Description

Soft and salty pretzel dogs featuring all-beef hot dogs wrapped in warm, chewy homemade pretzel dough. This recipe combines the classic flavors of a pretzel with a juicy hot dog inside, perfect for a fun and satisfying snack or meal. The dough is made from scratch with yeast, boiled briefly in baking soda water to achieve the signature pretzel crust, and then baked to golden perfection with an optional sprinkle of flaky salt or sesame seeds.

Ingredients

Scale

Dough and Topping Ingredients

1 cup water (227 grams, warm, 100-110°F)
1 tablespoon brown sugar (13 grams)
2¼ teaspoons active dry yeast (7 grams, 1 envelope)
2¼ cups all-purpose flour (270 grams)
1 teaspoon kosher salt (3 grams)
¼ cup baking soda (72 grams)
1 large egg (50 grams, beaten with a splash of water)
Flaky salt (for garnish)
Sesame seeds (optional, for garnish)

Main Ingredient

8 hot dogs (all-beef recommended)

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Instructions

Activate the yeast: Combine the warm water, brown sugar, and active dry yeast in a large bowl. Stir gently and set aside for 5 minutes to allow the yeast to bloom and become foamy, indicating it is active.
Make the dough: Add the all-purpose flour and kosher salt to the yeast mixture. Stir with a dough whisk or wooden spoon until a shaggy, sticky dough forms.
Knead the dough: Transfer the dough onto a floured surface and knead for 2-3 minutes until it becomes smooth, elastic, and slightly tacky. Test readiness by poking the dough—it should spring back.
Let dough rise: Cover the dough with plastic wrap or a damp towel and place it in a warm area to rise until doubled in size, approximately 90 minutes.
Shape the pretzel dogs: Once risen, flatten the dough slightly and divide it into 8 equal pieces. Roll each piece into a 10-inch long rope. Wrap each rope around a hot dog firmly, pinching seams at the ends to secure the dough in place.
Prepare for boiling and baking: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper. Bring a large pot of water to a boil, then reduce heat to maintain a gentle boil and carefully add the baking soda.
Boil the pretzel dogs: Working in batches of 1 or 2 to avoid crowding, gently place the pretzel dogs into the baking soda boiling water. Boil each side for 30 seconds, flipping once to ensure even cooking and develop the characteristic pretzel crust.
Transfer to baking sheet: Remove the boiled pretzel dogs with a slotted spoon and place them on the prepared parchment-lined baking sheet.
Brush with egg wash and garnish: Brush each pretzel dog with the beaten egg wash for a shiny golden finish. Sprinkle flaky salt or optional sesame seeds evenly over the top.
Bake until golden: Bake in the preheated oven for 20-22 minutes or until the pretzels are deep golden brown. Serve immediately while warm and soft.

Notes

Make sure the water temperature for activating yeast is between 100-110°F to avoid killing the yeast.
Boiling in baking soda water is essential for that classic pretzel crust and flavor.
Use all-beef hot dogs for best flavor, but any sausage or hot dog can be substituted.
If you prefer, substitute kosher salt with coarse sea salt for garnish.
Optional sesame seeds add a nutty flavor and extra texture on top.
Ensure pretzel dogs are not overcrowded during boiling to allow even cooking.
Serve warm for the best taste and texture.