4.8 from 102 votes
Homemade Pretzel Dogs
Homemade Pretzel Dogs are just as delicious as the ones you get from the mall! And easier than you think. Make a simple bread dough, wrap the dogs, boil, then bake. Don't forget to sprinkle tons of salt on top!
Prep Time
15 mins
Cook Time
15 mins
Rising Time
1 hr
Total Time
1 hr 27 mins
Servings: 8 Servings
Calories: 450 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 & ½ cups water 110 to 115 degrees F
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon active dry yeast
- 4 & ½ cups all-purpose flour
- ¼ cup butter melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 2 tablespoons butter regular or unsalted, melted
- coarse sea salt or kosher salt for sprinkling
- 8 hot dogs good quality
Instructions
- Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.
- Add the flour, salt, and butter. Combine with a spoon or the paddle until it start to come together, then switch to the dough hook. Mix with the dough hook on low speed until well combined.
- Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. You may need to add a bit more flour, but be aware that this is a pretty soft dough. You should be able to touch it without it being impossible to get off your fingers, though.
- Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size. I like to put mine in an oven that has been turned to 170? (warm) for about a minute, then turned off.
- Preheat the oven to 450. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
- In a large pot, bring the 10 cups of water and the baking soda to a rolling boil. Meanwhile, knead down the dough, turn it out onto a slightly floured work surface, and divide into 8 equal pieces.
- Roll out each piece of dough into a rope that's about 20 to 24-inches long, depending on how big your hot dogs are. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it's sealed. Place onto the pan and repeat with the remaining dough and hot dogs.
- Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the pan, brush the tops with melted butter and sprinkle with the sea salt. (I forgot to do this butter and salt step until after I had baked them. It worked fine.)
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
- If you have extra dough, you can shape them into dinner rolls, cut a slit in the top, let rise for another 20-30 minutes, boil, and bake at 450 until golden.
Cup of Yum
Notes
- Source: What Megan's Making
Nutrition Information
Serving
1Pretzel Dog
Calories
450kcal
(23%)
Carbohydrates
64g
(21%)
Protein
12g
(24%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
43mg
(14%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
265IU
(5%)
Vitamin C
1mg
(1%)
Calcium
35mg
(4%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 450
% Daily Value*
| Serving | 1Pretzel Dog | |
| Calories | 450kcal | 23% |
| Carbohydrates | 64g | 21% |
| Protein | 12g | 24% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.