Soft Pretzel Hot Dog Buns are the tastiest way to enjoy your next hot dog, and are easier to make than you think!
I’m bringing you one extra post this week, because it’s warranted. Why? It’s Super Bowl week, of course, and you need more Game Day food in front of your face. Or maybe that’s just me. #cantgetenough
Now, normally I’m a burger person, but when it comes to sporting events, I think hot dogs just scream “pick me!” There’s just something about them. And nothing complements a hot dog more than a soft pretzel. They’re just a match made in hot dog heaven! I found that out when I made my Mummy Pretzel Dogs this past Halloween. To say we flipped for them would be an understatement. 
I realized how easy it was to make soft pretzels when I made my Beer Soft Pretzels with Maple Mustard Sauce, and there was no going back. My inner soft pretzel maker was unleashed! These buns are even easier because you don’t have to twist the dough up like pretzels. Just roll the dough out into a 7″ long piece, and you’re good to go.
Unfortunately, these buns resulted in a minor family feud. My boys and I were fighting over the last 2 hot dog buns. My husband was out of town, so he was out of the equation, but there were still 3 of us and only 2 buns left. Well, I put my foot down and told them since I made them, I got one whole one, and they had to split the last one. I thought that was more than fair, and when they start cooking, they can do the same. Luckily, since these are easy to make, they’ll be around again soon. See…I’m not so bad after all.
- 10 ounces water, lukewarm (110-115 degrees)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- ¼ ounce (2¼ teaspoons) instant dry yeast
- 4 cups all purpose flour
- 2 tablespoons unsalted butter, melted and cooled
- 8 cups water
- ½ cup baking soda
- 1 egg yolk mixed with 1 tablespoon water, for the egg wash
- pretzel salt or coarse sea salt, optional
- 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, 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 ¼". 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!
Dough can be formed into 8 pieces and frozen, then thawed and boiled in the water and baking soda mixture just before baking.
The sugar can be substituted with honey, agave syrup, or brown sugar.
Technique loosely adapted loosely by Jeff Mauro of Food Network. Recipe by Flavor the Moments.
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