Hot Dog Buns with Sea Salt Recipe

Make the Dough In the bowl

Make the Dough In the bowl of your stand mixer, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy.

Add the melted butter, salt, and flour

Knead with the dough hook on medium speed for 6-8 minutes until the dough is smooth and elastic. If you’re going for a diy hot dog buns experience and don’t have a mixer, mix by hand until combined, then knead on a floured surface. Step 2: Let It Rise

Shape the dough into a ball

Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size. Step 3:

Shape Once risen, punch down the

Shape Once risen, punch down the dough and divide it into 8 equal pieces.

Roll each piece into a log

Roll each piece into a log shape, about 6 inches long for standard buns or 3 inches for mini hot dog recipes. If you’re experimenting with a brioche hot dog buns vibe, brush the logs with a little milk at this stage for a richer crust. Step 4:

Prepare the Pretzel Bath

Preheat your oven to 425°F

While it’s heating, bring 8 cups of water to a boil in a large pot. Slowly add the baking soda (careful-it bubbles up fast!). Using a slotted spoon, dip each dough log into the bath for 20-30 seconds. This is what gives them that classic pretzel flavor and deep brown color.

Remove and place on your parchment-lined baking sheet

Step 5: Add Toppings and Score Brush each bun with the egg wash, then sprinkle generously with coarse sea salt. Use a sharp knife to make a shallow slit lengthwise down the center of each bun. Step 6:

Hot Dog Buns with Sea Salt

How to make it