Pretzel Hot Dog Buns
The perfect chewy Pretzel Hot Dog Bun for any of your sandwich creations.
Ingredients
Bun Dough Ingredients
- 13 oz Water Water 105F-110F
- 1 tablespoon Granulated Sugar
- 2½ teaspoon Quick Rise Instant Yeast
- 4 cups All Purpose Flour plus more for dusting
- 2 teaspoon Fine Sea Salt
- 2 tablespoon Butter melted and cooled
Other Ingredients
- 8 cups Water
- ½ cup Baking Soda
- 1 piece Egg Yolk for the egg wash
- 1 tablespoon Water for the egg wash
- 1 tablespoon Coarse Sea Salt
Instructions
Make the Dough
- Mix together the warm water, sugar and yeast. Set aside for 10 minutes or until the yeast starts to foam on top.
- Place the flour and the salt in the bowl of a stand mixer. Turn the mixer on low and mix the flour and salt together.
- Pour the melted (cooled) butter and the yeast mixture, into the bowl of the mixer, while it is running on low.
- Mix on medium-high speed. Add an extra tablespoon of flour at a time if necessary, so the dough is smooth and tacky but not sticky.
Shape the Dough
- Place the dough on a digital food scale to obtain its total weight. Divide that number by 8. Divide the dough by that number to obtain 8 equal balls of dough. If you do not have a scale, shape the dough in a flat disk. Cut the dough into 8 even wedges.
- Shape the 8 pieces of dough into balls. Create a smooth surface of dough for the top of the ball. Gather the dough and pinch it together at the bottom to create a smooth ball.
- Gather the balls of dough on a tray or on the counter. Cover them with plastic wrap. Let them rest for 15-20 minutes so the dough can relax. They do not need to rise at this point.
- Take a ball of dough and turn it upside down. Press down on the dough to make a 5 inch flat disk.
- Use your indexes and thumbs to take hold of the furthest part of the dough from you. Fold over 1 inch of dough at a time. Roll towards you, pressing down with your thumbs every time.
- Apply a light pressure while rolling the dough, until you have a 7 inch logs.
- Line up the rolled buns, making sure that the seems are at the bottom. Cover them again with plastic wrap for 15-20 minutes. Let them rise.
- Preheat your oven to 450F. Line a baking tray with parchment paper. Make a simple egg wash by mixing together a yolk and 1 tablespoon of water or milk.
Bake the Buns
- Bring 8 cups of water to a boil in a large pot. Once the water is boiling, turn down the heat to simmer. Sprinkle ½ cup of baking soda SLOWLY into the simmering water. Let the bubbles simmer out.
- Carefully place 2-3 rolls into the simmering water. Blanch for 20 seconds before turning them over for another 20 seconds.
- Remove them from the soda water. Place them onto the prepared baking tray. Make sure they are evenly spaced and that the seems are at the bottom.
- Brush each bun generously with egg wash. Sprinkle them with the coarse or flaky sea salt. Use a sharp serrated knife to make 3 diagonal cuts in each bun, each being 2 inches long and ⅛ inch deep.
- Bake in the preheated 450F oven for 10 minutes. Turn the tray around and bake for another 5-7 minutes. Make sure that most of the buns are baked to a nice brown color, all the way down the sides. (Some of the inside buns might now brown all the way down the sides if they were placed too close together.)
- Remove the baked Pretzel Hot Dog Buns from the oven and transfer the buns to a cooling rack. Let them cool down for 10-15 minutes before using them.
Video
Nutrition
Calories: 278kcalCarbohydrates: 51gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 32mgSodium: 3547mgPotassium: 106mgFiber: 3gSugar: 2gVitamin A: 120IUVitamin C: 0.01mgCalcium: 24mgIron: 3mg
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