Hot dogs in a pretzel blanket, because carbs and processed meat are best friends.
- 4 to 4½ cups (480–540 g) all-purpose flour
- 2¼ tsp (1 packet) active dry yeast
- 2 tbsp (25 g) light brown sugar
- 1½ tsp (9 g) salt
- ¼ cup (60 mL) neutral oil
- 1½ cups (355 mL) warm water (~105–110°F / 40–43°C)
- 8 beef hot dogs
(Optional: cut into thirds for bite-size pretzel dogs — you'll get 24 mini wraps)
- Optional: cheese sticks or slices for stuffing
- ¼ cup (60 g) baking soda
- Shallow dish of warm water (for dipping)
- 1 egg (for eggwash)
- Coarse salt (optional)
- Melted butter (optional, for glossy, buttery finish)
- In a bowl, mix warm water with a pinch of brown sugar, oil, and yeast. Let it sit for 5–10 minutes until foamy.
- In another bowl, combine flour, remaining sugar, and salt. Add yeast mix.
- Mix and knead for 8–10 minutes until smooth. Add more flour as needed.
- Oil, cover, and let rise 1 hour, or until doubled.
- Use full-size hot dogs or cut them into thirds for mini pretzel bites.
- Optional: make a slit and stuff with cheese before wrapping.
- Once dough is proofed, divide into pieces to match your hot dog count (8 for full-size, 24 for mini).
- Roll each piece into a rope long enough to spiral-wrap the dog.
- Wrap each piece snugly around a hot dog. Pinch ends to seal.
- Dissolve ¼ cup baking soda in warm water (wide, shallow dish).
- Dip each wrapped dog briefly into the soda bath.
- Place on parchment-lined baking sheet.
- Brush with eggwash.
- Optional: sprinkle with coarse salt.
- Preheat to 450°F (230°C).
- Bake for 10–12 minutes, until golden brown.
🧈 Optional: Brush with melted butter right out of the oven for that mall pretzel shine.
- Great as full-size dogs for lunch or mini for party trays.
- Cheese-stuffed versions are messy in the best way.
- Serve with mustard, queso, or your dipping weapon of choice.
Pairs well with:
Sauce-laced fingers, paper plates, and zero regrets.