Pretzel Dogs

Okay I love homemade pretzels. I have been making this recipe for many friend and family gatherings over the last year. Friends don’t believe these are homemade. Let them be impressed, but don’t tell them how easy they are to make.


I have been on a yeast kick lately and this recipe is another wonderful type of yeast bread. My recipe is for pretzel dogs, instead of plain pretzels. I do use the excess dough to make pretzel nuggets as an added treat. This makes a great appetizer for kids and adults or a fun dinner for a kid’s birthday party. It will make a great appetizer for Easter. They also freeze well and heat up easily in the microwave.

The dough recipe is from Alton Brown and is simply the best. I use it as a base for different pretzel treats. Very versatile.


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1 1/2 cups warm (105° to 115° F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast like “Red Star

22 ounces King Arthur Bread Flour, approximately 4 1/2 cups (All purpose flour will also work)

2 ounces unsalted butter, melted

10 all beef hot dogs (Cheese filled works great)

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk with 1 tablespoon water, beaten

Course sea salt or Pretzel salt


Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top.


Allow to sit for about 10 minutes or until the mixture begins to foam. Add flour and butter.


Using the dough hook attachment, mix on low speed until well combined. Increase speed to medium. Knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450° F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart pot or saucepan.

While oven heats and water comes to boil, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces.


Roll out each piece of dough into a 24-inch rope. Wrap dough around each hot dog in a circular fashion.


Tuck both ends under wrapped dough.


Place onto the parchment-lined half sheet pan.


Place pretzels dogs into the boiling water, 1-2 at a time, for 30 seconds.


Remove them from the water using a large flat spatula. Return to the half sheet pan, 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 16 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Serve with spicy mustard or ketchup.



Dough Recipe form Alton Brown, 2007 Foodnetwork.com

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