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Pretzel Hot Dog Buns (Laugenstangen)

Homemade pretzel hot dog buns, aka Laugenstangen in Germany, not only take your hot dogs to the next level but also make delicious hearty sandwiches. Think Reuben, BLT, or tuna melts. These soft and chewy pretzel rolls made without lye are a must-try – not just around Oktoberfest season.

Pretzel buns on a baking tray.
Table of contents

Why you’ll love this pretzel hot dog bun recipe

  • Soft buns: Hot dog buns are typically soft and fluffy and these pretzel rolls are just like that but with a gorgeous dark brown color.
  • German flavors: Nothing says Germany like pretzels and sausages making these easy pretzel hot dog buns a match made in heaven. Lecker!
  • Versatile dough: Just like my soft German pretzels or pretzel burger buns, this enriched dough which is popular in the German state of Swabia can be shaped in many different ways.

Ingredients and substitutions

  • Milk – Whole milk enriches the dough and creates soft pretzel rolls. You can also use skim milk or water if needed.
  • Yeast – I use instant yeast for convenience but active dry yeast or fresh yeast are good options too.
  • Butter – Unsalted butter enriches the dough further, creating a soft crumb. You can use salted butter as well but you’d need to reduce the salt in the recipe by half.
  • Flour – All-purpose flour or plain flour works well but so does strong bread flour.
  • Salt – I add quite a bit of salt to the dough as I top the pretzel sticks with sesame seeds. Reduce the amount by half if you’re topping the buns with coarse salt.
  • Baking soda – A baking soda bath is used instead of lye to create the signature pretzel color.
  • Sesame seeds – I like the color contrast between the seeds and the buns but coarse pretzel salt, cheese, or poppy seeds make great pretzel toppings too.

See the recipe card for full information on ingredients and quantities.

Variations

Pretzel braids: Divide each dough ball into 3 equal-sized portions and roll it into x. Create an oblong braid and tuck the end slightly under.

Sausage stuffed: Add a pre-cooked Frankfurter in the center of the hot dog bun for an all-in-one pretzel hot dog.

Cheese: Add shredded cheese to the top of the bun instead of sesame seeds for an even heartier alternative.

How to make pretzel hot dog buns

Pretzel dough in a metal bowl.

Step 1: Combine all ingredients into a shaggy dough and knead them for about 5 minutes until it is smooth and slightly sticky.

Pretzel dough in a metal bowl.

Step 2: Let the dough rest at room temperature for 30-45 minutes or until it has almost doubled in size.

Pretzel buns in a baking soda bath.

Step 3: Once the buns are shaped they enjoy a 30 seconds baking soda bath. Turn them halfway through to have an even golden color all around.

Pretzel buns ready to be baked.

Step 4: Top the buns with sesame seeds and score them 2-3 times lengthways with a sharp knife. Bake them for 17 minutes at 400F (200C) or until you reach the signature golden brown color.

Serving

A pretzel hot dog on a black plate.
  • Pretzel hot dogs: These rolls obviously make excellent hot dog buns. Filled with a German Bratwurst, caramelized onions, mustard, pickles, and maybe even some sauerkraut, they’re a delicious German/American fusion.
  • Pretzel sandwich: The mini baguette shape is perfect for hearty sandwiches such as BLTs, tuna melts, or a Reuben filling.
  • Plain with butter: Warm homemade pretzel buns with a generous lashing of salted butter with a good cup of tea or coffee are my personal favorite. Yum!

Recipe FAQs

Can I make them ahead of time?

Yes, you can bake the pretzel buns ahead of time. Just store them in a bread basket or plastic bag once cooled to prevent them from getting stale. Reheat them briefly in the oven or under a grill.

Can I freeze hot dog buns?

Yes, you can freeze these pretzel rolls unbaked (after the baking soda bath) or baked for up to 3 months in a freezer-proof container.

More pretzel recipes

For more pretzels, check out the following recipes:

If you loved this Pretzel Hot Dog Bun Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A pretzel bun on a wooden board.

Pretzel Hot Dog Buns (Laugenstangen)

Caro Jensen
Make pretzel hot dog buns, aka Laugenstangen in Germany, at home with a few staple ingredients. No lye required!
5 from 1 vote
Prep Time 13 minutes
Cook Time 17 minutes
Resting Time 1 hour
Total Time 1 hour 30 minutes
Course Bread
Cuisine American, German
Servings 6 servings
Calories 421 kcal

Ingredients
 
 

  • 1 1/4 cups milk lukewarm
  • 7 g instant yeast
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 1/4 cup butter unsalted, softened, cubed

Water Bath

  • 4 cups water
  • 3 tbsp baking soda

Topping

  • 2 tbsp sesame seeds white

Instructions
 

  • Add all ingredients to a large mixing bowl. Using a stand mixer or a large spoon, combine all ingredients, and knead the dough until you have a homogenous dough ball (3-5 minutes).
    1 1/4 cups milk, 7 g instant yeast, 4 cups all-purpose flour, 2 tsp salt, 1/4 cup butter
  • Place the dough into a large clean bowl and cover it with a damp tea towel, plate, or plastic wrap. Let it rest for 30 minutes at room temperature. It will significantly increase in size.
  • Preheat the oven to 400F (200C) and line a baking tray with parchment paper.
  • Form 8 hot dog buns and add them to the baking tray. Rest them for another 30 minutes.
  • To make the baking soda water, bring the water to a boil in a large pot. Add the baking soda one tablespoon at a time (Note 1) and bring it to a boil again. Reduce to a simmer and add the hot dog buns to a ladle one by one. Boil them in the baking soda water for 30 seconds each, turning them halfway. They will float at the top. Transfer them back to a lined baking tray.
    3 tbsp baking soda, 4 cups water
  • Add your topping of choice. I add sesame seeds but coarse salt is a common choice as well. Score them three times along the top at a 45 degree angle with a sharp knife.
    2 tbsp sesame seeds
  • Bake the hot dog buns for 17 minutes until they've reached the dark brown pretzel color. Remove them from the oven and transfer them to a cooling rack if you have one. Serve with a generous lashing of butter while warm (Note 2).

Notes

Note 1: Be careful when adding the baking soda to the boiling water as it initially will bubble up. Add 1 tablespoon at a time.
Note 2: Pretzel hot dog buns are best enjoyed warm and I recommend eating them within a day as they easily get stale.

Nutrition

Calories: 421kcalCarbohydrates: 67gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 26mgSodium: 2507mgPotassium: 191mgFiber: 3gSugar: 3gVitamin A: 321IUVitamin C: 0.003mgCalcium: 109mgIron: 4mg
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5 from 1 vote