Pretzel Hot Dog Buns
Shake up your summer grillin’ routine with these tasty buns!
For the Dough
3 cups all-purpose flour
1¼ tsp salt
2/3 Tbsp brown sugar
2¾ tsp active dry yeast (Note: this is slightly more than a standard ¼-oz. package)
1 cup warm water
For the Soaker
1 cup boiling water
2 Tbsp baking soda
For the Pretzels
2 Tbsp butter, melted
Using a countertop mixer with the dough hook attached, combine all of the dough ingredients (flour, salt, brown sugar, yeast, and warm water). Mix on medium speed for 6 minutes.
Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes.
Meanwhile, prepare the soaker by combining the boiling water with the baking soda. Mix until baking soda is fully dissolved, and set aside to cool.
Once dough has risen, divide into 10 equally-sized pieces. (If you have a kitchen scale, each piece should be about 2½ oz.) Allow dough to rest uncovered for 5 minutes.
Preheat oven to 450°F.
Shape each piece of dough into a 7”x4” rectangle. Working with a longer side, roll the dough up tightly. Pinch the edges closed as you roll and then pinch the longer seam tightly to seal.
Place each bun in the Soaker mixture for 2 minutes (spoon water over the top of bun if it is not fully covered by the water).
Grease a large baking sheet or spray with baking spray. Place buns on the baking sheet and sprinkle lightly with coarse salt. Using a sharp knife, cut 3 shallow, diagonal slits into the top of each bun. Allow buns to rest for 10 minutes uncovered.
Bake at 450°F for 8-10 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.
Once cool, slice a small wedge out of the top of each bun. Add grilled hotdogs and favorite hotdog toppings.