These pretzel hot dog buns are the perfect way to enjoy bratwurst and sausages! The exterior is chewy and salty, while the interior is soft and pillowy. For more delicious pretzel recipes, try German Brezeln, loaves of pretzel bread, and sweet cinnamon pretzels.
Pretzel hot dog buns are called Laugenstangen in German, which translates to "lye rods/sticks" in English. Which is funny, since they are made from pretzel dough, with a soft, white interior. Which is very different from hearty, dark bread made from rye.
The buns are salty and have a tasty yeast flavor, which goes perfectly with a savory bratwurst or sausage. You can make a batch for your next barbeque or Oktoberfest party!
I first developed my obsession with German soft pretzels while growing up in Germany. So any chance I can work more pretzels into my life, I'll take it! That's why I love these pretzel hot dog buns - they're versatile and so easy to make!
If you don't love sausages, you can also serve these with cheese and sliced meat for sandwiches. Or serve them as oversized breadsticks with pasta or soup. The possibilities are endless!
Ingredients
Dough
- Unsalted butter - I recommend using unsalted butter instead of salted butter, so you can control how much salt is added to your buns.
- Instant yeast - Helps the dough rise in a shorter time than active dry yeast.
- All purpose flour - Provides the base structure for a soft, fluffy interior texture.
- Brown sugar - Adds a little sweet, caramelized flavor.
- Salt - I recommend using non-iodized table salt or fine sea salt instead of kosher salt, to distribute more evenly into the dough.
- Warm water - Water from the tap between 105°F to 115°F is the ideal temperature for the instant yeast to become active and make the dough rise.
Baking Soda Bath
- Water - Boiling the pretzels before baking them "sets" the crust so they are more like pretzels than breadsticks.
- Baking soda - Adds a tangy flavor that is quintessential to pretzels.
Topping
- Coarse salt - Top the buns with coarse salt or pretzel salt for the authentic pretzel flavor and look. You can substitute kosher salt if you can't find coarse salt.
How to Make Pretzel Hot Dog Buns
1. Melt the butter in the microwave on 20 to 30 second intervals. Set side to cool slightly.
3. Add the warm water and melted butter to the flour mixture. Mix until it forms a “shaggy” dough.
5. Place the dough in an oiled bowl. Let it rise until the dough doubles in size, after about 2 hours.
7. Divide the dough into 8 balls. Cover them with a damp towel.
9. Use two slotted spoons to lower the first two logs into the boiling water. After 30 seconds, turn the logs over and boil for another 30 seconds.
11. While the loaves are still wet, immediately sprinkle coarse salt on top. Slice 3 cuts about ½ inch deep diagonally across each bun.
2. In a large bowl, whisk to combine the instant yeast, flour, brown sugar, and salt.
4. Knead the dough on a lightly floured surface until it's smooth and elastic after 8 to 10 minutes.
6. Bring a large pot of the ten cups of water and the baking soda to a boil on high heat on the stove.
8. Roll the dough balls into even logs each about 7 inches in length.
10. Use the spoons to remove the logs from the pot and place on the prepared baking sheet. Repeat with the remaining dough logs, in batches of two.
12. Bake for 12 to 15 minutes until they’re golden brown. Cool for 10 minutes, then slice lengthwise and enjoy with hot dogs or sausage.
Recipe Tips
- I recommend using pretzel salt or coarse salt. Small salt granules like table salt could dissolve on the surface of the pretzels. I’ve used kosher salt before and it’s worked, but it dissolved on the leftover pretzels after a day.
- Make sure you line your baking sheet with parchment paper or a silicone baking mat. Otherwise the pretzel hot dog buns will stick to the baking sheet.
- Roll the dough with both hands, applying even pressure. This will help form even logs so they aren't curved or bigger on one end.
- Slicing three diagonal cuts into your homemade pretzel buns helps them have a place to rise and expand as they bake. Otherwise they could burst open down the center.
Recipe Variations
- You can sprinkle shredded cheese on top of the boiled buns before they go in the oven, for cheesy pretzel buns.
- Instead of hot dogs, fill these with lunch meat and cheese for sandwiches.
