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Mummy Pretzel Dogs

Mummy Pretzel Dogs

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.
Course Main Course
Cuisine American
Keyword bread, halloween, hot dog, mummy, pretzel
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 Hot 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

For boiling:

  • 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.

To assemble:

  • 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.