Pretzel Dogs Recipe

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Our easy, homemade pretzel dogs will transport you to the mall, delivering that perfect chewy, salty pretzel wrapped around a savory hot dog!

Prep Time35

Cook Time15

Rise1

Total Time1 50

Course: Appetizer, Main Course

Cuisine: American

Servings:

Author: Lil' Luna

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 12x18 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.

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.

Store in an airtight container in the fridge for up to 2 days or freeze for up to 3 months.

Reheat. For a crip crust heat them for 10-15 minutes in a 350°F oven. You can also heat them in 30-second increments in the microwave.