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Soft & Salty Homemade Pretzel Dogs

Juicy hot dogs wrapped in pillowy pretzel dough, baked golden brown, and finished with butter + coarse salt. These homemade pretzel dogs are fun to make, full of flavor, and perfect for parties, game day, or cozy weekends.
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Ingredients Method Notes

Ingredients
  

  • 1 cup warm water
  • 3 cups flour
  • 1 tablespoon sugar
  • 1 packet ¼ oz instant dry yeast
  • 1 ½ teaspoons kosher salt
  • 8 cups water
  • ¼ cup baking soda
  • 1 egg for egg wash
  • 12 all-beef hot dogs
  • 3 tablespoons unsalted butter melted
  • Coarse sea salt or kosher salt for topping
  • Cheese sauce for dipping

Method
 

  1. In a large bowl, mix warm water, flour, sugar, yeast, and salt. Stir with a dough hook or spoon until combined.
  2. If using a dough hook, mix until a ball forms. If using a spoon, knead by hand until smooth and slightly sticky.
  3. Place dough in a greased bowl, cover, and let rise in a warm spot for about 1 hour (until doubled).
  4. Divide into 12 pieces. Roll each piece into a long rope.
  5. Wrap each rope around a hot dog and place on a parchment-lined tray.
  6. In a pot, bring 8 cups water + baking soda to a boil, then reduce to a simmer.
  7. Boil pretzel dogs in batches for 30 seconds. Remove with a slotted spoon and return to tray.
  8. Preheat oven to 425°F. Brush dough with egg wash.
  9. Bake 13–15 minutes, until golden brown.
  10. Brush with melted butter and sprinkle with coarse salt.
  11. Serve warm with cheese sauce or mustard.

Notes

  • Use mini sausages for bite-sized pretzel dogs.
  • Try seasoning with garlic powder or everything bagel mix instead of salt.
  • Store leftovers in an airtight container for up to 3 days. Reheat in oven or air fryer.