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Easy Sourdough Hot Dog Buns

Summer is officially here! That means lots of barbecues and gatherings. These sourdough hot dog buns will be a huge hit at your next outdoor feast!

If you have a sourdough starter you will love making this recipe!

3 hot dog buns on a cutting board

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Hot dogs are such a fun summer meal, especially when made on the grill. Sourdough hot dog buns make for the most delicious vessel for this backyard barbecue treat!

One of my favorite summer meals is hot dogs. These sourdough hot dog buns sure do take the average frankfurter to the next level!

Easy to whip up, this dough is left to ferment for hours so you can reap the benefits of the sourdough starter.

hot dog with just a frankfurter

This fermentation time lends the signature tang to these sourdough hot dog buns!

It also makes them easier to digest than yeasted hot dog buns.

Why you will love this recipe:

This recipe is easy to make and packs a punch when it comes to that sourdough flavor!

You can use these for hot dogs, chili buns, or even a hoagie sandwich.

This recipe is long fermented for the health benefits making them easier to digest!

There are no fancy ingredients to buy. Simple, wholesome, and delicious!

sourdough hot dog with mustard and chili

What you will need for these sourdough hot dog buns:

Sourdough starter

This recipe uses sourdough starter. If you are new to sourdough, you will want to make a sourdough starter. Luckily, it is super easy to make. Here’s my method: https://therosehomestead.com/how-to-make-a-sourdough-starter/

Using your sourdough starter when it is active lends the best results.

An active starter is one that has been fed within 24 hours. After 24 hours, a starter will become hungry and will develop a liquid on top called Hootch.

This is a sign that the starter is needing to be fed again.

sourdough starter bubbling in a glass jar

I have used my starter when it is hungry and while it still rises dough, an active and bubbly starter will make the lightest finished product.

Water

Use filtered water for best results. You can also use well water if you have that available.

Flour

I like to use freshly milled flour for all of my recipes. But, you can use any flour you choose. Keep in mind you may to adjust the amount of flour a bit depending on the flour you use in the recipe.

Sourdough recipes made with freshly milled flour are among the healthiest and tastiest bread products you can make.

Here is the grain mill I use: https://collabs.shop/rxide2

I’ve been using it for years and love it!

Wheat Berries in hand

Salt

I prefer to use Redmond’s real salt. But, any salt you have available will work just fine.

Olive Oil

Olive oil gives these sourdough hot dog buns their softer texture. I like to use a high quality organic olive oil. You can also use melted butter or coconut oil if you prefer.

2 pictures of sourdough hot dogs. The one on top has chili and mustard, the one on the bottom has just the frankfurter on the bun.

Step By Step Instructions for making Sourdough Hot Dog Buns

In the bowl of a stand mixer (this is the one I use and love: https://collabs.shop/xmipvy) add the water, olive oil, and sourdough starter. Mix well.

Add the flour. If using freshly milled flour mix the flour in, cover, and allow to soak for 30 minutes. This will soften the bran and germ allowing the dough to develop gluten properly and rise more during fermentation.

sourdough hot dog buns ready for the oven on a baking sheet

After 30 minutes, add the salt and mix in.

Knead on speed 2 for 10-15 minutes. You are looking for a glossy and stretchy dough.

The goal is to pass the “window pane test”. This just means the dough can be stretched very thinly without breaking.

Once properly kneaded, place the dough in a large bowl. Cover and allow to rise at room temperature for 8-24 hours.

The longer you ferment the dough the better for digestion.

If your house is on the warm side, let the dough rise for 8 hours and place in the fridge for a slower fermentation until you are ready to proceed with the recipe.

3 sourdough hot dog buns on a cutting board with one cut open

Turn the dough onto a lightly floured surface and divide into 8 equal parts.

Shape the parts into a cylinder.

Place on a parchment lined baking sheet. You can also use a silpat lined baking sheet.

Cover with a damp tea towel and allow to rise again for 1-2 hours.

