Twisty Korean Sausage Bread, or Hotdog Bread

Korean sausage bread is a popular Asian bakery snack made with soft bread wrapped around savory sausages. Topped with sautéed vegetables, mayo, ketchup, and mustard, this direct recipe is steady for a short snack, lunch, or party food.

With winter break over and the kids back in school, we finally have a little more time to myself—moms, you know what we mean! Of course, we love having our kids around, but after two weeks of 24/7 togetherness, a little break is refreshing.

On a snowy day recently, while the kids were outside playing with friends, we stayed cozy indoors and baked something fun and savory: Twisty Sausage Bread. This fluffy, savory bread is a classic treat often found in Asian bakeries, where it’s called “sausage buns” or “hotdog buns.” The shape may vary, but the taste is always comforting and satisfying.

What Makes Twisty Sausage Bread Special?

This Korean-inspired sausage bread is soft, flavorful, and just the right mix of savory and sweet. It’s steady as a snack, lunch, or even a short breakfast on busy mornings. Whether you’re baking for your kids or looking for an Asian bakery favorite to make at home, this recipe is a must-try!

Baking these at home means you can customize the flavor, try different shapes, and enjoy them fresh out of the oven—better than any store-bought version. Let’s get baking!

How the dish comes together

Prepare the dough

IIn a mixing bowl, combine 1 cup of flour, sugar, salt, and instant yeast.

In a separate mixing cup, whisk together warmed milk, water, egg, and melted butter. Pour the liquid into the dry ingredients and stir well.

Add the remaining flour and mix with a wooden spoon. Knead the dough by hand for 5-7 minutes or use a mixer with a dough hook. The dough should be slightly sticky, like dinner roll dough.

Form the dough into a ball, place it in a greased bowl, and cover. Let it rise at room temperature for 45-60 minutes until it doubles in size.

Shape the Bread

Divide the dough into 8 equal pieces. Roll each piece out just big enough to wrap around a hotdog. Wrap the dough around the hotdog, pinching the seam to seal.

Using scissors, make 8 slits along the hotdog dough, leaving the bottom side intact. Twist each segment in opposite directions, keeping the bottom dough connected.

Place the prepared dough on a baking sheet lined with parchment paper or a baking mat. Let them rest for 15-20 minutes.

Prepare the Topping

Sauté chopped onion and green pepper with a pinch of salt and pepper (optional).

Mix the sautéed vegetables with a little mayonnaise and spoon some on top of each bread.

Final Touches

Brush the dough with egg wash. Drizzle ketchup and mustard on top in your preferred pattern.

Bake

Bake in a preheated 400°F oven for 15-18 minutes, or until golden brown and cooked through. And voilà—your fancy twisty sausage bread is ready to enjoy!

• Yield: 8 pieces
• Prep: 20 minutes
• Cook: 18 minutes
• Total: 1 hour 38 minutes

Ingredients

• 2-1/2 cup all purpose flour
• 1 envelope (7g) instant rapid rising yeast
• 2 tablespoon sugar
• 1/4 teaspoon salt
• 1/2 cup lukewarm milk
• 1/4 cup warm water
• 2 tablespoon butter, melted
• 1 egg
• 8 hotdogs
• egg wash, 1 beaten egg + 1 teaspoon water
• 1/2 onion chopped
• 1/2 green pepper chopped
• 1 tablespoon olive oil
• pinch salt and pepper to taste
• 1 tablespoon mayonnaise
• ketchup
• prepared mustard

Method

1. Mix 1 cup of flour, yeast, sugar and salt in a mixing bowl.
2. Another small mixing bowl, combine milk, water, butter and egg; mix well. Pour the liquids into the flour mixture and stir with wooden spoon. Add the remaining flour the mixture and mix everything well. You might need to add a little more flour if the mixture seems too wet. Turn the mixture over the floured board and knead for 5-8 minutes or use electric mixer with a dough hook and knead.
3. Pull the dough into a ball shape and place in a greased bowl, cover and let it rise in a warm place until they are doubled in volume, about 45-60 minutes.
4. Preheat oven to 400ºF.
5. Deflated the dough and knead 1 more minute, then divide the dough into 8 pieces.
6. Roll each piece of the dough into long oval shape just enough to cover a hotdog. Wrap each hotdog with the rolled out dough pinching the seam to seal entirely.
7. Using a scissor, give 8 slits on along the each dough but leave the bottom of the dough intact (make sure you cut the hotdog part all the way down).
8. Push each segment of the dog into the opposite direction to spread out and press down gently. Transfer the dough onto a baking sheet lined with parchment paper or baking liner. Brush the dough with egg wash and let them rest.
9. Meanwhile, saute onion and pepper in oil until soft, seasoning with a pinch salt and pepper. Remove from heat, add mayonnaise to them and mix well. Spread 1 tablespoonful of the onion mixture over the each dough. Drizzle with some ketchup and mustard. Bake them for 15-18 minutes or until done.