My husband likes the cheap-o hot dog buns from the grocery store. I’m talking about the bottom of the barrel, terrible ingredients, but ultra-soft and squishy buns.
It’s not about the storebought bun’s flavor, because it practically tastes like cardboard. It’s all about the texture – it’s light, squishy, and fluffy. (He has also admitted it’s partly nostalgic as that’s what he grew up eating.)
While trying to copycat the cheapest hot dog buns in the supermarket feels odd, I get it. I don’t want a dense, firm hot dog bun, either!
But all of the sourdough hot dog bun recipes I’d tried in the past were on the denser side. Delicious? Absolutely. But comparable to the cheap storebought ones? Not in the slightest.
I made my first attempt, and while it tasted great, the texture was way off. In this moment of recipe testing writer’s block, I chatted with Samantha at Healing Slice. She’s the recipe-testing queen, and we’ve become fast friends. I knew she’d have some magical ideas.
And boy, did she deliver. We went back and forth in our recipe revisions until she had a breakthrough idea for attempt #4: a tangzhong.
Tang-what? Yeah, I hear you.
While it may sound foreign and fancy, it’s actually a very simple step that delivers the soft, fluffy, and airy hot dog buns we were after. With just a few more tweaks, we landed on the winning recipe.
I’ve got the hot dog bun recipe here, but this dough is quite versatile, so Samantha put her genius spin on it.
Visit her blog for copycat Olive Garden breadsticks using the same dough. I’m drooling!
Affiliate disclaimer: there are a couple of affiliate links in this post. If you choose to purchase anything after clicking my links, I make a small commission, and thank you so much for supporting my work here.
Why You’ll Love These Sourdough Hot Dog Buns
- Overnight fermentation means most of the work happens while you sleep, and I LOVE a good overnight sourdough recipe. Mix before you go to bed, wake up and attend to the dough, and bake up your goodies in the afternoon. But don’t worry – I added an alternative timeline in the recipe notes if you prefer a daytime fermentation.
- Ultra-soft texture that rivals those nostalgic store-bought buns (but with WAY better ingredients!)
- No gummy interior – just pillowy, perfectly structured buns
- Versatile dough that works for hot dog buns, hamburger buns, or even those copycat breadsticks
- Natural sourdough goodness without the dense, firmer texture
- Kid and husband approved (which honestly might be the highest praise possible)
The Journey: Six Recipe Tests to Perfect Softness
Let me take you through the overnight sourdough hot dog bun adventure that led to this winning recipe.
Because sometimes knowing the WHY behind recipe choices helps you understand what makes them work!
You can watch our full journey and these tests in my hot dog bun Highlight on Instagram! Tap through the stories to go on the journey with us.
Attempt #1: The Classic Approach
I started with a fairly standard sourdough enriched dough:
- 110g active starter
- 180g water
- 460g bread flour
- 50g avocado oil
- 50g honey
- 6g salt
- 1 egg
What went wrong: While the flavor was good, the texture was all wrong. The shape was also way off. The dough was unmanageably sticky during shaping, and the final buns had a denser structure than we wanted. My husband’s verdict? “Good, but not squishy enough.”
And I can hear the haters already, so if that’s you, calm down: he wasn’t being holier than thou. That man would eat dirt I served on a platter and tell me it’s amazing. I asked for honest feedback because I really wanted to nail this recipe.
Attempt #2: Lower Hydration & Milk
For round two, it was Samantha’s turn.
After reading my notes, she decided to:
- Swap some water for milk (70g milk, 220g water)
- Use a sweet starter
- Ditch the egg in the dough
- Reduce hydration to 65% overall
- Brush with milk instead of eggwash
Better! The hydration level made the dough more manageable, and the milk definitely improved the softness factor. But we still weren’t at that cloud-like squishiness of store-bought buns.
