Loaded Cheddar Hot Dogs on Sourdough Buns
Loaded Cheddar Hot Dogs on Sourdough Buns
Homemade sourdough hot dog buns are a great way to put your sourdough discard to use —the part you remove from your starter in order to make room to feed it with extra flour and water—and bring extra flavour to Schneiders Loaded Cheddar Juicy Jumbos. Topped with sharp cheddar, jalapeños, and crispy onions, these loaded hot dogs are a summer staple with a kick. And the artisan hot dog rolls, make even a casual meal feel special. If you don’t have a starter, bakery-fresh buns are a perfect substitute.
Servings
8
Preparation
20 Mins
Cook Time
3 Hrs
Level
Ingredients
Buns:
1 cup milk, gently warmed (100°F)
3 tbsp granulated sugar
2/3 cup sourdough starter discard
- tsp dry instant yeast
3 cups all-purpose flour, approximately
1-1/2 tsp salt
¼ cup unsalted butter, softened
1 egg, lightly beaten with 2 tsp water
8 Juicy Jumbos Loaded Cheddar Hot Dogs
½ cup yellow or Dijon mustard
½ cup finely shredded Cheddar cheese
½ cup crispy fried onions
1 jalapeno pepper, very thinly sliced
Directions
Buns:
In a bowl, stir together warm milk and sugar until dissolved. Add sourdough starter and yeast and stir to combine. Add in enough flour and knead until a soft, shaggy dough forms. Gradually knead in softened butter, then salt, adding more flour, if necessary, to make a smooth dough.
Knead the dough until completely smooth and elastic dough forms, about 5 minutes.
Transfer dough to a lightly greased large bowl. Cover with a damp towel. Let rise in a warm, draft-free place until nearly doubled in bulk (1 to 2 hours).
Meanwhile, line a large baking sheet with parchment paper.
When the dough is risen, gently punch down, then divide into 8 equal balls (about 100 g each) and place them on the parchment paper-lined pan. Cover loosely with the damp towel. Let rest for 30 minutes. Pinch, roll and shape each ball of dough into a log, about 7-inches long.
Arrange dough logs on prepared baking sheet, leaving a ½-inch (1 cm) gap between each bun. (The buns will touch once they rise.) Cover loosely with the damp towel. Let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.
Meanwhile, preheat the oven to 400°F (200°C). Brush the egg mixture over the tops of the buns.
Bake for 20 to 25 minutes or until golden, rotating pan halfway through baking time.
Let cool on pan on a rack to desired temperature. Pull buns apart and slice a slit into the top of each bun to create opening for hot dogs.
Prepare hot dogs as directed on package. Sandwich hot dogs in buns. Top with mustard, cheese, onions and jalapenos.
You can top these hot dogs with whatever you like! Ketchup, bbq sauce, mayo, pickles, hot banana peppers or diced onions.
