Description
These melt-in-your-mouth soft baked cheesy pretzel dogs combine a chewy, golden pretzel exterior with savory hot dogs wrapped in gooey melted cheddar cheese. Perfectly boiled in baking soda water for that classic pretzel crust and then baked to golden perfection, these treats are a fun and delicious snack or party appetizer that everyone will love.
Ingredients
Scale
Dough Ingredients
- 1.5 cups warm water (110°F) – activates the yeast for perfect dough rise
- 1 packet active dry yeast (2 1/4 teaspoons) – essential for fluffy texture
- 1 tablespoon granulated sugar – helps feed the yeast and adds a hint of sweetness
- 4 cups all-purpose flour – delivers the perfect chewy consistency
- 1 teaspoon salt – enhances overall flavor
Baking Soda Bath
- 2/3 cup baking soda – used in boiling, gives pretzel dogs their classic crust
Toppings & Filling
- 1 large egg (beaten) – for shiny egg wash that adds color
- 8 hot dogs – your favorite variety
- 8 slices cheddar cheese – or substitute with preferred cheese for extra meltiness
- Coarse salt – for sprinkling, adds texture and flavor
- Mustard or your favorite dipping sauce (optional) – perfect for adding a zesty kick
Instructions
- Activate yeast mixture: In a large bowl, stir together warm water, active dry yeast, and granulated sugar. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Mix dry ingredients: In another bowl, whisk together all-purpose flour and salt. Gradually pour in the yeast mixture, stirring until a shaggy dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Let dough rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rest in a warm place for about 1 hour, or until it has doubled in size.
- Preheat oven: While the dough is rising, preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
- Prepare baking soda bath: In a large pot, bring 10 cups of water to a rolling boil. Stir in baking soda until fully dissolved.
- Divide and shape dough: Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope shape.
- Assemble pretzel dogs: Wrap each hot dog with a slice of cheddar cheese, then tightly wrap each cheese-wrapped hot dog with a dough rope, sealing the ends well.
- Boil pretzel dogs: Dip each wrapped pretzel dog into the boiling soda water for 30 seconds on each side, then place them on the prepared baking sheets.
- Add egg wash and salt: Brush each pretzel dog with the beaten egg to give a shiny finish and sprinkle generously with coarse salt.
- Bake: Bake in the preheated oven for 12-15 minutes, or until golden brown and cooked through.
- Cool and serve: Allow pretzel dogs to cool slightly on a wire rack before serving. Pair with mustard or your favorite dipping sauce for added flavor.
Notes
- Make sure the water is warm but not hot to properly activate the yeast.
- Kneading is key for a chewy texture, so don’t rush that step.
- The baking soda bath is what gives the pretzel its signature crust and flavor.
- Use your favorite cheese or hot dog variety to customize this recipe to your taste.
- Be careful when dipping in baking soda water—handle pretzel dogs gently to avoid tearing the dough.
- Letting the pretzel dogs cool slightly sets the cheese and improves flavor before serving.
