Pretzel Dogs


It’s football season and for me, I’m pretty excited because I’m a huge Patriots fan {who now lives in NYC…interesting} and I just enjoy football in general. And though I’m a fan of the game, I also enjoy game day for the excuse to eat some great food. I sometimes regret not going to a big college that had a football team with awesome tailgating. Maybe in my next life….


This recipe is one of my favorites for “the big game.” In fact, I’ve made them for not one ,but two Patriots Superbowl losses. Despite that, they are freaking delicious and I still love them.


So I will say that the original recipe calls for regular hot dogs. I opted to use non-meat dogs since Rabi is vegetarian.  Field Roast frankfurters are really good and a lot of people did not believe that they were meat free! The seasoning is on point as is the texture. I like to serve this with a good honey mustard, but any favorite condiment will do! So get on this!


Pretzel Dogs
from Joy the Baker

1 ½ cups warm water {between 110 and 115 degrees F}
1 tablespoon granulated sugar
2 ¼ teaspoons {1 package} active dry yeast
22 ounces all-purpose flour {about 4 1/2 cups}
2 teaspoons salt
2 tablespoons butter, melted and cooled
3 tablespoons baking soda
1 large egg, beaten, with a splash of water
salt and pepper for topping
1 package hot dogs of your choice

Combine the warm water and sugar in the bowl of an electric mixer with your dough hook. Sprinkle the yeast on top and let it sit for approximately 5 minutes. It should be all foamy by the end of that–if it’s not, dump it out and start over with new yeast.

Add the flour, butter and salt then start mixing on low speed with the dough hook. Once it’s combined, increase the speed to medium in order to start kneading the dough. Continue to knead the dough until it starts to pull away from the bowl and it’s a smooth ball. Once it’s a smooth ball around the dough hook, continue at medium speed for 4 minutes.

Remove the dough from the bowl, coat the bowl with some vegetable oil, sprinkle the top with flour and cover with plastic wrap. Let the dough rise in a warm place until double in size, approximately 1 hour. I like to turn on my oven to the lowest setting for a couple minutes, then turn it off and place the bowl in there, especially now that it’s getting cold out.

Preheat your oven to 425 degrees. Prepare your baking sheets with parchment paper and then brush the paper with oil, to prevent the pretzel dogs from sticking.

Bring a large pot of water to a boil and add your baking soda.

As the water is boiling, prepare your dough. Turn out the dough onto a clean surface. Divide into either 16 or 8 pieces depending on if you’re using half dogs or whole dogs {I recommend half–16 pieces}. Once you have your pieces, start rolling them out into long ropes–approximately 12 inches if using the half dog portion.

Wrap the pretzel rope around the hot dog, making sure to seal the ends.

Once your water is boiling, lower 2-3 pretzel dogs at a time and let them boil for about 30 seconds. Remove them with a slotted spoon and put on the prepared baking sheets. Brush all the pretzel dogs with egg and sprinkle with salt and pepper.

Bake for 12-14 minutes or until a deep golden brown. Transfer to a wire rack and let cool before serving. These are best the day of, by far!

You can also double wrap them in plastic wrap and freeze if you can’t finish them all the that day. When you want to reheat them, wrap in foil and heat at 350 degrees until heated through {approximately 12 minutes}

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