About two months ago, I finally tried the famous Mastro’s Steakhouse in Los Angeles. Numerous celebrities have been spotted at this Beverly Hills restaurant, dining on fresh seafood towers and steak. Mastros is known as THE steakhouse to dine at for the best quality meats; being the fatty that I am, I knew I had to try it. Of course, it was one of those expensive restaurants that didn’t list the prices on their menu so when I called and asked how much the average steak was, I was simply told, “Well, the wagyu steak runs for at least $200.” I had to tuck this restaurant away for a later visit. Fast forward an year, and I finally made it to the restaurant. No I didn’t order the wagyu steak, but their filet mignon was still spectacular. Aside from their steaks, Mastro’s had one other fantastic dish, or appetizer, that was not on the menu…the bread basket! In the assortment of freshly baked breads were warm pretzel bread. I gorged on at least three pretzel breads, they were that delicious. Still thinking about the bread, I had to attempt to make it myself since we all know I won’t be going to Mastro’s again anytime soon. Pretzel bread…turned into a hot dog bun??? Challenge accepted!
- 1 cup milk
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 1 packet active dry yeast
- 2 tablespoons unsalted butter
- 2 small cloves garlic, grated
- 3 cups all-purpose flour, plus more for dusting
- 1 cup bread flour
- 1/2 cup baking soda
- Pretzel salt or coarse ground sea salt, for sprinkling
- Spicy andouille sausage
- pico de gallo
- pickled jalapenos
- mayo (optional)
- Chicken apple sausage
- swiss cheese
- spicy mustard
- Prepare and bake pretzel hot dog buns according to recipe.
- Fill buns as desired.
For complete recipe click here
**Helpful tips and common mistakes
If you enjoy snacking on a pretzel while shopping, walking through Central park, or while watching tv, you’ll surely enjoy these pretzel hot dog buns. Imagine chewy, salty bread stuffed with a spicy sausage, pico de gallo, guacamole, and jalapeno slices – drooling yet?
The first step in making this beast is to, of course, make the bun. I realized a bit too late that I didn’t have any bread flour on hand, so I decided to see what would happen if I only used all purpose instead.
The first time I made these, I made my rolls a bit too long. Keep in mind that the buns proof. Measure them to be the same length as your sausages or there will be too much bread at the ends.
I made many forms of pretzels before and have discovered a method of boiling the dough in the baking soda and water mixture without making a mess. Instead of having a pot of boiling water, simply mix hot water with the baking soda in a large bowl. Put on gloves to protect your hands and dip the pretzel buns in the solution for 5-10 seconds.
Remove from the water solution and lay on clean kitchen towels or paper towels to absorb excess moisture. If you lay the wet pretzels directly onto the baking sheet, it will stick to the parchment paper while baking and make it difficult to peel off (trust me, this happened to me many times before). Cut slits in the buns and sprinkle salt. Transfer onto the lined baking sheet and repeat with the remaining buns.
Using only all purpose flour resulted in softer pretzel buns that don’t have the signature chew that pretzels have. Regardless, the buns themselves are light, moist, and well salted. Enjoy the buns like bread sticks or turn them into pretzel hot dog buns like I did!
As a side note, I realized that my buns don’t have the deep brown color that others achieve. I made these twice and both times, the color was not as dark (even after using the correct mixture of bread flour and all-purpose). Any one have an idea of why this is? Any insight would be great!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.