Homemade Pretzel Dogs
User Reviews
4.8
102 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
12 mins
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Rising Time
1 hr
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Total Time
1 hr 27 mins
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Servings
8 Servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Homemade Pretzel Dogs
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Homemade Pretzel Dogs consist of hot dogs wrapped in a soft pretzel dough made from a yeasted, lightly sweetened dough. The dough is kneaded until smooth, allowed to rise, then rolled around hot dogs. The wrapped dogs are boiled briefly in a baking soda solution, which gives the crust a signature pretzel texture and flavor, then baked until golden and sprinkled with coarse salt. The result is a chewy, flavorful pretzel exterior around a juicy hot dog.
Description
The dough combines warm water, sugar, salt, active dry yeast, flour, and melted butter. After mixing and kneading, the dough rests in a warm place to double in size. Once risen, the dough is portioned and wrapped around hot dogs, forming individual pretzel dogs. Prior to baking, the dough-wrapped hot dogs are briefly boiled in a water and baking soda solution, which modifies the dough surface to create the chewy, brown pretzel crust when baked. After boiling, they are brushed with melted butter, sprinkled with coarse or kosher salt, and baked in a hot oven until golden brown and cooked through.
These pretzel dogs offer a soft, slightly chewy crust contrasted with a savory hot dog inside, suitable as a hearty snack or meal component.
The recipe notes warming the oven briefly before rising the dough, which helps promote a better rise. The softness of the dough means it should feel slightly tacky but manageable for shaping.
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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
- sea salt or kosher salt for sprinkling, coarse
- 8 hotdog 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.
Notes
- Warm your oven briefly before placing the dough to rise to create a cozy environment and ensure good dough fermentation.
- The dough should be soft but not too sticky to handle; add small amounts of flour if necessary during kneading.
- Boiling the dough-wrapped hot dogs in a baking soda solution is essential for achieving the classic pretzel crust texture and color.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 450 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
4.8
102 reviews
Excellent
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