These sourdough hot dog buns are so simple to make and will take your grilling season to the next level! Sourdough hot dog buns are perfect for hot dogs, brats, or even making delicious sandwiches. Soft, buttery and so tasty, be sure to add this recipe to your sourdough collection!

If you are into making as many recipes into sourdough like I am, then you will love adding this recipe to your sourdough recipes collection! These sourdough hot dog buns are basically the same as my delicious soft sourdough burger buns, but the final shaping is obviously different. I love the versatility of these buns because they are perfect for hot dogs, but also work great with brats, deli meat for a hoagie style sandwich. You could even make meatball subs with these sourdough buns. The possibilities are endless!
This recipe makes 8 hot dog buns, but you can easily adjust the recipe to make more or less (although why would you ever want to make less sourdough? š ). If you are planning to grill hot dogs and hamburgers, you only have to make one type of sourdough and then shape them for each of the meats. Making the dough ahead and baking in the morning makes them perfect for hosting holiday parties like the 4th of July, Memorial Day, Labor Day, birthdays, etc. They are easy enough you can even include them for a weekday meal!

How to Make Sourdough Hot Dog Buns
Tools you will need:
- Stand Mixer or Dough Whisk/Large Wooden or Glass Bowl
- Kitchen Scale
- Bench Scraper
- 1 Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Pastry Brush
Ingredients:
- 90 g Active Sourdough Starter
- 143 g Filtered Water
- 73 g Whole Milk
- 21 g honey
- 1 Large Eggs
- 300 g unbleached All-Purpose Flour – I purchase my flour in bulk through Azure Standard!
- 32 g unsalted butter, room temperature (Kerrygold is my favorite!)
- 9 g sea salt
Combine the ingredients for Sourdough Hot Dog Buns
Whisk together the starter, water, milk, honey and eggs till combined. Add the flour, unsalted butter (room temperature) and salt. If using a stand mixer, mix using the dough hook attachment on medium – med/high for 10-15 minutes till the dough pulls away clean from the sides of the bowl. If mixing by hand, use a dough whisk to combine everything and then perform stretch and folds every 30 minutes repeating that process 4-6 times until the dough is holding its shape and is smooth.

Bulk Rise
After mixing or stretching/folding, cover the bowl with a damp tea towel or plastic wrap and let the dough rise until doubled. Usually around 6-12 hours depending on temperature/climate and maturity of the sourdough starter. Careful not to let the dough overproof. This is easy to do in the summer months when the temperature is warmer inside.
Refrigerate
Once doubled, place the covered bowl of dough in the refrigerator for a minimum of 4 hours and up to 24 hours. This is to slow the fermentation process down so that the dough does not overproof, while still breaking down the phytic acids and gluten, which is what many people are sensitive to when consuming gluten. Refrigerating the dough also will make shaping the buns so much easier since this is a wetter dough.
Shape sourdough hot dog buns
After the dough has chilled, scrape it out onto a lightly floured surface. Divide the dough into 8 equal parts for 8 sourdough hot dog buns. You can eyeball this or actually weigh it out to get uniform sized buns. I prefer to weigh them to make sure they are all the same size.
How do you roll the dough for hot dog buns?
Shape the buns by folding the outer edges into the middle until a little ball is formed. Once the ball is formed, begin to roll it out so that it forms a longer log or hot dog bun shape. You are looking for the bun to be about 5-6″ long.


Second Rise (shorter time)
Place the hot dog buns on a baking sheet lined with parchment paper or silicone baking sheet. Cover with a light weight damp tea towel and let the dough rise for another 1-4 hours until doubled in size (again, timing depends on temperature/climate).

Egg Wash + Bake Sourdough Hot Dog Buns
Once the sourdough hot dog buns have doubled in size, gently apply an egg wash (1 egg + 1 TBS milk) to the tops of the buns using a basting brush.

