Print

Pretzel Dogs Recipe

Print Recipe

★★★★★

4.6 from 138 reviews

Pretzel Dogs are a tasty combination of savory sausages wrapped in a soft, chewy pretzel dough, perfect for snacks or casual meals. This recipe guides you through making the dough from scratch, boiling it in a baking soda bath for that signature pretzel crust, and baking to golden-brown perfection.

Ingredients

Scale

For the Dough

  • 1½ cups warm water
  • 1 tbsp granulated sugar
  • 1 tsp kosher salt (reduce if using table salt)
  • 1 tbsp active dry yeast
  • 4½ cups all-purpose flour
  • 2 oz unsalted butter, melted

Other Ingredients

  • 15 sausages (franks)
  • 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

  1. Activate the yeast: In a stand mixer bowl, combine 1½ cups warm water, 1 tbsp sugar, 1 tsp salt, and 1 tbsp active dry yeast. Stir gently and let sit for 4-5 minutes until slightly frothy.
  2. Make the dough: Once the yeast mixture is ready, add 4½ cups flour and 2 oz melted unsalted butter to the bowl. Using the dough hook attachment, knead on low speed until dough starts to come together.
  3. Knead the dough: Increase mixer speed to medium and knead for about 4-5 minutes until the dough is smooth and pulls away from the sides of the bowl.
  4. First rise: Remove the dough, spray the bowl with non-stick spray, return the dough to the bowl, and cover with a tea towel. Let it rise in a warm, draft-free place (e.g., inside an oven with the light on) for 1 hour or until doubled in size.
  5. Preheat the oven: Set oven to 450°F and line two baking sheets with parchment paper.
  6. Prepare baking soda bath: In a large 8-quart saucepan or roasting pan, bring 10 cups water and ½ cup baking soda to a rolling boil.
  7. Divide the dough: Turn the risen dough out onto an oiled work surface and divide into 15 equal pieces, each about the size of a golf ball (~75 g).
  8. Shape pretzel dogs: Roll each dough piece into a rope long enough to wrap fully around one sausage, then wrap and pinch the ends to secure. (Optional: To make pretzels, shape dough into a 24-inch rope and form the traditional pretzel shape.)
  9. Boil pretzel dogs: One at a time, carefully place the wrapped pretzel dogs into the boiling baking soda bath for 30 seconds. Use a large slotted spoon or spatula to remove and place them onto the prepared baking sheets.
  10. Egg wash and salt topping: Brush each pretzel dog with the beaten egg yolk and water mixture. Sprinkle with coarse kosher salt or pretzel salt.
  11. Bake: Bake in the preheated 450°F oven for about 12 minutes or until golden brown.

Notes

  • If you prefer, you can use a bread machine dough cycle for the dough preparation.
  • Make sure the water used for yeast activation is warm, not hot, to avoid killing the yeast.
  • The baking soda bath is essential for the pretzel’s distinctive crust and flavor.
  • The cooking time may vary slightly depending on your oven, so watch for golden-brown color.
  • For a softer crust, brush with melted butter immediately after baking.

Keywords: Pretzel Dogs, Sausage Roll, Pretzel Recipe, Snack, Party Food, Homemade Pretzels

Find it online: https://todayfoodrecipe.com/pretzel-dogs-recipe/