Hot Dogs with Pretzel Buns

Hot Dogs on Chefanie White Wood Plate

Hot dogs are a ballgame classic, and they are made even better with soft pretzel buns. For extra wow, serve with choices of condiments. 

Makes 8 buns. Enjoy immediately or store in air-tight container for up to 2 days. 


  • 8 hot dogs (Walter’s is my favorite brand) 
  • 3¾ cups bread flour
  • 2 teaspoons plus pinch kosher salt 
  • 2 teaspoons instant or rapid-rise yeast
  • 1½ cups plus 4 cups plus 1 tablespoon tepid water
  • 2 tablespoons plus 2 teaspoons of vegetable oil
  • 2 tablespoons packed dark brown sugar
  • ¼ cup baking soda
  • 1 tablespoon pretzel salt
  • 1 large egg
  • For condiments: mustard, honey mustard, relish, ketchup 


For the buns: 

  • In a large measuring cup, combine 1.5 cups of water, 2 tablespoons of oil, and sugar.
  • In the bowl of a stand mixer with hook attachment, combine flour, 2 teaspoons kosher salt, and yeast. 
  • With the mixer on low speed, gradually pour the water mixture into the flour mixture. Mix until the mixture looks like dough, continuously scraping down the edges, approximately 2 minutes. 
  • Increase the speed to medium until the dough is smooth, approximately 10 minutes. 
  • On a floured surface, knead the dough into a ball.
  • In a greased bowl, place the dough ball and cover with a damp towel and plastic wrap until doubled in size, approximately 90 minutes. 
  • Gently tap the dough to deflate it.
  • On a floured surface, form the dough into a rectangle. Cut into 8 equal sized pieces. 
  • Roll each piece into a log. 
  • On a parchment lined baking sheet, place all of the 8 pieces side-by-side, seam side down, leaving ¼ inch between each.
  • Cover the logs with greased plastic wrap and allow to rest for 15 minutes.
  • Preheat oven to 425F. 
  • In a wide pot, dissolve baking soda in 4 cups of tepid water then bring to a boil. 
  • 4 at a time, cook each dough log in boiling water for 30 seconds, moving after 15 seconds. 
  • After dough logs boil, transfer to a wire rack and allow to cool for 5 minutes. 
  • Place the dough logs back on the parchment-lined baking sheet, in the same direction, seam-side down, ¼ inch apart.
  • In a mixing bowl, whisk the egg, pinch kosher salt, and remaining tablespoon of tepid water. Brush the logs with this egg mixture. 
  • Sprinkle dough logs with pretzel salt and using a paring knife, draw a lengthwise slit down each.
  • Place the dough in the oven, and bake until traditional pretzel golden brown color is achieved, approximately 12-14 minutes. Turn the sheet tray half way through the baking, between 6 and 7 minutes. 
  • Allow the buns to cool.
  • Using a serrate knife, cut a slit lengthwise. 

For the hot dogs: 

  • On a grill or grill pan, cook the hot dogs over medium high heat, turning occasionally for 5-7 minutes 


  • Place the hot dogs in the buns and serve with condiments. 

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