Can I make Pretzel Dogs ahead of time?

Absolutely! You can prep and bake them, then store in the fridge for up to 3 days. Reheat in the oven to bring back that soft texture.

Can I freeze Pretzel Dogs?

Yes! Let them cool completely, then freeze in a sealed container. Reheat at 350°F until warmed through.

Can I use different sausages?

Of course. Try: Turkey dogs Chicken sausages Even veggie dogs Pretzel Dogs are super flexible.

What dips go well with Pretzel Dogs?

Oh, the fun part! Try: Classic yellow mustard Honey mustard Cheese sauce Even a little spicy ketchup Mix and match depending on your mood.

Pretzel Dogs: Irresistible 15-Dog Recipe

Description

Pretzel Dogs are wrapped in soft, chewy pretzel dough, boiled briefly in a baking soda bath, then baked until golden brown and sprinkled with coarse salt. They’re a fun, family-friendly recipe that works as an appetizer, lunch, dinner, or game day snack.

Ingredients

Scale

15 sausage franks
1½ cups warm water
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 tablespoon active dry yeast
4½ cups all-purpose flour
2 ounces unsalted butter, melted
2 tablespoons vegetable oil, for greasing the pan
10 cups water
½ cup baking soda
1 large egg yolk
1 tablespoon water
1 teaspoon coarse kosher salt or pretzel salt

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Instructions

If using a bread maker, combine the warm water, sugar, salt, yeast, flour, and melted butter in the machine and run the dough cycle. Once done, skip ahead to shaping.
If using a stand mixer, combine the warm water, sugar, salt, and yeast in the mixer bowl. Let it sit for 4 to 5 minutes until slightly foamy.
Add the flour and melted butter. Mix with the dough hook on low speed until the dough comes together.
Increase speed to medium and knead for 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl.
Remove the dough, lightly grease it, return it to the bowl, and cover with a towel. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.
In a large saucepan or roasting pan, bring 10 cups of water and ½ cup baking soda to a rolling boil.
Turn the dough out onto an oiled work surface and divide it into 15 equal pieces.
Roll each piece into a rope and wrap it around a sausage, pinching the ends so the dough stays in place.
Place each pretzel dog into the boiling baking soda bath for 30 seconds. Remove with a slotted spoon and transfer to the prepared baking sheets.
Beat the egg yolk with 1 tablespoon water and brush over each pretzel dog. Sprinkle with coarse salt.
Bake for about 12 minutes, or until golden brown. Serve warm.

Notes

Do not skip the baking soda bath. It gives the Pretzel Dogs their classic chewy pretzel texture and deep golden color.
Pinch the dough ends well so they do not unwrap while baking.
These are best served warm with mustard or cheese sauce.
Leftovers can be refrigerated for up to 3 days and reheated in the oven.

Prep Time: 2 hours
Cook Time: 30 minutes
Category: Appetizer, Dinner
Method: Baked
Cuisine: American