Attempt #3: Higher Milk Content
For the third test, I went all-in on milk, hoping it would assist with the airy interior:
- 70g starter
- 270g milk (no water)
- Added both honey and sugar for sweetness
- 460g AP flour (switched from bread flour)
- 60g melted butter
This version had amazing flavor with a beautiful hint of honey. The milk wash worked much better than egg wash for a softer exterior. I still wasn’t happy with the internal structure, though – it wasn’t quite airy enough.
We just weren’t cracking on the code on how to get a super fluffy interior.
Until…
Attempt #4: The Tangzhong Breakthrough
Like a fairy godmother, Samantha swooped in to save the day with the tangzhong method:
- Set aside 46g flour and 230g milk for the tangzhong
- Cook this mixture into a pudding-like consistency
- Add this cooled paste to the remaining dough ingredients
The tangzhong gave the buns an incredible softness, but the ratios were off, and they still felt a bit heavy. Progress, though!
Sidebar: What in the World is Tangzhong?
Okay, let’s talk about this magical technique that transformed our hot dog buns!
Tangzhong might sound fancy (and maybe a bit intimidating?), but it’s actually a simple bread-making technique with fascinating origins. It has roots in Japanese baking (where it’s called yukone or yudane) and was popularized throughout Asia by Taiwanese cookbook author Yvonne Chen. It’s basically the secret weapon behind those ridiculously soft Asian milk breads you may have seen all over social media.
Let me break down the science in non-science-y terms:
When you cook that small portion of flour with milk or water, something amazing happens at the molecular level. The starches in the flour gelatinize and can absorb twice as much liquid as they normally would. It’s like upgrading your flour’s capacity to hold moisture, which completely transforms your dough (King Arthur Baking Company).
Why should we care about this little starch party? Because it creates some serious magic in our buns:
- Less sticky dough that’s much easier to handle, even though it contains more moisture overall
- Higher rise because more internal moisture creates more steam in the oven (hello, fluffy buns!)
- Stays soft for days instead of turning into hockey pucks by tomorrow morning
When I first tried the tangzhong in this attempt, I was genuinely shocked at how different the dough felt. It was like working with a completely different recipe – smoother, more cooperative, and the final buns had that bouncy, pull-apart texture that made my husband do a double-take.
“These actually look like real hot dog buns!” was his exact quote. That’s what I’m talkin’ about!
Attempt #5: Tangzhong Refinement
Attempt #5 was unfortunately done by me when I was nearly half asleep. I had about 10 minutes of energy left before I hit the floor, so I cut some corners.
I realized I was out of AP flour, so I went back to using bread flour. I didn’t want to wait for butter to melt, so I just used avocado oil.
And I couldn’t stay awake long enough to do any stretch and folds or additional dough strengthening, so this got one good mix in the stand mixer, and off to bed I went.
The recipe:
- 80g sweet starter
- Adjusted the tangzhong (50g flour, 230g milk)
- 415g bread flour
- 60g avocado oil
- 40g honey
I was pleasantly surprised that despite half-a**ing the recipe, these sourdough hot dog buns turned out absolutely incredible.
A winning recipe you can do with your eyes half-closed? Um, YES!
It just needed a few tiny tweaks, and we were ready to wrap this baby up.
Attempt #6: The Winner!
Finally perfected:
- Sweet levain option (though regular starter works, too)
- 45g flour + 210g milk for the tangzhong
- Back to AP flour, but now we know bread flour also works in a pinch
- Perfect balance of milk, honey, and oil in the main dough
- Brushed with butter before AND after baking
- Makes exactly 10 hot dog buns, which fits perfectly in the life-changing USA Pan hot dog bun pan. Double the recipe if you have two pans!
This final version delivers that nostalgic, soft, squishy texture while keeping the amazing flavor and health benefits of sourdough.
As part of attempt 6, Samantha shaped them into a longer log and added a divine topping. The result? Copycat Olive Garden breadsticks.
Visit her blog and print her recipe! Same dough, many options.
