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Soft Pretzel Hot Dog Buns

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Ingredients

Warning0 allergens identified

Soft Pretzel Hot Dog Buns

10 ounces waterlukewarm

1 tbsp granulated sugar

2 teaspoons kosher salt

¼ oz instant dry yeast

4 cups all purpose flour

2 tablespoons unsalted buttermelted and cooled

8 cups water

½ cup baking soda

1 egg yolkmixed with 1 tablespoon water

pretzel saltoptional

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!

Nutrition

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Tips & Tricks (5)

Master the Baking Soda Bath 🥨
Dissolve baking soda in boiling water and briefly dip each bun for 30 seconds before baking to achieve that authentic pretzel crust and deep mahogany color.
Proof in Warm, Humid Conditions 🌡️
Place dough in a warm oven (turned off but with the light on) or near a warm water source to achieve perfect rise without over-proofing, which ruins the tender crumb structure.
Egg Wash Application Timing ✨
Apply egg yolk wash immediately after the baking soda bath while the bun is still slightly wet—this ensures a glossy, golden finish that seals in moisture.
Strategic Salt Placement 🧂
Press coarse pretzel salt onto the buns right after egg washing so it adheres properly; avoid salting too early or late in the process as it won't stick or will dissolve unevenly.
Butter Brush While Hot 🧈
Immediately brush melted unsalted butter over the hot buns straight from the oven to create a soft, pillowy exterior that stays tender for hours.