These sourdough hot dog buns are light, fluffy, and packed full of flavor. They are super easy to make and will take your next family barbecue up a notch.
Summer has arrived in Missouri. We’ve had multiple very hot days already, but thankfully, it feels like the typical Missouri June weather is coming back.
These types of days call for a hot dog roast over a fire or BBQ. Since this is the first summer ever with a back porch, fire pit, and grill, we are totally living it up. We’ve had so much fun building family memories out there already.
How do you elevate regular ol’ hot dogs? Make some sourdough hot dog buns to serve them in! Delicious, tangy, and healthier than the store-bought bun, they are also pretty darn easy.
I understand that hot dogs are not necessarily a “health food”, but people aren’t usually choosing hot dogs to eat healthier.
They can, however, make a fun and delicious meal on occasion. We love choosing grass-fed hot dogs for a healthier option.
Most of the steps for the sourdough hot dog rolls are done the night before, so the day of, you just roll the dough, allow to rise one more time, and bake.
For a long time, when a long-fermented recipe called for eggs, I would wait until after the bulk fermentation to add the eggs, which can be tricky.
More recently, I’ve just been adding the egg when I’m mixing the dough, and it has been totally fine. But this will totally depend on your comfort zone. I’ve done this ten times now, and we’ve been fine.
Tips For Making Sourdough Hot Dog Buns
- This recipe can be fermented overnight for the most health benefits, or can be made into a quicker version for when you don’t have as much time.
- Make sure your sourdough starter is nice and bubbly. A active starter is what is going to give this bread its rise.
- If you buns are not rising the dough could be over-proofed, under proofed, or the temperature was too cold during rising. Also, if your starter is not super active it can take longer for the dough to rise.
- If you are new to sourdough, make sure to see how to make your own sourdough starter and how to care for it.
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What is the best bread for hot dogs?
Sourdough bread is, in my opinion, the best bread for hot dogs. This is because it adds so much flavor and is fermented, making the bread more nutritious.
Ingredients
- Sourdough starter – active and bubbly
- Warm water
- Unbleached all-purpose flour
- Coconut oil or butter – or any neutral tasting oil
- Honey
- Salt
- Eggs
Tools
Grain mill to grind fresh grain (optional)
Measuring cups
Parchment paper
How To Make Sourdough Hotdog Buns
The Day Before
Feed sourdough starter 4-12 hours before starting the dough. You want the starter to be really active and bubbly before it starts to come down.
In a stand mixer, add warm water, unbleached all-purpose flour, melted butter or another neutral tasting oil, sourdough starter, honey, salt and egg.
Knead with a dough hook for 5-10 minutes until the dough is smooth and elastic.
Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8-10 hours.
Optional: For a longer fermentation, transfer the dough to the refrigerator and chill overnight, covered.
The Next Day
Divide the dough into ten equal pieces. I like to use a bench scraper.
Shape the hotdog buns by rolling the dough out with a rolling pin to form a 6 inch by 4 inch rectangle and then roll them up.
Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
Create an egg wash by beating an egg yolk with water, then brush the tops of the buns with the mixture.
Bake the buns for 25-30 minutes at 350 degrees until golden brown.
For A “Quicker” Version
- In a stand mixer with a dough hook, add sourdough starter, warm water, all purpose flour, melted butter or coconut oil, honey, egg, and salt. Knead for 5-10 minutes.
- Shape buns and let rise until doubled, approximately 1-2 hours.
- Create egg wash and brush on top of the shaped buns.
- Bake in a 350 degree preheated oven until lightly browned on top, approximately 25-30 minutes.
- Let cool completely before slicing and serving.
Find More Sourdough Recipes:
- Easy Sourdough Challah Recipe
- Sourdough Strawberry Cream Cheese Cobbler
- Sourdough Grilled Cheese
- Sourdough Sandwich Bread
- Easy Homemade Sourdough Pasta Recipe
- Sourdough Zucchini Bread
Sourdough Hot Dog Buns
Ingredients
- 1/2 cup sourdough starter, active and bubbly (113g)
- 3/4 cup warm water, 177g
- 3 cups all-purpose flour, 420g
- 1/4 cup melted coconut oil or butter, 60g
- 3 tablespoons honey, 63g
- 1 teaspoon salt, 6g
- 1 large egg
Egg wash (optional)
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Feed sourdough starter 4-12 hours before starting the dough so it is nice and bubbly for baking.
- In a stand mixer, add warm water, unbleached all-purpose flour, melted butter or another neutral tasting oil, sourdough starter, honey, salt and egg.
