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Pretzel Hot Dog Buns with Sea salt

Pretzel Hot Dog Buns with Sea Salt

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Prep Time 20 minutes
Cook Time 15 minutes
Resting/Proofing Time 1 hour
Total Time 1 hour 35 minutes
Course Side Dish
Cuisine American, German
Servings 8 full-size buns

Equipment

  • Stand mixer with dough hook Ideal for kneading the dough evenly. Don’t have one? You can knead by hand for about 10 minutes.
  • Large pot For boiling the baking soda bath. A Dutch oven works great.
  • Baking sheet Lined with parchment paper or a silicone baking mat to avoid sticking.
  • Slotted spoon or skimmer To lift the buns out of the boiling solution.
  • Pastry Brush For applying the egg wash.
  • Sharp Knife or Razor Blade For scoring the tops before baking.

Ingredients
  

For the Dough

  • 4 cups all-purpose flour plus extra for dusting
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 2 ¼ teaspoons 1 packet instant dry yeast
  • 1 ⅓ cups warm water about 110°F
  • 2 tablespoons unsalted butter melted

For the Pretzel Bath

  • ½ cup baking soda
  • 8 cups water

For Topping

  • 1 egg yolk beaten with 1 tablespoon water (egg wash)
  • Coarse sea salt for sprinkling

Instructions
 

Step 1: Make the Dough

  1. In the bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Add the melted butter, salt, and flour. Knead with the dough hook on medium speed for 6–8 minutes until the dough is smooth and elastic.
  2. If you’re going for a diy hot dog buns experience and don’t have a mixer, mix by hand until combined, then knead on a floured surface.

Step 2: Let It Rise

  1. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size.

Step 3: Divide and Shape

  1. Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a log shape, about 6 inches long for standard buns or 3 inches for mini hot dog recipes. If you're experimenting with a brioche hot dog buns vibe, brush the logs with a little milk at this stage for a richer crust.

Step 4: Prepare the Pretzel Bath

  1. Preheat your oven to 425°F. While it’s heating, bring 8 cups of water to a boil in a large pot. Slowly add the baking soda (careful—it bubbles up fast!).
  2. Using a slotted spoon, dip each dough log into the bath for 20–30 seconds. This is what gives them that classic pretzel flavor and deep brown color. Remove and place on your parchment-lined baking sheet.

Step 5: Add Toppings and Score

  1. Brush each bun with the egg wash, then sprinkle generously with coarse sea salt. Use a sharp knife to make a shallow slit lengthwise down the center of each bun.

Step 6: Bake

  1. Bake in the preheated oven for 14–16 minutes, until deeply golden brown. The outside should be firm while the inside remains fluffy and soft.
  2. Let them cool slightly before slicing open and filling with your favorite hot dog toppings or brats.