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–+ servings
6 shiny and chewy pretzel hot dog buns placed in a white plate

Pretzel Hot Dog Buns

Meenakshi
These homemade pretzel hot dog buns prove that creating bakery-quality pretzel buns at home is both achievable and incredibly rewarding. They have a perfect soft pretzel chewiness and authentic brown color. They transform ordinary meals into extraordinary experiences worth sharing.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Resting time 2 hours 30 minutes
Total Time 3 hours 8 minutes
Course Bread
Cuisine global
Servings 8
Calories 252 kcal

Ingredients
  

Ingredients for dough

  • 500 g all purpose flour 4 cups
  • 300 g water 1¼ cups
  • 7 g instant yeast 2 ¼ tsp
  • 12 g sugar 2 tsp
  • 10 g salt 1 ½ tsp
  • 2 tablespoon unsalted butter softened 30 g butter

Ingredients for Lye bath(3.5 percent)

  • 15 g Lye Food grade Sodium Hydroxide
  • 450 g water

For topping the pretzel buns

  • 1 tablespoon coarse sea salt
  • 1 tablespoon butter melted for brushing baked buns

Instructions
 

Kneading the Dough

  • Stand Mixer Method:
    * Add all-purpose flour, instant yeast, sugar, and salt to the stand mixer bowl with a dough hook.
    * Pour in water and knead on low speed for 5 minutes until a dough forms.
    * Add softened butter and knead on medium speed for 8–10 minutes.
    * Dough should be smooth, elastic, and slightly tacky, pulling away from the bowl sides.
    images showing stages of kneading the dough in a stand mixer
  • Hand Kneading Method:
    * In a large bowl, whisk together flour, yeast, sugar, and salt.
    * Make a well in the center; add water and butter.
    * Mix with a wooden spoon until a shaggy dough forms.
    * Turn dough onto a lightly floured surface and knead for 12–15 minutes.
    * Add flour only if the dough is unmanageably sticky.
    * Final dough should be smooth and elastic, with strong gluten development.

Bulk Fermentation

  • Transfer dough to a lightly oiled bowl and turn to coat.
  • Cover with plastic wrap or a damp towel.
  • Let rise in a warm, draft-free spot for 60–90 minutes or until doubled in size.
  • Rise time depends on room temperature. Expect faster fermentation in warmer temperatures.
  • This stage builds flavor and helps create a light, airy texture.

Shaping the Hot Dog Buns

  • Gently punch down the dough and place on a floured surface.
    A gallery of 4 images showing steps of shaping the hot dog bun
  • Divide dough into 8 portions for regular buns or into 12 portions for mini buns.
  • Roll each piece into a 5–6 inch wide rectangle using a rolling pin.
  • Tightly roll into a log 5–6 inch long for regular or 3–4 inch long for mini hot dog buns.
  • Seal edges well to maintain shape.
  • Place buns on parchment-lined baking sheets, spaced 2 inches apart.
  • Cover with a cloth while shaping the rest.

Lye Bath

  • Safety Note: Always wear gloves and eye protection. Work in a well-ventilated space and use non-reactive containers.
    A gallery of 4 images showing how to make a lye bath and dip pretzel buns in it.
  • Pour cold water into a glass or stainless steel container.
  • Slowly add measured lye to the water (never the reverse), stirring until fully dissolved.
  • Solution will warm up—this is normal.
  • Dip each bun into the lye bath for 10 seconds using tongs or a slotted spoon.
  • Ensure each bun is fully coated by rotating it in the lye.
  • Place back on a greased or silicone mat-lined baking sheet.
  • Immediately sprinkle coarse sea salt on top.

Proof

  • Let the lye-dipped buns proof uncovered at room temperature for 20–30 minutes.
  • Buns should puff up slightly, not double in size.
  • This short proof helps maintain the dense, chewy texture typical of German-style pretzel buns.

Bake

  • Preheat oven to 400°F (205°C) and set rack in the center.
    4 images showing scoring and baking the pretzel buns
  • Score the buns with a sharp blade.
  • Bake for 15–18 minutes until deeply golden brown and hollow-sounding when tapped.
  • Internal temperature should reach 190°F (88°C).
  • Brush with melted butter right after baking for flavor and shine.

Notes

Lye Safety Considerations
  • Use only food-grade sodium hydroxide from trusted suppliers.
  • Always handle with gloves and eye protection.
  • Store safely away from children and pets.
  • Lye provides the authentic pretzel crust and flavor not achievable with baking soda.
Alternative Alkaline Solutions
  • For a milder option, dissolve 1 cup of baking soda in 6 cups of water.
  • This produces a decent golden color and slight pretzel flavor.
  • Ideal if you're not comfortable using lye.
Dough Consistency Troubleshooting
  • Dough should be slightly tacky, not sticky.
  • Too dry? Add water 1 tablespoon at a time.
  • Too wet? Knead a bit longer instead of adding flour.
Shaping Perfection
  • Use a kitchen scale to portion dough evenly.
  • Shape with confident, smooth motions.
  • Smooth, taut dough ensures even baking and a pro look.
Flavor Variations
  • For beer pretzel buns, replace water with flat beer for a richer flavor.
  • Add sourdough starter for tangy notes; adjust fermentation time as needed.

Nutrition

Calories: 252kcalCarbohydrates: 49.37gProtein: 6.78gFat: 2.55gSodium: 513mgFiber: 1.7gSugar: 1.65gVitamin A: 59IUIron: 2.98mg
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