Game Day Homemade Pretzel Hot Dog Buns | Everyone loves a good pretzel bun! Score a touchdown, wow your hungry game day watchers and add another flavor to your game day hot dogs with a homemade pretzel bun! Nothing says game day like a good hot dog. These Game Day Homemade Pretzel Hot Dog Buns are easy to make and so delicious you can skip the hot dog and dip them into mustard. I love how versatile they are, perfect for if you have guests that aren’t fans of hot dogs but love homemade pretzels!
These pretzel hot dog buns were so easy to make. BE BRAVE! Don’t let making bread scare you. It really is quite easy and well worth it. These Game Day Homemade Pretzel Hot Dog Buns are so tender and add another layer of flavor to your hot dog. Come on you can do it. Try it. I promise you won’t be disappointed.
Let dough rise to double.
Form into logs. Cover and let rise to double.
- 1 1/2 cups warm water (110 °)
- 2 1/4 teaspoons or 1/4 ounce active dry yeast
- 2 teaspoons granulated sugar
- 4 1/4 cups all purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 1 large egg, lightly beaten
- salt for sprinkling, coarse or kosher
In the bowl of your stand up mixer fitted with the dough hook, add the water, yeast and sugar. Stir and let rest for 5 - 10 minutes or until foamy. Add the flour, salt and melted butter. Mix until well combined and forms a ball. Transfer to a medium bowl sprayed with non stick cooking spray, cover with plastic wrap and allow to rise in a warm place for 1 hour or until doubled in size. Line a cookie sheet with parchment paper and set aside. Pull dough out of bowl onto a lightly floured surface and divide into 8 equal portions (about 3.7 ounces each). Form each portion into and log. Place on prepared cookie sheet seam down in a staggered position. Cover with a towel allow to rest in a warm place for 30 minutes or until they rise and double.
Preheat oven to 425° and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda. Return to heat and continue with a steady boil. Place 2 - 3 of the buns at a time in the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining buns. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with salt. Using a sharp straight edged knife, cut a diagonal lines on the top of each bun. Bake for 15 to 20 minutes.
NOTE: These buns are best used the day they are made. If you make them ahead, freeze them until the day you're ready to serve them.
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