Baker’s Timeline
Here’s a suggested timeline to help you plan your sourdough hot dog bun baking:
Evening Before (around 7-9pm):
- Make the tangzhong and let it cool
- Mix the dough ingredients
- Let rest 20-30 minutes
- Optional: Perform a stretch and fold or do a second mix in your stand mixer
- Cover and let ferment overnight at room temperature (8-12 hours)
Morning (around 7-8am):
- Shape the dough into ten 80g buns
- Place buns close together on a baking sheet or use the USA Pan hot dog bun pan for perfectly shaped buns
- Cover and let rise until puffy (2-3 hours, depending on room temperature – I went up to 5 hours in a test I did, and they came out great)
Mid-day (around 11am-1pm):
- Brush buns with butter
- Bake at 375°F (190°C) for 20-25 minutes
- Brush with more butter when fresh out of the oven
The Key to Success: Tangzhong Method
If you’re new to tangzhong, don’t worry – it’s surprisingly simple! This technique originated in Japanese baking and involves cooking a small portion of the flour and liquid (usually milk) into a paste before adding it to the dough.
Why it works magic:
- The cooking process gelatinizes the starches in the flour
- This allows the flour to absorb more liquid
- The result is a higher-hydration dough that still handles beautifully
- Most importantly: it creates that coveted soft, fluffy texture that stays fresh longer
For these hot dog buns, you’ll whisk together 45g flour and 210g milk in a saucepan, then cook while stirring constantly until it thickens to a pudding-like consistency.
The key tip: don’t cook it too long! We found that keeping it under 150°F (65°C) gave the best results. If the tangzhong gets too thick from cooking too long, the hot dog buns will come out on the denser side.
Recipe Tips for Success
- Don’t rush the tangzhong cooling: If it’s too hot when added to the dough, it could kill your starter.
- Consider spacing carefully: If you don’t have a hot dog bun pan, place the buns really close together on the baking sheet so they’ll grow together as they rise for that classic pull-apart texture.
- Watch the proofing: The final rise time will vary based on your room temperature. Look for buns that are noticeably puffy but not collapsing (that would be overproofed).
- Butter is your friend: That double butter application (before and after baking) is key for the softest crust and even softer buns
Other overnight sourdough recipes to try:
- Easy, Overnight Sourdough Bagel Recipe
- Overnight Sourdough Artisan Bread Recipe
- Easy, Soft Sourdough Sandwich Bread Recipe
Overnight Sourdough Hot Dog Buns (Super Soft & Easy)
Equipment
Ingredients
For the Sweet Levain
- 15 g sourdough starter
- 15 g honey
- 40 g flour (bread or all-purpose)
- 30 g water
For the Tangzhong
- 45 g all-purpose flour
- 210 g milk
For the Main Dough
- 80 g sweet starter (from above; regular starter works, too)
- 55 g milk
- 35 g honey
- 55 g avocado oil (or melted, unsalted butter)
- 375 g all-purpose flour
- 7 g salt
- All of the tangzhong
For Brushing
- 4 tbsp unsalted butter (melted)
Instructions
Morning of Day 1: Prepare Sweet Levain
- In the morning, combine 15 g sourdough starter, 15 g honey, 40 g flour, and 30 g water in a jar. Let ferment 8-10 hours until peaked.Tip: Sweet starter reduces tanginess in your buns!
Evening of Day 1: Make Tangzhong & Dough
- Make Tangzhong: Whisk 45 g all-purpose flour and 210 g milk in a saucepan over medium-low heat until smooth. Whisk the mixture until it's pudding-like, not exceeding 158°F (70°C). Cool to below 100°F (38°C).Tip: the tangzhong is absolutely essential to getting the airy, squishy buns. Do not skip this, or the recipe won't be the same!Another Tip: If you accidentally let the tangzhong cook too long and it's extremely thick, add another 1-2 tbsp of milk to your dough.
