Bretzel Baguette Hotdog Recipe Bretzel Baguette Hotdog Recipe

I came across this Bretzel Baguette Hotdog Recipe in a little German bread recipe booklet given to me by Mom. Initially, I thought that it was a little too complicated for me because I prefer baking simple things nevertheless, I told myself that if I can bake Brioche, then I certainly can do this!

Finally, after a little bit of translation work, I decided to take on the challenge and surprise Sandra with home-baked Bretzels. Bretzel Baguette Hotdog Recipe

Video Clip

I decided to attempt making a video clip for my Bretzel Baguette Hotdog Recipe because I am still experimenting with creating them . It is an improvement on my first clip, Irish Beef Guinness Stew, which looks horrible! 🙁

Bretzel Baguette Hotdog Recipe

Bretzel Baguette Hotdog Recipe
Recipe type: Bread
  • 20g Yeast (fresh, crumbled)
  • 250 ml Water (lukewarm)
  • 50g Butter (melted, cooled)
  • 500g Flour (all purpose)
  • 1 Tsp Salt / 8g
  • 50g Poppy seeds
  • 50g Sunflower seeds
  • 30g Bicarbonate of Soda
  • 800 ml Water (boiling)
  1. Combine yeast with 250 ml lukewarm water, set aside to activate.
  2. Melt butter and leave to cool.
  3. Mix flour and salt.
  4. Add the yeast mixture and butter to the flour mix.
  5. Mix to a smooth dough for about 10 minutes in a food mixer.
  6. It is a soft dough and should still feel sticky to the touch, you will probably have to add more flour.
  7. Shape the dough into a ball, roll in flour and place in a covered bowl to rise for 60 minutes.
  8. Knead the dough down, about 5 minutes.
  9. Shape into 8 baguettes about 15 cm long.
  10. Preheat the oven to 200 degrees Celsius.
  11. Boil up 800 ml of water, turn down to medium heat, add bicarb.
  12. Bath each baguette in the bicarbonate solution for 30 - 60 seconds, turning once.
  13. Place on a rack to drain. The texture will become glutinous and a little sticky.
  14. Roll each baguette in your preferred seed.
  15. Place on an oven tray lined with baking paper.
  16. Bake for 20 - 25 minutes, baguettes will darken considerably as they bake.


This homemade Bretzel Baguette Hotdog was absolutely delicious because we made most of it ourselves: oven-baked potato wedges, fried onions.

As a result of the success of our Brioche, Sandra and I decided to participate in our second #SYNCHRONBACKEN challenge on 10./11. March 2018.

The recipe for this the 24th #SYNCHRONBAKEN event seems interesting especially because it is something that I have not heard of before, fresh milled Miche bread.

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