Sourdough Hot Dog Buns Recipe

The sourdough hot dog bun transforms a simple meal into an exceptional experience. Tender hot dogs nestled in a soft sharp sourdough bun each bite a delightful difference of flavors and textures. It enhances the classic barbecue experience. The natural fermentation process increases the flavor profile with its fine notes of acidity and gives a rewarding chewiness.

In this article I will explore the art of making sourdough dog buns, same like sourdough burger buns. 

Why You’ll Love This Recipe:

SOFT AND DELICIOUS:

sourdough hotdog buns are soft and tangy, each buns mouthful with a delightful contrast of flavors and textures. 

SAME-DAY RECIPE:

The beauty of this same day recipe lies in its volume to the special flavors of sourdough without needing an overnight rise. By using an active starter and a few simple ingredients you can get that lovely crust and airy crumb in just a few hours. 

EASY TO MAKE:

The beauty of this sourdough hot dog buns recipe lies just in its simplicity. 

Ingredients;

INGRIDIENTS	QUANTITY	DESCRIPTION
milk	1 cup,(240g)	The addition of milk create a creaminess that complements the tangy notes of the sourdough starter.
unsalted butter	4 Tablespoons (57g)	The rich creamy soul of butter adds a fine depth that increases the natural tanginess of the sourdough.
active sourdough starter	1 cup,(200g)	Using a sourdough starter in your hot dog bun recipe changes an everyday staple into something truly special.
sugar	2 Tablespoons, (24g)	A touch of sugar increase the natural sweetness of the dough and encourages a beautiful caramelization during baking
egg	1 egg + 1 egg yolk	Adding eggs into sourdough dog buns create the soft and fluffy texture.
bread flour	3 1/2 cups + 1 Tablespoon (500g)	Using bread flour increases the gluten structure, resulting in a chewy yet tender bite.
salt	1 1/2 teaspoons,(11g)	use salt according to your taste buds.

Supplies:

• Stand Mixer 
• Spatula
• Rolling Pin
• Parchment Paper
• Large Baking Sheet
• Bench Scraper (optional)
• Basting Brush

Baker’s Sample Schedule;

Same-day Bake;

8am– Make the dough

8:30 am – Knead

9 am – First rise

1pm –  Give shape, then second rise

3 pm – Bake & enjoy!

Two-day Bake,

4pm – Prepare the dough

4:30 pm – Kneading

5pm – First rise

9 pm – Shape, then pop into the fridge overnight

Next day,

12pm – Remove from the fridge for second rise

3pm – Bake & enjoy!

How to Make Sourdough Hot Dog Buns:

MAKE THE DOUGH:

Start by heating butter and milk in a saucepan, to make sure the mixture is not too hot. Aim for a temperature that feels warm to the touch, but would not burn the sourdough starter. Once your milk and butter mixture reaches a slightly cool temperature. It is time to mix it into your sourdough starter.

Now, begin by combining your active starter with an egg, egg yolk, and a touch of sugar in a mixing bowl. Once your starter mixture is well, transfer it to a stand mixer and mix on low speed while adding the warm milk and melted butter.

Mix salt and flour in your wet ingredients mixing on low speed. When the dough begins to form, don’t forget to scrape the sides of the bowl. then add all dry ingredients and mix again for 5 minutes.

When the dough looks thick and sticky. To keep moisture and stop drying out cover your bowl with plastic wrap or a kitchen towel as you work. This is a key stage, where the natural fermentation process begins to develop flavor and texture. Before kneading, let the dough rest for 20 minutes. 

KNEADING:

 After 30 minutes making the kneading process even more effective. Using a dough hook attachment for 15 minutes you will witness the magic as the dough change from a sticky mass into a smooth elastic ball that is ready to rise.

Now move it into a lightly greased bowl. This crucial step prevents sticking and creates an ideal environment for the dough to rise. Cover it again with a damp cloth.

