Description
Homemade Pretzel Dogs are a delicious, from-scratch twist on the classic game-day snack. Soft, chewy pretzel dough is wrapped around high-quality hot dogs, boiled in a baking soda bath, and baked to golden perfection. This recipe yields a flavorful and satisfying appetizer or main course that is freezer-friendly and perfect for sharing.
Ingredients
Pretzel Dogs:
- 2 ¼ teaspoons yeast
- 1 cup water (105-110 degrees F)
- 2 tablespoons whole milk
- 3 tablespoons brown sugar
- 4 tablespoons salted butter (melted)
- 1 teaspoon fine sea salt
- 3 cups all-purpose flour
- 8 bun-length hot dogs
- 1-2 tablespoons coarse sea salt
- 2 tablespoons salted butter (melted, for brushing)
Baking Soda Bath:
- 4 quarts water
- ½ cup baking soda
Instructions
- Proof the yeast: Combine yeast, water, and brown sugar in the bowl of your standing mixer fitted with the dough hook. Let stand for 5 minutes or until the mixture becomes foamy, indicating that the yeast is active.
- Prepare butter mixture: While the yeast proofs, melt the butter in a microwave-safe bowl, then mix in the milk and set aside.
- Mix dough: Once the yeast is foamy, add the milk and melted butter mixture to it. Mix on low speed with the dough hook until just combined.
- Add salt and flour: Add the fine sea salt and flour to the yeast mixture. Mix with dough hook until the flour is fully incorporated.
- Knead the dough: Increase mixer speed to high and knead the dough until it forms a slightly tacky but firm ball. If needed, add more flour 1 tablespoon at a time to achieve this texture without making it too sticky.
- Let dough rise: Oil a large bowl and place the dough ball inside. Cover with a damp towel and let it rise in a warm place for about one hour, or until doubled in size.
- Preheat oven and prepare baking soda bath: Preheat oven to 400°F (204°C). In a stockpot, bring 4 quarts of water to boil. Slowly add baking soda to the boiling water carefully to avoid overflow or explosion.
- Divide dough: Remove dough from bowl, gently press out air bubbles. Divide into eight equal balls, approximately 100 grams each.
- Shape dough around hot dogs: Roll each dough ball into an 8-10 inch long thin rope. Wrap the rope tightly around each hot dog, securing the ends.
- Boil pretzel dogs: Carefully place two dough-wrapped hot dogs at a time into the boiling baking soda bath. Boil each side for 60-90 seconds, turning once to ensure even coating. Remove and drain excess water.
- Add coarse salt: Place boiled pretzel dogs on an oiled baking sheet. Immediately sprinkle coarse sea salt over the dough to taste. Repeat with the remaining hot dogs.
- Bake: Bake in the preheated oven for 22-25 minutes, rotating the baking sheet once during baking. Pretzel dogs are ready when their crusts are deep golden brown.
- Brush with butter and serve: Remove from oven and immediately brush melted butter over the pretzel dogs to keep the crust soft and flavorful. Serve warm with preferred condiments and enjoy!
Notes
- Use warm water (105-110°F) to activate the yeast without killing it.
- Melted butter brushed on after baking helps create a soft, flavorful crust.
- The baking soda bath is essential for the pretzel’s characteristic chewy crust and golden color.
- You can freeze pretzel dogs before or after baking for later consumption; reheat in the oven.
- Adjust coarse salt quantity to your preference or omit if reducing sodium intake.
- Ensure the dough is tacky but not too sticky for easier handling and wrapping.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: American
