Sourdough Discard Burger & Hot Dog Buns
This dough does double duty. Divide it one way and you get soft burger buns. Divide it another and you get hot dog buns, no second batch or second bowl required. Sourdough discard goes into the dough for flavor, while instant yeast handles the actual rise, which keeps the whole thing on a same-day schedule.
Weigh everything in grams, including the dough once it is divided. Burger buns and hot dog buns bake at the same rate only when the pieces actually weigh the same.
Why You’ll Love It
- One dough, two shapes. Burger night and hot dog night come out of the same bowl.
- A real use for discard that has been sitting in the refrigerator, no feeding required.
- Done in one day. The instant yeast keeps the rise on a normal dinner-prep schedule.
- Soft enough for a smash burger, sturdy enough to hold a loaded hot dog without falling apart.
Ingredients
Use discard straight from the refrigerator, not fed or active. If it has been sitting for more than a week, pull it out the morning you plan to bake and let it come to room temperature for better flavor.
- Bread flour (480 g (about 4 cups)): the base structure for both shapes.
- Sourdough discard, unfed (150 g (about ¾ cup)): adds tang and flavor without needing to be active or bubbly.
- Whole milk, warm (200 g (about ¾ cup plus 2 tablespoons)): hydrates the dough and adds richness.
- Instant yeast (7 g (about 2¼ teaspoons)): does the actual lifting, since the discard alone would be too slow for a same-day bake.
- Egg (50 g (1 large)): adds structure and richness to the crumb.
- Unsalted butter, melted (50 g (about 3½ tablespoons)): for a soft, tender crumb.
- Honey (30 g (about 1½ tablespoons)): a little sweetness and better browning.
- Fine salt (9 g (about 1½ teaspoons)): controls fermentation and rounds out the flavor.
- Egg, beaten with a splash of water, for the wash (50 g (1 large)): optional, for shine and to help the seeds stick.
- Sesame seeds, for the burger buns (10 g (1 tablespoon)): optional.
- Poppy seeds, for the hot dog buns (8 g (1 tablespoon)): optional.
Equipment
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- Kitchen scale: for weighing the dough pieces evenly across both shapes.
- Stand mixer or large mixing bowl: for mixing and kneading the dough.
- Instant-read thermometer: confirms the milk temperature and the buns’ internal doneness.
- Two baking sheets and parchment paper: for proofing and baking both shapes.
- Bench scraper: for dividing the dough into even pieces.
- Pastry brush: for brushing on the egg wash.
- Wire rack: for cooling the baked buns.
Sample Schedule
Day 1
- Mix the dough
- First rise, 45 to 60 minutes
- Divide and shape both shapes
- Second rise, 30 to 45 minutes, then bake
Sourdough Discard Burger & Hot Dog Buns
Method
- In a large bowl, whisk the discard into the warm milk until fully dissolved, then whisk in the egg, melted butter and honey. Add the flour, instant yeast and salt and knead for 8 to 10 minutes until smooth and elastic.
- Cover and let rise in a warm spot for 45 to 60 minutes, until puffy.
- Divide the dough into 8 pieces of about 110 g each. Shape 4 into tight rounds for burger buns and 4 into 6-inch logs for hot dog buns. Space well apart on parchment-lined baking sheets.
- Cover loosely and proof for 30 to 45 minutes, until puffy and pillowy.
- Brush with egg wash, add sesame seeds to the burger buns and poppy seeds to the hot dog buns, and bake at 375°F (190°C) for 15 to 18 minutes, until deep golden and 190°F (88°C) inside.
- Cool completely on a wire rack, at least 30 minutes, before slicing.
Notes
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How to Make It
1Mix the dough. In a large bowl, whisk the discard into the warm milk until fully dissolved, then whisk in the egg, melted butter and honey. Add the flour, instant yeast and salt and knead for 8 to 10 minutes until smooth and elastic. The discard adds tang and flavor, but the instant yeast does the actual lifting here, so this dough moves faster than a straight sourdough would. It should feel soft and slightly tacky, not stiff.
2First rise. Cover and let rise in a warm spot for 45 to 60 minutes, until puffy, not necessarily doubled. Because the yeast is doing most of the work, this first rise moves faster than a sourdough bulk ferment. In a warm, humid South Florida kitchen, check closer to 45 minutes so the dough does not overproof before you even shape it.
3Divide and shape. Divide the dough into 8 pieces of about 110 g each. Shape 4 into tight rounds for burger buns and 4 into 6-inch logs for hot dog buns. Space them at least 2 inches apart on parchment-lined baking sheets, since both shapes spread as they proof and bake. Weighing each piece on the scale keeps the whole batch baking at the same rate.
4Second rise. Cover loosely and proof for 30 to 45 minutes, until puffy and pillowy. Press a floured finger lightly into the side of one. It should spring back slowly and leave a faint mark. In a hot kitchen this can happen closer to 30 minutes, so start checking early.
5Top and bake. Brush with egg wash, add sesame seeds to the burger buns and poppy seeds to the hot dog buns, and bake at 375°F (190°C) for 15 to 18 minutes, until deep golden and 190°F (88°C) inside. Rotate the pans halfway through if your oven bakes unevenly. The tops should look glossy and deeply golden, not pale.
6Cool completely. Cool completely on a wire rack, at least 30 minutes, before slicing. An enriched crumb like this one is still setting as it cools, and a bun sliced too soon will squash instead of cutting clean.
Tips & Troubleshooting
- Buns baked flat and wide: the dough overproofed in the second rise. Watch the poke test rather than the clock, especially in a warm kitchen.
- Crust is pale and seeds will not stick: the egg wash was brushed on too thin or too late. Brush a full, even coat right before the seeds go on.
- Crumb tastes flat: discard that has been in the refrigerator for more than a week loses some tang. Pull a spoonful out a day ahead and let it sit at room temperature for more flavor.
- Hot dog buns split down the side while baking: the dough was shaped too loosely. Roll the logs a bit tighter and pinch the seam closed before placing them on the sheet.
How to Store
To store: Keep cooled buns in a sealed bag at room temperature for up to 3 days. In a humid kitchen, check for sogginess after day 2 and move them to the refrigerator if needed.
To freeze: Freeze in a sealed bag for up to 2 months. Thaw at room temperature or warm briefly in a low oven before serving.
Nutrition
Nutrition is estimated per bun, for a batch of 8, and will vary with exact toppings used.
210
Calories
34g
Carbs
7g
Protein
5g
Fat
1g
Fiber
320mg
Sodium
Desi’s Notes
Sourdough discard works well here because this dough does not depend on it for rise. It is unfed starter, so it brings tang and a little extra flavor without needing to be active or bubbly.
I like keeping the same dough for both shapes rather than making two separate batches. It means burger night and hot dog night come out of the same bowl.
Before You Bake
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