Homemade Pretzel Dogs bring together two comfort-food favorites in one irresistible bite. First, you get the chewy, buttery softness of a classic pretzel. Then, you get a savory hot dog wrapped right inside. Because of this perfect balance, they’re ideal for game days, casual dinners, or cozy weekends at home.
Unlike frozen versions, these pretzel dogs bake up fresh and tender, with a beautifully golden crust. Meanwhile, the baking-soda bath gives them that signature pretzel flavor and color. As a result, each bite tastes warm, nostalgic, and bakery-worthy.
Pretzels date back centuries, originally shaped by European bakers as a symbol of good luck. Over time, they evolved into the soft, pillowy treats we love today. When paired with hot dogs, they became a modern classic, especially at fairs and stadiums.
Whether served plain, dipped in mustard, or enjoyed straight from the oven, these Homemade Pretzel Dogs feel familiar yet special.
Recipe Yield: 8 servings
INGREDIENTS
2¾ cup all-purpose flour
1 cup warm water (110°F)
2¼ tsp active dry yeast
1 tbsp granulated sugar
1 tsp salt
2 tbsp unsalted butter, melted
8 hot dogs
8 cups water (for baking soda bath)
½ cup baking soda
1 large egg, beaten
1 tbsp coarse pretzel salt
INSTRUCTIONS
1. Activate the yeast:
First, combine warm water, yeast, and sugar in a bowl. Then, let it sit for 5 minutes until foamy.
2. Make the dough:
Next, add flour, salt, and melted butter. Stir until a soft dough forms. If needed, add 1–2 tbsp flour.
3. Knead and rest:
Now, knead for 5 min until smooth. Cover and rest for 30 min until slightly puffy.
4. Prep hot dogs:
Meanwhile, pat hot dogs completely dry. This helps the dough stick properly.
5. Shape the pretzel dogs:
After resting, divide dough into 8 ropes. Then, wrap each rope tightly around a hot dog.
6. Baking soda bath:
Bring 8 cups water to a gentle boil. Carefully add baking soda. Dip each pretzel dog for 20 seconds, then remove.
7. Egg wash and salt:
Next, place on parchment-lined tray. Brush with egg wash and sprinkle with pretzel salt.
8. Bake:
Finally, bake at 425°F for 12–15 minutes until deeply golden. Cool slightly before serving.
HELPFUL TIPS TO PERFECT THIS RECIPE
- For extra chew: Use bread flour instead of all-purpose for a slightly firmer pretzel texture that holds shape beautifully.
- For even browning: Rotate the baking sheet halfway through baking to ensure a uniform golden crust.
- For best wrapping: Keep dough ropes thin and wrap snugly so the pretzel stays secure while baking.
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