Easy pretzel dog recipe lets you make homemade pretzel dogs from scratch in just 40 minutes. This quick recipe is always a hit with kids and adults alike and is fast enough to make on busy weeknights.
Pretzel dogs are basically soft pretzels wrapped around hot dogs. For this recipe, we’re using a quick and easy homemade soft pretzel dough.
This recipe takes just 40 minutes total to make, which makes it quick enough to make on busy nights. And the pretzel dogs are so fun, and they taste great! They’re always a hit with kids and adults alike.
Ingredients and substitutions
- Warm water: If you don’t have a kitchen thermometer to test the water temperature, the water should feel like bath water. If the water is too hot, it can kill the yeast.
- Yeast: An equal amount of active dry yeast can be used in place of the instant yeast.
- Brown sugar: You can use granulated sugar, if you prefer.
- Kosher salt: Another coarse salt (like sea salt) will work.
- Hot dogs: I go into more detail about hot dogs above the recipe, but you can use any brand of standard hot dog that you like.
How to make pretzel dogs
In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar.
If using active dry yeast, let yeast mixture stand for 5-10 minutes or until foamy.
Stir in 2 cups flour and salt. Continue stirring in flour ½ cup at a time until dough comes together.
Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn’t come off on your finger.
Cover the dough with plastic wrap or a clean towel, and let it rise in a warm place for about 10 minutes.
While dough is resting, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats.
To prepare the water bath, stir together remaining 6 cups warm water and 6 tablespoons of baking soda in a medium bowl.
For this recipe, we’re just using a baking soda solution, not boiling water. It’s a bit faster and easier than making boiled pretzel dogs.
To prepare the egg wash, mix egg yolk and water together. Set aside.
Divide dough into 10 equal pieces.
Roll each piece of dough into a long rope. The rope should be approximately twice as long as the hot dog.
Wrap dough around the hot dog, pressing the ends of the dough in to seal them. Repeat with the remaining dough and hot dogs.
Submerge shaped pretzel in water bath, remove with a slotted spoon, and then place it on prepared baking sheets.
Brush each pretzel with the egg wash, and sprinkle with a little kosher salt or coarse salt on the top of the pretzel dogs.
Bake for 10-15 minutes, or until golden brown.
What type of hot dogs should I use?
I use standard or bun-length hot dogs. Feel free to use regular or even cheese-filled.
The size of your hot dogs does make a difference. If you use larger hot dogs (like Sam’s or Costco carry), you may need to make additional dough or adjust the baking time.
Sauces that go well with pretzel dogs
Pretzel dogs are usually served with mustard (either yellow mustard or spicy mustard) or cheese sauce. You can also go with less traditional sauces and serve them with barbecue sauce or ketchup.
Side suggestions
I serve these pretzel dogs with fresh veggies or a veggie-filled salad, like broccoli salad, for an easy summer dinner.
Storage
The pretzel dogs should be stored in an airtight container in the fridge. When properly stored, they will keep for up to 4 days.
To reheat: You can either microwave the dogs to warm them up, or you can pop them on a baking sheet into a 350F oven for about 10 minutes to re-warm them.
More easy meal recipes!
- California Club Croissant Sandwich
- Baked Hawaiian Barbecue Chicken Sandwiches
- Baked Ham and Cheese Sliders
- Cheeseburger Sliders
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Pretzel Dog Recipe
Equipment
- Stand mixer
Ingredients
Pretzels
- 1 ½ cups warm water about 85 F
- 1 tablespoon instant yeast can also use active dry yeast
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 3-4 cups all-purpose flour
Water Bath
- 6 cups warm water about 85 F
- 6 tablespoons baking soda
Egg Wash
- 1 large egg yolk
- 1 tablespoon water
- Kosher salt
- 10 hot dogs
- Mustard, barbecue sauce
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. If using active dry yeast, let yeast mixture stand for 5-10 minutes or until foamy.
- Stir in 2 cups flour and salt.
- Continue stirring in flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn’t come off on your finger.
- Cover the dough with plastic wrap or a clean towel, and let it rise in a warm place for about 10 minutes.
- While dough is resting, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats.
- To prepare the water bath, stir together remaining 6 cups warm water and 6 tablespoons of baking soda in a medium bowl.
- To prepare the egg wash, mix egg yolk and water together. Set aside.
- Divide dough into 10 pieces.
- Roll each piece of dough into a rope approximately twice as long as the hot dog.
- Wrap dough around the hot dog, pressing the ends of the dough in to seal them.
- Repeat with the remaining dough and hot dogs.
- Submerge shaped pretzel in water bath, and then place it on prepared baking sheets.
- Brush each pretzel with the egg wash, and sprinkle with a little kosher salt.
- Bake for 10-15 minutes, or until golden brown.
- Serve with mustard or other desired sauces for dipping.
Notes
- Warm water: If you don’t have a kitchen thermometer to test the water temperature, the water should feel like bath water. If the water is too hot, it can kill the yeast.
- Yeast: An equal amount of active dry yeast can be used in place of the instant yeast.
- Brown sugar: You can use granulated sugar, if you prefer.
- Kosher salt: Another coarse salt (like sea salt) will work.
- Hot dogs: I go into more detail about hot dogs above the recipe, but you can use any brand of standard hot dog that you like.
- Nutrition values are estimates.
Nutrition
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Originally published 5/24/17. Updated with additional photos, tips, and information 7/6/21.
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Comments & Reviews
Shannon says
I was a little afraid of making these, but surprise, they were not that difficult and tasted so much better than the mall variety. The kids were impressed too. :)
Kate says
Thank you!!
Caroline says
So good!! And homemade, without all the preservatives you’d get from a store.
Kate says
So true! Thanks!
Melissa Griffiths says
Oh these look so yummy! My kids and I love making homemade pretzels!
Kate says
Thanks so much! My kids love to make them, too. There’s just something about making them yourself that’s hard to beat!