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. Weโve 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. Weโve had so much fun building family memories out there already.
How do you elevate regular olโ 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 โhealth foodโ, but people arenโt 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, Iโve just been adding the egg when Iโm mixing the dough, and it has been totally fine. But this will totally depend on your comfort zone. Iโve done this ten times now, and weโve 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 โ active and bubbly
- Warm water
- Unbleached all-purpose flour
- Coconut oil or butter โ 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.
These are delicious! Just a note, the grams measurements doesnโt change when you hit one or 2 times, so if youโre following grams you need to be sure you double or triples that because itโs not changing when you hit the buttons.
No stretch & pull required?
Nope!
these are delicious! how would you recommend storing the extras if you plan on eating them within the next day or two?
In a bag!
Can this recipe be doubled? Iโm needing 20 or so hot dog buns.
Yes, it can!
Just wondering if you leave them in the fridge over night do you still let them rise after you take them out or take from the fridge and bake them ?
Yes, that is correct.
Do you use store bought eggs or unwashed pasture raised eggs? This was my second time making this and Iโve used pasture raised eggs but I canโt always get my hands on those types of eggs so I was wondering if it was safe to use store bought. Or can I leave the egg out? Or only ferment them in the fridge?
(Optional: For a longer fermentation, transfer the dough to the refrigerator and chill overnight, covered after the first bulk fermentation.). Does that mean I have to do the 8-10 hour rise 1st then refrigerate? Or can I do the 8-10 all in the refrigerator? Thank you.
You need to do the first ferment on the counter at room temperature.
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Iโll never buy store bought buns again! It is crazy to me that people are following the same recipe and getting such varying results. My dough was too wet so I ended up adding about an extra cup of flour (I used all bread flour because we were low on AP, so that very well couldโve been the reason). However, they turned out beautifully! We used these for hot dogs on July 4th and had a couple leftover that we used as hoagie buns for some chicken salad. Amazing!! Iโm going to make this dough again for dinner rolls this week and will use the same recipe to shape for hamburger buns as well. So, so yummy! Thank you, Lisa!
I make these into hamburger buns regularly for turkey burgers. I also usually split them into 12 equal pieces and they are plenty big enough for hot dogs or burgers. I make these on a regular basis, making a mix of 6 hot dog & six burger buns today
I loved these and didnโt have any of the baking issues mentioned in other comments. I did however find that the bottoms were too crusty, some even a little burnt. Is that normal for this recipe? Is that fixable? I used parchment paper like the recipe images showed.
You may have to adjust your oven temperatures slightly, or move them further up from the bottom burner.
I had the same issue. The buns are beautiful, golden, and taste delicious, but the bottoms are way too dark. Would using the convection setting instead of the bake setting work?