Soft Baked Cheesy Pretzel Dogs (Printable Version)

Golden pretzel dough coiled around hot dogs with melted cheddar inside

# What You'll Need:

→ Dough

01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ teaspoons active dry yeast
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt

→ Toppings and Bath

06 - 10 cups water
07 - ⅔ cup baking soda
08 - 1 large egg, beaten
09 - Coarse salt for sprinkling

→ Filling

10 - 8 hot dogs
11 - 8 slices cheddar cheese

→ Optional Serving

12 - Mustard, cheese sauce, or dipping sauce of choice

# Directions:

01 - In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until frothy.
02 - In a large mixing bowl, whisk together flour and salt. Add the yeast mixture and stir with a spoon or spatula until a shaggy dough forms.
03 - Turn out the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
05 - Preheat the oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring 10 cups water to a boil. Slowly stir in baking soda and keep at a gentle simmer.
06 - Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a rope about 18 inches long.
07 - Wrap a slice of cheddar cheese around each hot dog. Starting at one end, coil the dough rope around the cheese-wrapped hot dog, pinching the ends and seams to seal.
08 - Using a slotted spatula, carefully lower each assembled pretzel dog into the simmering baking soda bath for 30 seconds. Turn once if needed. Remove and place onto the prepared baking sheets.
09 - Brush each pretzel dog with beaten egg and sprinkle generously with coarse salt.
10 - Bake for 12–15 minutes or until golden brown and glossy.
11 - Cool slightly on a rack. Serve warm with mustard or your favorite dipping sauce.

# Additional Tips::

01 -
  • They taste like a fancy snack but come together faster than you'd think, making them perfect for unexpected guests.
  • The baking soda bath gives you that authentic pretzel chew and golden color that feels restaurant-quality.
  • Everyone eats them, whether they're into traditional hot dogs or always looking for something a little different.
02 -
  • The baking soda bath is not optional—it's what transforms these from regular bread-wrapped hot dogs into actual pretzels with that signature chew and color, so don't skip it thinking it won't matter.
  • Your yeast temperature is critical; I've learned this the hard way by killing perfectly good yeast with water that was just slightly too hot, so always test it on your inner wrist first.
  • If your pretzel dogs are browning too quickly before the inside is done, lower your oven temperature to 425°F and add a few extra minutes to the baking time.
03 -
  • Let your dough rest after shaping and before the baking soda bath for 10 minutes on your prepared baking sheets—this final rise makes them even more tender and fluffy inside.
  • Don't overcrowd the baking soda bath; work in batches if needed, because too many pretzel dogs at once will cool down the water and affect how they cook.
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