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The Best Easy Homemade Pretzel Dogs with Classic Pretzel Bath

Two golden-brown pretzel dogs on a white plate, one cut open showing the soft interior and sausage filling of the pretzel dogs.
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You can make soft, chewy pretzel dogs that taste better than store-bought versions. This straightforward recipe shows you how to wrap beef franks in homemade pretzel dough, use the baking soda bath technique for that classic color and flavor, and serve them with great dipping sauces. This is a fun, kid-friendly dinner or perfect game day snack.

Ingredients

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  • 1 packet active dry yeast (about 2 1/4 teaspoons)
  • 1 1/2 cups warm water (105°F to 115°F)
  • 1 tablespoon granulated sugar
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 1 package (about 1 pound) all-beef franks or sausages
  • 1/2 cup baking soda (for the bath)
  • 1 large egg, beaten (for egg wash)
  • Coarse pretzel salt, for topping

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water, sugar, and yeast. Let this mixture sit for 5 to 10 minutes until foamy.
  2. Make the dough: Stir in the melted butter and salt into the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until it is smooth and elastic.
  3. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
  4. Prepare the franks: While the dough rises, pat the beef franks dry with paper towels. This helps the dough stick better.
  5. Shape the dogs: Punch down the risen dough and divide it into 8 equal pieces. On a lightly floured surface, roll each piece into a rectangle about 6 inches long and 4 inches wide. Place one beef frank at the short end of the dough and roll it up tightly, sealing the edges by pinching them together. Trim any excess dough. Repeat with the remaining dough and franks.
  6. Prepare the baking soda bath: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. In a wide, shallow pan, mix the 1/2 cup of baking soda with 8 cups of water. Bring this mixture to a gentle boil on the stovetop.
  7. Dip and salt: Working one at a time, carefully lower each dough-wrapped frank into the boiling baking soda bath for about 30 seconds, turning once. Use a slotted spoon to remove the dog and place it on the prepared baking sheet.
  8. Egg wash and bake: Brush the tops of the dipped pretzel dogs with the beaten egg wash. Sprinkle generously with coarse pretzel salt.
  9. Bake for 12 to 15 minutes, rotating the sheets halfway through, until the pretzel dogs are deep golden brown.
  10. Serve immediately with your favorite dipping sauce.

Notes

  • For a quick alternative, you can use store-bought pizza dough instead of making the dough from scratch. Reduce the prep time significantly.
  • If you want cheesy pretzel dogs, sprinkle shredded mozzarella or cheddar cheese over the dough before you roll it around the sausage.
  • For dipping sauce ideas, try a simple mix of Dijon mustard and honey, or a classic cheese sauce.
  • You can make mini pretzel dogs by cutting the dough strips thinner and using cocktail wieners.

Nutrition

Find it online: https://kitchenican.com/easy-homemade-pretzel-dogs-recipe/