Sourdough Hot Dog Pretzel Buns
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Indulge in these Sourdough Hot Dog Pretzel Buns for Super Bowl weekend! These soft and fluffy wrapped hot dogs have the perfect balance of sweet and salty that is sure to be a hit at your next game day party.
If you’re looking for more game day snack recipes, check out some of my other favorites like Bone Broth Queso Dip, Pepperoni Basil Flatbread Pizza, or Garlic Ranch Pretzels.

Table of Contents
This is another collab recipe with Hannah at Make It Dough. Each month we collaborate on a recipe using sourdough in some way. And we knew we wanton share a fun Super Bowl recipe that you can make using up sourdough discard!
These Hot Dog Pretzel Buns made with sourdough discard offer a delightful twist on traditional hot dog buns, combining the soft, chewy texture of a classic pretzel with the perfect shape to cradle juicy hot dogs. The dough is wrapped around each hot and then sprinkled with pretzel salt and baked to golden brown perfection.
This Super Bowl recipe results in a slightly crisp exterior with a fluffy, tender interior that provides the ideal contrast to the snap of a baked hot dog. Lightly salted on top, these organic hot dog buns add a savory depth that enhances the overall flavor of classic hot dogs!
If you shop organic, then you know it’s incredibly difficult to find organic hot dog bus at the store. And, especially ones without seed oils. So, I love this recipe for Sourdough Hot Dog Pretzel Buns as there is no need for actual buns because the pretzel dough is baked right onto the hot dogs! Pair with pickles, chips, ketchup, mustard, barbecue sauce, or any other traditional hot dog toppings or sides.


Why You’ll Love This Recipe
Quick and Easy: This recipe is quick and easy to make. You can make this Super Bowl recipe in the morning so they are fresh for the big game.
Uses Sourdough Discard: I love this recipe for organic hot dogs as it uses up sourdough discard to create a fluffy, slightly sweet, and perfectly salted pretzel bun that’s baked right onto the hot dogs!
Game Day Favorite: The slight sweetness from the pretzel dough balances bold, tangy, and smoky flavors, making this Super Bowl recipe a favorite for game day! Whether enjoyed fresh from the oven or lightly reheated and toasted, these Hot Dog Pretzel Buns take the humble hot dog to a whole new level of indulgence.
Organic: While store bought organic hot dog buns can be challenging to find (especially without seed oils), these Hot Dog Pretzel Buns are baked right onto the hot dogs, negating the need for actual buns! Plus, these are made with organic ingredients and free of seeds oils.

Ingredients
- Yeast: I use organic instant yeast, which makes these organic hot dog buns rise. This also is a quick rise, so it makes them easy to make they of your party.
- Dark Brown Sugar: Organic dark brown sugar adds a rich flavor and dark color to the dough, which makes them more pretzel like.
- Milk: Use organic whole milk for the best flavor. Milk enriches dough, making it soft, which is ideal for pretzel dough like this.
- Sourdough Discard: You can use your sourdough discard straight from the fridge. If you don’t have discard, you can still make this recipe by mixing together 37 grams all purpose flour and 37 grams water and use that in its place.
- Bread Flour: I use King Arthur Organic Bread Flour. This high protein flour makes chewy pretzel dough.
- Salt: Use fine sea salt.
- Butter: I use Organic Valley Salted Butter, you can use unsalted if you prefer.
- Hot Dogs: My favorite are Organic Valley Hot Dogs as they are grassfed beef.
- Baking Soda: You’ll need baking soda for the water bath.
- Pretzel Salt: I top these with pretzel salt for that signature salted pretzel top. If you don’t have pretzel salt, you can also use a flaky sea salt too.

Tools Needed
- Scale: Always use a digital food scale for the best results, especially when making breads.
- Stand Mixer: I use my stand mixer for ease, because I’m a lazy bread baker. But, you can also just use a mixing bowl and your hands.
- Mixing Bowl: You’ll need to let the dough rise.
- 3-Quart Pot: I use my 3-quart pot for the water bath.
- Wire Rack: You’ll need a wire rack to let the hot dogs drain after the water bath, this ensures they don’t puddle on the baking sheet so they get that perfect crust.
- Baking Sheet: I use a half sheet pan for these organic hot dog buns to bake.
- Parchment Paper: I use nontoxic parchment paper to bake these organic hot dog buns, this ensures they do not stick to the baking sheet.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!


Step by Step Instructions
Step 1
Activate the yeast: Whisk together the milk, sugar and yeast. Cover with plastic wrap and let the yeast activate for 15 minutes or until foamy and fragrant.
Step 2
Make the dough: Stir the sourdough discard into the yeast mixture until completely incorporated. Fold the bread flour and salt in until a cohesive dough forms.
In the bowl of a stand mixer fitted with the dough hook, add the bread flour, salt. Then, add in the yeast mixture and the butter. Knead the butter into the dough until fully absorbed and there are no bits of flour.






