Sourdough Hamburger or Hot Dog Buns (discard or active starter)

This versatile, no-nonsense recipe can be used to make Sourdough Hamburger Buns or Sourdough Hot Dog Buns using either active starter or discard. Of course these soft, fluffy-yet-sturdy buns are perfect for classic burgers and dogs, but don't stop there - I love to use them for buttery lobster rolls, egg or tuna salad, pulled pork sandwiches, and breakfast sandwiches too.

Recipe Background and Details

This recipe is perfect for summer grilling season and especially the 4th of July! Pile your burgers, pulled pork, or brisket onto these soft-yet-sturdy sourdough hamburger buns. And use the sourdough hot dog buns for hot dogs, bratwurst, sausage and peppers, or my personal favorite - lobster rolls!

I started out developing this recipe last summer with a 6-month old baby in tow and, shocker, it got pushed to the back burner. I really wanted to create a recipe that could be used for both hot dog and hamburger buns and one that could be a true long-fermented sourdough recipe but had the flexibility to also be a sourdough discard recipe. Is that too much to ask?? Well, I did it my friends. I will give you all the details and instructions for both so buckle up as this will be a wordy post. Pay attention to the headings and subheadings and jump to whichever option you are looking for! You know I love a choose-your-own adventure recipe!

If you are new to sourdough or interested in starting, be sure to check out my Easy Sourdough Starter Guide. And if you are looking for more ways to use your sourdough starter (active or discard), give these popular recipes a try: Soft Sourdough Tortillas, Sourdough Sandwich Bread, Sourdough Discard Soft Pretzels, Sourdough Discard Cinnamon Rolls, Sourdough Discard Pizza Crust, Sourdough Discard Crackers, Sourdough Discard Sandwich Bread, and Sourdough Discard Banana Bread.

Ingredients

Here is the simple and customizable list of ingredients you'll need to make either sourdough hamburger buns or sourdough hot dog buns. Be sure to read the list below for variations to make these buns dairy-free and/or vegan.

milk or water: I use either just depending on my mood and how much milk we have. I tend to use water more often because it's free and I think it results in an even fluffier bun texture. Milk is really nice though and contributes a bit more richness to the dough. Use water or an unsweetened plant-based milk for a vegan option.

sugar: A bit of sweetness is nice in these buns. You can also use honey, brown sugar, maple syrup, coconut sugar, sucanat, etc.

sourdough starter: active, bubbly starter that has been fed recently (4-12 hours before making this recipe) if you are making a true sourdough bun. Or discard/unfed starter plus a bit of yeast if you want a quicker discard style recipe.

yeast: The yeast is optional and you do not need it if you are using very active and bubbly starter and you want to long-ferment this recipe. If you are using unfed or discard you will need the yeast. And if you are using active starter you can still use the yeast to speed things up.

flour: Bread flour or all-purpose both work well here.

butter or oil: vegan butter or any neutral oil will work.

salt: I use Diamond Crystal Kosher salt. If you are using a fine salt or table salt, you will need to reduce the amount by half.

toppings: for the burger buns I like to do an egg wash and sesame seeds for a classic finish. Everything bagel seasoning is nice too. For the hot dog buns I leave them plain for baking and brush with butter after baking for a softer crust. For a vegan option use a vegan egg substitute and/or vegan butter. Or read this post on How to Make a Vegan Egg Wash.

See recipe card for quantities.

Instructions

This dough comes together in about 10 minutes in a stand mixer. You can mix it with a wooden spoon or dough whisk and knead for 10-15 minutes by hand if preferred but I love the ease of a stand mixer recipe.

Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.

Add flour, salt, and butter and knead on low for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 5-7 minutes.

Cover and let rise - see below for options.

Active Starter - Long Fermentation Option

Once your dough is kneaded you will cover and let bulk ferment at room temperature for 6-8 hours (I like to do this overnight). Then, the dough can be refrigerated after the bulk ferment if desired for 12-24 hours. This cold rest allows for more fermentation and more flavor development if you like a stronger sourdough flavor.

After bulk ferment and optional cold ferment, divide and shape rolls and allow to rise again for 2-3 hours until puffy and nearly doubled.

Bake as instructed in recipe card.

Same Day - Quick Discard Option

After dough is kneaded, cover and let rise for about an hour until doubled in size. Shape rolls and allow to rise again for about an hour until puffy and nearly doubled.

Bake as instructed in recipe card.