- Along with the coarse salt, sprinkle garlic powder and then serve them as oversized garlic breadsticks with soup or spaghetti.
Storing
Room Temperature: Store leftover pretzel hot dog buns individually wrapped tightly in plastic cling wrap at room temperature for up to 3 days.
Reheating: I like to slice and toast leftover buns in the oven or in the toaster so they become warm and a little crispy.
Freezer: Allow your buns to cool completely. Then wrap them individually in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months. Allow frozen buns to thaw at room temperature or in the fridge overnight.
Frequently Asked Questions
What to serve with pretzel hot dog buns?
You can fill these German Laugenstangen with bratwurst, mustard, and sauerkraut for a delicious German meal, fit for Oktoberfest!
Can you make this recipe ahead of time?
Yes! After forming the pretzel dough into 8 logs, place them on a baking sheet lined with parchment paper and freeze them for 2 hours. Then transfer to a freezer safe bag and store in the freezer for up to 3 months. Thaw overnight, then boil them in the baking soda bath and bake.
Can the baking soda be substituted with baking powder?
No, baking powder can not be used instead of baking soda when boiling pretzels. Baking powder doesn't have the same amount of alkalinity as baking soda, so it won't provide the same brown color and tangy flavor.
Pretzel Hot Dog Buns (Laugenstangen)
Ingredients
- 4 tablespoon unsalted butter (¼ cup or ½ stick)
- 1½ teaspoon instant yeast
- 4 cups all purpose flour
- 1 tablespoon dark brown sugar
- 2 teaspoon table salt or fine sea salt
- 1¼ cups warm water (between 105°F to 115°F)
- 10 cups water
- ½ cup baking soda
- 1 teaspoon coarse salt or pretzel salt (you can substitute kosher salt if you can't find coarse salt)
Instructions
Prepare the Pretzel Dough
- Melt the butter in the microwave on 20 to 30 second intervals. Set side to cool slightly.
- In a large mixing bowl, whisk to combine the instant yeast, flour, brown sugar, and salt.
- Add the warm water and melted butter to the flour mixture. Mix until it forms a “shaggy” dough.
- Knead the dough until it's smooth an elastic, either by hand on a lightly floured surface for 8 to 10 minutes, or in a stand mixer with a dough hook attachment for about 5 minutes.
- Lightly oil a clean mixing bowl with a little olive oil or butter. Place the dough ball in the oiled bowl and cover with a kitchen towel. Let the dough rise until the dough doubles in size, after about 1 to 2 hours.
Shape and Boil the Buns
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Bring a pot of 10 cups of water and the baking soda to a boil.
- Divide the dough into 8 even balls.While keeping the dough balls covered with a damp kitchen towel so they don’t dry out, roll the dough balls to logs about 7 inches in length.
- Use two slotted spoons to lower the first two logs of dough into the boiling baking soda and water. After 30 seconds, use a spoon to turn the logs over and boil for another 30 seconds. Use a slotted spoon to remove the logs from the pot and place on the prepared baking sheet.Repeat with the remaining dough logs, in batches of two.
Bake the Pretzel Hot Dog Buns
- While the loaves are still wet, immediately sprinkle coarse salt on top.With a sharp kitchen knife, slice 3 cuts about ½ inch deep diagonally across each bun. This will help the dough rise as it bakes, since these cuts allow for steam to escape.
- Bake for 12 to 15 minutes until they’re golden brown and sound hollow when tapped on the bottom. Allow to cool for 10 minutes, then slice lengthwise and fill with hot dogs or bratwurst. Enjoy!!
Notes
- I recommend using pretzel salt or coarse salt. Small salt granules like table salt could dissolve on the surface of the pretzels. I’ve used kosher salt before and it’s worked, but it dissolved on the leftover pretzels after a day.
- Roll the dough with both hands, applying even pressure. This will help form even logs so they aren't curved or bigger on one end.
- Slicing three diagonal cuts into your homemade pretzel buns helps them have a place to rise and expand as they bake. Otherwise they could burst open down the center.
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HOOOT DOG! very good recipe
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Haha! Thank you!
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