Homemade Pretzel Dogs take delicious, classic hot dogs and wrap them in homemade, yeast-based, buttery pretzel dough for a dinner entree or appetizer that will be a fun and tasty treat for the whole family.
Ingredients
For the Dough:
2 ¼teaspoonsactive dry yeastor 1 package
1cupwarm water100-110°F
1Tablespoongranulated sugar
4Tablespoonsbuttermelted
2teaspoonskosher salt
4 ½ - 5cupsall-purpose flour
For the Pretzel Dogs:
15hot dogs
10cupswater
½cupbaking soda
1large egg
1teaspooncold water
1-2Tablespoonscoarse salt or kosher saltfor sprinkling
Instructions
In the bowl of a stand mixer, stir to combine the warm water, yeast, and sugar. Allow it to sit for 5 minutes. The yeast will start to foam.
Stir in the butter, salt, and 4 ½ cups of flour. Using a dough hook, mix on low speed until it starts to come together (1-2 minutes) Then switch to medium speed and allow it to kned for 4-5 minutes, until the dough begins to pull away from the sides of the bowl and isn’t as sticky. If the dough isn’t pulling away from the bowl you can add more flour, 1 Tablespoon at a time, as needed.*
Place the dough in a lightly greased bowl, cover loosely with a tea towel, and allow to rise in a warm place for an hour or until doubled in size.
Preheat the oven to 425°F. Line 2 baking sheets with parchment paper and place them on your countertop next to the stove.
In a large pot, bring 10 cups of water and ½ cup of baking soda to a boil.
Meanwhile, turn the dough out onto a lightly floured surface and divide it into 15 equal pieces. Roll each piece into a rope about 15 inches long. Wrap the dough around each hot dog, starting at one end and pressing the dough onto itself at the other end to secure it in place.
Gently place 2-3 hot dogs at a time in the boiling water and cook for about 30 seconds. Using a slotted spatula or slotted spoon, lift the hot dogs out of the water and place them 2-inches apart on the prepared baking sheet.
In a small bowl, whisk to combine the egg and 1 teaspoon water. Brush each pretzel dog with the egg mixture and sprinkle with salt.
Bake for 13-15 minutes or until the pretzels are golden brown.
Allow the pretzel dogs to cool for a few minutes before serving as the inside will be very hot.
Notes
*The exact amount of flour you will need can vary depending on how much moisture is in your flour, the environment etc. However, you should not need over 5 cups max.
Store refrigerated in an airtight container.
To re-heat wrap in a damp paper towel and microwave for about 30 seconds.