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These soft pretzel dogs are delicious and chewy homemade soft pretzels, wrapped around savory hot dogs and ready for your next party!
I don’t know about you, but there’s something about a fun and delicious pretzel dog that makes me instantly happy (like my Everything Bagel Pigs in a Blanket, they’re bite-sized and make the perfect appetizer)!
These soft pretzel dogs are soft and chewy homemade pretzels, wrapped around salty and savory hot dogs.
Don’t be intimidated by making your own pretzels, it’s super easy! And since we’re wrapping them around hot dogs, you don’t have to worry about making the perfect pretzel shape.
You could even get creative and try wrapping these in my Garlic Parmesan Soft Pretzels, too!
Trust me, these soft pretzel dogs are a delightful treat for game-day parties or poolside picnics!
Ingredients for soft pretzel dogs
- Warm water – To help the yeast bloom, be sure your water temperature is around 100-110ºF
- Brown sugar – This will help activate the yeast.
- Active dry yeast – Active dry yeast will help the pretzels to rise and stay fluffy.
- All-purpose flour – All-purpose flour is a common baking ingredient that will make up the dough of our pretzels.
- Kosher salt – Kosher salt is necessary so our pretzels are properly seasoned.
- 8 hot dogs – Feel free to use your favorite brand!
- Baking soda – Baking soda will be used in the water boil before the pretzels bake.
- Egg with a splash of water – This egg wash will help our toppings adhere and will also give a nice glossy shine to our pretzels.
- Toppings – Feel free to use pretzel salt, flakey sea salt, or even sesame seeds
Dip!
Eating soft pretzel dogs on their own is fine, but who doesn’t love a tasty dip to dunk them into?
Honey mustard, ranch, and ketchup are all fine and dandy, but my roasted poblano queso is the perfect combination of cheesy and spicy!
Or my homemade fry sauce, which is perfectly creamy and tastes just like your favorite fast food place.
What is the difference between active dry, and rapid rise yeast?
I know the names can get confusing, but there’s only 1 big difference between these two types of yeast that are commonly found in most major grocery stores:
Active dry needs time to proof in a warm water and sugar solution, whereas rapid rise, sometimes called instant yeast, can be added straight from the packet, into your dry ingredients.
You can substitute rapid rise for active dry, but you need to use 25% less of the yeast to do so, so just keep that in mind when baking!
Storage and leftovers
Any leftover soft pretzel dogs can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, I suggest wrapping them in a damp paper towel and heating them in the microwave for 1-2 minutes or until it is heated throughout.
More appetizers
- Need something spicy? Try my Air Fryer Buffalo Chicken Nuggets
- Want something for an antipasto? Try my Marinated Mozzarella
- Looking for a creamy dip? Try my Roasted Garlic Whipped Feta
- Love a simple salsa? Try my Pico de Gallo
Soft Pretzel Dogs
Ingredients
- 1 cup warm water, 100-110 degrees F
- 1 tablespoon brown sugar
- 2-¼ teaspoons 1 packet active dry yeast
- 2-¼ cups all purpose flour
- 1 teaspoon kosher salt
- 8 hot dogs
- ¼ cup baking soda
- 1 large egg, beaten with a splash of water
- Pretzel salt, for topping
- Sesame Seeds, for topping
Instructions
- Add the warm water, light brown sugar, and active dry yeast to a large bowl and stir to combine. Set aside for the yeast to bloom for 5 minutes.
- Next, add the flour and kosher salt. Stir with a dough whisk or wooden spoon until a shaggy dough forms.
- Turn the dough onto a floured surface and knead until it is smooth and tacky, about 2-3 minutes. You’ll know the dough is ready when you poke it gently and it springs back.
- Cover the dough (with plastic wrap or a damp towel) and place it in a warm place to rise until doubled in size, about 90 minutes.
- When the dough has risen, turn it out onto a lightly floured surface and divide it into 8 pieces.
- Roll each piece into a 10-inch long rope and then wrap it around one of the hot dogs.
- Pinch the seams together at the ends to ensure the pretzel dough doesn’t become unwrapped.
- Preheat the oven to 400 degrees F and bring a large pot of water to a boil.
- Reduce the heat to medium (a gentle boil) and very slowly add the baking soda.
- Cook the pretzel dogs 1-2 at a time (making sure not to crowd the pan) for 30 seconds. Then flip the pretzel dogs and cook them for an additional 30 seconds.
- Remove the pretzel dogs from the water bath and place them on a parchment-lined baking sheet.
- Brush the pretzels with egg wash and sprinkle with salt or sesame seeds.
- Bake the pretzel dogs for 20-22 minutes or until the pretzels are golden brown. Serve immediately.
- Storage: Store any leftovers in an airtight container in the fridge for up to two days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pretzel dogs are always a hit! Thanks for the tasty recipe!