Soft Pretzel Hot Dog Buns

These Pretzel buns are great because they will hold up to whatever you like to put on your dog. They are worth a try even if all you like on your dog is mustard!



1 cup water (110 degrees)

1 tsp sugar

1 packet yeast

1 tbsp vegetable oil

2 ¾ cups bread flour

1 tsp salt

2 tbsp brown sugar

2 quarts water

½ cup baking soda

1 egg white

Toppings (coarse salt, sesame seeds, poppy seeds, dried garlic or onion flakes)



Pre-heat oven to 375 degrees and place rack in middle of oven. Line a sheet pan with parchment paper.

Place the water, sugar and yeast into the bowl of a stand mixer. Stir o dissolve the yeast and sugar. Allow to rest for 10 minutes. At this point you should have foam on the top. This lets you know your yeast is good. Add the oil to yeast mixture. In a separate bowl combine the flour, salt and brown sugar. Add the flour mixture to the yeast mixture and mixture and combine at lowest speed using the dough hook. When the flour has been completely combined, set mixer on #2 and allow the mixer to knead he dough for 8 minutes. Turn off the mixer and cover the bowl with plastic wrap and allow the dough to rise for 30 minutes in a warm place on your counter. After 30 minutes remove the dough from the bowl and form into a large ball. Flatten ball into a large disk.

Cut the disk into 8 pieces like a pizza.

Roll each piece into a log about 8” long.

Place logs on prepared sheet pan and cover with a damp towel and allow them to rise for 30 minutes. In a large pot bring the water to a slow boil. Add the baking soda slowly to the boiling water. Remove logs (one at a time from baking sheet) and place into the boiling water for 20 seconds. Flip them over in the water and continue to boil for an additional 20 seconds. Remove from the pot and return to the baking sheet. After doing this with each of the logs brush the top of each log with the egg whites.

Then sprinkle with salt or your choice of topping. I like using salt for that original pretzel taste. Bake the buns for 20 minutes or until they are a dark mahogany brown. Cool the buns on a rack for 30 minutes.

Makes 8 hot dog buns


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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