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There’s just something about homemade Sourdough Hot Dog Buns that takes an everyday dinner and makes it feel extra special—and these 100% sourdough hot dog buns do exactly that.
Made with natural yeast (your sourdough starter!), they have a soft, fluffy texture, toast up beautifully, and hold up to all your favorite hot dog toppings—no falling apart mid-bite.
I love the classic shape my hot dog bun pan gives, but you don’t need one—just shape by hand and they’ll turn out soft, fluffy, and delicious. I’ll still grab a pack of buns if we’re hosting a big backyard BBQ, but for regular weeknight dinners or smaller BBQ gatherings? These sourdough hot dog buns are always on the menu.
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Why You’ll Love Sourdough Hot Dog Buns
- 100% Sourdough Recipe – Just like my easy sourdough hamburger bun recipe, these hot dog buns are made with 100% sourdough starter -no commercial yeast- and they have all the natural fermentation benefits.
- Sturdy, Yet Soft – These hot dog buns are perfect for toasting. They can hold a juicy hot dog, but won’t disintegrate in your hands, just like my extra tender and fluffy Sourdough Brioche Burger Buns.
- Simple & Delicious – This is an easy, straightforward recipe with great results every time. Want something extra fun? Try my kid-approved Sourdough Discard Mummy Dogs – a family favorite!
New to Sourdough? If you are new to sourdough, learn how to make a sourdough starter from scratch and check out my Free Sourdough Beginner Guide. Using naturally fermented sourdough will take much longer, but you will love the fermentation benefits and the flavor!
Important Ingredients
- Sourdough Starter – Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain or substitute levain for ripe active starter.
- Milk – Milk makes these buns tender and gives them great flavor.
- Butter – Melted butter incorporates quickly and easily into this dough making it super soft and tender. I like using unsalted butter.
- Honey – This dough is sweetened with a little bit of honey. You can substitute granulated sugar if desired.
See the recipe card for full information on ingredients and quantities
Substitutions
- Bread Flour: You can substitute all-purpose flour, but you may need to add a little extra flour to the dough if you do this. I also love substituting about half of the bread flour with whole wheat flour and love the results.
- Levain: If you already have ripe, bubbly, active sourdough starter on hand, you can substitute 200 grams of it for the levain in this recipe.
- Egg: You can leave the egg out completely if you have an egg allergy. Just decrease the flour a little bit in the recipe to compensate.
- Toppings: If you like to top your buns, add a sprinkle of sesame seeds on top of the egg wash before baking.
Sourdough Baker’s Timeline
Bread made with 100% natural yeast takes extra time. Because of this I like to start my sourdough recipes with a sample schedule so I can get an idea for what the timing looks like for making this bread.
This sample schedule assumes you are using a ripe/active sourdough starter and keeping your dough at a temperature of 78-80 degrees Fahrenheit.
| Day 1 | Overnight, about 12 hours |
| 8:00 PM – 8:00 AM | Mix levain (1:10:10) |
| Day 2 | Mix/Bulk Fermentation/Shape/Proof/Bake |
| 8:00 AM | Mix the dough |
| 8:20 AM – 12:20 PM (about 4 hours) | Bulk Fermentation at 78-80ºF |
| 12:30 PM | Shape Hot Dog Buns |
| 12:45 PM-4:45 PM (about 3-4 hours) | Proof Hot Dog Buns at 78-80ºF |
| 4:45 PM – 5:20 PM | Top and Bake Buns |
How to Make Sourdough Hot Dog Buns
Mixing the Levain
Step 1: Mix Levain. Combine ripe sourdough starter with flour and water (Image 1). Cover and let rise overnight (for about 12 hours) until peaked, active and bubbly (Image 2).
Do you have to use a levain in this recipe? No. I prefer it, but if you have a well-maintained and frequently refreshed sourdough starter, you can substitute it in place of the levain in the recipe. You can also change the feeding ratio of your starter/levain to make it ready when you need it.
Mixing the Dough
Step 2: Mix Dough. Add ripe levain, milk, egg, honey, salt, melted butter and most of the bread flour to the bowl of a stand mixer fitted with a dough hook attachment. Start the mixer and knead the dough together until the dough is tacky and starts to pull away from the sides of the mixer (Image 3). Continue kneading for 5-7 minutes until smooth (Image 4).
