The warm weather is starting to make an appearance around these parts and that means we will (fingers crossed) be getting a grill soon. I’ve got my grill pan but I seriously want an outside grill. I just love the taste of food cooked outside – I don’t know what it is but it somehow tastes better. This past weekend we had our very first meal out on the deck! Can you believe that? I grilled some hot dogs inside and we had a homemade fixings bar include a variety of rolls I made in an afternoon’s baking. It really didn’t take too long to make them and now I have a supply of buns that will last us for a bit. I’m sharing one recipe today and the others you’ll find tomorrow.
I found this Pretzel Hot Dog Bun recipe on FoodNetwork.com and you can print it from there.
Hot Dog Pretzel Buns
1 cup milk
1/4 cup light brown sugar
2 tablespoons honey
1 packet active dry yeast
2 tablespoons unsalted butter
2 small cloves garlic, grated
3 cups all-purpose flour, plus more for dusting
1 cup bread flour
1/2 cup baking soda
Pretzel salt or coarse ground sea salt, for sprinkling
1. In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105
to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over
the water mixture and wait for at least 10 to 15 minutes until the
In a separate saucepan over medium heat, add the butter and garlic and cook
until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
2. Combine the all-purpose flour and bread flour in a mixing bowl.
Add the flour mixture to the bowl with the blooming yeast, and then add in
the melted butter and garlic mixture.
3. Mix on medium speed until the dough has come together and is smooth
and elastic in texture and pulling away from the sides of the bowl, 5 to 7
4. Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly
floured cutting board and form into a ball. Cut into 4 equal pieces, and then
cut those in half to form 8 equal pieces.
5. Using your hands, roll each piece into a ball and place onto a prepared
baking sheet. Cover with a dish cloth and let them rest in a warm place for 12
to 15 minutes.
Once rested, lightly dust your work surface again and roll the balls into 7-inch
logs. Place onto the other prepared baking sheet, cover, place back in the
warm spot and let rest for an additional 30 minutes.
Preheat the oven to 425 degrees F. Place one oven rack high and one low.
Line 2 more baking sheets with silicone mats or parchment paper.
6. In a large pot, bring 8 cups water to a boil, and then add the baking soda.
In batches, place the dough in the water and cook for 30 seconds on each
7. Using a slotted spatula, remove the logs and place onto the prepared
baking sheets. Sprinkle the logs with pretzel salt as they come out of the
water, to ensure the salt sticks. Then cut 3 diagonal slits on top of
the bread, not too deep.
8. Bake for 10 to 13 minutes, rotating between the top and bottom racks of
the oven halfway through the cooking. Cool on a wire rack.
These are slightly sweet and do taste like a pretzel. They freeze beautifully
and don’t take too long to thaw on a counter or if you want one lightly
toasted you can pop it in the oven to warm.
I ate one with a hot dog and some homemade ketchup and it was a perfect
foil for the little bit of spice in the frankfurter.