Pretzel Hot Dog Bun Recipe

Activate yeast

In a small bowl combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine 3 cups all-purpose flour and kosher salt. Add the foamy yeast mixture and the melted butter. Mix on low until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough in it, and cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Portion and shape

Punch down the dough and turn onto a lightly floured surface. Divide into 8 equal portions (each about the size to hold a hot dog — roughly 85–100 g each). Roll each portion into a tight log about 6–7 inches (15–18 cm) long and about 1.25 inches (3 cm) thick. Taper the ends slightly so they fit well around a hot dog. Place shaped buns on a parchment-lined baking sheet, leaving 1–1.5 inches between them. Cover with lightly greased plastic wrap and let rest 15–20 minutes to relax before the soda bath.

Preheat the oven to 425°F (220°C). While the oven heats, prepare the baking soda bath: in a wide, shallow pot or saucepan bring 8 cups water and 6 tbs baking soda to a gentle simmer (do not boil vigorously; the mixture will foam slightly).

Working 2–3 buns at a time, carefully lower each shaped bun into the simmering baking soda bath using a slotted spoon or spatula. Simmer for 20–30 seconds on each side (about 40–60 seconds total) — this gives the pretzel crust its characteristic color and flavor. Remove with the slotted spoon, allow excess water to drain, and place back on the parchment-lined baking sheet. Repeat with remaining buns.

Whisk the egg with 1 tsp cold water to make an egg wash. Lightly brush each bun with the egg wash, making sure to coat evenly but not pool. Sprinkle coarse sea salt or pretzel salt on top as desired.

Bake in the preheated 425°F (220°C) oven on the middle rack for 14–18 minutes, rotating the pan halfway through, until the buns are deep golden brown and have a shiny pretzel crust. Baking time may vary slightly depending on oven; watch color rather than time alone.

Remove buns from oven and immediately brush lightly with 1 tbs melted butter if using for a softer, richer finish. Transfer to a wire rack to cool for 10–15 minutes before slicing for hot dogs. Cooling briefly prevents excessive steam sogginess when you slice.