No mixer? If you don’t have a stand mixer or prefer to knead the dough by hand, knead for about 8-10 minutes until smooth.
Bulk Fermentation Or First Rise
Step 3: Bulk Fermentation. Move the dough to a bowl or container for the bulk fermentation (Image 5). Do your best to keep the temperature of the dough at 78-80ºF.
I use a bread proofer in the winter to help the dough develop at the right temperature. Cover the container and let bulk ferment (rise) for about 4-5 hours. By the end of this time, you will notice the dough has filled out the container and has risen about 30-40% (Image 6).
Cold Fermentation? At this point, you can refrigerate the dough after the first rise. Place the covered dough in the refrigerator for up to 48 hours. Shape the dough into buns and allow a little longer for the dough to rise as it comes up to the 78-80ºF temperature.
Shaping the Dough
Step 4: Shape the Dough. Place the dough on a countertop and use a bench scraper to cut the hot dog bun dough into 10 equal pieces, about 110 grams each (Image 7). To shape each bun, pat each piece into a rough rectangle – no need to use a rolling pin (Image 8). Roll it tightly into a 6-inch bun and pinch the seam together (Images 9 & 10). Place each shaped hot dog bun in a hot dog pan (Image 11) or on a baking sheet lined with parchment paper (Image 12).
Proof the Buns
Step 5: Proof the Dough. Cover the buns and let rise for 3-4 hours until puffed up and very soft (Images 13 & 14). When your dough has fully risen it will have puffed up and feel light and airy (Images 15 & 16). If your dough isn’t rising, try using a proofing mat or put your dough in the oven with the oven off and the light turned on.
Amy’s Tip: Do not bake these buns until they have risen and doubled in size! If they aren’t rising, find a way to warm them up.
Bake the Hot Dog buns
Step 6: Bake. Preheat the oven to 400ºF. Whisk together an egg with a splash of water. Gently brush the egg wash over the tops of the buns (Image 17). Place the hot dog pan or baking sheet in the oven and bake the buns for 20-25 minutes until lightly browned and baked all the way through at 190-195ºF (Image 18). Let the buns cool completely before using.
If your oven runs hot – place a baking stone or baking sheet on the rack below the hot dog buns to help offset the heat. You can also reduce the baking temperature to 375ºF if needed.
How to Store Leftovers
Make a batch ahead of your next cookout—these freeze beautifully and reheat like a dream. Let buns cool completely. Then stick in an airtight container or bag and freeze for up to three months. Let them defrost. Toast if desired or warm up slightly in the microwave.
Amy’s Recipe Tip
I love making these for hot dogs—but honestly, my whole family uses them for way more than that. Pile them high with turkey, cheese, and all the fixings for an epic sandwich, or keep it simple with a classic PB&J. However you fill them, these sourdough buns deliver every time.
Frequently Asked Questions
Yes! But I suggest following the shaping directions from my Easy Sourdough Hamburger Buns instead. The recipes are very similar, but that recipe will guide you through how to shape your hamburger buns.
Milk and egg enrich the dough, which makes these buns more tender. You could also use buttermilk for a tangier bun.
No! I love the shape of the buns in a special pan, but it is not necessary. Just place the shaped buns on a parchment-lined baking sheet to rise instead.
Other Bun Recipes
If you tried these Sourdough Hot Dog Buns or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Sourdough Hot Dog Buns
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Equipment
- stand mixer optional (this dough can also be kneaded by hand)
- hot dog pan or baking sheet
Ingredients
Levain (overnight, 10-12 hours at 78ºF)
- 10 grams ripe/active sourdough starter, about 2 teaspoons
- 100 grams all purpose or bread flour, about 3/4 cup
- 100 grams water, about 7 Tablespoons
Sourdough Hot Dog Buns
- 200 grams levain, ripe, bubbly and active, heaping 3/4 cup
- 240 grams milk (2% or whole), about 1 cup
- 1 large egg, about 50 grams
- 40 grams honey, about 2 Tablespoons
- 10 grams salt, about 1 1/2 teaspoons
- 55 grams unsalted butter, melted, about 4 Tablespoons
- 550 grams bread flour, about 4 cups
Egg Wash
- 1 large egg, about 50 grams
- splash of water, about 1 teaspoon
Instructions
Levain (overnight/12 hours at 78 degrees F)
- Mix together 10 grams of ripe and active sourdough starter with 100 grams flour and 100 grams water. Cover and let rise overnight or about 12 hours until it has many bubbles, doubled in size and peaked.Note: If you already have ripe, bubbly, active sourdough starter on hand you can substitute 200 grams of it for the levain in this recipe.
