High Protein Sourdough Hot Dog Buns (Hot Dogs Baked In)
Soft high protein sourdough hot dog buns with the hot dog baked directly into the bun. Made with nonfat Greek yogurt and an active starter, about 15g of protein each and no bun shaping. Built for a 10 well USA Pan New England Hot Dog Bun Pan.
Servings: 10 Hot Dogs
Calories: 260kcal
Equipment
- USA Pan New England Hot Dog Bun Pan (10 wells)
- kitchen scale
- Large mixing bowl
- bench scraper
- Paper Towel Pastry Brush
- Instant read thermometer
Ingredients
- 285 g bread flour 2 and 1/4 cups
- 108 g active peaked sourdough starter scant 1/2 cup
- 155 g nonfat Greek yogurt room temperature (2/3 cup)
- 32 g unsalted butter softened (2 tablespoons plus 1 teaspoon)
- 1 large egg room temperature
- 13 g granulated sugar 1 tablespoon
- 4 g fine sea salt 3/4 teaspoon
- 2 g baking powder 1/2 teaspoon
To Assemble
- 10 hot dogs patted dry
- Butter or oil for greasing the pan
Egg Wash/Finish
- 1 large egg
- 15 g water 1 tablespoon
- 28 g unsalted butter melted, for brushing after baking (2 tablespoons)
Instructions
- If the Greek yogurt is coming straight from the fridge, microwave it for about 30 seconds and stir well before using. You want it warm to the touch but not hot. Yogurt that is too hot can kill your starter.
- In a medium bowl, whisk together the bread flour, baking powder, salt, and sugar until evenly combined.
Mix (Two Ways)
Stand Mixer
- In a separate bowl, whisk the active starter, warmed Greek yogurt, and egg until smooth. Pour the dry mixture into the wet ingredients and mix until a rough dough is formed. Then mix in the softened butter until a soft, slightly tacky dough forms. If the dough feels sticky, work in a little more flour, 10 grams at a time, but don't add too much as it can make your rolls dense. The dough will naturally be tackier because the yogurt hydrates differently.
- Knead for about 3-4 minutes. Place in an oil bowl and cover.
By Hand
- In a separate bowl, whisk the active starter, warmed Greek yogurt, and egg until smooth. Pour the dry mixture into the wet ingredients and mix until a rough dough is formed. Then mix in the softened butter until a soft, slightly tacky dough forms. If the dough feels sticky, work in a little more flour, 10 grams at a time, but don't add too much as it can make your rolls dense. The dough will naturally be tackier because the yogurt hydrates differently.
- Knead the dough on a floured clean surface for about 5 minutes, just until it comes together and smooths out. Place in oiled bowl and cover.
One Hour Rest
- Perform a few rounds of stretch and folds after an hour rest.
Bulk Ferment
- Cover the dough and let it bulk ferment at room temperature for about 6 to 8 hours, or until noticeably risen and airy. Timing depends on the temperature of your kitchen and the strength of your starter.
Shaping
- Grease all 10 wells of the pan well, even if it is nonstick. Pat each hot dog dry and set aside.
- Turn the dough out onto a lightly floured surface and weigh the total dough. Divide into 10 equal pieces of approximately 65 grams each using a bench scraper.
- Roll each piece across the counter into a log roughly the length of a hot dog. Start in the middle and pull outward as you roll back and forth. Let the pieces rest 5 to 6 minutes so the gluten relaxes.
- Pat a piece of dough flat into an oval. Lay a hot dog in the center and press the sides of the dough all the way down to the bottom of the dog so it wraps around, not just over the top. Leaving the bottom open. Place it dog side down into a well of the pan, smooth dough on the bottom. Repeat with the remaining dogs and dough.
Second Proof
- Cover and proof for about 1 1/2 hours, until puffy. Preheat the oven to 375 degrees F during the last 20 minutes of proofing.
Baking
- Whisk the egg with the water until smooth. Gently brush the tops with the egg wash.
- Bake at 375 degrees F for about 30 minutes, until deep golden brown. The buns are done when the bread reads 190 to 195 degrees F internal and the hot dogs are heated through.
- Remove from the oven and flip so the hotdog is now visable.
- Brush the hot buns immediately with melted butter.
- Let the buns cool before separating them, since they bake as one connected slab and need to set before you pull them apart cleanly.
Notes
Use Active Starter
Use starter at its peak, bubbly and risen, not straight discard. The baking powder is a backup leavener for a reliable rise even on a busy day.
Do Not Overfill the Wells
The hot dog is already taking up most of the well, so about 65 grams of dough per well is plenty. Too much dough and it mushrooms up over the ridges and merges with its neighbor during the proof and bake.
Wrap, Do Not Lid
Press the dough all the way down the sides of each hot dog so it seals to the side of the dog. If the dough just sits on top, you get a lid instead of a bun with the dog baked into it.
The Hot Dog Matters
The dog is baked in, so pick one you like. A good beef dog around 9 grams of protein per link brings each finished bun to roughly 15 grams of protein.
Yogurt Options
Nonfat Greek yogurt gives you the highest protein per bun. Fage 0%, Kirkland Organic Nonfat, Stonyfield Organic Nonfat, and Siggi's nonfat plain skyr all work well and substitute at the same weight. If pulling the yogurt straight from the fridge, microwave it for about 30 seconds and stir well before using.
Yeasted Version
Need these same day without a starter? The yeasted recipe card is further down this post.
Storage
Store cooled buns in an airtight container in the fridge for up to 5 days. Reheat in a 300 degree F oven until the bread is soft and the dog is hot through. To freeze, wrap individually and freeze for up to one month. Reheat from frozen in a low oven until warmed all the way through.
