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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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  • 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


  • 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!


  • 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.


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!