Description
Soft Baked Cheesy Pretzel Dogs are irresistible snacks featuring juicy hot dogs wrapped in a soft, chewy pretzel dough. Coated with coarse sea salt and baked to golden perfection, these treats combine the comforting flavors of a pretzel with melty cheese for a delightful twist—perfect for parties, game days, or a fun family dinner.
Ingredients
Scale
Dough Ingredients
- 1 ½ cups warm water (110°F to 115°F)
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup baking soda (for boiling)
- 1 large egg, beaten (for egg wash)
Main Ingredients
- 8 hot dogs
- 1 cup shredded cheese (cheddar or your choice)
- Coarse sea salt for sprinkling
Instructions
- Activate the yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let this mixture sit for 5 minutes until it becomes frothy, indicating the yeast is active and ready.
- Make the dough: Add the all-purpose flour and salt to the yeast mixture. Knead the ingredients together until a smooth and elastic dough forms, which may take about 5-7 minutes on a floured surface or with a stand mixer using a dough hook.
- Let dough rise: Cover the dough with a clean kitchen towel or plastic wrap and set it in a warm, draft-free spot. Let it rise for about 1 hour or until it doubles in size, developing a light and airy texture.
- Preheat the oven: Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Divide and shape dough: Punch down the risen dough. Divide it into 8 equal portions. Roll each portion into a long rope, approximately 12 inches in length, to wrap around the hot dogs.
- Assemble pretzel dogs: Wrap each dough rope completely around a hot dog, sealing the ends underneath. Arrange the wrapped hot dogs on the prepared baking sheet, spaced evenly.
- Prepare boiling bath: In a large pot, bring 10 cups of water to a boil. Carefully add the ½ cup of baking soda to the boiling water, stirring to dissolve—it will bubble vigorously.
- Boil pretzel dogs: Carefully drop each pretzel-wrapped hot dog into the boiling baking soda bath for 30 seconds. This step gives the pretzel crust its signature chewy texture and deep brown color when baked.
- Apply egg wash and salt: Remove the pretzel dogs from the boiling water with a slotted spoon and place them back on the baking sheet. Brush each generously with the beaten egg to add shine and help salt stick. Sprinkle with coarse sea salt to taste.
- Bake: Bake the pretzel dogs in the preheated oven for 12 to 15 minutes, or until they turn a rich golden brown color and the dough is fully cooked.
- Finish and serve: Remove the pretzel dogs from the oven and let them cool for a few minutes. Serve warm with shredded cheese melted on top or alongside your favorite cheese sauce or mustard for dipping.
Notes
- For an extra cheesy treat, stuff shredded cheese inside the dough before wrapping it around the hot dog.
- If you want a softer pretzel, reduce the boiling time to 20 seconds.
- Use coarse sea salt for authentic pretzel flavor and texture; regular table salt will not have the same effect.
- Make sure the water is not too hot when activating yeast; 110°F to 115°F is ideal to prevent killing the yeast.
- You can prepare the dough a day in advance and refrigerate it overnight for convenience.
- Serve with mustard, cheese sauce, or your favorite dipping sauces.