Step 3
Strengthen the dough: Continue to knead for 5 minutes in your mixer. (If you're not using a mixer, turn the dough out onto a clean surface and knead for 5 to 10 minutes, or until it feels smooth and elastic.) Building a strong gluten network is essential for pretzels, so take the time to ensure the dough is well-developed before proceeding. Return the dough to the bowl and cover with plastic wrap.
Step 4
Prep the hot dogs: Blot the hot dogs with paper towels, and try to get as much moisture off them as possible. Too much moisture will make the pretzels soggy and gummy.
Shape the pretzel dogs: Flatten the dough out into an 8-inch square. Divide the dough into 6 even strips. Roll each portion of dough into a 12-inch rope.
Starting at one end, wrap the dough tightly around the hot dog, tuck the ends in and pinch the dough so it doesn’t unravel. Repeat until all of the hot dogs are wrapped.
Transfer the pretzel dogs to a parchment-lined baking sheet. Freeze the tray uncovered while the oven heats up.






Step 5
Preheat the oven to 425°F.
Baking soda bath: When the oven is ready, whisk the baking soda into the hot water until dissolved. Drop 1 pretzel dog into the baking soda bath for 1 minute, and transfer to a wire rack to drain. Repeat with the remaining pretzel dogs.



Step 6
Bake: Sprinkle the pretzel salt on top of the dough.Return the pretzel dogs to the lined baking sheet. Bake for 15 to 20 minutes or until evenly browned.
Step 7
Brush the baked pretzel dogs with melted butter and serve.

Baker’s Tips
- I used my stand mixer for these Hot Dog Pretzel Buns, but you can also just use a mixing bowl and your hands.
- If you don’t have sourdough discard, you can still make this recipe by mixing together 37 grams all purpose flour and 37 grams water. Use this in place of sourdough discard.
- If you don’t have pretzel salt, a flaky sea salt will also work.
- Be sure to store in an airtight container in the fridge. We found these are best reheated in the toaster oven on bake at 325°F until warm.
How to Store
You can store leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating in your toaster oven at 325°F until warm. These are not great reheated in the microwave. If you don't have a toaster oven you can use your regular oven as well.


FAQ’s
Mix together 37 grams of all purpose flour and 37 grams water in a small dish, use this in place of sourdough discard.
You can use turkey hot dogs, brats, or even fully cooked chicken sausages in place of hot dogs.
I love serving these with classic hot dog toppings like ketchup, mustard, and pickles. Chips are also a delicious side. If you’re hosting a game day party with these, my BBQ Kale Chips, Lemon Herb French Fries, or Garlic Ranch Pretzels all make great sides!

Craving More?

Sourdough Hot Dog Pretzel Buns
Ingredients
Dough
- 7 grams instant yeast
- 28 grams dark brown sugar
- 150 grams milk
- 75 grams sourdough discard
- 270 grams bread flour
- 4 grams salt
- 28 grams salted butter (softened)
Filling
- 6 grassfed beef hot dogs
Water Bath
- 20 grams baking soda
- 8 cups hot water
Topping
- pretzel salt (optional)
- 42 grams salted butter (melted)
Instructions
- Activate the yeast: Whisk together the milk, sugar and yeast. Cover with plastic wrap and let the yeast activate for 15 minutes or until foamy and fragrant.
- Make the dough: Stir the sourdough discard into the yeast mixture until completely incorporated.
- In the bowl of a stand mixer fitted with the dough hook, add the bread flour, salt. Then, add in the yeast mixture and the butter. Knead the butter into the dough until fully absorbed and there are no bits of flour.
- Strengthen the dough: Continue to knead for 5 minutes in your mixer. (If you're not using a mixer, turn the dough out onto a clean surface and knead for 5 to 10 minutes, or until it feels smooth and elastic.) Building a strong gluten network is essential for pretzels, so take the time to ensure the dough is well-developed before proceeding. Return the dough to the bowl and cover with plastic wrap.
- Return the dough to the bowl and cover with plastic wrap.
- Prep the hot dogs: Blot the hot dogs with paper towels, and try to get as much moisture off them as possible. Too much moisture will make the pretzels soggy and gummy.
- Shape the pretzel dogs: Flatten the dough out into an 8-inch square. Divide the dough into 6 even strips. Roll each portion of dough into a 12-inch rope.
- Starting at one end, wrap the dough tightly around the hot dog, tuck the ends in and pinch the dough so it doesn’t unravel. Repeat until all of the hot dogs are wrapped.
- Transfer the pretzel dogs to a parchment-lined baking sheet. Freeze the tray uncovered while the oven heats up.
- Preheat the oven to 425°F.
- Baking soda bath: When the oven is ready, whisk the baking soda into the hot water until dissolved. Drop 1 pretzel dog into the baking soda bath for 1 minute, and transfer to a wire rack to drain. Repeat with the remaining pretzel dogs.
- Bake: Sprinkle the pretzel salt on top of the dough. Return the pretzel dogs to the lined baking sheet. Bake for 15 to 20 minutes or until evenly browned.
- Serve: Brush the baked pretzel dogs with melted butter and serve.
- Store: The pretzel dogs are best enjoyed the day they are baked but will store well in an airtight container in the refrigerator for up to 3 days.
Video
Notes
Nutrition
Join Our Organic Community

Leave a Comment