Sourdough Hot Dog Buns (easy small batch recipe)

If you’re looking for an easy, small-batch sourdough hot dog bun recipe, you’ve come to the right place! Mine are super soft and simple to whip up. You’ll come back to make them time and time again. I’ve already made this recipe twice in one week. We can’t get enough!

hot dogs in buns on a tray

These sourdough hot dog buns are part of our Summer Table Series here on the blog! Each week this summer, I’m sharing three recipes that belong on your summer table.

This series is full of fun drinks like fresh mint iced coffee, fresh lunch recipes like my blackberry chicken salad, and seasonal sourdough baked goods like sourdough peach scones.

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    There’s something about the summer here in Tennessee that makes you crave a hot dog. I have no idea why, but it does! Up until this year, I swore off hot dogs. I couldn’t get past the harmful ingredients, even though I enjoyed a good frank. 

    When I realized I should get a sourdough hot dog bun on the blog for y’all, I decided to hunt for an uncured, grass-fed beef hot dog and found one! Now that I’ve found Teton Waters Ranch hot dogs, I can enjoy a hot dog in peace.

    These buns pair perfectly with any hot dog. Your kids will love them, and guests will wonder why they’ve not started making their own! I can’t wait for you to whip up a batch.

    overhead shot of hot dogs in buns in a try

    Tips for making sourdough hot dog buns

    • Make sure you feed your sourdough starter 4–12  hours before using it in this recipe.
    • Your starter should be active and bubbly.
    • When shaping, simply roll the dough pieces into logs with your hands.
    • For a soft bun, bake the buns in a row so they’re slightly touching.

    Ingredients

    • fed sourdough starter (feed it 4-12 hours before using so it’s active and bubbly)
    • all-purpose flour
    • water
    • sea salt
    • avocado oil (or 4 Tbsp melted butter)
    • raw honey
    hot dogs in a tray

    How to make sourdough hot dog buns

    In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.

    Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn’t coming together, add in 1-3 tablespoons of water to help).

    Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer on low.

    Place the dough back into the bowl and cover loosely with a wet towel or lid.

    Let the dough bulk ferment on the counter for 8-10 hours.

    When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), and slice it into 4 even pieces.

    Shape each piece by rolling it into a 5-inch long log.

    Place each bun on a parchment-lined sheet pan in a row so they’re just barely touching.

    Cover the sheet pan with a towel and let the buns rise at room temp for 2 hours.

    Preheat the oven to 375 degrees and bake for 20-22 minutes.

    Cool on a wire rack and enjoy!

    Need a “quicker” option?

    If you’re in a rush or forget to whip up a batch, use warm water and skip the bulk fermentation process. After you whip up the dough, shape it, and let the buns rise for 2 hours before baking.

    If you have the time, I recommend doing the full fermentation process, but if not, this works well!

    package of grass fed Teton Waters Ranch hot dogs

    A wholesome hot dog option

    I used to swear off hot dogs. The ingredients are just horrible. But that was before I found Teton Waters Ranch grass-fed beef hot dogs. They are so dang good, have zero antibiotics or added hormones, and they’re uncured!

    I found them at Sprout’s grocery store. You can go on their website to find a store near you that sells them.

    Here’s more sourdough recipes

    hot dogs in buns on a tray

    Sourdough Hot Dog Buns

    Yield: 4 hot dog buns
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Additional Time: 10 hours
    Total Time: 10 hours 30 minutes

    If you're looking for an easy, small-batch sourdough hot dog bun recipe, you've come to the right place! Mine are super soft and simple to whip up. You'll come back to make them time and time again. I've already made this recipe twice in one week. We can't get enough!

    Ingredients

    • 1/2 cup fed sourdough starter (feed it 4-12 hours before using so it's active and bubbly)
    • 3 cups unbleached all-purpose flour
    • 3/4 cup water
    • 1 tsp salt
    • 1/4 cup avocado oil (or 4 Tbsp melted butter)
    • 2 tsp raw honey

    Instructions

    1. In a mixing bowl, combine the starter, water, honey, avocado oil, and salt until combined.
    2. Add in the flour and mix until combined. It will be shaggy, so use your hands to finish combining it into a dough ball until all the flour is incorporated. (If your dough isn't coming together, add in 1-3 tablespoons of water to help).
    3. Turn the dough out on the counter and knead for 3 minutes by hand or with a bread hook on an electric mixer on low.
    4. Place the dough back into the bowl and cover loosely with a wet towel or lid.
    5. Let the dough bulk ferment on the counter for 8-10 hours.
    6. When the bulk fermentation is finished, turn the dough out on the counter (no flour needed), and slice it into 4 even pieces.
    7. Shape each piece by rolling it into a 5-inch long log.
    8. Place each bun on a parchment-lined sheet pan in a row so they're just barely touching.
    9. Cover the sheet pan with a towel and let the buns rise at room temp for 2 hours.
    10. Preheat the oven to 375 degrees and bake for 20-22 minutes.
    11. Cool on a wire rack and enjoy!

    Notes

    Storage Instructions

    Store cooled-down buns in an airtight container for up to 5 days at room temperature or freeze them for up to 3 months.

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