Homemade Pretzel Buns for Hot Dogs (Laugenstangen)
Authentic pretzel buns for hot dogs and bratwurst are a variation of my super popular authentic German pretzels, but shaped like long buns instead. Called 'Laugenstangen' (lye sticks) in German, they are super soft and fluffy on the inside and taste just like from a really good German bakery.They are surprisingly easy to make, following the simple steps in my recipe. This authentic German pretzel hot dog bun recipe is based on my popular soft pretzel recipe, using real lye (but that's nothing to be afraid of!). I have no doubt that these will be the best tasting pretzel hot dog buns you've ever had and I can't wait for you to try them!
- Prep time
- 30 min
- Cook time
- 12 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 grams all-purpose flour
- 15 grams granulated sugar (You can use white or brown sugar. Brown sugar gives this recipe a slight malty note.)
- 30 grams butter (room temperature)
- 10 grams sea salt
- 7 grams active dry yeast (1 pouch)
- 275 milliliters water (luke warm)
- 20 grams food-grade lye
- 500 milliliters water (COLD water)
- pretzel salt
Instructions
- 1
Stir together the Luke warm (barely warm) water, sugar and yeast and allow to bubble up, this should take 5 minutes. If it's not getting bubbly, your water may have been too hot or your yeast is bad. You'll have to repeat this step.
- 2
Sift together the flour and salt, and add in the butter and the bubbly yeast mixture. Knead the dough on the low setting for 8 to 10 minutes using the dough hook.
- 3
Cover the dough with a piece of wax paper (or a clean linen towel) and let it rest for 5 minutes. This is to help prevent a skin from forming. Shape the dough into a long, even thickness log and divide into 8 equal pieces (see photo). Shape each piece of dough into little ball shapes first, and then into logs (about 10 in or 25 cm in length).
- 4
Transfer the pretzel hot dog buns onto sheets of wax paper or silicone baking mats, cover with a clean linen towel, and let them rest and develop in a warm spot for about 60 minutes. I recommend using two baking mats and spreading them out. They stick to parchment paper A LOT, so I do not recommend placing them on parchment paper to let them rise OR to bake them.
- 5
Prepare your lye solution in a well-ventilated area (like standing under a vent hood set to high or ideally being outside) because of potential fumes. I also recommend wearing a cloth or medical grade face mask and rubber gloves to be extra safe. Add the premeasured lye (it comes in dry granules) into COLD water, not the over way around. At this point, I like to step to the side for about 10 to 15 seconds to let potential fumes evaporate. Then carefully combine with a whisk until the solution is clear.Now dip the pretzel hot dog buns using a steel skimmer (you could also use two large spoons) for 5 to 10 seconds each before transferring them using your skimmer onto a baking sheet covered with parchment paper or a silicone baking mat (I have found the baking mats work better in releasing the pretzel rolls after baking, so it may be time to invest in some).Your pretzel buns will likely deflate during the dipping process, which is totally fine. They will end up looking just fine when they come out of the oven.
- 6
Take a small, sharp knife and cut 3 diagonal slits on the top of each hot dog bun to enable it to rise during the baking. Then sprinkle with the pretzel salt.
- 7
Bake at 355° Fahrenheit or 180° Celsius (convection/Umluft setting) for about 12 minutes or until golden brown. I like to rotate them after 6 minutes. Allow to cool for a few minutes before slicing open longways and stuffing with grilled bratwurst, hot dogs or using them as sandwich buns.