If you’ve ever stood at a summer BBQ, and opted for a hot dog with no bun… this one’s for you!
Thank you for reading this post, don't forget to subscribe!I grew up in Australia where the hot dog equivalent is the sausage sizzle. A pork sausage is placed diagonally across a slice of white bread, topped with grilled onions and a squeeze of tomato sauce (ketchup). Simple, and completely perfect.
When I moved to America and started experiencing my first proper midwestern summers, I was introduced to the ritual of the American cookout. It actually reminds me deeply of Australian culture and gatherings. Summer in the USA is when I feel most at home because it reminds me of my home (we’re not so different after all).
But back to the hot dogs. For the longest time I was a bunless hot dog person (I’m sorry), because I am deeply picky about bread. Apparently hot dog buns are technically considered a vessel rather than a food in their own right, anyway. Which is exactly why, for years, I have opted for no bun hot dogs… until I started making my own! 🙂
And now I will always, always be having the bun. They’re not just a vessel anymore! They’re soft, rich, golden, and brushed with salted butter straight out of the oven, and absolutely delicious.
This is a hybrid sourdough-yeast recipe, that just takes a few hours. You use your active starter plus a little instant yeast, so you still get that sourdough flavour without the overnight wait. Start them in the morning and they’ll be ready by lunch.
What are sourdough hot dog buns?
They’re soft, enriched buns shaped into logs and baked touching on a sheet pan, so they pull apart with those classic soft sides. They use active sourdough starter for flavour, and a small amount of instant yeast to keep things moving on the same day. Kind of brioche-adjacent, but not so rich that the bun takes over from the hot dog.
What makes these different from store-bought?
Honestly, everything. Store-bought hot dog buns don’t taste like much, and they have an endless list of ingredients. These actually taste like bread. The starter adds depth, the enriched dough adds richness, and the salted butter wash right out of the oven is… well, you’ll just have to see 🙂
Do I need a stand mixer?
You can do it by hand, but a stand mixer makes it a lot easier, especially when you’re adding the butter and to help knead the dough enough to where it passes the window-pane test, which will ensure the buns come out soft and fluffy. If you opt for no stand mixer, it’ll take about 20 minutes of hands-on kneading time instead.
Can I use sourdough discard instead of active starter?
Yes! Since the instant yeast is doing most of the heavy lifting for the rise, either active starter or discard will work just fine here. Just make sure your discard isn’t older than 2 weeks, so it doesn’t have too acidic of a taste. And if some hooch has gathered on top from sitting in the fridge, just pour that off before using it.
What can I serve these with?
Hot dogs, obviously. But also bratwurst, chicken sausages, pulled pork, lobster rolls, and top with anything your heart desires! Popular toppings for a classic hot dog are mustard, ketchup, relish, diced onion, and sauerkraut.
Can I make these ahead?
Yes! Shape the buns a little earlier into the bulk proof, then pop them on the lined baking sheet, cover, and refrigerate overnight (if using cling wrap, make sure to lightly oil the tops of the buns so that they don’t stick to the cling wrap). They’ll continue to slowly proof in the fridge. In the morning, egg wash and bake straight from the fridge, no need to bring them to room temperature first.
How do I store them?
Wrapped at room temperature for up to 3 days. They also freeze really well, up to 2 months.
Can I make these with only instant yeast (no sourdough)?
Yes! Replace the 240g of starter with 120g of extra flour and 120g of extra water, and bump the yeast up to 12g. Everything else stays the same. Your bulk proof will be shorter, around 45-60 minutes, and your final proof about 1-1.5 hours.
Can I make these with only sourdough (no instant yeast)?
Yes, just leave the instant yeast out entirely. Make sure your starter is very active and bubbly before you begin by feeding it 12-18hrs prior. The timeline is much longer though. Bulk proof will be around 5-6 hours at room temperature, and the final proof another 2-4 hours. It’s possible to do same-day but it’s a long day, so it’s easier to bulk overnight in the fridge and shape and proof the next morning.
