Sourdough Hot Dog Buns with Tangzhong
Tina BevkWhen I want ultra-soft sourdough hot dog buns for summer grilling (or just a family dinner), I reach for this recipe. The secret is tangzhong – a Japanese technique that turns flour and milk into a roux, locking in moisture. You’ll get fluffy, pillowy buns that don’t dry out and can hold up to any filling, from hot dogs to pulled pork.
These are also a great beginner-friendly enriched dough recipe if you’re just starting to bake with sourdough. I also have a tangzhong sandwich bread recipe on my blog in case you want to check it out!
Important Ingredients
- Tangzhong (flour + milk paste): This is the key to soft buns that stay moist for days.
- Milk: Warm milk closes the crumb and adds softness.
- Sugar: A small amount adds sweetness and helps with fermentation.
- Active sourdough starter: This naturally leavens the dough and adds depth of flavor.
- Butter: Softens the crumb and enriches the dough.
- All-purpose flour: Creates a tender bun. You can use bread flour for more chew, but I love how soft they stay with AP flour.
- Melted butter: For brushing after baking—it adds sheen and a boost of buttery flavor.
See recipe card for quantities.
Substitutions & Variations
- Use bread flour for a chewier bun if you prefer more structure (but the buns won’t be as soft in that case).
- Brush with egg wash before baking if you want a golden sheen instead of butter.
- Add sesame seeds or everything bagel seasoning before baking for extra flavor.
- Shape into burger buns!
How to Make Sourdough Hot Dog Buns with Tangzhong
Step 1: In a small saucepan, whisk together 25g bread flour and 100g milk. Cook over medium-low heat, stirring constantly, until it thickens to a smooth, paste-like consistency (Image 1). Remove from heat when it reaches 149–158°F (65–70°C). Let it cool to room temperature.
In a stand mixer bowl, combine the cooled tangzhong, 100g warm milk, 30g sugar, 120g sourdough starter, 300g flour, and 6g salt (Image 2). Mix on low speed for 2–3 minutes until a rough dough forms.
Step 2: With the mixer running, add 20g soft butter in small pieces. Knead on medium speed for 5–6 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky (Image 3). Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 6–10 hours, or until it’s doubled in size and puffy (Image 4).
Step 3: Turn the dough out onto a work surface (Image 5). Use a bit of flour if needed. Divide the dough into 10 equal portions (about 70g each). Gently flatten each piece into a short rectangle, then roll it up tightly like a jelly roll and pinch the seam to seal (Image 6).
Step 4: Place the shaped buns on a parchment-lined baking sheet, spaced close enough that they’ll touch once proofed (Image 7). Cover with plastic wrap or a damp towel and let rise for 2–3 hours, or until they are soft and airy (Image 8).
Step 5: Preheat the oven to 375°F (190°C). Bake the buns for 18–22 minutes, or until golden brown and the internal temperature reaches 200–210°F (93–99°C) (Image 9). Once the buns are out of the oven, brush them with 20g melted butter (Image 10).
Step 6: Let them cool fully before slicing (Image 11).
Hint: make sure to cool your tangzhong completely before mixing it into the dough or it could slow or even halt fermentation.
Baking Schedule
Option 1: Same-Day Bake
- 8:00 AM – Make tangzhong and mix the dough
- 8:30 AM – Begin bulk fermentation
- 2:30 PM – Shape the buns
- 3:00 PM – Final proof
- 5:30 PM – Bake and brush with butter
- 6:00 PM – Bake and serve
Option 2: Overnight Cold Proof (for fresher buns at dinner)
- 6:00 PM – Make tangzhong and mix the dough
- 6:30 PM – Begin bulk fermentation
- 11:00 PM – Shape and refrigerate overnight
- 4:00 PM (next day) – Take out of fridge and let finish proofing
- 6:00 PM – Bake and serve
💭Crucial Success Tips
- Shaping matters: Tightly rolled logs help the buns rise evenly and keep their shape.
- Don’t skip the butter brushing: It adds flavor and softness!
FAQ
Yes! The shaped buns can cold proof overnight and be baked the next day.
No, this recipe works best with an active starter since there’s no commercial yeast. If you do end up using discard, try to use “fresh” discard and extend the bulk fermentation until the dough is almost doubled in volume.
You can skip it, but the texture won’t be as soft. It’s worth making!
Sourdough Hot Dog Buns with Tangzhong
Ingredients
Tangzhong:
- 25 g bread flour
- 100 g milk
Main Dough:
- tangzhong
- 100 g milk warm
- 30 g sugar granulated
- 120 g sourdough active, starter
- 20 g butter about 1½ tbsp
- 300 g flour all-purpose
- 6 g salt
For Brushing:
- 20 g butter melted, for after baking
Instructions
- In a small saucepan, whisk together 25g bread flour and 100g milk. Cook over medium-low heat, stirring constantly, until it thickens to a smooth, paste-like consistency. Remove from heat when it reaches 149–158°F (65–70°C). Let it cool to room temperature. In a stand mixer bowl, combine the cooled tangzhong, 100g warm milk, 30g sugar, 120g sourdough starter, 300g flour, and 6g salt. Mix on low speed for 2–3 minutes until a rough dough forms.
- With the mixer running, add 20g soft butter in small pieces. Knead on medium speed for 5–6 minutes, or until the dough is smooth, elastic, and slightly tacky but not sticky. Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 6–10 hours, or until it’s doubled in size and puffy.
- Turn the dough out onto a work surface. Use a bit of flour if needed. Divide the dough into 10 equal portions (about 70g each). Gently flatten each piece into a short rectangle, then roll it up tightly like a jelly roll and pinch the seam to seal.
- Place the shaped buns on a parchment-lined baking sheet, spaced close enough that they’ll touch once proofed. Cover with plastic wrap or a damp towel and let rise for 2–3 hours, or until they are soft and airy.
- Preheat the oven to 375°F (190°C). Bake the buns for 18–22 minutes, or until golden brown and the internal temperature reaches 200–210°F (93–99°C). Once the buns are out of the oven, brush them with 20g melted butter.
- Let them cool fully before slicing.
Notes
- Use all bread flour for a chewier texture, or stick with all-purpose flour for extra softness. I prefer all-purpose for its softness.
- These buns freeze well once cooled!
Nutrition
If you gave these (keyword) a try, I’d love to hear about it! Leave a ⭐️ star rating and drop a comment below to let me know how they turned out.
How To Store Sourdough Hot Dog Buns with Tangzhong
- Room temp: Store in a sealed container for up to 2 days.
- Freezer: Freeze in a zip-top bag for up to 2 months. Thaw at room temperature and refresh in the oven if you want.
More Sourdough Recipes You’ll Love
Author: Tina Bevk
Tina, from the blog “Stretch and Folds,” balances motherhood and a passion for sourdough baking. Based in Slovenia, she offers practical sourdough tips and recipes, bridging European and American baking styles. Her blog simplifies sourdough for busy families, focusing on easy, nutritious sourdough recipes.
