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!
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.
All recipes and images © Flavor the Moments.
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