Here’s a quick overview of how to make them:
- Mix all dough ingredients except butter, knead 6-8 minutes
- Add softened butter gradually, knead another 6-8 minutes until smooth and shiny
- Bulk proof 1-2 hours until nearly doubled
- Divide into 20 pieces, shape into balls, rest 10 minutes
- Roll each ball into a 7-inch rectangle, roll up into a log, pinch ends closed
- Proof on a lined sheet pan, touching, for 1-2.5 hours
- Egg wash, bake at 375°F for 16-20 minutes
- Brush immediately with melted salted butter
Same-Day Hot Dog Buns (Sourdough + Instant Yeast)
Ingredients
Equipment
Method
- Mix. Combine the flour, water, starter, yeast, eggs, sugar, and salt in the bowl of your stand mixer. Mix on low until the flour is absorbed, then knead on medium-high for 8 minutes until the dough is smooth.
- Add butter. With the mixer still running, add the softened butter a little at a time. Knead for another 8 minutes until the dough is smooth, strong, and shiny and passes the windowpane test. Shape into a ball in the bowl and cover.
- Bulk proof. Let rise at room temperature until nearly doubled, about 2 hours.
- Divide. Gently deflate the dough and divide into 20 equal pieces, about 70-75g each. Shape each into a ball and let rest for 10 minutes. Don't skip this rest, it relaxes the gluten and makes shaping much easier.
- Shape. Work on a clean surface, only adding a sprinkle of flour if the dough is sticking. Flour your fingertips, and flatten each ball slightly with your fingertips and shape into a roughly 7-inch rectangle, or use a rolling pin if that's easier. Smear the far long edge gently with your fingertip to help create a seal, then roll up into a log and pinch the ends closed. Then, just like making a snake with play dough, gently roll the log back and forth on the surface to elongate it into a proper hot dog bun shape.
- Final proof. Arrange the buns on a parchment-lined sheet pan with the ends touching, 10 per row. Cover and proof until light and puffy, about 1-2.5 hours. This is the most important proof so don't rush it (underproofed buns will be dense and dry, and we do not want that). Toward the end, preheat your oven to 375°F.
- Egg wash and bake. Mix the egg and cream and brush over the buns. Sprinkle with sesame seeds or flaky salt if you'd like. Bake for 16-20 minutes until deeply golden.
- Butter wash. The moment they come out of the oven, brush generously with the melted salted butter and sprinkle some flakey sea salt all over the buns. Rest on the pan for 20 minutes before serving by pulling the buns apart gently or slice between buns to separate.
Notes
- Can I make these with only instant yeast (no sourdough)? Yes! Replace the 240g of starter with 120g of extra flour and 120g of extra water, and bump the yeast up to 12g. Everything else stays the same. Your bulk proof will be shorter, around 45-60 minutes, and your final proof about 1-1.5 hours.
- Honey instead of sugar? You can swap the sugar for the same amount of honey. Since honey adds a little extra moisture, reduce the water by about 15-20g to compensate, though in an enriched dough like this the difference is pretty minor.
- Starter or discard? Either works fine here. Since the instant yeast is doing most of the rise work, active starter or discard will both give you a great result.
- Burger buns: Divide into 16 pieces (around 94g each) and shape into rounds rather than logs. Same proof and bake time. At the time of applying the egg wash, sprinkle some sesame seeds on top!
- Dinner rolls: Same weight as burger buns, shaped into rounds, proofed in two 9×13 pans touching each other.
- Make ahead: Shape the buns a little earlier into the bulk proof, then refrigerate overnight on the lined pan (if using cling wrap, lightly oil the tops of the buns so they don’t stick). They’ll continue to proof in the fridge. In the morning, egg wash and bake straight from the fridge.
- Storage: Wrapped at room temperature for up to 3 days, or slice and freeze for up to 2 months.