Sourdough Hot Dog Buns
- To the bowl of a stand mixer add ripe levain, milk, egg, honey, salt, melted butter and most of the bread flour. Mix until completely combined and add the rest of the flour a little bit at a time until the dough is tacky (not super sticky) and pulls away from the sides of the bowl. Knead together for 5-7 minutes until smooth. Note: If you don't have a stand mixer this dough can be kneaded by hand for about 10-12 minutes.
- Put the dough in a container and set it in a warm place for 4-5 hours. Dough temperature should be 78ºF during this bulk fermentation. If your dough is colder than 78ºF, you will want to extend bulk fermentation. If the dough is warmer, bulk fermentation will be a little shorter.
- At the end of bulk fermentation, the dough will have puffed up a little (maybe 30%) and feel smooth and airy. If it hasn't done these things, let it sit for a little longer. At the end of bulk fermentation, you have the option to place the dough in the refrigerator overnight or for up to 48 hours. Note: If you decide to refrigerate the dough, you may need to add a little extra time for the buns to rise once shaped.
- Dump the dough out onto a countertop. Cut the dough into 10 equal pieces, about 110 grams each. Take each piece of dough and pat it into a 2 by 4-inch rectangle. Roll it up tightly into a 6-inch log and pinch the seam together. Place the dough in a hot dog pan or on a parchment-lined baking sheet. Repeat with the remaining dough.
- Cover the dough and let the buns rise for 3-4 hours. I like to set my covered dough on a proofing mat or in my oven with the light turned on. This keeps the buns in a warm (78-80 degree F) environment to rise.
- You will know the hot dog buns have risen when they are puffed up, doubled in size and feel light and airy. The dough will not be hard or stiff. When you push in on the dough it will leave a small indentation in the dough, springing back just a little bit. If it doesn't feel and look this way, give it more time to rise.
- Once the buns have risen, preheat the oven to 400ºF (remove the buns from the oven first if they are in there for rising). Place a baking stone or baking sheet on the bottom rack of the oven to prevent the bottom of the buns from burning.Note: If your oven runs hot, decrease the temperature to 375ºF.
- Mix together the egg with a splash of water and brush egg wash on top of the buns if desired.
- Bake the buns for about 20-25 minutes until baked through and the inside of the buns register 190º-195ºF. Let the buns rest for about 5 minutes and then remove buns to a baking rack to cool. Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were delicious however they turned out a bit more dense than I had expected. Any recommendations on how to make them for light and fluffy?
Temperature and giving a long enough bulk fermentation are the most important factors in ensuring a light and fluffy bun. Hope that helps!
If I’m allergic to milk what can I substitute it with? Water ?
Water or a dairy-free milk should work. It won’t be quite the same texture, but it should still taste great!
Fabulous! Mine turned out great and tasted great too! I used the USA pan and the pics for guidance . Split top hot dog buns are my favorite! So excited! Also, love the visuals. No need for any spay or butter in pan they popped right out ! I even took a picture!
Thanks for the review. I’m glad they turned out great!
Have these on my list to make – do you oil/butter hot dog pan or use parchment? I just purchased the hot dog pan.
I don’t oil or butter it. The USA hot dog pan is non-stick and you can put the dough straight into the pan. If you really want to oil it – you could spray some cooking oil, but it’s not necessary for this pan.
Can I use all purpose flour instead of bread flour?
You can, but you might want to either add some vital wheat gluten or a few extra tablespoons of of flour to compensate for the difference.
Amy. I have made your hamburger buns many times today was the day o made your hotdog buns. I really wanted a chilli cheese dog. These do no disappoint. I just made 8. I have to get better on my form. Very very tasty and held up so well. Thank you
I’m glad they turned out great! Enjoy!