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These quick 30-minute sourdough hot dog buns are perfect to whip up in a pinch! Sounds too good to be true? Well, these buns are living proof that it isn’t! A quick and delicious one-bowl recipe that works every time.

These sourdough hot dog buns are quick, fluffy, and delicious and perfect to have on hand for the upcoming grilling season. These buns taste like something you would get at a grocer, but way healthier! The sourdough in them gives them a nice and unique tangy flavor that all the sourdough lovers adore.

For this recipe I specifically used organic all-purpose flour, but I don’t see why you couldn’t use bread flour in a pinch. I have yet to try this myself for this recipe, however. If you do end up experimenting with bread flour, please let me know how they turned out!

These 30-minute sourdough hot dog buns also freeze exceptionally well! So if you’re looking to use for a later date, simply store in a labeled ziplock bag (or freezer bag of choice) and store in the freezer for up to three months.

Emma

30-Minute Sourdough Hot Dog Buns

5 from 1 vote

These 30-minute sourdough hot dog buns are perfect to whip up in a pinch! Sounds too good to be true? Well, these buns are living proof that it isn't! A quick and delicious one-bowl recipe that works every time.

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Servings: 10 buns

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup warm water, 110 degrees F
1/4 cup cane sugar
1 tsp sea salt
1/4 cup coconut oil, melted
2 tbsp active yeast
1/4 cup sourdough, discard or active
1 egg, beaten
3 1/3 cups all-purpose flour
1 tsp butter, melted

Method

Add the warm water to your stand mixer and attach your bread hook attachment.
Add the sea salt, cane sugar, and melted coconut oil to the water and mix until dissolved.
Sprinkle your active yeast on top the water and mix gently. Set a time for about five minutes to allow the yeast to activate (you should see it thicken up and become "bloomed."
After five minutes, add your sourdough starter to the bowl and mix well.
Whisk your egg and add to the bowl, combine well.
Add in your flour and combine well with the dough hook. It should be a nice tender dough.
Turn the dough on a lightly floured surface and roll into a large log. If the dough is a little sticky, add some flour until manageable.
With your bench scraper or a knife, cut the dough into 9-10 pieces.
Shape your dough into round balls and put aside.
With a rolling pin, roll each ball into a square (about 4"x5"). Once shaped into a square, roll the dough up to create a nice long log.
Place rolled dough on a parchment lined baking sheet seam-side down and brush with melted butter.
Put baking sheets in the oven for ten minutes with the light on to proof.
After ten minutes, preheat the oven to 425 degrees F and bake the buns for ten minutes. Enjoy!

Notes

See below for pictures of steps 8-11.

Step 8: with a bench scraper or knife, cut the dough into 9-10 proportional pieces.

Step 9: shape your dough into round balls by pulling into a ball, pinching the bottom, and rolling the dough near you (as you would when shaping a round sourdough loaf).