Classic Pretzel Dogs Made From Scratch
These homemade pretzel dogs are soft, chewy, and baked until perfectly golden. Made with an easy yeast dough and a classic baking soda bath, they’re simple to make with pantry ingredients and perfect for game day, family dinners, or a fun homemade snack.
Servings: 8 servings
Calories: 437kcal
Ingredients
- 1 tablespoon active dry yeast
- 1 ¾ cups warm water
- 1 tablespoon olive oil
- ¼ cup white granulated sugar or 3 tablespoons of honey
- 5 cups all-purpose flour
- 2 teaspoons coarse sea salt plus extra for topping
- 4 cups warm water for baking soda bath
- ½ cup baking soda
- 8 hot dogs
Instructions
- In a large mixing bowl, gently stir together the active dry yeast and warm water until just combined. Cover the bowl with a kitchen towel for about 5 minutes, or until the yeast starts to foam a little bit.
- Whisk in the olive oil and sugar followed by the flour. Stir the flour in until a shaggy dough begins to form.
- Dump your dough out on a lightly floured surface and knead it by hand for five minutes. Rub your mixing bowl down with a drizzle of olive oil and then place the dough in the bowl. Cover it with plastic wrap and let your dough rest for about an hour, or until it has doubled in size.
- Once the dough has doubled in size, preheat your oven to 450°F. Whisk together the warm water and baking soda in a mixing bowl until the baking soda is completely dissolved. Set aside.
- Punch the dough down and then divide it into 8 evenly sized pieces. Roll each ball out into a long tube about 12 inches long. Dip each piece of dough in the baking soda water and then wrap them around the hotdogs.
- Place your pretzel hotdogs on a baking sheet and lightly sprinkle them with salt. Bake for 8 minutes.
- Serve and enjoy!
Notes
- Rest the Dough if Needed: If the dough shrinks while rolling, let it rest for 5–10 minutes to relax the gluten and make wrapping easier.
- Fully Dissolve the Baking Soda: Stir until the water is completely clear. Undissolved baking soda can leave a bitter taste.
- Don’t Over-Soak: A quick dip in the baking soda bath is enough. Soaking too long can affect flavor and texture.
- Adjust Sticky Dough: The dough should be tacky, not sticky. Add flour 1 tablespoon at a time if needed.
- Use Color as Your Guide: Pretzel dogs are done when deep golden brown and slightly cracked. Oven times may vary.
Nutrition
Calories: 437kcal | Carbohydrates: 74g | Protein: 13g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 2952mg | Potassium: 154mg | Fiber: 2g | Sugar: 6g | Vitamin C: 0.05mg | Calcium: 28mg | Iron: 5mg