This pretzel dogs recipe is an Auntie Anne’s copycat featuring a simple homemade pretzel dough wrapped around juicy hot dogs and baked!
I made lunch. Then I ate it.
That’s about the end of that story.
Except for, you know, the part where I cried tears of joy because these pretzel dogs were ridiculous in all the right ways. They even made it to the Buns In My Oven Favorites Category!
While I love all of the recipes that I share with you, the Favorite Recipes section is where you’ll find the best of the best, those recipes that I make for my family as often as I can get away with!
Don’t be too intimidated by this recipe – it does look like a lot of steps, but it’s pretty straightforward and we think it’s totally worth the effort.
Working with yeast is one of my favorite things. If you also enjoy that, check out our one hour dinner rolls! A total family favorite!
Table of Contents
Ingredient Notes:
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Hot Dogs – You can use any variety of hot dogs that you’d like for this recipe. All beef, pork, or whatever mix you like will work but I’d stick to using the regular sized and not jumbo sized hot dogs for this.
Pretzel Dough – You’ll prepare this homemade pretzel dough using flour, active dry yeast, warm water, sugar, kosher salt, and butter.
Baking Soda Water – This is just water mixed with baking soda. The baking soda is going to help add that deep brown pretzel color and crispy texture when baking!
Egg – Before baking the pretzel dogs you’ll brush them with an egg yolk and water mixture. It’ll help hold the salt in place and add a deeper golden color.
Pretzel Salt – This is my favorite part of a pretzel! You’ll sprinkle this on after applying the egg wash. Use as much or as little as you like! Kosher salt works just fine, too.
What Readers are Saying!
“WOW! These are amazing! My 9-year-old made these (with some help) for dinner tonight and I’m trying not to eat the whole batch. The only thing we did differently from the recipe was to use a Silpat for baking. They turned out wonderful.” – Glynis
How to Make Pretzel Dogs:
Yeast: To begin you’ll need to activate the dry yeast by combining warm water and sugar in the bowl of a stand mixer and then sprinkling the yeast on top. It’ll take about 5 minutes or so for it to begin foaming.
Pretzel Dough: When the yeast is ready add the flour, salt, and butter to the bowl and mix on low speed with a dough hook until well combined.
Next, increase the speed to medium and knead until the pretzel dough is smooth and pulls away from the sides of the bowl. It may take about 4 to 5 minutes of mixing.
Cover: When the pretzel dough is ready remove it from the stand mixer bowl and place it into a clean, oiled bowl.
Cover it up with some plastic wrap and let it sit in a warm place for about an hour, or until the dough has doubled in size.
Prepare: Mix 10 cups of water with the baking soda and bring to a boil. While the water heats separate the dough into 8 equal pieces. Roll the pieces and stretch them into ropes about 12″ long.
You’ll also want to start preheating the oven now. Line a large cookie sheet with parchment paper and brush it with oil.
Wrap: Now you can start wrapping the hot dogs with the pretzel dough! Wrap one piece of dough around each hot dog leaving just a bit of each end uncovered. Press the ends together to seal the dough in place.
Boil: When the baking soda water has come to a rolling boil start boiling the pretzel dogs, one at a time, for 30 seconds each. Use a slotted spoon to remove them from the water to the prepared cookie sheet.
Brush: In a small bowl beat together egg yolk and water and then start brushing the tops of each pretzel dog with the mix. Finally, sprinkle the pretzel salt over the top of each one after brushing.
Bake: To finish up place the sheet with the pretzel dogs into the oven and bake until they are a dark golden brown pretzel color. It should take approximately 12 to 14 minutes.
Transfer the pretzel dogs to a cooling rack for at least 5 minutes before serving. You’re going to need some dipping sauce too, and I’d strongly recommend my homemade honey mustard sauce to go with this recipe! Other favorites include ketchup and mustard, cream cheese (sounds weird, but try it!), and our Carolina BBQ sauce! This Chick-Fil-A sauce or homemade ranch dressing would also be tasty!
