Pretzel Dogs

  • 1 packet of active dry yeast
  • 3 tsp dark brown sugar
  • 1 1/2 cups warm water (105 – 110 degrees F)
  • 1 tbsp salt
  • 4 cups all-purpose flour
  • Cornmeal and extra flour for dusting work surface
  • Coarse kosher salt
  • hot dogs (I prefer all beef hot dogs)
  • sliced cheese (American or cheddar)

Make the pretzel dough:

  1. In a large bowl, combine yeast, 1 1/2 tsp brown sugar, and water and let stand 5 minutes until foamy and bubbly.
  2. Add remaining sugar and salt and stir well.
  3. Add flour, 1 cup at a time, mixing until well incorporated.
  4. Knead dough until smooth (about 7 minutes) and has a sheen.
  5. Transfer to a bowl and let stand, covered for 40 minutes in a warm place.

Make the pretzel dog:

  1. Dust your work surface with flour and cornmeal.
  2. Divide dough into approximately equal pieces and roll out to desired length and thickness.
  3. Place 1 slice of cheese and 1 hot dog on dough.
  4. Roll the dough until it completely covers the hot dog and cheese. Pinch off excess dough.
  5. Place the pretzel dog on a baking sheet that has been lightly dusted with cornmeal.
  6. Repeat until all hot dogs are used.
  7. Allow pretzel dog dough to rise for 30 minutes, uncovered.

Preheat oven to 425 degrees. Bring a large pot of water to boil.

  1. Carefully transfer risen pretzel dogs to boiling water with spatula and boil ~3.5 minutes. (IMPORTANT!)
  2. Transfer boiled pretzel dogs to a rack to drain for 1 minute.
  3. Arrange pretzel dogs on a baking sheet, lightly dusted with cornmeal, and sprinkle with kosher salt.
  4. Bake for 20 minutes until golden brown.

Note: Don’t skip boiling the pretzel dogs. If you do, the dough will become very hard.

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