Forget sad store-bought buns and make your own super soft, super easy hot dog pretzel buns for your next spring or summer BBQ! You’ll taste the difference, trust me!
Today’s recipe comes inspired and halfway executed by my handsome husband. For the past week, he’s asked me if we could make pretzel buns for hot dogs and bratwursts. As we were snuggling watching TV last night, he looked up at me with these adorably doughy eyes and asked “Can we make the buns tonight? I just really want to make them.” It was probably one of the cutest things I’ve ever seen.
So we got up and started a big batch of hot dog buns at 8pm. The night before I leave for 4 days. Because why not?
I’ve actually wanted to make homemade pretzel buns for a while, but just never got around to it. Plus, anytime I’ve made pretzels at home, they’ve never gotten that perfect pretzel look. You know the really browned outside with the white splits in the center? I follow recipes to a T, adjust the heat in my oven and even let them soak a second longer in baking soda water, and still, I don’t get that perfect crust.
Don’t get me wrong, they brown up beautifully and taste like a pretzel should, but you know me, I’m a food blogging perfectionist and I just WANT THAT DAMN CRUST. It’s like poaching an egg and never getting that luscious runny yolk. Because of my pretzel attempts, I actually had no intention of photographing these. Imagine my surprise at 10pm when they come out of the oven with a beautiful pretzel crust. I actually think I squealed a bit.
Now, they still aren’t perfect, but they are good enough for me. The outside is slightly crispy while the inside is warm and super soft. I stuffed one with leftover pulled pork (just for photos) but ended up eating it for breakfast. What goes better with coffee than pulled pork?
The best thing about these buns (te-he-hehe) is that you can stuff them with whatever you’d like. Hot dogs, brats, pork, chicken, salad, a shoe, an old sock. I mean, whatever tickles your fancy. The bun will make the meal though, that I can promise you.
Easy Hot Dog Pretzel Buns
Yields 8 buns. Slightly adapted from Food Network.
Prep time: >10 minutes
Cook time: About 14 minutes
- 1 package active dry yeast
- 1 cup warm (110 degrees) milk
- 1/2 cup warm (110 degrees) water
- 2 tablespoons melted butter
- 1/4 cup + 2 tablespoons brown sugar
- 4 cups bread flour
- 1/2 cup baking soda
- Sea salt
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
Fat: 3.5 grams
Carbohydrates: 55 grams
Fiber: 7 grams
Protein: 9 grams
Weight Watchers Points: 7