Pretzel dogs are the best of both worlds. Soft, chewy, golden pretzel dough wrapped around a juicy hot dog. Brush with butter. Sprinkle with salt. Dip in mustard or cheese sauce. Pure magic.
Ingredients
Makes 8 pretzel hot dogs.
For the Dough:
- 1½ cups (360ml) warm water (110°F / 45°C)
- 1 packet (2¼ tsp) instant yeast
- 1 tbsp brown sugar
- 3½ cups (440g) all-purpose flour
- 1 tsp salt
- 2 tbsp melted butter
For the Baking Soda Bath:
- 8 cups water
- ½ cup baking soda
For Assembly:
- 8 hot dogs
- 1 egg yolk + 1 tbsp water (egg wash)
- Flaky sea salt
- ¼ cup melted butter (for brushing after baking)
For Serving:
- Mustard or cheese sauce
Step-by-Step Instructions
Step 1: Make Dough
- Mix warm water, yeast, and brown sugar. Let sit 5 minutes until foamy.
- Add flour, salt, and melted butter. Knead 5-7 minutes until smooth. Cover and rise 1 hour until doubled.
Step 2: Preheat & Prep Bath
- Preheat oven to 425°F (220°C). Line baking sheet with parchment.
- Bring 8 cups water and baking soda to a gentle boil.
Step 3: Shape Dogs
- Punch down dough. Divide into 8 equal pieces. Roll each into a 12-inch rope.
- Wrap each rope around a hot dog, spiraling from top to bottom. Pinch ends to seal.
Step 4: Baking Soda Bath
- Gently drop each pretzel dog into boiling water for 30 seconds. Remove with slotted spoon.
Step 5: Top & Bake
- Place on baking sheet. Brush with egg wash. Sprinkle with flaky salt.
- Bake 12-15 minutes until deep golden brown.
Step 6: Butter & Serve
- Brush warm pretzel dogs with melted butter. Serve with mustard or cheese sauce.
Summary
Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise
Yield: 8 pretzel hot dogs | Difficulty: Medium
Storage Notes
Best fresh. Fridge 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — pretzel gets chewy. Freeze baked pretzel dogs for 3 months. Reheat from frozen.
