Easy Pretzel Hot Dog Buns
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These pretzel hot dog buns for bratwurst & sausages have a chewy, glossy exterior thanks to a baking soda bath, and a buttery, soft interior from melted butter mixed into the dough.
Equipment
Ingredients
Pretzel Dough
- 2¼ teaspoons instant yeast
- 4 cups all purpose flour
- 1 Tablespoon dark brown sugar
- 1½ teaspoons salt (use table salt or fine sea salt)
- 1¼ cups warm water (between 105-115°F or 41-46°C)
- 4 Tablespoons unsalted butter, melted
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Topping
- 1 teaspoon pretzel salt (or extra coarse salt)
Instructions
Prepare the Pretzel Dough
- 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 about 8 minutes, or in a stand mixer with a dough hook attachment for 5-6 minutes.
- Lightly grease a mixing bowl with a little olive oil or butter. Place the dough ball in the oiled bowl and cover with a damp kitchen towel or dinner plate (to retain warmth & moisture). Let the dough rise until the dough doubles in size, after about 2 hours.
Shape and Boil the Buns
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or generously 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 portions, and roll each one into a log about 7-inches long. Keep the dough covered with a damp kitchen towel so it doesn't dry out.
- 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 the slotted 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.
Bake the Pretzel Hot Dog Buns
- While the loaves are still wet, immediately sprinkle pretzel salt evenly on top.With a sharp kitchen knife, slice 3 cuts, each ½-inch deep, diagonally across the buns.
- Bake for 15-20 minutes until they’re golden brown. Allow to cool for at least 30 minutes before slicing lengthwise to fill with hot dogs or bratwurst.
Notes
- Pretzel Salt: I recommend using pretzel salt or extra-coarse salt. Small salt granules like table salt and kosher salt will dissolve into the buns.
- Shaping: Roll the dough with both hands, applying even pressure. This will help form even logs so they aren't lopsided or curved.
- 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.
- Storing: Store leftover cooled buns in a paper bag at room temperature, to avoid moisture from an airtight container or the fridge from dissolving the salt.
Nutrition
Serving: 1 bun (of 8)Calories: 294kcalCarbohydrates: 51gProtein: 8gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 2800mgPotassium: 103mgFiber: 3gSugar: 2gVitamin A: 176IUVitamin C: 0.01mgCalcium: 24mgIron: 3mg
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