These quick & easy pretzel hot dog buns are the best way to enjoy bratwurst and sausages! The exterior is chewy and salty (thanks to a dip in boiling water + baking soda), while the interior is soft and pillowy from a little melted butter mixed into the dough.
Soft + Chewy German Pretzel Hot Dog Buns
Pretzel hot dog buns are called Laugenstangen in German, which translates to "lye rods/sticks" in English. But I prefer to use baking soda (which feels way safer) instead of lye, to still achieves that tangy flavor & brown exterior. The dough is based on my traditional German pretzels recipe and my pretzel bread recipe, with a pillowy soft, chewy interior.
I'm telling you, these hot dog buns are have the perfect balance of salty + tasty yeast flavor, which goes perfectly with a savory bratwurst or sausage. And the dough is really versatile, so you can also use it to make pretzel hamburger buns. Or make a sweet version with my soft cinnamon sugar pretzels.
So go ahead and make a batch for your next barbeque or Oktoberfest party with bratwurst, mustard, and sauerkraut! Or if you don't love hot dogs, you can also serve these with cheese and sliced meat for sandwiches. I even enjoy them as oversized breadsticks with pasta or soup. Truly, the possibilities are endless!
Ingredients You'll Need
- 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.
- 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.
- Coarse salt - Top the buns with coarse salt or pretzel salt for that authentic pretzel flavor and appearance.
Let's Make Pretzel Hot Dog Buns Together!
1. Melt the butter & set side to cool slightly.
3. Mix in the warm water and melted butter until it forms a "shaggy" dough.
5. Place the dough in an oiled bowl. Rise until it doubles in size.
7. Divide the dough into 8 balls. Cover with a damp towel.
9. Boil the first two logs for 30 seconds on each side.
11. While the loaves are wet, sprinkle with pretzel salt. Slice 3 cuts about ½ inch deep diagonally across each bun.
2. Whisk the yeast, flour, sugar, and salt.
4. Knead the dough until it's smooth and elastic after 8-10 minutes.
6. Bring a large pot of water and baking soda to a boil.
8. Roll the dough into logs, each about 7 inches long.
10. Transfer to a baking sheet & repeat with the rest.
12. Bake for 12-15 minutes until they're golden brown. Cool for 10 minutes, then slice lengthwise.
Tips for Making Homemade Pretzel Buns
- Pretzel Salt: I recommend using pretzel salt which you can buy online, or coarse salt. Smaller salt granules like table salt dissolve on the surface of the pretzels. I've tested this with kosher salt before and it's worked okay, but it dissolved after a day.
- Equipment: Make sure you line your baking sheet with a silicone baking mat. I've used parchment paper before, which completely sticks to the bottom of the buns as they bake.
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.
Easy Pretzel Hot Dog Buns (Without Lye)
developed & tested by:
Equipment
Ingredients
- 4 Tablespoons unsalted butter
- 1½ teaspoons instant yeast
- 4 cups all purpose flour
- 1 Tablespoon dark brown sugar
- 2 teaspoons 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
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 a silicone baking mat or grease it with cooking spray or oil.
- Bring a pot of 10 cups of water and the baking soda to a boil.
- Divide the dough into 8 even balls. Keep the dough covered with a damp kitchen towel so they don't dry out. Roll each dough ball into a log 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.
- Bake for 12 to 15 minutes until they're golden brown. Allow to cool for 10 minutes, then slice lengthwise and fill with hot dogs or bratwurst. Enjoy!!
Notes
- Pretzel Salt: I recommend using pretzel salt or coarse salt. Small salt granules like table salt and kosher salt will dissolve into the buns after a little while.
- Shaping: 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.
- Scoring: 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.
Laurie says
Homemade hot dog buns without all the chemicals and preservatives? Yes please!
Rolf says
HOOOT DOG! very good recipe
Carissa Erzen says
Haha! Thank you!