FAQs:
Why boil pretzels in baking soda water?
A quick boil of the pretzel dough in baking soda water gives it the characteristic golden brown color and crispy exterior with chewy interior that makes pretzels so popular! That, and the salt.
Aren’t these just pigs in a blanket?
They’re similar except you’re taking the extra step of boiling the pretzel dogs in baking soda water to give it that golden brown pretzel look and crispy, crackly exterior. Try out my air fryer pigs in a blanket recipe if that’s what you are looking for!
Can I freeze pretzel dogs?
Yes, but if you are planning to do so you’ll want to skip adding the egg wash and pretzel salt. See the tips & notes section in the recipe card below for more info on freezing.
MORE HOT DOG RECIPES!
- Hot Dog Chili
- Chili Dog Casserole
- Air Fryer Hot Dogs
- Cajun Andouille Hot Dog
- Fried Green Tomato and Pimento Cheese Hot Dogs
- Mac and Cheese Dogs
- Corn Dog Bites
Follow me on social for more recipe ideas & inspiration!
Recipe
Pretzel Dogs
Our homemade pretzel dogs are so fun to make – our kids love to help with this one! These taste similar to the ones you'd get at the mall, but we think they're even tastier!
4.28 from 11 votes
Print Pin Save
Prep30 minutes minutes
Cook20 minutes minutes
Rise Time1 hour hour
Total1 hour hour 50 minutes minutes
Serves 8 pretzel dogs
Ingredients
- 3/4 cup warm water 110 to 115 degrees F
- 2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 2 1/4 cups flour
- 1 tablespoon butter melted
- 1 teaspoon kosher salt
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
- 8 hot dogs
Instructions
Combine the water and sugar in the bowl of a stand mixer and sprinkle the yeast on top. Let set for 5 minutes or until the mixture begins to foam.
Add the flour, butter, and salt and mix on low speed using the dough hook until well combined. Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.
Remove the dough from the bowl and place in a clean, oiled bowl. Cover with plastic wrap and sit in a warm place for approximately 50 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees. Line a large cookie sheet with parchment paper and brush with the vegetable oil.
Bring the 10 cups of water and the baking soda to a rolling boil in a large, deep pan.
In the meantime, separate the dough into 8 equal pieces. Use your hands to roll and stretch the pieces of dough into ropes, about 12 inches long.
Wrap one piece of dough around each hot dog, leaving just a bit of the dog peeking out at the ends. Press the ends of the dough together to hold in place.
Place the pretzels, one at a time, into the boiling water for 30 seconds.
Remove them from the water using a slotted spoon. Return to the prepared cookie sheet, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Tips & Notes:
If you’re freezing the pretzels, do not brush the tops with the egg wash or add the pretzel salt. Bake them until just lightly browned and cool completely. Cool and then place them into the freezer on the cookie sheet for 1 hour to harden. Remove from the cookie sheet and place in a freezer safe bag and freeze until ready to use. To prepare, brush the frozen pretzels with egg wash and sprinkle with salt. Bake at 350 degrees for about 15 minutes or until warmed through and golden brown.
Nutrition Information:
Serving: 1dog| Calories: 270kcal (14%)| Carbohydrates: 37g (12%)| Protein: 10g (20%)| Fat: 9g (14%)| Saturated Fat: 4g (25%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 4g| Trans Fat: 0.1g| Cholesterol: 47mg (16%)| Sodium: 3365mg (146%)| Potassium: 128mg (4%)| Fiber: 2g (8%)| Sugar: 1g (1%)| Vitamin A: 74IU (1%)| Vitamin C: 0.1mg| Calcium: 30mg (3%)| Iron: 3mg (17%)
Author: Karly Campbell
Course:Main Course
Cuisine:American
Keyword:easy lunch recipes, game day recipes, kid-friendly recipes
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