼ cup (50 grams) granulated sugar, 4 ¼ teaspoons (12 grams) Diamond Crystal Kosher Salt, 4 teaspoons (8 grams) diastatic malt powder
Knead the dough until it becomes smooth and elastic. If kneading by hand, this will take about 15 to 20 minutes on a lightly floured surface. If using a stand mixer, mix with the dough hook on medium-high speed for 8 to 10 minutes, or until the dough pulls away from the sides of the bowl and feels stretchy.
Cover the bowl and let the dough rise at room temperature until it has doubled in size and looks bubbly and airy. Depending on the temperature of your kitchen, this could take anywhere from 4 hours in a warm environment to 12 hours or more in a cooler space. Using a clear, straight-sided container can make it easier to track the rise.
Butter or grease a 9"x13" aluminum baking pan. Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces (about 136 grams each). Working with one piece at a time, shape it into a flat rectangle, then roll it up tightly from one short end to the other. Pinch the seam and ends to seal, then place the shaped bun in the prepared pan. If the dough is sticky while shaping, dust your hands with flour or dip your fingers in water and shake off the excess to prevent sticking. Repeat with the remaining pieces, arranging the buns in two rows of four.
Cover the pan and let the buns proof at room temperature until they’re very puffy and nearly touching, about 2 to 4 hours depending on your kitchen temperature.
Preheat your oven to 375°F about 20 minutes before baking. Bake the buns for 25 to 35 minutes, or until golden brown on top.
Remove the buns from the pan and let them cool on a wire rack for at least 1 hour before slicing. Enjoy with your favorite hot dogs, sausages, or summer sandwich fillings.

Notes

Use a Kitchen Scale: For best results and consistent texture, weigh your ingredients instead of measuring by cups.
Make Ahead: You can pause the recipe after kneading (bulk fermentation) or after shaping (before the final proof). Cover and refrigerate the dough, then bring it to room temperature and let it rise until soft and puffy before baking.
Storage: Store buns in an airtight container at room temperature for up to 3 days, or freeze in a freezer-safe bag for up to 3 months. Thaw at room temp and rewarm before serving.
Recipe Update (April 2025): Adjusted for larger, softer buns with tangzhong, all-purpose flour, and a bit more dough.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.