Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 cups warm water (105–110°F)
- 2 tbsp packed brown sugar
- 2 1/4 tsp instant or active dry yeast
- 4 cups bread flour (520 g)
- 2 tsp fine sea salt
- 2 tbsp unsalted butter, melted
- 8 beef hot dogs
- 10 cups water + 2/3 cup baking soda (soda bath)
- 1–2 tbsp coarse pretzel salt
- 3 tbsp unsalted butter, melted (for finishing)
Do This
- 1. Mix warm water, sugar, and yeast; add butter, salt, and flour. Knead 5–7 minutes until smooth.
- 2. Rise covered until doubled, 45–60 minutes.
- 3. Preheat oven to 450°F. Boil 10 cups water; whisk in 2/3 cup baking soda; reduce to a steady simmer. Line 2 sheet pans with parchment.
- 4. Divide dough into 8 pieces; roll each into a 24–28 inch rope.
- 5. Dry hot dogs; spiral-wrap each rope around a dog, pinching ends to seal.
- 6. Simmer wrapped dogs 30 seconds in soda bath; drain, place on pans, and sprinkle with coarse salt.
- 7. Bake 12–14 minutes until deep golden; brush with melted butter and serve warm.
Why You’ll Love This Recipe
- That classic mall pretzel-dog experience at home: glossy crust, tender chew, buttery finish.
- No lye required—an easy baking soda bath delivers authentic color and flavor.
- Kid-friendly, game-day ready, and freezer-friendly for make-ahead snacking.
- Customizable with toppings like everything seasoning, cheddar, or jalapeño.
Grocery List
- Produce: Optional: sliced jalapeño, chopped chives (for topping/serving)
- Dairy: Unsalted butter; optional egg for egg wash; optional cheddar (variation)
- Pantry: Bread flour, brown sugar, fine sea salt, baking soda, coarse pretzel salt, yellow or spicy brown mustard; beef hot dogs (meat case)
Full Ingredients
Pretzel Dough
- 1 1/2 cups (355 ml) warm water, 105–110°F
- 2 tbsp (25 g) packed brown sugar
- 2 1/4 tsp (7 g) instant or active dry yeast
- 4 cups (520 g) bread flour, plus extra for dusting
- 2 tsp (10 g) fine sea salt
- 2 tbsp (28 g) unsalted butter, melted and cooled
Soda Bath
- 10 cups (2.4 L) water
- 2/3 cup (150 g) baking soda
Assembly & Finish
- 8 beef hot dogs (standard size)
- 1–2 tbsp coarse pretzel salt
- 3 tbsp (42 g) unsalted butter, melted (for brushing after baking)
- Optional: 1 egg beaten with 1 tbsp water (egg wash for extra shine)
For Serving (Optional)
- Yellow mustard, spicy brown mustard, or warm cheese sauce
Step-by-Step Instructions
Step 1: Make the dough
In the bowl of a stand mixer, combine warm water and brown sugar. Sprinkle in the yeast. If using active dry yeast, let stand 5–10 minutes until foamy; instant yeast can be mixed immediately. Add melted butter, salt, and flour. Mix on low until a shaggy dough forms, then knead on medium speed 5–7 minutes (8–10 minutes by hand) until smooth, elastic, and slightly tacky but not sticky. If needed, add a tablespoon of flour at a time to prevent sticking.
Step 2: First rise
Shape the dough into a ball and place in a lightly oiled bowl. Cover and let rise in a warm spot until doubled in size, 45–60 minutes. While it rises, pat the hot dogs dry with paper towels and set aside.
Step 3: Preheat and set up the soda bath
Preheat the oven to 450°F with a rack in the center. Line two rimmed sheet pans with parchment; lightly mist with nonstick spray if you have it. In a wide pot, bring 10 cups of water to a boil. Slowly and carefully whisk in the baking soda (it will foam), then reduce to a steady simmer. Have a slotted spoon or spider ready, and set a small bowl of coarse pretzel salt nearby.
Step 4: Portion and roll the ropes
Punch down the dough and turn it onto a bare (not floured) work surface. Divide into 8 equal pieces (about 115–120 g each). Roll each piece into a smooth 8-inch log, let rest 5 minutes to relax the gluten, then roll each to a 24–28 inch rope. Use light pressure and roll from the center outward. If the dough shrinks back, rest another 5 minutes and continue.
Step 5: Spiral-wrap the hot dogs
Starting at one end of a hot dog, anchor one end of a rope and wrap it in a tight spiral to the other end, slightly overlapping each coil. Pinch both ends firmly to seal and gently roll the ends against the counter to secure. Repeat with remaining hot dogs.
Step 6: Soda-bath dip and salt
Working in batches of 2–3, carefully lower wrapped dogs into the simmering baking-soda bath for 30 seconds. Lift with a slotted spoon, let excess water drip off, and place on the prepared pans. While still damp, sprinkle tops with coarse pretzel salt. If using egg wash for extra shine, brush lightly now (optional).
Step 7: Bake, butter, and serve
Bake at 450°F for 12–14 minutes, rotating pans halfway, until the crust is deep golden brown with a glossy finish. Immediately brush each pretzel dog generously with melted butter. Cool 5 minutes so the crust sets, then serve warm with mustard or cheese sauce.
Pro Tips
- Weigh your flour for consistent results; 4 cups bread flour is about 520 g.
- Keep the soda bath at a steady simmer, not a rolling boil, to prevent an overly alkaline taste.
- For max chew, use bread flour; for a softer bite, sub half with all-purpose flour.
- If the dough fights you while rolling, rest it uncovered for 5–10 minutes to relax the gluten.
- Brushing with butter immediately after baking locks in shine and that mall-style flavor.
Variations
- Cheddar-Jalapeño: Tuck a thin strip of cheddar under the first coil and sprinkle minced jalapeño on top before baking.
- Everything Pretzel Dogs: Swap pretzel salt for everything bagel seasoning after the soda bath.
- Mini Party Dogs: Use cocktail franks and 10–12 inch ropes; bake 8–10 minutes.
Storage & Make-Ahead
Best the day they’re baked, but leftovers keep 1 day at room temperature in a paper bag inside a loose plastic bag, or up to 3 days refrigerated. Reheat at 350°F for 6–8 minutes; re-brush with a little melted butter. To freeze, cool completely, wrap individually, and freeze up to 2 months. Reheat from frozen at 350°F for 12–15 minutes.
Nutrition (per serving)
Approximate per pretzel dog: 410 calories; 17 g fat; 41 g carbohydrates; 15 g protein; 2 g fiber; 1,200 mg sodium. Values will vary based on hot dog brand and toppings.
