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Sourdough Hot Dog Buns

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These homemade sourdough hot dog buns have a dense and chewy texture with sourdough tang, and are perfect for your next barbecue!

I was all ready to chalk this month up to a big fat failure. I unknowingly put this off to the last possible minute, the day was crazy, and I was attempting to bake my first actual bread in who knows how long with a snotty grumpy baby suffering from allergies tied to my back (yay baby carriers!) and pulling my hair while a hyper (almost) 4 year old was attempting to put dinosaur footprints in my dough. Add to that the fact that it was cold in my house, my not very well fed starter was feeling sluggish, and my dough was super sticky and I really didn’t have much hopes for these buns.

I was pleasantly surprised, though! While they didn’t raise very high, and they aren’t as super soft and fluffy as store bough (but not as full of fake ingredients, either!) they have a nice chewy texture and a good sourdough tang. I liked them a lot more than I thought I would.

Love Sourdough? Check out over 60 great sourdough recipes, including other fun bread recipes:

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  • Sourdough Hot Dog Buns – These homemade hot dog buns have a dense and chewy texture with sourdough tang, and are perfect for your next barbecue!
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Yield: 9 buns

Sourdough Hot Dog Buns

Sourdough Hot Dog Buns

These homemade hot dog buns have a dense and chewy texture with sourdough tang, and are perfect for your next barbecue!

Prep Time 6 hours
Cook Time 33 minutes
Total Time 6 hours 33 minutes


  • 200 g whole wheat flour
  • 233 g all purpose flour
  • 300 g water
  • 10 g salt
  • 37 g honey
  • 27 g softened butter
  • 170 g sourdough starter (100%)
  • sesame seeds for topping
  • egg white for topping


  1. In the bowl of a stand mixer with a dough hook, combine all the ingredients except 30 g of water.
  2. Mix the dough on low speed until incorporated, about 4 minutes (it should be medium-soft, if not add some of the reserved water, a little at a time).
  3. Continue mixing at medium speed until the gluten has reached nearly full development with a window pane test.
  4. Once the gluten is developed add the rest of the water and continue mixing until all the water is incorporated. It will be a soft but strong dough.
  5. Ferment at room temperature in a cloth covered bowl for 2.5 hours, folding the dough at 50 minutes and 100 minutes.
  6. After the 2.5 hours, divide the dough into 9 pieces, each about 100g, and shape into a hot dog bun shape.
  7. Place the buns on a parchment lined baking sheet.
  8. Cover with a tea towel and allow to rest at room temperature for 3 hours.
  9. Preheat the oven to 400F (you will also need steam for baking, so prepare for this now).
  10. In a small bowl whisk together an egg white and 1 tsp water, and brush over the buns.
  11. Sprinkle sesame seeds on top.
  12. Bake for 8 minutes with steam, and then another 20-25 without, or until the buns are nicely browned.
  13. Cool on a wire rack.
  14. Slice and serve!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 257Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 459mgCarbohydrates: 47gFiber: 4gSugar: 4gProtein: 8g

Did you make this recipe?

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(lightly adapted from Wild Yeast)

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Friday 10th of July 2020

Great recipe, Just baked and ate them with some really good quality hotdogs. I have been baking bread for 50 years, and while most people swear that you must weigh everything to bake, I actually bake by sight and feel for my standard bread recipes. When I bake something new, I usually go by approximate volume, and adjust accordingly if there is a next time. Even when I have "failures" the bread is still better than store bought, so I was not terrified when the dough from your recipe was wet and sticky. I live at high elevation and bake in a wood fired stove so precision is no guarantee of perfection. Altitude humidity and temperature all affect the bake. Even the wood type used, and it's moisture content are variables So my simple request for people like me is to please include all ingredient measures by weight and approximate volumes in the future. I like things simple.

Tyler Cook

Wednesday 6th of May 2020

mine turned out kind of flat and dense! I thought I followed the directions to a T. What could I have done wrong?


Saturday 24th of February 2018

Made these yesterday and they were superb! Thanks to you I finally convinced my husband to stop buying those awful preservative-filled buns from the grocery store.


Saturday 24th of February 2018

Oh, I am SO glad that you loved them! They really are so much better than anything you can get at the store!


Friday 30th of May 2014

These look yummy...I'm super impressed that you worked with sourdough at all! I'm scared of it ;)


Friday 23rd of May 2014

They look great! I like the airy crumb; and the crust has a beautiful color, they remind me of pretzels :)

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