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Beer Pretzel Hot Dog Buns

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Beer pretzel hot dog buns

We attended our first barbecue of the year at the weekend. The weather was glorious, the company couldn’t have been better and the food was plentiful (though not as plentiful as the alcohol…); all in all it was a lovely day and one that I hope to repeat many times over the summer.

But I have never actually hosted my own barbecue; we spent many years living in a flat, making barbecues impossible, and although we now have a house, the garden is very narrow, the patio tiny and the whole garden is in quite a state; it needs some serious work doing to it before we can even fit a barbecue out there, let alone more than two people.

We intend to sort it out this summer, and when (if) we do, I’ll finally get round to hosting one and will probably vastly over-cater because I can’t have people round without providing waay too much food – can’t risk anyone going hungry!

Beer pretzel hot dog buns - soft, chewy and delicious!

These beer pretzel hot dog buns are one of the things I will make; I’ve never been a fan of shop bought hot dog buns, they are too squishy and cotton wooley for my tastes, I prefer bread with a bit more substance and flavour.

These beer pretzels are ideal – they have the classic soft-yet-chewy pretzel texture and flavourful deep brown crust, with a bit of extra intensity of flavour from the ale (though you can replace the ale with water and they will still be delicious).

They make perfect hot dog buns, or sandwiches, or are delicious just eaten with a bit of cheese; they are also surprisingly easy to make.

The dough is a fairly simple bread dough, the bit which turns them into pretzels rather than just buns is the bicarbonate of soda bath they are given before they are baked – this is what gives the crust the ‘pretzel’ flavour.

It is very simple to do – you just dip the buns into a pan of hot water mixed with bicarb for 30 seconds each side; it doesn’t take long at all but provides so much flavour, and is also what gives the baked buns their deep brown colour.

Ale pretzel hot dog buns

 

Beer pretzel hot dog buns
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5 from 2 votes

Beer Pretzel Hot Dog Buns

Servings 8
Author Domestic Gothess

Ingredients

Dough:

  • 110 ml (1/3 + 1/8 cup) lukewarm full fat milk
  • 200 ml (1/2 + 1/3 cup) lukewarm ale (or water)
  • 40 g (scant 3 tbsp) butter melted
  • 1 tbsp dark brown soft sugar
  • 7 g (1 sachet/2 tsp) fast action yeast
  • 500 g (4 + scant 1/4 cups) strong white bread flour
  • 1 rounded tsp salt

To Finish:

  • 1.5 litres water
  • 3 tbsp bicarbonate of soda (baking soda)
  • 1 egg beaten
  • flaky sea salt

Instructions

  • In a large bowl, whisk together the milk, ale, melted butter, sugar and yeast. Add the flour and salt and mix to form a dough. Turn out onto an un-floured surface and knead for about 10 minutes until smooth and elastic. Place into a large, lightly oiled bowl, cover with clingfilm and either place in the fridge to rise overnight, or in a warm place until doubled in size - about 1.5 hours.
  • If the dough was refrigerated, let it come up to room temperature for about half an hour before proceeding with the next step.
  • Knock back the risen dough then divide it into eight even pieces (I use a scale for accuracy). Shape each piece into a ball then roll it out into a sausage, about 15cm long. Place them well spaced apart on a lightly greased baking tray then leave to rise, uncovered (but not in a drafty spot) for about 30 minutes, until puffy.
  • Preheat the oven to 200C/400F/gas mark 6; line two baking trays with greased baking parchment (the buns have a tendency to stick). Bring the 1.5 litres of water to the boil in a large pan, stir in the bicarbonate of soda then turn down the heat until the water is not even simmering.
  • Poach the risen buns two at a time for 30 seconds per side (I use a stopwatch) then use a fish slice to transfer them to the lined baking trays; repeat with the remaining buns.
  • Brush the buns with beaten egg then use a lame, extremely sharp knife or razor blade (I use an old fashioned razor blade) to cut three fairly deep diagonal slashes in each bun. Sprinkle the buns with flaky sea salt.
  • Bake in the preheated oven for about 15-20 minutes, until deep brown; don't take them out too early - a lot of the flavour comes from the dark colour.
  • Transfer the buns to a wire rack to cool. Eat on the day they are baked.

Notes

These really are best eaten freshly baked but can be frozen as soon as they are cool. Allow to defrost at room temperature then refresh in a low oven for 5 minutes or so to serve.

Pretzel hot dog buns - soft, chewy and delicious!

Beer pretzel hot dog buns

I am sharing these with Saucy Saturdays hosted by The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant,  Fiesta Friday hosted by The Frugal Hausfrau and Aharam, Foodie FriDIY, Foodie Friends Friday and Friday Features

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Reader Interactions

Comments

    • hannahhossack

      Thanks Mollie, I would happily eat these buns with just about anything if I’m honest, they are that good!

      Reply

  12. Mel

    totally did not use the 1 rounded tsp of salt in the dough as it was not in the instructions. didn’t notice till after the dough finished rising and was cleaning up.

    Reply

    • hannahhossack

      Oh no! I’m so so sorry about that, I’ve amended the recipe; I need to get myself a proofreader… :-/ Thank you for pointing out the error.

      Reply

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