You can also cover with plastic wrap. If using a damp tea towel keep check on it that it doesn’t dry out.

Preheat the oven to 375 degrees F.

Bruse the tops with an egg wash and sprinkle with sesame seeds.

To make an egg wash simply add an egg yolk to a bowl and add a couple of tablespoons of water. Mix well.

Bake for 15-18 minutes.

Allow to cool on a cooling rack.

Serving Suggestions

Serve with frankfurter, chili, and mustard. Here’s is a recipe for an amazingly delicious meatless chili: https://therosehomestead.com/the-best-lentil-chili/

Serve with chili and sauerkraut. Never made sauerkraut? Let me show you how: https://therosehomestead.com/how-to-make-sauerkraut/

sourdough hot dog with lentil chili on top and mustard
How do I store these sourdough hot dog buns?

You can store them in a plastic bread bag for up to 5 days on the counter. You can also freeze them for up to 6 months.

Can I make smaller buns?

Yes, you can make 10 for a smaller bun. Adjust the baking time to 12-15 minutes.

How do I know if my sourdough starter is ready to bake with?

Your sourdough starter is ready to bake with when it is active and bubbly. Even though I often bake with a hungry starter, my best results are with an active starter.

Summertime is a time for gathering in the back yard and enjoying all the season has to offer.

Spending time around a picnic table with those you love eating the most delicious food makes memories that will last a lifetime!

The backyard barbecue is a wonderful way to take advantage of the beautiful weather!

Making these sourdough hot dog buns will amp up your next bbq!

hot dog with mustard in the background

Sourdough Hot Dog Buns

Yield: 8 buns
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 12 hours
Total Time: 12 hours 30 minutes

The perfect vessel for the hot dog! Soft and delicious, you will want these at your next backyard barbecue!

Ingredients

  • 1 cup filtered water
  • 1/2 cup sourdough starter
  • 2 tbsp olive oil
  • 3 1/2 cups flour (I use freshly milled)
  • 1 1/2 tsp salt

Instructions

  1. In the bowl of a stand mixer, add water, olive oil, and sourdough starter.
  2. Mix until combined.
  3. Add the flour. Mix well. If using freshly milled flour, cover and allow to soak for 30 minutes. See notes below.
  4. Add the salt and knead the dough for 10-15 minutes at speed 2.
  5. Only add enough flour to pull the dough from the sides of the mixer.
  6. Properly kneaded dough will be glossy and stretchy.
  7. Place dough in a large bowl and allow to ferment for 8-24 hours. See notes below.
  8. Turn the fermented dough onto a lightly floured work surface and divide into 8 equal parts.
  9. Roll each part into a cylinder shape.
  10. Place the buns on a parchment lined baking sheet.
  11. Cover with a damp tea towel or plastic wrap and allow to proof for 1-2 more hours.
  12. Preheat the oven to 375 degrees F.
  13. Brush tops with an egg wash and sprinkle with sesame seeds.
  14. Bake for 15-18 minutes.
  15. Allow to cool on a cooling rack.

Notes

Soaking freshly milled flour softens the bran and germ allowing the dough to develop gluten properly and rise better.

If your house is on the warm side, allow the dough to ferment for 8 hours and then transfer to the fridge until you are ready to proceed with the recipe.

Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 256Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 439mgCarbohydrates 47gFiber 2gSugar 0gProtein 7g

This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.

Did you make this recipe?

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3 Comments

  1. Hi Mary, thank you for all of your delicious recipes and simple straightforward videos.
    I don’t have a stand mixer so how long would I have to hand knead this dough?
    If you could advise that option and time in all recipes using a stand mixer, I would greatly appreciate that.

    1. Sure, I will keep that in mind! Hand kneading would be similar. Around 10 minutes or until the dough is stretchy and smooth.

  2. You’re doing great Mary and KC.
    Wife and I enjoy it all, and OMG, we’re (genuine) California Natives, So Cal no less.

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