Sourdough Hot Dog Buns

Combine all ingredients except Everything Bagel Topping, mix with dough hook on low until ingredients are combined, 1–2 minutes, then increase to medium-low and mix until dough is smooth and clears the sides of bowl, about 10 minutes total. Check dough partway through mixing: If it feels sticky rather than tacky, add flour by the tablespoon.

Place dough in lightly greased bowl, cover, and let rise at warm room temperature until nearly doubled, 1–1 1/2 hours.

Meanwhile, lightly grease a New England Hot Dog Bun Pan. Sprinkle evenly with Everything Bagel Topping.

Transfer dough to a lightly greased work surface, gently deflate, and stretch until roughly 15" x 6". Transfer to prepared pan and stretch to edges.

Cover and let rise for 45–60 minutes, until it comes within 1/2" of top of pan. Toward end of rise, preheat oven to 350°F.

Grease a baking sheet, then invert it to cover risen buns.

Place covered buns in oven, weighing down baking sheet with something heavy and oven-safe like a cast iron skillet.

Bake for 18 minutes, remove weighted sheet, and bake for 2–5 minutes longer if necessary for browning.

Remove from oven and cool in pan for 5 minutes. Turn out onto rack, rounded-side up, to cool completely.
Slice each bun down middle vertically, without cutting through bottom, then cut between buns to separate.