- Knead with a dough hook for 5-10 minutes until the dough is smooth and elastic.
- Place dough in a greased bowl and cover with a damp towel or plastic wrap for 8-10 hours.
- Divide the dough into ten equal pieces.
- Shape the hotdog buns by rolling the dough out with a rolling pin to form a 6 inch by 4 inch rectangle and then roll them up.
- Cover the buns with plastic wrap or a damp tea towel and allow to rise until doubled.
- Create an egg wash by beating an egg yolk with water, then brush the tops of the buns with the mixture.
- Bake the buns for 25-30 minutes at 350 degrees until golden brown.
Notes
- Optional: For a longer fermentation, transfer the dough to the refrigerator and chill overnight, covered after the first bulk fermentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m happy I found this recipe! I needed to add more flour as it was kneading (which is usual for any recipes I make). Also, I could have gone less than 25 minutes- they were a little browner than we prefer. And I should have put parchment paper down.
About how long should it take for the 2nd rise? What room temp range? Thanks!
It varies a lot depending on temperature and your starter. Usually about 1 to 2 hours.
Hi Lisa,
Just wondering… after I kneed the dough for 5-10 minutes can I put it directly in the fridge for 24hrs before rolling or do I need to let it ferment on counter for 8-10hr and then do the longer fermentation. For my digestion I always do a 24hr fermentation in the fridge but just wasn’t sure if this recipe needs the counter fermentation first and then my usual fridge or if I can go into the fridge directly 🙂
Thanks!
You will want to do the bulk ferment at room temperature or the bread may not get good rise. I will usually ferment at room temp first then after shaping do the longer ferment in the fridge. Do you normally do the bulk rise in the fridge?
Lisa can you clarify? I noticed the advice on this comment (shape then bulk ferment in fridge) contradicted the recipe instructions (bulk ferment before shaping+final rise+bake). Which do you recommend?
Thank you!
What is butter powder?
Oops! That should just be butter – thanks for catching! All fixed now.
How did you calculate the flour in grams? According to the bags of flour a cup is 120g so 3 cups would be 360g.
I use this conversion chart: https://www.farmhouseonboone.com/baking-conversion-chart
How long will these be good for? I’m hoping to make them for lunches for the week but we’ll only eat 2-3 at a time!
Store in an air-tight container. Best if used within 3-4 days. Freeze for longer storage.
Mine came out more like breadsticks than buns. I am not sure what I did wrong.. My kitchen was nice and warm too. Has anyone else had issues with the quick version of this recipe?
Mine came out the same way. Didn’t really rise at all and we more like breadsticks too. I’ve made the quick version twice now and it didn’t work either time. 😭
I’m sorry that is such a bummer. If the quick version isn’t working well, you may want to try the longer version.
I find on my sourdough journey that helping my sourdough rise by turning my oven to the lowest temp and then turning off, then putting the readied dough in to rise for the final rise before baking etc. That’s the way I’ve had best results. Because my sourdough tends to be a bit heavier than regular dough. I’m not a baker though, so take my advice with a grain of salt. But it’s just given me the best results. I did this with these sourdough hot dogs buns, and they turned out amazing! Just like the pictures. Even with a sticker dough to start 🙌🏻
I wonder if the amounts in grams are correct. It seemed like it was way too liquidy. I wanted to do the quick recipe but thought maybe letting them rise overnight would help. It didn’t. They were way too runny. I
Hmmm. I doubled checked and they looked fine. With sourdough baking, the hydration of your starter, your environment, etc, can all affect how the dough turns out. But I’ll try them out again.
I got breadsticks too 🙁
They didn’t rise.
My dough was very sticky and I measured everything on a scale. Starter was very active and bubbly.
Perhaps I can use the sandwich rolls in the meantime for buns.
I’ve been loving everything else I’ve made from your website and my husband is so happy I’ve been so inspired by you with our dinners and bread baking 🙂
Thank you
Were they kept in a warm environment? With the colder weather, it can be more challenging getting sourdough to rise. Also, if you over knead the dough it can become sticky, dense, and not rise at all. Glad you’re enjoying the recipes!
I just made these today (started the process yday) and they definitely came out like breadsticks. I ended up using them as such and made a mini sub sandwich out of another. The inside wasn’t bad but the outside was just too hard, not sure how to rectify that.
Making sure that your oven has a lot of steam will help to create a softer crust.
You read my mind. I was hoping you had a hot dog bun recipe! Pinning for later!
Hope you enjoy it!
Is it safe to bulk ferment at room temperature with the egg in it?
Tried to make the quick version of these. Dough very very sticky!! Any suggestions?