Soft Baked Cheesy Pretzel Dogs
Hot dogs and cheddar wrapped in homemade pretzel dough, dipped in a baking soda bath, and baked until deep golden.
Equipment
- Large mixing bowl
- Large pot
- Slotted spoon
- Baking sheets
- Parchment paper
Ingredients
Main Ingredients
- 1 ½ cup warm water 110 degrees F
- 2 ¼ tsp active dry yeast 1 packet
- 1 tbsp granulated sugar
- 4 cup all-purpose flour
- 1 tsp salt
- 10 cup water for boiling
- 6 tbsp baking soda added slowly to the boiling water
- 8 hot dogs
- 8 slices cheddar cheese
- 1 large egg beaten, for egg wash
- coarse salt for sprinkling
- mustard or dipping sauce for serving
Instructions
Cooking
- Proof the yeast. Stir the water, yeast, and sugar together and let it sit 5 minutes until foamy.
- Make the dough. Mix the flour and salt, add the yeast mixture, then knead on a floured surface for 5 to 7 minutes until smooth and elastic.
- Rise. Cover the dough in a greased bowl in a warm spot for about 1 hour until doubled.
- Prep the bath. Heat the oven to 450 degrees F and line two sheets with parchment. Bring 10 cups of water to a boil and stir in the baking soda slowly as it foams.
- Shape. Divide the dough into 8 pieces and roll into long ropes. Wrap each hot dog in a cheddar slice, wind a dough rope around it, and pinch the ends.
- Boil. Lower each one into the water for 30 seconds with a slotted spoon, then set on the sheets.
- Glaze. Brush with beaten egg and sprinkle with coarse salt.
- Bake. Bake on the center rack for 12 to 15 minutes until deep golden brown.
Notes
Substitutions: Swiss or pepper jack can replace the cheddar. Mini hot dogs bake faster.
Tips: Use warm, not hot, water. Add the baking soda slowly and pinch the seams tightly.
Storage: Airtight up to 3 days or freeze up to a month. Reheat in the oven until warm.