Hot Dog Pretzel Buns

2014-08-12
homemade pretzel hot dog buns
  • Yield : 8
  • Servings : 8
  • Prep Time : 60m
  • Cook Time : 15m
  • Ready In : 1:15 h

When I was first getting to know my wife I invited her over for a cook out and to impress her I decided to make homemade pretzel hot dog rolls instead of using traditional store-bought hot dog buns. First, the smell of freshly baked bread was amazing, then she took one bite and decided I was a keeper. If you want to really up your game, try making these the next time you serve hot dogs, you’ll be glad you did!

Ingredients

1 ½ cups warm water
1 Tbsp sugar
1 Tbsp honey
1 package active dry yeast (do not use rapid-rise)
2 Tbsp melted butter
3 cups all-purpose flour
1 cup bread flour (high gluten flour)
1 tsp kosher salt
16 cups water to boil pretzel dough
½ cup baking soda
1 egg, lightly beaten
Kosher salt or coarse sea salt

Directions

1) In the bowl of an electric mixer fitted with a dough hook, mix warm water, honey and sugar. Sprinkle the yeast on top and let stand 6-10 mins, until the yeast becomes frothy. Add the melted butter, both types of flour and salt. Mix on low speed until well combined. Increase the speed to medium for 5 minutes, until the dough becomes pliable. Remove dough from the bowl and place in a large greased mixing bowl. Cover and let rise in a warm place until doubled in size, approximately 30-40 minutes.

2) While the dough is raising, preheat oven to 425º. Line a baking sheet with parchment paper and set aside. Place dough on a lightly floured surface and shape into a circular dome. Divide dough into 8 pieces and roll each piece into a 7-inch roll. Cover rolls with a cloth and let rest for 10 minutes.

3) While the dough is resting fill a large pot with 16 cups of water and bring to a boil. Add baking soda to water. Gently place 2 rolls in the boiling water and cook for 30-40 seconds. Using a flat slotted spoon, remove from water and place on baking sheet. Repeat with remaining rolls. Cut 3 shallow diagonal slits on the top of each pretzel roll. Brush the tops of each roll with egg and sprinkle with Kosher salt. Place in heated oven and bake 10-12 minutes, until golden brown. Cool slightly on a wire rack. Serve same day.

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