Bake in a 375 oven for 25-30 minutes until the hot dog buns are a warm golden color. Transfer to a cooling rack and allow to cool completely before cutting and serving. Enjoy!
Store any extra buns in an airtight container at room temperature or in a linen bread bag and bread box for a few days.

Pin these sourdough hot dog buns for later!

OTHER SOURDOUGH RECIPES TO TRY!
- Sourdough Burger Buns
- Sourdough Orange Cinnamon Rolls
- Artisan Rustic Sourdough Bread
- Sourdough Sandwich Bread
- Sourdough Croissants
- Sourdough Dinner Rolls
If you try this recipe and love it, I would love to know! Come back and leave a review! Tag me on Instagram @oursimplegraces!

Sourdough Hot Dog Buns
These sourdough hot dog buns are so simple to make and will take your grilling season to the next level! Sourdough hot dog buns are perfect for hot dogs, brats, or even making delicious sandwiches. Soft, buttery and so tasty, be sure to add this recipe to your sourdough collection!
Ingredients
- 90 grams sourdough starter, active and bubbly
- 143 grams filtered water
- 73 grams milk
- 21 grams honey
- 1 Large egg
- 300 grams unbleached all-purpose flour
- 32 grams unsalted butter, room temperature
- 9 grams sea salt
Instructions
Combine the ingredients for Sourdough Hot Dog Buns
- Whisk together the starter, water, milk, honey and eggs till combined.
- Add the flour, unsalted butter (room temperature) and salt. If using a stand mixer, mix using the dough hook attachment on medium - med/high for 10-15 minutes till the dough pulls away clean from the sides of the bowl. If mixing by hand, use a dough whisk to combine everything and then perform stretch and folds every 30 minutes repeating that process 4-6 times until the dough is holding its shape and is smooth.
Bulk Rise
- Cover the bowl with a damp tea towel or plastic wrap and let the dough rise until doubled. Usually around 6-12 hours depending on temperature/climate and maturity of the sourdough starter. Careful not to let the dough overproof. This is easy to do in the summer months when the temperature is warmer inside.
Refrigerate
- Once doubled, place the covered bowl of dough in the refrigerator for a minimum of 4 hours and up to 24 hours.
Shape sourdough hot dog buns
- After the dough has chilled, scrape it out onto a lightly floured surface. Divide the dough into 8 equal parts for 8 sourdough hot dog buns.
- Shape the buns by folding the outer edges into the middle until a little ball is formed. Once the ball is formed, begin to roll it out so that it forms a longer log or hot dog bun shape. You are looking for the bun to be about 5-6" long.
Second Rise (shorter time)
- Place the hot dog buns on a baking sheet lined with parchment paper or silicone baking sheet. Cover with a light weight damp tea towel and let the dough rise for another 1-4 hours until doubled in size (again, timing depends on temperature/climate).
Egg Wash + Bake Sourdough Hot Dog Buns
- Once the sourdough hot dog buns have doubled in size, gently apply an egg wash (1 egg + 1 TBS milk) to the tops of the buns using a basting brush.
- Bake in a 375 oven for 25-30 minutes until the hot dog buns are a warm golden color.
- Transfer to a cooling rack and allow to cool completely before cutting and serving.
Notes
Store any extra buns in an airtight container at room temperature or in a linen bread bag and bread box for a few days.
Recommended Products
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KitchenAid KSM150PSIC Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Ice
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Silpat Silicone Baking Mat with Storage Band, Half Sheet Size, 11-5/8" x 16-1/2", Orange, (AE420295-40)
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OXO Good Grips Silicone Basting & Pastry Brush - Small
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Zulay Kitchen 13 Inch Danish Dough Whisk - Large Wooden Danish Whisk For Dough With Stainless Steel Ring - Traditional Dutch Whisk Baking Tool For Bread, Batter, Cake, Pastry
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Creative Co-Op DF2516 Oval Metal Lid Bread Box, Off-White
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 452mgCarbohydrates: 36gFiber: 1gSugar: 3gProtein: 6g
Thank you! Looks like a nice recipe. I will give it a go next week.
I hope you love it!