Description
Baked cheesy pretzel dogs feature a soft, golden pretzel exterior with a classic chewy texture, wrapped around savory hot dogs and gooey melted cheese. Each pretzel dog is topped with coarse pretzel salt and baked to perfection. Perfect for game day, parties, or family snack time.
Ingredients
Pretzel Dough
- 1½ cups warm water (110–115°F / 43–46°C)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 packet (2¼ teaspoons) active dry yeast
- 4 cups all-purpose flour
- ¼ cup unsalted butter, melted
Boiling Bath
- 10 cups water
- ⅔ cup baking soda
To Assemble
- 8 hot dogs or sausages (I love beef franks!)
- 8–16 cheese sticks (or 8–16 slices of cheese — see notes!)
Topping
- 1 large egg (beaten with 1 tablespoon water for egg wash)
- Coarse salt or pretzel salt
- Optional: sesame seeds, poppy seeds
Instructions
In a large bowl, whisk together the warm water, sugar, and salt until dissolved. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it gets nice and foamy. (If it doesn’t foam, your water might’ve been too hot or your yeast is old — start over with fresh yeast!)
Add the melted butter and give it a quick stir. Gradually add the flour, stirring with a wooden spoon or your mixer on low speed until a soft, slightly sticky dough forms.
Knead the dough for 5–7 minutes by hand on a lightly floured surface, or use your stand mixer with the dough hook. You want it smooth, elastic, and just a tiny bit tacky — not sticky enough to leave dough on your hands, but soft to the touch.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until it’s doubled in size. I like to put mine near a sunny window or on top of my warm stove!
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Punch down that beautiful risen dough (so satisfying!) and divide it into 8 equal pieces. I like to weigh them if I’m feeling precise, but eyeballing works just fine.
On a lightly floured surface, roll each piece into a long rope about 20–24 inches long. Don’t stress if they’re not perfect — pretzel dogs are meant to be rustic and fun!
If you’re using cheese sticks, place one alongside your hot dog. If you’re using sliced cheese, wrap 1–2 slices around the hot dog first. Then, starting at one end, wrap the dough rope around the hot dog and cheese in a spiral, overlapping slightly as you go. Pinch the ends and any seams to seal really well — this keeps the cheese from escaping!
In a large pot, bring 10 cups of water and the baking soda to a rolling boil. Be careful — it’ll bubble up when you add the baking soda!
Working with 2–3 pretzel dogs at a time, carefully lower them into the boiling water using a slotted spoon. Boil for 20–30 seconds per side. Don’t skip this step — it’s what gives you that authentic pretzel flavor and texture!
Remove with your slotted spoon, let the excess water drip off, and place them on your prepared baking sheets, leaving about 2 inches between each one.
Brush each pretzel dog generously with the egg wash (this is what makes them SHINE!). Sprinkle with coarse salt — don’t be shy! If you’re using sesame or poppy seeds, now’s the time to add those too.
Bake for 12–15 minutes, until they’re deep golden brown.
Notes
- Dough too sticky? Add flour one tablespoon at a time while kneading. But don’t add too much — slightly tacky dough makes softer pretzels!
- Over-boiling is real. More than 30 seconds per side makes the exterior gummy instead of chewy. Set a timer!
- Skipping the egg wash means no shine and the salt won’t stick. Don’t skip it!
- Prep Time: 1 hour 30 minutes (includes rising time)
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American