Recipe for Mummy Pretzel Dogs for Halloween! Hot dogs are wrapped in a pretzel dough in the shape of mummies, boiled, then baked until golden. Top with mustard or sesame seeds for the eyes.
For my first Halloween post this year, I slightly modified a previous recipe!
I made Homemade Pretzel Dogs for the Fourth of July last summer, but you can change the way you wrap the dough and use sesame seeds or mustard to make the hot dogs look like little mummies. This fun twist makes them perfect for the season!
I divided the pretzel dough into 12 pieces instead of 8 to make a smaller wrapping. If the bread is too thick, you will lose the detailing in the shape. Roll each piece into a rope as thin as possible.
As you wrap the dough around the hot dog, leave a large open spot on the upper third section for the head. Remember the dough will expand and take up more space after baking. Don’t stick to one direction, just try to make sure the ends are tucked into the underside of the hot dog.
After baking, I added two dots of mustard to the exposed section for the eyes. You can also use sesame seeds or ketchup.
A Few Tips
Allow the prepared dough to rest at room temperature until doubled in size. During the summer, this is about an hour a warmer kitchen. When colder, the time may be closer to two hours.
When boiling the Mummy Pretzel Dogs, make sure to flip them so both sides are coated in the baking soda solution.
The texture is best while these pretzel dogs are warm from the oven. They will last refrigerated in an airtight container at room temperature for a couple of days. Warm in a 350˚F (180˚C) oven until heated through, about 10 minutes.
Looking for more Halloween ideas?
- Homemade Chocolate Sandwich Cookies
- Mummy Almond Granola Bars
- Brownie Cupcakes with Peanut Butter Frosting
Mummy Pretzel Dogs Recipe
Adapted from Brown Eyed Baker
Mummy Pretzel Dogs
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F (40-46˚C)
- 4 cups (500 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1 1/2 teaspoons (7 grams) salt
- 4 tablespoons (60 grams) unsalted butter melted and slightly cooled
- 8 cups (2 liters) water
- 1/2 cup (125 grams) baking soda
- 12 hot dogs
- 1 large egg
- 1 tablespoon (15 milliliters) water
- 2 tablespoons (30 grams) unsalted butter melted
- Mustard or sesame seeds for the eyes
- In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast with water and butter. If needed, slowly add the remaining 1/4 cup (60 milliliters) water to create a soft dough.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
- Preheat oven to 425˚F (220˚C). Place the 8 cups (2 liters) water and baking soda in a pot and bring to a boil.
- Line two baking sheets with parchment or lightly grease.
- On a lightly oiled surface, divide the dough into 12 equal pieces.
- Roll each piece into a 24 inch (0.6 meter) long rope.
- Wrap the dough around the hot dog, pinching to seal the ends. As you wrap the dough around the hot dog, leave a large open spot on the upper third section for the head (remember the dough will expand as it bakes). Don’t stick to one direction, just try to make sure the ends are tucked into the underside of the hot dog. Repeat with remaining pieces.
- Reduce the heat to a low boil and gently place the dough-wrapped hot dogs into the water, being careful not to overcrowd. Turn to coat on all sides, boil for 30 seconds, and remove with a slotted spatula to the prepared baking sheet.
- In a small bowl, beat together the egg and 1 tablespoon (15 milliliters) water.
- Brush the top and sides of each boiled hot dog with the egg wash. Bake in the preheated oven until golden brown, 15-18 minutes.
- Immediately after removing from the oven, brush the tops and side of the golden pretzels with the melted butter.
- Let cool on a wire rack 5 minutes before making two eyes on each exposed area of hot dog with drops of mustard or sesame seeds.