Pretzel Dog Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
10 pretzel dogs
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Calories
264 kcal
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Course
Main Course
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Cuisine
American
Pretzel Dog Recipe
Description
The dough is prepared by activating instant or active dry yeast in warm water with brown sugar, then mixing in flour and salt until a slightly sticky dough forms. After a short rise, it is divided into portions rolled into ropes and wrapped around hot dogs. Before baking, the formed pretzel dogs are briefly dipped in a baking soda water bath to develop the distinct pretzel crust after baking.
Baking at 425°F produces pretzels with a deep brown, glossy surface from the egg wash and a salty topping. The resulting texture strikes a balance between tender and chewy, complementing the cooked hot dog inside. Mustard and barbecue sauce serve as common accompaniments.
Warm water should be about 85°F for optimal yeast activation; temperature care prevents killing the yeast. Kosher or sea salt can be used for topping, and sugar alternatives such as granulated sugar are acceptable swaps for brown sugar. Hot dog choice is flexible. Nutrition values are estimates.
Ingredients
Pretzels
- 1 ½ cups water about 85 F, warm
- 1 tablespoon instant yeast can also use active dry yeast
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 3-4 cups all-purpose flour
Water Bath
- 6 cups water about 85 F, warm
- 6 tablespoons baking soda
Egg Wash
- 1 egg large, yolk
- 1 tablespoon water
- kosher salt
- 10 hotdog
- mustard
- barbecue sauce
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. If using active dry yeast, let yeast mixture stand for 5-10 minutes or until foamy.
- Stir in 2 cups flour and salt.
- Continue stirring in flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn't come off on your finger.
- Cover the dough with plastic wrap or a clean towel, and let it rise in a warm place for about 10 minutes.
- While dough is resting, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats.
- To prepare the water bath, stir together remaining 6 cups warm water and 6 tablespoons of baking soda in a medium bowl.
- To prepare the egg wash, mix egg yolk and water together. Set aside.
- Divide dough into 10 pieces.
- Roll each piece of dough into a rope approximately twice as long as the hot dog.
- Wrap dough around the hot dog, pressing the ends of the dough in to seal them.
- Repeat with the remaining dough and hot dogs.
- Submerge shaped pretzel in water bath, and then place it on prepared baking sheets.
- Brush each pretzel with the egg wash, and sprinkle with a little kosher salt.
- Bake for 10-15 minutes, or until golden brown.
- Serve with mustard or other desired sauces for dipping.
Notes
- Water temperature should feel like warm bath water (~85°F) to properly activate yeast without killing it.
- Active dry yeast can replace instant yeast in equal amounts.
- Granulated sugar can substitute for brown sugar if preferred.
- Sea salt or other coarse salts work for sprinkling on top.
- Any standard brand of hot dog can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pretzel dogs
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Serving | 1pretzel dog | |
| Calories | 264kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 2405mg | 100% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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