If you have never had a hot dog with a pretzel bun, stop what you are doing and run to the market right now if you don’t have the ingredients on hand (you most likely do!), and make this for dinner tonight. If you have had a pretzel hot dog bun, you are welcome for this super easy (pretty much no-fail) recipe. Let me state up front, I am no baker! I just started lightly dabbling in this wonderful world because we happened to find the most incredible, juiciest, delicious peaches at our local farmer’s market in East Nashville, they were worth me giving it a good college try to make a pie. The peaches did not fail. The pie wasn’t the worst thing in the world, and I continued to learn to bake. I love to cook, but baking has always been so scary for me. I mean, you have to follow directions. Exactly. What’s the fun in that? Well, watching bread rise is pretty great, and having warm bread come out of the oven, and that heavenly smell. The flavor and consistency’s pretty great too. I am hooked. Don’t be scared, do it and love it and tell me all about it.
If you have read any of our “Let’s Eat” category posts, you know I am a vegetarian and Joey is not. Hot dogs are one of the things we like to do around here once and a while because I grab a veggie pack for me, and Joey gets some Hebrew National Jumbo’s and we share buns and condiments. It’s a snap. This week I decided to make pretzel buns. There is an amazing little restaurant here in East Nashville (well, like 100 amazing little restaurants) that serves their hot dogs on pretzel buns. The ones I made are adapted from about 5 recipes I found online, are are altered to be vegan (I know, I know, why a vegan hot dog bun?). I don’t enjoy cooking with eggs or milk, so often things wind up being vegan. Here is some of the stuff you probably have on hand already.
- 1 cup of Daiya cheddar style shreds
- 1 1/2 cups warm water
- 2 tbsp of coconut sugar
- 1 package dry active yeast (not rapid-rise)
- 2 tbsp of softened coconut butter (or vegan butter)
- 4 cups unbleached flour
- 2 tbsp salt
- a large pot of water to boil
- 1 and a half cup baking soda
- egg replacer (equal to one egg) I use Ener-g Egg Replacer from Wholefoods
- Hebrew National Hot Dogs (we got jumbo)
- Gulden’s Spicy Brown Mustard
- Hunts 100% Natura Ketchup
- Gherkin’s for garnish
- Combine warm water and coconut sugar in your electric mixer bowl outfitted with your dough hook. Lightly sprinkle the yeast on top and let stand 5-10 minutes and it will become gain a froth-like layer. Add flour, softened butter and salt. Gently fold with wooden spoon until flour is soaked by liquids and then mix on low speed until well combined. Change speed to medium for 4 minutes and wait for the dough to become pliable. Add Daiya shreds and continue to mix for one more minute. Grease a large mixing bowl with vegan butter or coconut oil and place dough in it and cover with a dish towel for 45 minutes.
- Line a baking sheet with parchment paper and set aside. Preheat oven to 425 degrees F. Flour a woking surface and mold dough into a ball on the surface. Using a serrated knife, cut dough into eight 6-7 inch logs. Cover all logs with a cloth for 10 minutes to rest the dough.
- Low boil your pot of water and add baking soda and then 2-3 dough logs for 30-45 seconds (you will see them get larger and soak up the water). Do this to all your logs. Use a slotted spoon to remove from water and place on baking sheet. Cut diagonal slits on the top of each pretzel roll with serrated knife. Brush the tops of each roll with egg replacer and sprinkle with salt. Bake 12-15 minutes, until golden brown. Let cool and enjoy warm!
This makes eight buns, so it’s perfect for two packs of Hebrew National Jumbo Hot Dog’s because they come four to a pack and you don’t have to worry about that sad extra bun when you DIY the buns. That can make eight very happy people. It’s kind of impressive too when you make your own hot dog buns, so it’s worth doing a few times for various things. Next cocktail party we have I am going to cut the Hebrew National Hot Dog’s into little bite size pieces and make little bite size “buns” and put Gulden’s Spicy Brown mustard between to the and poke with a toothpick. So perfect and easy!
If you are anything like me, you are a visual learner. Here are some pictures we took of the process, because boiling bread sounded weird to me and I wanted to see someone else do it too.
I know hot dog day makes Joey very happy and these buns bring it over the top which makes me happy for him because we so rarely have an easy meal where he can eat meat and I can be a veg. So, this a our perfect dawg: these homemade warm pretzel buns + Hunts 100% Natural Ketchup + Gulden’s Spicy Brown Mustard + a gherkin! It’s perfect!
With grilling season upon us, everyone is craving an all-American hot dog. What makes a kosher hot dog different? It’s all about what makes the cut (and what doesn’t). Hebrew National is choosy about what goes into their franks – only 100% pure kosher beef so you know what you’re getting and they taste great.
Compensation was provided by Hebrew National via Mode Media. The opinions expressed herein are ours and are not indicative of the opinions or positions of Hebrew National. Thanks for the continued support of Making a House a Home and our sponsors. We think you’ll love this recipe!