Pretzel Dogs
Prep time
Cook time
Total time
These homemade pretzel dogs are a delicious lunch or snack. Recipe adapted ever-so-slightly from Over Easy by Joy The Baker.
Serves: 12 pretzel dogs
  • 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
  1. 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.
  2. 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.
  3. In a large saucepan, bring 10 cups of water to a simmer. Add the baking soda and bring it to a boil.
  4. 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.
  5. 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.
  6. Lightly whisk the egg, then brush it onto the pretzels. Sprinkle the pretzels with salt.
  7. 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.
Recipe by Today We Bake at