Description
Juicy beef hot dogs and sharp cheddar cheese wrapped in soft, golden pretzel dough with a salty, chewy crust. A baking soda bath gives the dough its signature deep-golden color and satisfying chew. Perfect for game day, school lunches, or weeknight snacking.
Ingredients
2½ cups all-purpose flour
1 packet (2¼ tsp) active dry yeast
1 tablespoon brown sugar
1 teaspoon kosher salt
1 cup warm water (about 110°F)
8 beef hot dogs
4 ounces sharp cheddar cheese, cut into 8 sticks
½ cup shredded sharp cheddar cheese (for topping)
¼ cup baking soda (for water bath)
8 cups water (for bath)
1 large egg, beaten with 1 tablespoon water
2 tablespoons melted butter (for brushing, optional)
Coarse pretzel salt
Instructions
1. Stir brown sugar into warm water. Sprinkle yeast on top and let bloom 5 minutes until foamy.
2. Add flour and kosher salt. Stir until a shaggy dough forms, then knead on a lightly floured surface about 3 minutes until smooth and slightly tacky.
3. Place dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot about 1 hour until doubled.
4. Cut cheddar into 8 sticks. Pat hot dogs dry.
5. Divide dough into 8 pieces. Roll each into an 18–20 inch rope.
6. Lay a cheese stick along each hot dog. Wrap a dough rope in a spiral around both, pinching ends to seal. Set seam side down.
7. Bring 8 cups water to a boil. Add ¼ cup baking soda. Boil pretzel dogs 30 seconds per side, two at a time. Remove with a slotted spoon to a parchment-lined baking sheet.
8. Preheat oven to 425°F. Brush each pretzel dog with egg wash. Sprinkle shredded cheddar and pretzel salt on top.
9. Bake 14–16 minutes until deep golden brown and cheese is melted and bubbling.
10. Cool on pan 2–3 minutes before serving.
Notes
Dry hot dogs thoroughly before wrapping to help dough stick.
Roll dough on an unfloured surface for better grip.
Do not skip the baking soda bath — it creates the pretzel flavor and color.
Storage: Airtight container in the refrigerator for up to 3 days.
Freezing: Freeze individually on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating: 350°F oven for 8–10 minutes, or microwave wrapped in a damp paper towel for 30–45 seconds.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel dog
- Calories: 390 kcal
- Sugar: 3g
- Sodium: 870mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 65mg