BULK FERMENTATION:

Bulk fermentation is a bread making process that changes a simple mixture into a living, breathing dough.

Place the dough in a warm place for about 3-4 hours for yeast activity. The warmth cheer the yeast to thrive that expands the dough and enhances its texture. Its depends on the temperature. If your chicken temperature is high it will rise fastly in cooled temperature dough will rise slowly.

SHAPE:

Once your dough has doubled in size. Gently turn it out onto a floured work surface. As you shape the dough, use your fingertips to remove any large bubbles from the top.

To shape the dough. Begin by gently stretching the dough into a rectangle shape. Use bench scraper to cut into 8 equal pieces. 

Pull the corners of the dough towards the center. Once you have gathered the edges flip the dough over so that the seam side is facing down.  Now with a light touch, roll the dough in a circular motion into a round ball shape. 

Let the roll at least for 15 minutes make it easy to roll out the sourdough hot dog buns with a rolling pin.Taking one dough ball, roll out the dough with a gentle touch. As you work aim for a 6-inch wide by 9-inch long rectangle, make sure each edge is even and smooth. The beauty of this process lies in the transformation. Once a simple ball is now a canvas for your culinary masterpiece. Keep in mind the importance of thickness aim for just 1/8th of an inch thick.

Start with the edge closest to you. This step is crucial it sets the foundation for a tightly rolled cylinder that will yield those tempting swirls of cinnamon. As you roll apply gentle yet firm pressure to make sure that the dough is tightly wrapped around itself. Once you have formed a cylinder, it is time to seal the edges. Place your shaped dough on parchment paper.

Once shaped, cover with a damp tea towel and let it rise for a second rise. The final rise or final proof, is where the dough expands and develops those airy pockets that make each bite a delight. The length of this resting period will depend on the temperature of your kitchen. When your sourdough is ready you will see it full fully.

BAKE:

As you prepare to bake the dough preheat your oven to 350 degrees. While the oven warms take a small bowl and whisk together an egg with a splash of water to create a delicious egg wash. Use a pastry brush to apply the egg wash over the tops of each bun. That creates a golden brown color. This technique gives them a coveted shiny finish and also helps any toppings like sesame seeds.

As you prepare to bake your sourdough hot dog bun recipe.  Preheat your oven to 190 degrees F. Now place those buns on a baking sheet lined with parchment paper. Cover the buns with aluminum foil after the first 10 minutes of baking. This will create a tender texture and let them to develop that coveted golden brown color.

Remove your freshly baked sourdough buns from the oven and place them on a cooling rack. Make sure that your buns endure airy and light rather than soggy. As they cool, serving these delicious creations alongside a grilled burger

How to Store:

Once your sourdough discard hot dog buns cool completely. For short-term storage place the buns in a paper bag at room temperature. For long term storage freeze them in the freezer. Slice the buns in half before freezing to make it easier to toast them directly from the freezer. Place the halves in an airtight container or a resealable freezer bag.

Conclusion:

To make sourdough hot dog buns at home increases your cooking experience. It allows you to enjoy the delicious flavor and chewy texture, that only sourdough can provide. By following this recipe you can impress your family and friends with a delicious difference to store bought buns.This recipe displays the variability of sourdough and cheers you to hug homemade baking. Gather your ingredients and start baking today. 

FAQs.

How long does the dough need to rise?  

The dough needs to rise for about 4 to 6 hours at room temperature but this can depend on your starter and room temperature.

Can I make these buns gluten-free?  

While traditional sourdough relies on wheat flour  you can test with gluten free flour blends but the texture and flavor may differ.

How do I know when the buns are fully baked?  

The buns should be golden brown on top. An internal temperature of about 190°F (88°C) show they are done.

What if my dough is too sticky?  

If your dough is too sticky you can sprinkle a little extra flour on the surface of kneading but be careful not to add too much as it can affect the final texture.