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Pretzel Hot Dog Buns Recipe

Pretzel Hot Dog Buns Recipe
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★★★★★

5.1 from 20 reviews

These Pretzel Hot Dog Buns combine the classic chewy texture and savory flavor of pretzels with the perfect size and shape for your favorite hot dogs. Made with a soft yet sturdy dough, a quick soda bath gives them their signature pretzel crust, finished with a beautiful golden brown color and coarse sea salt sprinkled on top. Ideal for BBQs, game days, or any casual meal, these buns bring a delicious twist to your hot dog experience.

Ingredients

Scale

Bun Dough Ingredients

  • 13 oz Water (105°F – 110°F)
  • 1 tablespoon Granulated Sugar
  • 2½ teaspoons Quick Rise Instant Yeast
  • 4 cups All Purpose Flour (plus more for dusting)
  • 2 teaspoons Fine Sea Salt
  • 2 tablespoons Butter (melted and cooled)

Other Ingredients

  • 8 cups Water
  • ½ cup Baking Soda
  • 1 Egg Yolk (for egg wash)
  • 1 tablespoon Water (for egg wash)
  • 1 tablespoon Coarse Sea Salt

Instructions

  1. Make the Dough: Mix the warm water, sugar, and yeast; let it sit for 10 minutes until foam appears. Meanwhile, combine flour and salt in a stand mixer bowl. With the mixer running low, gradually add the melted butter and yeast mixture. Increase speed to medium-high and knead until dough is smooth and tacky but not sticky, adding flour tablespoon by tablespoon if needed.
  2. Shape the Dough: Weigh the dough and divide by 8 to get equal portions. Shape each portion into a smooth ball by pinching the bottom. Cover with plastic wrap and let rest 15-20 minutes to relax the dough.
  3. Form the Buns: Flatten each ball into a 5-inch disk, then fold and roll it over itself repeatedly, pressing down with thumbs as you roll to form 7-inch logs. Place the rolls seam-side down on a tray, cover with plastic wrap, and let rise for another 15-20 minutes.
  4. Prepare for Baking: Preheat oven to 450°F. Line a baking tray with parchment paper. Mix egg yolk and 1 tablespoon water to make an egg wash.
  5. Soda Bath: Bring 8 cups of water to a boil, then reduce to simmer. Slowly add baking soda and let bubbles subside. Poach 2-3 buns at a time for 20 seconds per side. Remove and place on the prepared baking sheet, spaced evenly seam-side down.
  6. Final Touches: Brush buns generously with egg wash and sprinkle with coarse sea salt. Using a sharp serrated knife, score 3 diagonal cuts about 2 inches long and ⅛ inch deep on each bun.
  7. Bake: Bake at 450°F for 10 minutes. Rotate the tray and bake for an additional 5-7 minutes until golden brown on all sides, ensuring thorough baking especially for interior buns.
  8. Cool: Transfer buns to a cooling rack and let cool for 10-15 minutes before serving.

Notes

  • Use a digital scale for even-sized buns to ensure uniform baking.
  • The soda bath is crucial to developing the classic pretzel crust and flavor.
  • If you don’t have a stand mixer, knead the dough by hand until smooth.
  • Allow buns to cool before slicing to prevent squishing and maintain texture.
  • Adjust baking soda amount or water volume proportionally if making fewer buns.
  • Coarse sea salt can be substituted with pretzel salt for a more authentic taste.

Nutrition

Keywords: pretzel buns, hot dog buns, homemade pretzels, bread, baking, sausage buns, pretzel crust

Find it online: https://yumwithmia.com/pretzel-hot-dog-buns-recipe/