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!
Servings: 8 hot dog buns
Calories: 264kcal
Equipment
- steel skimmer or food-grade rubber gloves, for handling the pretzel buns
- Kitchen Scale or just follow my steps to divide up your dough without a scale
Ingredients
Pretzel Dough
- 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
Lye Solution
- 20 grams food-grade lye I am using a food-grade lye with a concentration of 100%. Your solution should have no more than 4% lye. You could also use baking soda instead of lye. See notes below.
- 500 milliliters water COLD water
Topping
- pretzel salt Kosher salt can be substituted, although pretzel salt makes your pretzels really authentic (and look like they came from a German bakery) and it's inexpensive!
Instructions
- 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.15 grams granulated sugar, 7 grams active dry yeast, 275 milliliters water
- 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.500 grams all-purpose flour, 10 grams sea salt, 30 grams butter
- 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).
- 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.
- 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.20 grams food-grade lye, 500 milliliters water
- 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.pretzel salt
- 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.
Video
Notes
No Lye? Use a Baking Soda Bath Instead
If you don’t have food-grade lye, you can still achieve a great pretzel-like crust using a baking soda bath.1. Bake the Baking Soda for a More Authentic Taste
Baking the baking soda increases its alkalinity, making it behave more like lye:- Preheat your oven to 300°F (150°C).
- Spread 2 tablespoons of baking soda evenly on a foil-lined baking sheet.
- Bake for 1 hour, then let it cool before using.
2. Prepare the Baking Soda Solution
- In a medium saucepan, bring 2 cups of water to a gentle simmer (not boiling).
- Stir in the 2 tablespoons of baked baking soda until fully dissolved.
3. Dip the Pretzel Rolls
- Carefully dip each roll into the warm solution for 20-30 seconds.
- Remove with a slotted spoon, let excess liquid drip off, and place on a parchment-lined baking sheet.
- Like Lighter Colored Pretzels? I dip my pretzels for just 5 to 10 seconds in a 4% lye solution (4 grams of lye per 100 ml of cold water). If you would like lighter colored pretzels, you have two choices. Either dip your pretzels for a shorter period of time or go with a more diluted solution.
Nutrition
Calories: 264kcal | Carbohydrates: 50g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 515mg | Potassium: 76mg | Fiber: 2g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 0.003mg | Calcium: 14mg | Iron: 3mg