Introduction

Pretzel Dogs are a delicious twist on classic hot dogs wrapped in soft, chewy pretzel dough. Perfect for game days or casual gatherings, they combine savory sausage with a golden, salty crust that’s sure to satisfy any craving.

A close-up image of four golden brown pigs in a blanket, arranged in a neat stack on a textured white marbled surface. Each pig in a blanket has a shiny, browned sausage wrapped tightly in a soft, smooth dough that is golden with slight brush strokes of egg wash, sprinkled with coarse salt on top. The sausages peek out from one end of the dough, showing a glossy, reddish-brown texture, while the dough spirals around each sausage in even layers. The focus is on the top pig in a blanket with the others softly blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 sausages (franks)
1½ cups warm water
1 tbsp granulated sugar
1 tsp kosher salt (reduce amount if using table salt)
1 tbsp active dry yeast
4½ cups all-purpose flour
2 oz unsalted butter, melted
2 tbsp vegetable oil (to grease the pan)
10 cups water
½ cup baking soda
1 large egg yolk (beaten with 1 tbsp water)
1 tsp coarse kosher salt or pretzel salt

Instructions

Step 1: If using a bread maker, combine 1½ cups warm water, sugar, salt, yeast, flour, and melted butter. Set it to the dough cycle. Once complete, proceed to step 6.
Step 2: If using a stand mixer, stir together warm water, sugar, salt, and yeast, then let it sit for 4-5 minutes until slightly risen.
Step 3: Add flour, yeast mixture, and melted butter to the mixer bowl. Using the dough hook, knead on low speed until dough comes together.
Step 4: Increase speed to medium and knead until dough is smooth and pulls away from the bowl sides, about 4-5 minutes.
Step 5: Remove dough, spray with non-stick spray, return to bowl, and cover with a tea towel. Let rise in a warm, draft-free place for 1 hour or until doubled in size.
Step 6: Preheat oven to 450°F and line two baking sheets with parchment paper.
Step 7: Bring 10 cups water and baking soda to a rolling boil in a large saucepan or roasting pan.
Step 8: Turn dough onto an oiled surface and divide into 15 pieces, about the size of a golf ball.
Step 9: Roll each piece into a rope and wrap around each sausage, pinching ends to seal.
Step 10: One at a time, boil pretzel dogs in soda water for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.
Step 11: Brush each with the egg yolk and water mixture, then sprinkle with coarse salt.
Step 12: Bake for about 12 minutes until golden brown.

Tips & Variations

For extra flavor, try using different types of sausages such as spicy chorizo or smoked bratwurst.
Brush the finished pretzel dogs with melted butter immediately after baking for a richer taste and shinier crust.
If you don’t have pretzel salt, coarse kosher salt works well as a substitute.
To make soft pretzels instead, shape the dough into ropes and form classic pretzel shapes before boiling and baking.

Storage

Store leftover pretzel dogs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze for up to 1 month. Reheat in a 350°F oven until warmed through to maintain the crust’s texture.

How to Serve

The image shows a close-up of four golden brown pigs in a blanket stacked on a textured gray plate, placed on a white marbled surface. Each pig in a blanket has a shiny, smooth sausage wrapped in a soft, golden baked dough with a slight shine and a light sprinkling of coarse salt on top. The dough is wrapped in a spiral around the sausage, showing layers of light brown crust with a soft inner texture. The sausages have a deep reddish-brown color with subtle grill marks, and the plate captures the shadows and light reflections clearly, making the food look fresh and warm. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sausages for this recipe?

Yes, but thaw them completely before wrapping with dough to ensure even cooking and proper dough adhesion.

Why do I need to boil the pretzel dogs in baking soda water?

The baking soda bath gives pretzel dough its signature chewy texture and dark brown color by creating an alkaline environment on the surface before baking.