Easy Hot Dog Pretzel Buns

Yields 8 buns. Slightly adapted from Food Network.
Prep time: >10 minutes
Cook time: About 14 minutes

Ingredients:

Directions:

  1. Sprinkle the yeast into the bowl of a stand mixer. Pour in the water, milk, 1/4 cup sugar and melted butter. Let sit until yeast starts to bubble and foam, about 15 minutes.
  2. Attach a dough hook to the stand mixer. Add the flour, 1 cup at a time, until mixture forms a dough and pulls apart from the bowl, about 5 minutes.
  3. Move the dough to a lightly floured surface and knead with lightly floured hands until smooth and elastic, another 2 – 3 minutes. Line two baking sheets with parchment paper and spray with nonstick cooking spray.
  4. With a sharp knife, cut the dough into four equal pieces. Then cut those pieces in half so you have 8 equal size pieces. Roll the eight pieces into soft balls and place four on each sheet, about 1 1/2 – 2 inches apart from each other. Cover with damp clothes and let rest for about 20 minutes.
  5. Once rested, roll the 8 pieces into 6 inch logs (so they resemble hot dog buns). Place on the same parchment paper lined sheets and cover with damp clothes and let rise about 30 minutes.
  6. Bring a large pot of water to a rapid boil and mix in the 1/2 cup of baking soda. Dip the buns into the baking soda & water mixture and let boil for about 30 seconds on each side. Using a large slotted spoon remove the buns and shake off excess water.
  7. Preheat oven to 425 degrees F. Grease two new pieces of parchment paper liberally with nonstick cooking spray and place on the two cookie sheets. Sprinkle immediately with sea salt. Score about 3 – 4 slices on the top of the buns.
  8. Place four buns on each cookie sheet and bake for about 13 – 15 minutes, or until golden brown. If you want an extra crispy crust, broil for an additional minute.

Nutritional information per bun:

Calories: 300
Fat: 3.5 grams
Carbohydrates: 55 grams
Fiber: 7 grams
Protein: 9 grams
Weight Watchers Points: 7

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