Homemade Pretzel Dogs

Name: Homemade Pretzel Dogs
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 10 Pretzel Dogs
Ingredients: 2 1/4 teaspoons (7 grams) active dry yeast; 1 1/4 cups (300 milliliters) lukewarm water; 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; 8 cups (2 liters) water; 1/2 cup (125 grams) baking soda; 10 hot dogs; 1 large egg; 1 tablespoons (15 milliliters) water; Coarse salt or sesame seeds; 2 tablespoons (30 grams) unsalted butter

User Reviews

5.0

15 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings
10 Pretzel Dogs
Course
Main Course
Cuisine
International

Homemade Pretzel Dogs

Iris Warren

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A recipe for Homemade Pretzel Dogs! Pieces of yeast-based pretzel dough are wrapped around hot dogs, boiled briefly, and baked until golden.

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Ingredients

Servings

Pretzel Bread:

2 1/4 teaspoons (7 grams) active dry yeast
1 1/4 cups (300 milliliters) lukewarm water (105-115˚F, 40-46˚C), divided
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

To assemble:

8 cups (2 liters) water
1/2 cup (125 grams) baking soda
10 hot dogs

Topping:

1 large egg
1 tablespoons (15 milliliters) water
Coarse salt or sesame seeds for topping
2 tablespoons (30 grams) unsalted butter melted

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Instructions

To prepare the pretzel dough:

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.
Once doubled, place the dough on a lightly floured surface and divide into 10 equal rolls. Form each roll into a long and thin rope. Wrap the rope around a hot dog, keeping about 1 inch (2.5 centimeters) on each end clear. Pinch the ends to seal. 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. Sprinkle with the coarse salt or sesame seeds. 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. These pretzel dogs are best warm from the oven.