Fluffy Sourdough Discard Hot Dog Buns

Introduction

Homemade hot dog buns are a game changer, and when made with sourdough discard, they become even better. These buns are incredibly soft, with a light and fluffy texture and just a hint of tangy flavor. The sourdough discard not only adds depth but also reduces food waste, making this recipe both practical and delicious.

Why You’ll Love This Recipe

• Soft and fluffy texture: These buns stay light and airy, perfect for cradling your favorite hot dog or sausage.
• Uses sourdough discard: A great way to make use of leftover sourdough starter.
• No commercial yeast needed: The natural fermentation adds complexity and health benefits.
• Customizable: Easily adjust the size, shape, and toppings.

Ingredients

• 1 cup sourdough discard (unfed, at room temperature)
• 3/4 cup warm milk (or water)
• 2 tablespoons honey (or sugar)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon salt
• 3 cups all-purpose flour (or bread flour)
• 1 teaspoon baking powder (for added lift)
• 1 egg (for egg wash, optional)
• Sesame seeds or poppy seeds (optional topping)

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the sourdough discard, warm milk, honey, melted butter, and salt. Stir until well mixed. Gradually add the flour and baking powder, mixing until a soft dough forms.

2. Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes on medium speed.

3. First Rise

Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for 4–6 hours, or until it doubles in size. If your kitchen is cooler, it may take longer.

4. Shape the Buns

Punch down the dough and divide it into 8 equal portions. Roll each portion into a log shape, about 5 inches long. Place them on a parchment-lined baking sheet, leaving some space between each bun.

5. Second Rise

Cover the buns lightly and let them rise for another 1–2 hours, or until they appear puffy and slightly larger.

6. Bake the Buns

Preheat your oven to 375°F (190°C). If using, brush the tops with a beaten egg for a glossy finish and sprinkle with sesame or poppy seeds. Bake for 18–20 minutes, or until golden brown.

7. Cool and Serve

Allow the buns to cool on a wire rack before slicing. Serve with your favorite hot dogs, sausages, or fillings.

Variations

• Whole Wheat Version: Replace up to 1 cup of flour with whole wheat flour for a heartier texture.
• Butter-Enriched Buns: Increase butter to 3 tablespoons for a richer taste.
• Garlic & Herb Flavor: Mix in 1 teaspoon of garlic powder and 1 teaspoon of dried herbs for added flavor.
• Seeded Topping: Experiment with sesame, flax, or everything bagel seasoning.

Servings and Timing

• Servings: Makes 8 buns
• Prep Time: 15 minutes
• Rise Time: 6–8 hours
• Bake Time: 18–20 minutes
• Total Time: ~8 hours 30 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezing: Wrap buns individually in plastic wrap and store in a freezer-safe bag for up to 3 months.
• Reheating: Warm in an oven at 300°F (150°C) for 5 minutes or microwave for 15 seconds.

Frequently Asked Questions

How do I know when my dough has risen enough?

Your dough should roughly double in size and feel airy. If you gently press a finger into it, the indentation should slowly bounce back.

Can I make these buns without baking powder?

Yes, but the baking powder gives an extra lift, making them even fluffier. If omitted, they may be slightly denser.

Can I make these ahead of time?

Yes! You can refrigerate the dough overnight after the first rise, then shape and bake the next day.

Can I use dairy-free milk and butter?

Absolutely. Substitute with plant-based milk and vegan butter or oil.

Why are my buns too dense?

This could be due to not kneading enough, insufficient rising time, or adding too much flour. Ensure your dough is soft and elastic before shaping.

Can I shape these into burger buns?

Yes! Instead of rolling into logs, shape them into rounds for fluffy sourdough burger buns.

What’s the best way to slice the buns?

Use a sharp serrated knife and slice just before serving to keep them fresh.

How can I speed up the rising time?

Place the dough in a warm environment (like an oven with the light on) to accelerate fermentation.

Can I use active sourdough starter instead of discard?

Yes, but it may change the fermentation time and rise. You may need to adjust the amount of flour slightly.

Do I have to do an egg wash?

No, but it adds a nice golden shine. You can use milk or melted butter as an alternative.

Conclusion

Fluffy sourdough discard hot dog buns are an excellent way to elevate your homemade hot dogs while using up extra starter. With a soft, airy crumb and a slight tang from the sourdough, these buns are far superior to store-bought versions. Whether you enjoy them fresh, toasted, or customized with different flavors, they’re sure to become a staple in your kitchen.

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