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You know those warm, chewy, slightly salty pretzel dogs you can grab at the mall? You can totally make them at home, and they taste just like the ones from Auntie Anne’s!
The kids love these just as much as they love our Pigs in a Blanket and you’d be surprised at just how easy they are to whip up – no fancy pretzel-making skills required! We like to serve ours with mustard and nacho cheese for dipping perfection.
Whether you’re looking for a fun weekend snack, a crowd-pleasing dinner, or just a way to satisfy that Auntie Anne’s craving without a trip to the mall, homemade pretzel dogs are a winner.
For another mall favorite, try our Orange Julius!
Why we think you’ll love it:
- The fantastic flavor combination. You get that soft, slightly chewy pretzel dough hugging a juicy hot dog that’s totally addictive.
- A handheld snack or light meal. Serve this up as an easy appetizer (you could even cut them in half or make them mini), or for family dinner. They will always be a hit!
- Plenty for everyone. This easy recipe makes 12, perfect for the entire family! Plus, it’s easy to double (or triple) if you need even more.
Pretzel Dogs Ingredients
- ¾ cup warm water – The water should be between 105-115°F to bloom the yeast properly.
- 2 teaspoons sugar
- 1 teaspoon salt
- 1½ teaspoons active dry yeast – see How to Activate Yeast
- 2¼ cups all-purpose flour – see How to Measure Flour
- 1 tablespoon unsalted butter, melted – or vegetable oil or olive oil
- 10 cups water
- ⅔ cup baking soda
- 12 hot dogs – We used regular-sized beef hot dogs, but use your favorite type.
- 1 large egg yolk – see How to Separate Egg White
- 1 tablespoon water
- pretzel salt
- dipping options – Ranch Dressing, Honey Mustard, or Nacho Cheese Sauce
How to Make Pretzel Dogs
- DOUGH. In a large bowl or the bowl of a stand mixer with a dough hook, mix the warm water, sugar, and salt. Sprinkle the yeast over the top and let stand five minutes, until foamy.
- Add the flour and butter to the yeast mixture and mix until combined. Knead 5-10 minutes, until smooth and pliable. Form the dough into a ball and place in a lightly greased bowl.
- Cover and let rise 1 hour, or until doubled.
- PREP. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray with cooking spray.
- Heat the water and baking soda to a rolling boil.
- ASSEMBLE. While the water is boiling, gently punch down the dough and roll it out into a 12×18 rectangle. Cut the dough into 12 equal pieces/strips, then wrap the strips around each of the hot dogs, pressing the ends tightly into the dough.
- BOIL. Place the wrapped dogs one at a time into the boiling water for 30-60 seconds, then remove them to the prepared baking sheet with a slotted spoon. Brush the top of each dog with the egg wash, then sprinkle with salt.
- BAKE. Bake 12-15 minutes, or until golden brown. Remove and let cool slightly before serving.
Kristyn’s Recipe Tips
- To make them mini, cut the hot dogs and the dough strips into thirds. Wrap the hot dogs with a dough strip, boil, and bake the same way.
- We love to dip these pretzel dogs in Ranch Dressing, Honey Mustard, or Nacho Cheese Sauce.
- We chose to wrap the dough in straight strips, but you can twist the strips and wrap in a spiral motion.
Pretzel Dog Recipe
These homemade pretzel dogs are soft, chewy, and wrapped in golden pretzel perfection—fun to make and even more fun to eat!
Ingredients
- ¾ cup warm water
- 2 teaspoons sugar
- 1 teaspoon salt
- 1½ teaspoons active dry yeast
- 2¼ cups all-purpose flour
- 1 tablespoon butter, melted
- 10 cups water
- ⅔ cup baking soda
- 12 hot dogs
- 1 large egg yolk
- 1 tablespoon water
- pretzel salt
Instructions
- In a large bowl or the bowl of a stand mixer, mix together the warm water, sugar, and salt. Sprinkle the yeast over the top and let stand five minutes, until foamy. Add the flour and butter and mix until combined. Knead 5-10 minutes, until smooth and pliable. Form the dough into a ball and place in a lightly greased bowl. Cover and let rise 1 hour, or until doubled.
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray with cooking spray.
- Heat the water and baking soda to a boil.
- While the water is boiling, gently punch down the dough and roll it out into a 12×18 rectangle. Cut the dough into 12 equal strips, then wrap the strips around each of the hot dogs, pressing the ends tightly into the dough.
- Place the wrapped dogs one at a time into the boiling water for 30-60 seconds, then remove them to the prepared baking sheet. Brush the top of each dog with the egg wash, then sprinkle with salt.
- Bake 12-15 minutes, or until golden brown. Remove and let cool slightly before serving.
Video
Notes
Recipe Tips.
- We chose to wrap the dough in straight strips, but you can twist the strips and wrap in a spiral motion.
- To make them mini, cut the hot dogs and the dough strips in thirds. Wrap the hot dogs with the dough strips, boil, and bake the same way.
- We love to dip these pretzel dogs in Ranch Dressing, Honey Mustard, or Nacho Cheese Sauce.
Nutrition
Calories: 213kcal, Carbohydrates: 27g, Protein: 8g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 39mg, Sodium: 2345mg, Potassium: 96mg, Fiber: 1g, Sugar: 1g, Vitamin A: 51IU, Vitamin C: 0.05mg, Calcium: 23mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How to store homemade pretzel dogs?
Store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.
How to reheat?
Heating them for 10-15 minutes in a 350°F oven will warm them up with a crisp crust. You can also heat them in 30-second increments in the microwave.
