Mar 29, 2024

Hot Dogs with Pretzel Buns

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.

INGREDIENTS:

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

DIRECTIONS:

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.