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Authentic Homemade Pretzel Dogs: Better Than The Mall

A close-up of a freshly baked pretzel dog, sprinkled with coarse salt, served on a white plate next to a small dish of yellow mustard.
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Make soft, chewy pretzel dogs from scratch that taste better than store-bought versions. This straightforward recipe wraps juicy hot dogs in golden pretzel dough, perfect for game day or a fun family meal.

Ingredients

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  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups warm water (105°F to 115°F)
  • 1 tablespoon granulated sugar
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons kosher salt, plus more for topping
  • 1/4 cup unsalted butter, melted
  • 8 large all-beef franks or hot dogs
  • 1/2 cup baking soda
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Activate the yeast: In a large bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Mix the dough: Stir in the melted butter, 2 teaspoons of kosher salt, and 3 1/2 cups of flour into the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes, adding the remaining flour gradually until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for 1 hour, or until doubled in size.
  4. Prepare the hot dogs: Line two baking sheets with parchment paper. In a small bowl, mix the beaten egg with 1 tablespoon of water to create an egg wash.
  5. Shape the dough: Punch down the risen dough. Divide it into 8 equal pieces. Roll each piece into a rope about 10 to 12 inches long. Wrap each rope around one hot dog, overlapping slightly, and tuck the ends underneath. Place the wrapped dogs on the prepared baking sheets.
  6. Prepare the baking soda bath: While the dogs rest for 15 minutes, preheat your oven to 425°F (220°C). Bring 6 cups of water to a boil in a wide pot. Carefully whisk in the 1/2 cup of baking soda (the water will foam up).
  7. Dip the dogs: Using tongs, carefully dip one pretzel dog at a time into the boiling baking soda bath for 30 seconds, turning once. Remove the dog and place it back on the parchment-lined baking sheet.
  8. Bake: Brush the tops of the dipped pretzel dogs with the egg wash. Sprinkle generously with kosher salt. Bake for 12 to 15 minutes, or until deep golden brown.
  9. Serve immediately with your favorite mustard dipping sauce.

Notes

  • For a classic mall style color and chew, do not skip the baking soda bath step.
  • If you want mini pretzel dogs, cut the dough pieces smaller and use cocktail wieners.
  • This dough recipe works well for making pretzel bites if you prefer not to wrap sausages.
  • Serve with honey mustard or spicy brown mustard for the best dipping experience.

Nutrition

Find it online: https://cookingbycarla.com/easy-homemade-pretzel-dogs-recipe/