Easy Pretzel Hot Dog Buns

Easy Pretzel Hot Dog Buns by Jim Bailey

Easy Pretzel Hot Dog Buns

Prep Time

35 minutes

Cook Time

20 minutes



I must say, now that I have started making these hot dog buns for my children, they will not eat any other hot dog roll (well, besides our famous New England-­style hot dog rolls that is).

I didn’t add the extra-coarse salt on top, purely for health reasons, but by all means, sprinkle some pretzel or coarse­-grained salt over the top of the beaten egg if desired. These are dense yet manageable, crispy yet soft… just plain perfect.

Need a starter recipe for your Pretzel Hot Dog Buns? Try these Beer and Barbecue Stuffed Pretzels!


  • 1 cup warm milk
  • 2 tablespoons brown sugar
  • 1 package active dry yeast
  • 1/2 teaspoon each garlic and onion powder
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1/3 cup baking soda
  • 1 egg, beaten well


  • 1 Combine milk, brown sugar and yeast in a large bowl, whisking until sugar is well incorporated. Let sit until the yeast foams a little, about 10 minutes
  • 2 Add the garlic and onion powder, flour and salt to yeast mixture
  • 3 Mix well with a sturdy wooden spoon until it comes together and leaves the side of the bowl
  • 4 If using a stand mixer, use hook attachment, but you will need to add an additional cup of flour
  • 5 Loosely cover with a dry towel and let rise for an hour or so, or until double in bulk
  • 6 Grease a 2 cookie sheet pans with nonstick cooking spray; set aside. Using a well-floured work surface, knead dough for 1 minute, or until no longer sticky
  • 7 Pinch off between 8­-10 uniform balls, depending on the size you desire, of dough and roll each into logs measuring about 7­8-inches in length
  • 8 Place on one of the prepared pans, spray the top of each roll with nonstick cooking spray and cover loosely with film wrap
  • 9 Let rise for 30 minutes in a warm place.Meanwhile, preheat oven to 425­ F
  • 10 Bring a large pot of water to a boil over medium­-high heat. Whisk in the baking soda
  • 11 Place the logs of dough, 3 at a time, into the boiling water Gently roll around in water for 10 seconds
  • 12 Lift out to drain excess for a second or two before placing on the other prepared pan. Repeat with remainder of logs
  • 13 Brush each with the beaten egg and make shallow slits on top of each roll with a sharp knife
  • 14 Bake 16­-18 minutes, or until golden brown on top. Remove from oven to cool



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