Description

Soft baked pretzel dogs that are kid-approved, perfect for batch cooking, and great for back-to-school lunches and snacks. These pretzel dogs have a chewy crust, soft interior, and are freezer-friendly for easy meal prep.

Ingredients

Scale

4 cups all-purpose flour (480g)
1 ½ cups warm water (360ml, about 110°F / 43°C)
2 ¼ teaspoons active dry yeast (1 packet)
2 tablespoons granulated sugar (25g)
10 cups water (for boiling)
⅔ cup baking soda (for boiling water bath)
¼ cup baking soda (60g for the dough)
1 tablespoon salt (18g for the dough)
Coarse salt for topping
4 tablespoons unsalted butter, melted (60g)
12–16 hot dogs or sausage links
1 large egg, beaten with 1 tablespoon water (for egg wash)

Instructions

Activate the yeast: In a large mixing bowl, stir warm water, sugar, and yeast together. Let sit for 5 minutes until foamy.
Make and knead the dough: Add melted butter, baking soda, salt, and 3 ½ cups flour to yeast mixture. Stir and gradually add more flour until dough is soft but not sticky. Knead with stand mixer dough hook for 5 minutes or by hand for 8-10 minutes until smooth and springy.
First rise: Place dough in lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Preheat oven to 450°F (230°C). Prepare baking soda bath: Bring 10 cups water and ⅔ cup baking soda to a rolling boil in a large pot.
Shape pretzel dogs: Punch down dough and divide into 12-16 pieces. Roll each into 12-inch ropes and wrap around hot dogs, pinching ends to seal.
Boil pretzel dogs: Using a slotted spoon, lower 2-3 pretzel dogs at a time into boiling baking soda water. Boil 30 seconds per side. Remove and drain on paper towels.
Egg wash and salt: Place boiled pretzel dogs on baking sheet. Brush with egg wash and sprinkle with coarse salt.
Bake: Bake in preheated oven for 12-15 minutes until deep golden brown and firm but springy.
Cool and serve: Transfer to cooling rack for at least 5 minutes before serving. Serve with mustard, cheese sauce, or favorite dips.

Notes

Do not skip the baking soda bath for authentic pretzel crust and flavor. Use coarse salt for topping. Dough can be made ahead and refrigerated overnight after first rise. Freeze cooked pretzel dogs wrapped tightly for up to 3 months and reheat in oven. For vegan version, use dairy-free butter and plant milk with maple syrup for egg wash.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Snack
Cuisine: American

Nutrition

Serving Size: 1 pretzel dog
Calories: 220
Sugar: 2
Sodium: 600
Fat: 9
Saturated Fat: 4
Carbohydrates: 25
Fiber: 1
Protein: 8

Keywords: pretzel dogs, soft pretzels, batch cooking, back-to-school snacks, kid-friendly, freezer-friendly, easy pretzel recipe