Soft Baked Cheesy Pretzel Dogs (Print View)
Warm pretzel-wrapped hot dogs with gooey cheddar, baked until golden and served with your favorite dipping sauce.
# What You'll Need:
→ Pretzel Dough
01 -
1 1/2 cups warm water (110°F)
02 -
1 packet active dry yeast (2 1/4 teaspoons)
03 -
1 tablespoon granulated sugar
04 -
4 cups all-purpose flour
05 -
1 teaspoon salt
→ Baking Soda Bath
06 -
10 cups water
07 -
2/3 cup baking soda
→ Assembly & Filling
08 -
8 hot dogs
09 -
8 slices cheddar cheese
10 -
1 large egg, beaten
11 -
Coarse salt, for sprinkling
12 -
Mustard or preferred dipping sauce (optional)
# Directions:
01 -
Combine warm water, active dry yeast, and granulated sugar in a bowl. Stir until dissolved and set aside for 5 minutes until the mixture becomes frothy.
02 -
In a large mixing bowl, combine all-purpose flour and salt. Pour in the activated yeast mixture and mix until a rough dough forms.
03 -
Transfer the dough to a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
04 -
Place the dough in a lightly greased bowl, cover with plastic wrap, and allow it to rise in a warm area until doubled in size, about 1 hour.
05 -
Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups water to a boil and add baking soda, stirring until dissolved.
06 -
Once risen, punch down the dough and divide into 8 equal portions. Roll each piece into a rope long enough to wrap around a hot dog and cheese.
07 -
Place a slice of cheddar cheese around each hot dog. Wrap each prepared hot dog with a piece of dough, pinching the seams and ends to seal.
08 -
Using a slotted spoon, carefully dip each wrapped pretzel dog into the simmering soda water for 30 seconds. Transfer to the prepared baking sheets.
09 -
Brush each pretzel dog with beaten egg and sprinkle generously with coarse salt.
10 -
Bake in the preheated oven for 12 to 15 minutes until golden brown.
11 -
Let cool slightly before serving. Offer with mustard or your favorite dipping sauce if desired.
# Notes:
01 -
Dough can be prepared in advance and refrigerated overnight before shaping.