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.
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
Step 1: Combine all ingredients into a shaggy dough and knead them for about 5 minutes until it is smooth and slightly sticky.
Step 2: Let the dough rest at room temperature for 30-45 minutes or until it has almost doubled in size.
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.
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
- 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
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.
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:
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Pretzel Hot Dog Buns (Laugenstangen)
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).
So easy to make!