At a Glance
These sourdough brötchen (hotdog buns) are enriched slightly for tenderness, fermented long enough for flavor development, and shaped to produce a soft, open crumb with a thin crust. The method balances dough hydration and gentle handling to keep the crumb airy while retaining shape—techniques supported by sourdough science and practical tests [1][2].
Not suitable if:
- • You need a quick yeast-only bun → try a quick yeast recipe
- • You don't have an active starter → create a starter first
🛒 Recommended Products
We recommend the following tools for this recipe:
Digital Kitchen Scale
Essential for accurate ingredient ratios and reproducible results
Large Mixing Bowl
Room to autolyse and bulk ferment without spills
Dough Scraper
Shaping and dividing sticky enriched dough is easier
Parchment Paper
Prevents sticking during final proof and transfer to baking surface
Serrated Bread Knife
Cleanly slices buns without crushing crumb
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Ingredients
Weigh all ingredients on a kitchen scale. For consistent crumb and hydration control use grams, not cups [1].
| Ingredient | Amount | % | Note |
|---|---|---|---|
| Bread flour | 500g | 100% | Strong flour (11.5–13% protein) for structure |
| Water | 320g | 64% | Room temperature; adjust ±10g based on flour absorption |
| Active sourdough starter (100% hydration) | 120g | 24% | Peak activity, fed 4–8 hours earlier depending on room temp |
| Milk | 50g | 10% | Adds tenderness and improves crust color |
| Butter (softened) | 40g | 8% | Enriches crumb and keeps buns soft |
| Sugar | 20g | 4% | Feeds yeast and promotes browning |
| Salt | 10g | 2% | |
| Egg (for egg wash, optional) | 1 | Brush before baking for shine |
Schedule
Overnight Cold Proof (recommended)
Start the evening before baking; finish next day.
Same-day (faster)
For faster results at the expense of deeper fermentation flavors.
💡 Tips
- If dough ferments faster than schedule, cool in the fridge to slow activity [1].
- Shaped buns can hold in the fridge up to 24 hours before baking for flexible timing [2].
Step by Step
Autolyse
In a large mixing bowl combine flour and water. Mix until hydrated and no dry pockets remain. Rest 20–30 minutes to develop gluten and hydration consistency [1].
⏱ 20-30 minutes
Add starter and salt
Add active starter and salt. Mix with a dough whisk or by hand until incorporated. Dough will be slightly tacky but cohesive.
⏱ 5 minutes
Bulk fermentation with folds
Perform 3 sets of gentle stretch-and-folds every 30–45 minutes during the first two hours to build strength without overworking. Use a dough scraper to lift and fold the dough.
⏱ 3-4 hours total (varies)
Enrich and rest
Gently incorporate softened butter and sugar by folding them into the dough until homogenous. Avoid aggressive mixing to preserve gas cells.
⏱ 5 minutes
Divide and pre-shape
Turn dough onto a lightly floured surface. Use a dough scraper to divide into 8 equal pieces (use a kitchen scale for accuracy). Pre-shape each into a loose oval and rest 15–20 minutes.
⏱ 20 minutes
Final shape (hotdog form)
Gently flatten each piece and roll into a tight log about 14–16 cm long. Tuck seams underneath for a smooth top. Place on a tray lined with parchment paper leaving space for expansion.
⏱ 10 minutes
Final proof
Cover trays (plastic wrap or cloth) and proof at room temp until nearly doubled, or cold proof overnight in the fridge for improved flavor and schedule flexibility [2].
⏱ 1.5–2 hours at room temp or 12–18 hours in fridge
Bake
Preheat oven to 450°F/230°C. Optionally brush with egg wash for golden sheen. Bake on middle rack for 12–18 minutes until deep golden and internal temp reads 200–205°F (93–96°C) with an instant-read thermometer. Use oven mitts to handle hot trays.
⏱ 12-18 minutes
Cool
Transfer buns to a rack and cool 45–60 minutes before slicing. Slicing too early compresses the crumb and releases moisture.
⏱ 45-60 minutes
Tips & Variations
Variations
Whole wheat blend
Replace 100g bread flour with whole wheat
→ More flavor and density; increase hydration by 10–15g
Milk buns (tender)
Replace water with warm milk
→ Softer crumb and richer flavor
Sesame-topped
Brush with egg wash and sprinkle sesame seeds before baking
→ Classic look and extra crunch
Pro Tips
- 💡 Weigh dough pieces for uniform baking using a kitchen scale.
- 💡 For shiny crust use egg wash; for a matte finish omit.
- 💡 If buns brown too quickly, lower oven by 10–20°F and extend time slightly to finish crumb without burning [1][2].
Common Issues
Common issues and how to fix them:
Storage
Room temperature in a bread bag
2-3 days
Keep whole buns; cut side down if sliced
Paper bag then breathable container
2 days
Prevents sogginess while keeping crust soft
Freezing
1 month
Cool fully, slice if desired, freeze in airtight bag
⚠️ Avoid refrigerating baked buns—starch recrystallizes faster and accelerates staling [2].