Pretzel Dogs



Pretzel Dogs

Hot dogs are kind of a classic sporting event staple.  Whether you go to a football game or a baseball game, there are always hot dogs.  Another thing that is always there?  Big soft pretzels.  So why not combine the two, and have them at your game day event.  Or even just a fun dinner on any Sunday.

Pretzel Dogs

Soft pretzels are one of my favorite treats.  You can’t walk through the mall and not smell them.  It takes all my will power not get one every time.  Over the years I have made them at home a few times.  I have made little bites to go with Cheddar Bacon Ale Dip more than once.  When I make the big pretzels, they don’t always turn out so pretty.  I am not the best roller.  But all that really matters is the taste, right?

Pretzel Dogs

Pretzel dogs are pretty easy to make, and they are great because you can make a few or a bunch.  I made just a few the day I made these.  I used all the leftover dough to make pretzel bites.  The dough is a little time consuming, it is a yeast dough after all.  But they are so good, and so worth any extra effort.  And once you have the dough ready, doing the hot dog part is simple!  Serve with a little ketchup or mustard and you have a great party food.  You could even do a mini version of this for appetizers.  How cute would little bite sized pretzel dogs be?!

Pretzel Dogs

Yields 8

Big soft pretzels wrapped around hot dogs. Perfect for game day, or just a fun dinner.

90 minPrep Time

15 minCook Time

1 hr, 45 Total Time

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  • 1 1/2 cups warm water
  • 1 Tbls sugar
  • 2 tsp kosher salt
  • 1 package active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tbls butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 egg yolk beaten with 1 Tbls water
  • 8 Hot Dogs
  • Pretzel salt


  1. In a large bowl combine water, sugar, and salt. Sprinkle the yeast on top, and let stand for 5 minutes until foamy. Add flour and melted butter, using a dough hook or wooden spoon to combine. Knead the dough until smooth and elastic. If using a mixer that should be 4-5 minutes, by hand 6-7 minutes.
  2. Remove dough and place in a well oiled bowl, turning to coat. Cover and let rise in a warm place for about 60 minutes, or until doubled in size.
  3. Preheat oven to 450 degrees. Prepare 2 baking sheets with parchment paper or a silpat liner.
  4. In a large pot bring 10 cups of water and the baking soda to a rolling boil.
  5. Turn the dough onto a lightly floured surface, and separate into 8 pieces. Roll into a long rope (about 24 inches long). Gently wrap the rope around the hot dog, pinching the ends to seal. Repeat with remaining hot dogs.
  6. Place the hot dogs (1 or 2 at a time) in the boiling water. Cook for 30 seconds. Remove to a wire rack, so the water can drip away. Place on the prepared baking sheet.
  7. Brush each hot dog with the egg yolk mixture and sprinkle with salt.
  8. Bake for about 15 minutes, or until golden brown.
  9. Remove from oven and serve with ketchup or mustard for dipping.


Pretzel recipe from Food Network

If you are not making 8 hot dogs; make small bites or full pretzels following the same instructions with boiling and baking.



  1. These look wonderful! I have been wanting to make pretzels and now I am definitely doing it since I saw these!

  2. These look so delicious. I can’t wait to give these a try.

  3. These look so good. Whenever I walk by Auntie Annie’s pretzel shop I look at their pretzel dogs and long to grab one. These look even better than those!

  4. You are after my kids (and my) hearts with these! YUM!

  5. Always forget about the simple pleasures in life and this is certainly one of them. A must make!

  6. Kristin H says:

    So, I just tried these, but they stuck badly to the parchment. Any suggestions?

    • How wet were they when you put them on the parchment? I try to drain mine pretty well, and a couple times I even resorted to patting them dry. Wonder if that could be?

  7. Kristin H says:

    They dripped dry for quite awhile but I didn’t pat them dry so that’s a possibility. It is truly parchment and not wax paper that you’re using, right? Also, have you ever tried baking them on a well-greased making sheet instead of the parchment? I’m thinking of trying that for my next batch…

    • Wax paper will melt in the oven, so definitely not wax paper. You can use parchment, a silpat liner of you have one, or a well greased pan. My only guess is the wetness, so try patting them slightly to see if that works. I hope it does, because they are so good!


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