Soft pretzel hot dog buns are the tastiest way to enjoy your next hot dog. These are easier to make than you think!   

Soft pretzel hot dog bun with hot dog and mustard

Normally I’m a burger person, but when it comes to sporting events, I think hot dogs just scream “pick me!” There’s just something about them.  

And nothing complements a hot dog more than a soft pretzel. They’re just a match made in hot dog heaven!  

I realized how easy it was to make soft pretzels when I made my Beer Soft Pretzels, and there was no going back.  My inner soft pretzel maker was unleashed!  

Unfortunately, these hot dog buns resulted in a minor family feud.  My boys and I were fighting over the last 2 hot dog buns.  

My husband was out of town, so he was out of the equation, but there were still 3 of us and only 2 buns left.  Eventually I put my foot down and told them since I made them, I got one whole one, and they had to split the last one.  

I thought that was more than fair, and when they start cooking, they can do the same. Luckily, since these are easy to make, they’ll be around again soon.  

I’m not a terribly mean person, after all. 🙂

Soft pretzel hot dog buns on marble board

Why you’ll love this recipe:

  • These homemade pretzel buns are easier than making classic soft pretzels because you don’t have to twist the dough up like pretzels. Just roll the dough out into a 7″ long piece, and you’re good to go.
  • The buns can be prepared in advance and frozen for later.
  • You can enjoy these pretzel hot dog buns with regular hot dogs, brats, and more!

Recipe ingredients

The great thing about these homemade pretzel buns is that they require few ingredients. I have them on hand at all times!

Ingredient notes

  • Water. Make sure the water is lukewarm (about 110 degrees F) but not too hot. If it’s too hot, it will kill the yeast.
  • Instant dry yeast. You’ll need one 1/4 ounce package, which equals about 2 1/4 teaspoons.
  • Baking soda. You need a lot of baking soda for this recipe, but keep in mind that the pretzel buns are boiled in it. The baking soda doesn’t actually go into the dough.
Soft pretzel hot dog buns on cutting board

How to make this recipe

I won’t lie, this recipe does require some patience. However, it’s very easy to make and these truly are the best hot dog buns ever!

  1. Place the water in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine.
  2. Sprinkle the yeast over the the water mixture evenly and let stand until foamy.
  3. Fit the mixer with the dough hook, then add the flour and butter to the water mixture. Turn the mixer on low, and mix until just combined.
  4. Increase the speed to medium and knead the dough until it pulls away from the sides of the bowl.
  5. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour.
  6. Preheat the oven to 450 degrees F, and lightly oil parchment paper for (2) baking sheets and set aside.
  7. Turn the dough out onto a counter and gently deflate. Divide the dough into 8 equal pieces, cover, and let rest 10 minutes to relax the gluten.
  8. Using your hands, roll each of the 8 pieces into 7″ long logs and place on the prepared baking sheets, cover, and let rest 30 minutes.
  9. Place the water in an 8 quart pot and bring to a boil. Add the baking soda.
  10. Reduce the heat slightly and add the pretzels, only a few at a time, and boil 30 seconds per side. Remove from the water with a slotted spoon or spatula, and place back on the baking sheets.
  11. Repeat with the remaining pretzels.
  12. Brush each one lightly with an egg wash and cut 3 diagonal slits with a serrated knife in each one.
  13. Sprinkle with pretzel or coarse sea salt, if using, and bake for 10-13 minutes.
Soft pretzel hot dog bun with hot dog and mustard

FAQ’s

How to shape hot dog buns

Simply divide the dough into 8 equal sections, then roll each piece into a 7″ log. Easy as that!

Can the baking soda be substituted?

No, baking soda is essential for this recipe. Do NOT try to substitute baking powder or another alternative.

Can this recipe be prepared in advance?

Yes! The dough can be formed into 8 pieces and frozen, then thawed and boiled in the water and baking soda mixture just before baking.

What to serve with this recipe

Keep your hot dogs simple and top them with ketchup and mustard. Or, take things up a notch with one or more of the following hot dog topping ideas:

Recipe notes

  • If it’s a cool day, the dough may take much longer than 1 hour to rise. I like to turn my oven on and place the dough on the stove top to accelerate the process.
  • The sugar can be substituted with honey, agave syrup, or brown sugar.
  • I’ve only made these pretzel hot dog buns as written and can’t speak to whether or not a gluten-free flour alternative will work.

More homemade bread recipes:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Hot dog in homemade soft pretzel hot dog bun with mustard

Soft Pretzel Hot Dog Buns

Soft pretzel hot dog buns are the tastiest way to enjoy your next hot dog. These are easier to make than you think!   
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Ingredients

  • 10 ounces water lukewarm (110-115 degrees)
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1/4 ounce 2 1/4 teaspoons instant dry yeast
  • 4 cups all purpose flour
  • 2 tablespoons unsalted butter melted and cooled
  • 8 cups water
  • 1/2 cup baking soda
  • 1 large egg yolk mixed with 1 tablespoon water for the egg wash
  • pretzel salt or coarse sea salt optional

Instructions 

  • Place the water in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the water mixture evenly and let stand 5-10 minutes until foamy.
  • Fit the mixer with the dough hook, then add the flour and butter to the water mixture, stirring by hand with a rubber scraper until most of the flour is incorporated. Turn the mixer on low, and mix until just combined, then increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
  • Preheat the oven to 450 degrees F, and lightly oil parchment paper for (2) baking sheets and set aside.
  • Turn the dough out onto a counter — do not sprinkle flour on the surface — and gently deflate. Divide the dough into 8 equal pieces, cover, and let rest 10 minutes to relax the gluten. Using your hands, roll each of the 8 pieces into 7″ long logs. and place on the prepared baking sheets, cover, and let rest 30 minutes.
  • Place the water in an 8 quart pot and bring to a boil. Add the baking soda — it will fizz up! Reduce the heat slightly and add the pretzels, only a few at a time, and boil 30 seconds per side. Remove from the water with a slotted spoon or spatula, and place back on the baking sheets. Repeat with the remaining pretzels, then brush each one lightly with egg wash and cut 3 diagonal slits with a serrated knife in each one, being careful not to cut down more than 1/4".
  • Sprinkle with pretzel or coarse sea salt, if using, and bake in the middle and upper third of the oven for 10-13 minutes, rotating the pans halfway through the baking time. When the pretzels are a deep brown color, remove from the oven and cool on a wire rack.
  • Slice the buns and serve with your favorite hot dogs. Enjoy!

Notes

  • If it’s a cool day, the dough may take much longer than 1 hour to rise. I like to turn my oven on and place the dough on the stove top to accelerate the process.
  • Dough can be formed into 8 pieces and frozen, then thawed and boiled in the water and baking soda mixture just before baking.
  • The sugar can be substituted with honey, agave syrup, or brown sugar.
  • Technique loosely adapted loosely by Jeff Mauro of Food Network. Recipe by Flavor the Moments.

Nutrition

Serving: 1bun, Calories: 289kcal, Carbohydrates: 52g, Protein: 8g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 54mg, Sodium: 4516mg, Fiber: 2g, Sugar: 2g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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