- Mix Dough: Combine 80 g sweet starter (that you made in the morning), 55 g milk, 35 g honey, 55 g avocado oil, 375 g all-purpose flour, 7 g salt, and All of the tangzhong. Mix 4-5 minutes in stand mixer on low speed (or knead by hand).Optional but helpful: After a 20-30 minute rest, mix again for 2 minutes until smooth.
- Overnight Fermentation: Place in a bowl (lightly oil or butter if desired), cover, and let rise 8-12 hours at room temperature until doubled or tripled in size.Note: we tested this recipe at a kitchen temperature of 70-73°F (21-23°C). If your house is much warmer, the dough will ferment faster and vice versa.
Morning of Day 2: Shape & Bake
- Shape Buns: Turn dough onto lightly floured surface. Be very sparing with the flour; otherwise, sealing the dough will be difficult. Using a bench scraper, divide dough into 10 equal pieces (about 80g each). Using a rolling pin, roll each into a rectangle, thin the top edge with your thumb, roll up, and pinch seams closed. Reference the photo in this recipe card for visual help.
- Place In Pan: Place shaped buns in hot dog bun pan (or sheet tray), and cover with plastic wrap or damp tea towel.Tip: If using a sheet tray, line it with parchment paper and place buns close enough to touch for classic pull-apart sides!
- Second Rise: Let rise 2-3 hours until puffy and airy [up to 5 hours is fine in a 73°F (23°C) home].
- Bake: Preheat oven to 375°F (190°C). Brush the top of the buns with half of the 4 tbsp unsalted butter. Bake 20-25 minutes until golden brown and internal temperature reaches 200-210°F (93-99°C). Brush with the rest of the butter immediately after baking. Enjoy some incredible, next level hot dogs!Tip: buttering these before and after baking is also key to getting a soft, squishable crust. Don't skip it!
Notes
- Make sweet levain before bed.
- In the morning, mix your dough.
- Let bulk ferment on the counter until double or triple in size.
- Shape, place in pan, and do the second rise. If the timing is too late in the day, you can put the shaped buns in the fridge, overnight. The next day, bring them out to room temperature and let them finish the second rise.
- Bake and enjoy.
FAQs
Can I make hamburger buns instead of hot dog buns?
Absolutely! Shape the 80g dough pieces into rounds instead of logs. Brush with an egg wash and sprinkle sesame seeds on top before baking. The baking time remains the same. Now you have sourdough hamburger buns with the same pillowy dough!
How long do these stay fresh?
In a sealed plastic bag at room temperature, they’ll stay soft for 2-3 days. For longer storage, freeze in a zip-top bag for up to 3 months.
Do I really need the tangzhong?
If you want that ultra-soft, store-bought texture, yes! We did many tests and the dough just wasn’t right until we did the tangzhong method. This extra step makes all the difference.
Conclusion
Who would have thought that attempting to recreate the cheapest hot dog buns in the supermarket would lead to such a baking adventure?
There’s something wonderfully ironic about using an ancient fermentation process and Japanese bread technique to recreate something so commercially processed.
I hope these sourdough hot dog buns bring you as much joy as they’ve brought to our family! Now go be the star of the show at your next cookout. Happy baking!
P.S.: Don’t forget to visit Samantha’s blog for the copycat Olive Garden breadsticks using the same dough!
What a beautiful write up Rebekah! It was so much fun to recipe test together and create something so special. I’ll cherish this experience and the memories more than this delicious recipe!! Love you friend !
I can’t wait to try these Hot Dog Buns today. I wonder if this method could be used to make a sourdough sandwich dough that’s light and airy as well? Any idea how to convert a recipe for 2 loaves (in a 9″x5″ bread pan)?
That’s a whole other animal! I haven’t done any recipe testing or brainstorming on that particular topic.
These turned out amazing! I thought I might have over cooked the tangzhong, but they are so soft and yummy. I even bought the hotdog pan. My son’s birthday is coming up and brats are his favorite thing. I can’t wait to surprise him with these sourdough buns!
Yay! I bet he will love them! Next time, if you’re worried the tangzhong is too thick, add a tiny bit more milk to the dough.