A recipe for Homemade Pretzel Dogs! Pieces of yeast-based pretzel dough are wrapped around hot dogs, boiled briefly, and baked until golden.
These Homemade Pretzel Dogs are such a fun summertime (or any time of year) treat and are a particular favorite with my family!
Hot dogs are wrapped in a pretzel dough, boiled briefly in a baking soda solution, topped with an egg wash and salt/sesame seeds, then baked until golden. To add an extra burst of flavor and a little more shine, immediately brush the pretzel bread with melted butter as soon as it comes out of the oven.
Serve the hot dogs warm with mustard, ketchup, or even cheese sauce.
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.
As you wrap the hot dogs, keep about 1 inch (2.5 cm) on each end clear of dough. The bread will expand as it boils and bakes.
When boiling the pretzel dogs, make sure to flip them so both sides are coated in the baking soda solution.
I topped half the pretzel dogs with salt and the other half with sesame seeds. Poppy seeds or everything bagel seasoning would also be delicious.
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 recipes with hot dogs?
Homemade Pretzel Dogs Recipe
Adapted from Brown Eyed Baker
Homemade 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), divided
- 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
- 10 hot dogs
- 1 large egg
- 1 tablespoons (15 milliliters) water
- Coarse salt or sesame seeds for topping
- 2 tablespoons (30 grams) unsalted butter melted
To prepare the pretzel dough:
- 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.
- Once doubled, place the dough on a lightly floured surface and divide into 10 equal rolls. Form each roll into a long and thin rope. Wrap the rope around a hot dog, keeping about 1 inch (2.5 cm) on each end clear. Pinch the ends to seal. 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. Sprinkle with the coarse salt or sesame seeds. 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. These pretzel dogs are best warm from the oven.