I’m obsessed with pretzel bread and love working with pretzel dough. Although it’s hard to choose favorites when talking about pretzel bread, wrapping it around hot dogs is definitely a winner.
As complicated as it may look, pretzel dough is really super easy to work with, especially if you have a stand mixer. The dough hook does all of the kneading for you. If you do not have a stand mixer, you can definitely knead it by hand.
Also a perfect football game day treat! What says football party better than soft pretzels AND hot dogs!?
I’m still trying to figure out a way to freeze them and reheat. I’ve tried the obvious (freeze after baking, then reheat in the oven) but the pretzel bread ends up hard and crispy while the hot dog is not heated all the way through. Suggestions?
Warm soft pretzel bread twisted around our American favorite hot dog.
- 4 Tablespoons butter, melted
- 1 Tablespoon sugar
- 2 teaspoons kosher salt, plus more for topping
- 1 1/2 cups warm water (110 to 115 degrees F)
- 1 package (2 1/4 teaspoons) instant yeast
- 22 ounces (about 4 1/2 cups) all-purpose flour
- Vegetable oil (nonstick) spray, for pan and bowl
- 16 hot dogs (longer than bun size, such as these)
- 10 cups water
- 2/3 cups baking soda
- 1 large egg yolk, beaten with 1 Tablespoon water (for egg wash)
In the bowl of a stand mixer, combine the butter, sugar, salt and 1 1/2 cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.
Preheat the oven to 450 degrees F. Line two large baking sheets with parchment paper and lightly spray with nonstick spray; set aside.
Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
While waiting for the water to boil, turn the dough out onto a slightly oiled work surface or a large pastry mat. Divide the dough into 16 pieces. Roll one of the pieces of dough into a 24-inch rope, then wrap around a hot dog, leaving the ends of the hot dog slightly exposed. Pinch the rope together at each end to seal. Place on parchment lined baking sheet. Repeat with remaining dough and hot dogs.
Working with two or three pretzel dogs at a time, boil each for 30 seconds, flipping halfway. Use a large slotted spoon or spatula to remove from the water and return to the baking sheet. Brush the top of each pretzel with the egg wash then sprinkle with kosher or pretzel salt.
Bake one sheet (8 pretzel dogs) at a time on the center rack of the oven until dark golden brown, approximately 12 to 14 minutes. Allow to cool on a wire rack for 5 minutes before serving.
This recipe calls for "bigger than the bun" sized hot dogs, which are hot dogs that are longer than the bun and skinnier than traditional sized dogs. You can certainly use traditional sized hot dogs instead without changing the baking time, however, the pretzel dough ropes will not need to be as long as 24-inches and the recipe may yield more.