I can talk a big game about trying to eat a healthy, veggie-filled diet (besides all the cake, of course), but show me a pretzel dog and that all goes out the window. What could be better than a hot dog wrapped in a warm pretzel? Break out some queso for dipping and it is game over.
These pretzel dogs do require some work up-front, but while the dough is yeasted and needs some time to rise, it’s actually one of the easier yeasted doughs I’ve made. It’s super easy to work with, so rolling it out and twisting it around the hot dogs is no problem. Just make sure your hot dogs are fully cooked ahead of time, and that you have plenty of coarse salt on hand to sprinkle on top.
This recipe originally comes from Joy The Baker’s latest book Over Easy, which is full of amazing brunch recipes. Someone once asked me why I’d need a book with only brunch recipes and I was like, have you even met me? Brunch all day, every day, with the odd pretzel dog thrown in to keep things classy. The original version calls for wrapping the dough around breakfast sausages and dipping them in maple syrup, but I went the more traditional, mall pretzel stand from the 90s route of pretzels wrapped around hot dogs, dipped in spicy cheese sauce. Life is good.
And while these are great for thirty-something so-called adults, they’re also a great kid pleaser for all the little ones in your life. It’s a hot dog, but fancier! Just be warned: once you make these, be prepared to get asked to make them again and again. Need some more pretzel inspiration? Check out these pizza-stuffed pretzels. Can you tell I’m an amateur pretzel enthusiast?
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons unsalted butter, melted and cooled
- 4 ½ cups all-purpose flour
- 2 teaspoons salt
- Vegetable oil, for brushing
- 1 cup baking soda
- 12 hot dogs, fully cooked
- 1 large egg
- Coarse salt for top of pretzels
- In a large bowl, whisk together the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 minutes, until foamy. Add the butter, flour, and salt. Mix with a wooden spoon until combined, then turn the dough out onto a lightly floured countertop and knead for about 5 minutes, until the dough is smooth. Place the dough in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let sit until doubled in bulk, about 2 hours.
- Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly brush the paper with oil so the pretzels don’t stick.
- In a large saucepan, bring 10 cups of water to a simmer. Add the baking soda and bring it to a boil.
- While the water is coming to a boil, turn the dough out onto a lightly oiled work surface. Divide the dough into 12 pieces. Take one piece and roll it out with your hands into a long 16-18 inch rope. Start in the middle and work your way out. Wrap the rope around one of the cooked hot dogs, sealing the ends. Repeat for the remaining dough and hot dogs.
- Boil two pretzels at a time for 30 seconds. Use a slotted spatula to transfer the pretzels onto the baking sheets. Repeat for the remaining pretzels.
- Lightly whisk the egg, then brush it onto the pretzels. Sprinkle the pretzels with salt.
- Bake for 15-18 minutes, until the pretzels are a deep golden brown. Transfer to a wire rack to cool for a few minutes before serving.
