Easy Pretzel Hot Dog Buns (Without Lye)
developed & tested by:
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.
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.
Nutrition
Serving: 1 bunCalories: 291kcalCarbohydrates: 50gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 877mgPotassium: 92mgFiber: 2gSugar: 2gVitamin A: 176IUVitamin C: 0.01mgCalcium: 15mgIron: 3mg
Did you make this recipe?Leave a comment below - I love hearing from you!