Savory Homemade Pretzel Dogs
Savory Homemade Pretzel Dogs are a delightful combination of soft, chewy pretzel dough wrapped around juicy hot dogs, perfect for any occasion.
Equipment
- Mixing Bowl
- Baking Sheet
- Pot
Ingredients
Dough Ingredients
- 4 cups All-purpose flour Essential for the pretzel dough structure.
- 1.5 cups Warm water Around 110°F (43°C) to activate yeast.
- 4.5 teaspoons Active dry yeast Two packets for leavening.
- 2 tablespoons Sugar Feeds the yeast and enhances flavor.
- 1 tablespoon Salt Enhances flavor and strengthens dough.
- 0.67 cups Baking soda For the baking soda bath.
- 8-10 pieces Hot dogs Fully cooked, any variety.
- 0.5 cups Butter Melted, for brushing after baking.
- to taste Coarse sea salt For sprinkling on top.
Instructions
- In a large mixing bowl, combine warm water and sugar. Sprinkle active dry yeast over the top and let it sit for 5-10 minutes until frothy.
- Add salt and gradually incorporate all-purpose flour, one cup at a time, mixing until a rough dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm area for about 1 hour, until doubled in size.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the risen dough, divide into 8-10 equal pieces, and roll each into a long rope.
- Wrap each rope around a hot dog, pinching the ends to seal, and place on the prepared baking sheet.
- In a pot, bring 8 cups of water to a boil, add baking soda, and reduce to a simmer.
- Drop each wrapped pretzel dog into the baking soda bath for 30 seconds, then remove and place back on the baking sheet.
- Brush with melted butter and sprinkle with coarse sea salt.
- Bake for 12-15 minutes until golden brown.
- Let cool for a few minutes, brush with more melted butter, and serve warm.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat in the oven for best texture.