Sourdough Discard Hot Dog Buns

These soft and fluffy sourdough hot dog buns are perfect for your favorite franks! The inclusion of sourdough discard not only enhances their flavor but also makes them gut-friendly.

Makes: 8–10 buns (each weighing between 80g & 100g)

Prep Time: 15 minutes

Rise Time: 2-3 hours

Cook Time: 20 minutes

Total Time: About 2 hours 35 minutes

Ingredients:

250 g warm water
100 g sourdough discard
1 egg
1 g sugar
7 g yeast
10 g salt
60 g butter, softened
500 g flour

Toppings:

1 egg, beaten (for egg wash)
Sesame seeds (optional)

Instructions:

Activate Yeast:
- In a bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.
Combine Ingredients:
- Add sourdough discard, egg, sugar, salt, and butter to the yeast mixture. Mix well.
Add Flour:
- Gradually add flour and mix until combined.
Knead Dough:
- Mix in a stand mixer on low for 5-8 minutes, or knead by hand for 10-12 minutes until smooth.
First Rise:
- Form the dough into a ball and place it in a bowl. Cover and let rise for 1-2 hours, or until doubled in size.
Shape Buns:
- Once risen, punch down the dough to release air bubbles. Divide into 8-10 sections, weighing 80g to 100g each.
Form Buns:
- Use a rolling pin to flatten each piece, then roll it up tightly into a bun shape.
Second Rise:
- Place the buns on a parchment-lined baking tray, cover with a towel, and let rise for 1 hour until doubled.
Preheat Oven:
- Preheat your oven to 375°F (190°C). Right before baking, brush the tops with the beaten egg and sprinkle with sesame seeds if desired.
Bake:
- Bake for 17-20 minutes, or until golden brown.
Cool:
- Let the buns cool completely before cutting into them.

Additional Tips:

Serving Suggestions: These buns are perfect for hot dogs, sausages, or even as sliders!
Storage: Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Reheating: Warm in the oven or microwave for a few seconds before serving.

Enjoy your homemade sourdough hot dog buns!