How to Make Sourdough Hot Dog Buns

Divide dough into 8 pieces. Flatten each piece into a rough rectangle and roll up tightly to form a roughly 6-inch roll. Place on parchment close together but not touching. They will touch each other when risen and during baking which is what you want.

How to Make Sourdough Hamburger Buns

Divide dough into 8 pieces for regular size hamburgers. Roll each piece into a ball and flatten slightly so it is about 3 inches across the top. Place on parchment lined sheet, cover, and let rise until puffed. This will take about an hour if using yeast and about 2-3 hours if using just sourdough.

Storage

Once cooled, store buns in an airtight bag or container at room temperature for 2-3 days or in the freezer for a month.

FAQ

Related - sourdough recipes

Looking for other recipes like this? Try these:

Sourdough Hamburger or Hot Dog Buns Recipe

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• Author: anita | wild thistle kitchen
• Total Time: 2 hours to 24 hours (varies)
• Yield: 8 buns

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Ingredients

1 cup milk or water heated to 110 degrees F

½ cup (140 grams) sourdough starter, active or discard*

4 tablespoons sugar

1.5 teaspoons active dry yeast*

2 tablespoons (1 ounce) soft unsalted butter or oil

3 cups (360 grams) bread flour or all purpose flour

1 tablespoon kosher salt (reduce amount by half if using table salt)

for brushing hot dog buns after baking

about 2 tablespoons (1 ounce) melted butter 

for topping burger buns before baking:

one egg mixed with a splash of water

2-3 tablespoons sesame seeds

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Instructions

Make the dough:

Add warm milk or water, sourdough starter, sugar, and yeast if using to the bowl of a stand mixer. Stir and let sit for a few minutes to activate the yeast.

Add flour, salt, and butter and knead on low with dough hook for a minute or two until everything mixes together. Increase speed to speed 2 and knead for 7-10 minutes.

Cover and let rise - see below for options.

Active Starter - Long Fermentation Option

If using active starter and no yeast: Once your dough is kneaded you will cover and let bulk ferment at room temperature for 6-8 hours until doubled (I like to do this overnight). The dough can then be refrigerated after the bulk ferment if desired for 12-24 hours or you can proceed with the recipe right away.

After bulk ferment and optional cold ferment, divide and shape rolls and allow to rise again for 2-3 hours until puffy and risen - this will take a bit longer if the dough is cold. *see shaping options below

Same Day - Quick Discard Option

If using sourdough starter plus yeast: After dough is kneaded, cover and let rise for about an hour until doubled in size. Shape rolls and allow to rise again for about an hour until risen and puffy. *see shaping options below.

shaping hamburger buns:

divide dough into 8 pieces for regular size hamburgers. Roll each piece into a ball and flatten slightly so it is about 3 inches across the top. See photos in blog post for reference.

shaping hot dog buns:

Divide dough into 8 pieces. Flatten each piece into a rough rectangle and roll up tightly to form a roughly 6-inch roll. Place on parchment close together but not touching. They will touch each other when risen and during baking which is what you want. See photos in blog post for reference.

Baking the rolls:

After rolls have risen: For burger buns: brush with egg wash and top with sesame seeds if desired. Leave hot dog buns as-is. Bake in preheated 350 degree F oven for 25-30 minutes until golden brown and internal temperature of buns has reached 190-200 degrees F. After baking, brush hot dog buns with melted butter if desired.

Notes

This recipe was tested using a 1:1:1 sourdough starter. If you use a dry starter, you will need to adjust it for this recipe.

This recipe was tested with white all-purpose flour and with white bread flour, both from King Arthur. I have not tested this with whole wheat or freshly milled flours.

You will use active, bubbly starter that has been fed recently (4-12 hours before making this recipe) if you are making a true, long-fermented sourdough bun. Or use discard/unfed starter plus a bit of yeast if you want a quicker discard style recipe.

The yeast is optional and you do not need it if you are using very active and bubbly starter and you want to long-ferment this recipe. If you are using unfed or discard you will need the yeast. And if you are using active starter you can still use the yeast to speed things up.

the cold rest can be done with either dough option and it will result in a more complex flavor as well as make the dough a little easier to work with and shape. It is also a nice option to help this recipe fit into your schedule and break it up over two days.

Divide the dough into 12-16 pieces for mini buns or slider buns.

• Prep Time: 20 minutes active plus rising
• Cook Time: 30 minutes
• Category: sourdough, bread
• Method: sourdough, baking
• Cuisine: American