Though school has started back up in our neck of the woods and summer's end is near, we've still got lots of time left in grilling season. Traditionally, store-bought hot dog buns have never really appealed to me, so for that reason we usually opt to grill hamburgers. These pretzel buns, however, are a game-changer and transform a simple hot dog into a sought-after entree at our house.
Start by defrosting 2 Rhodes rolls for each hot dog bun you want to make. When the dough is cold, but no longer frozen, it's ready to work with.
Smash 2 rolls together and form into the shape and length of a hot dog.
Dip each bun into baking soda and water mixture and place on a parchment lined or well-greased baking sheet.
While it's wet, sprinkle lightly with coarse kosher salt. Make cuts or designs in the buns, if desired.
Let rise for 30-60 minutes (or until doubled) and bake at 375 for 12-15 minutes or until deeply golden brown. Slice open and enjoy with your favorite hot dogs or bratwursts.
Pretzel Hot Dog Buns
16 Rhodes Rolls (2 per hot dog bun), thawed according to directions on package
1 cup hot water
¼ cup baking soda
Coarse kosher salt, for sprinkling
Once dough is thawed out, but still cold it’s ready to work with. Lightly spray grease a clean work surface and prepare a baking sheet by lining it with parchment paper.
Combine the dough of 2 rolls, and form into the shape/ size of a hot dog. In a small loaf pan, combine the baking soda and water and stir until mostly dissolved. Dip each formed hot dog bun in the baking soda/water mixture. Set on baking sheet. Cover with lightly greased plastic wrap and allow to rise until doubled (about 45 -60 minutes). Near the end of the rise time, preheat the oven to 375. Bake pretzel buns for 12-15 minutes or until deep golden brown.
These are best served on the day they are baked.