Homemade Pretzel Dogs

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These copycat Auntie Anne’s pretzel dogs are the perfect homemade version to enjoy the popular snack at home! Homemade pretzel dough gets wrapped around hot dogs then baked to perfection for an easy dinner option, a great Super Bowl snack, or an appetizer for any upcoming party!

Prep Time15

Cook Time20

resting time1

Total Time1 35

Course: Appetizer

Cuisine: American

Servings: servings

Calories: 261kcal

Author: Britni Vigil

Ingredients

Pretzel Dough

1 cup warm water
3 cups flour
1 TBS sugar
1 packet instant dry yeast 1/4 ounce packet
1 ½ tsp kosher salt

Pretzel Dogs

12 all beef hot dogs
8 cups water
¼ cup baking soda
1 egg
3 TBS unsalted butter
coarse salt

Instructions

Pretzel Dough

Combine the warm water, flour, sugar, yeast, and kosher salt together in the large bowl of a stand mixer.
1 cup warm water, 3 cups flour, 1 TBS sugar, 1 packet instant dry yeast, 1 1/2 tsp kosher salt
Mix that together using a dough hook until the dough comes together in a dough ball. If you don't have a stand mixer and dough hook, you can do it by hand using a wooden spoon but the dough hook is much easier.
Once the dough is done, place the dough ball into a greased bowl and cover the bowl either plastic wrap or a clean kitchen towel.
Let the dough rise in a warm area for about an hour or until it doubles in size.

Pretzel Dogs

Once the dough has doubled in size, divide the dough into 12 equal pieces, then roll those pieces into long ropes.
Wrap one of those ropes around a hot dog starting at one end and wrapping all the way until you reach the other end. Place the wrapped hot dogs on a piece of parchment paper.
12 all beef hot dogs
Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
8 cups water, 1/4 cup baking soda
Combine eight cups of water and the baking soda in a large pot then place on the stove on high heat. Bring the water to a boil so the baking soda dissolves into the water.
Once the water is boiling, reduce the temperature to medium so that the water mixture is simmering but not actively boiling. Place the wrapped pretzel dogs into the pot of boiling water, a few at a time, (don’t overcrowd the pot), and let them boil in the pot for about 30 seconds, then remove the boiled pretzel dogs with a slotted spoon and place on a parchment paper lined baking sheet.
Whisk the egg and a small splash of water in a bowl to create an egg wash. Brush the egg wash over the dough.
1 egg
Place the pretzel dogs in the oven and bake for 13-15 minutes or until the pretzels are golden brown on top.
Remove the sheet pan from the oven and immediately brush with melted butter and sprinkle with coarse salt.
3 TBS unsalted butter, coarse salt
Let cool until cool enough to eat and serve immediately with your favorite dipping sauce.

Notes

Tips:

Make sure to wrap the dough so that the layers touch each other (so there are no open spaces) but also don’t overwrap. This will make it so that the dough bakes into one seamless layer when they bake in the oven.

Store any leftovers in an airtight container in the refrigerator for up to three days.

Reheat leftover pretzel dogs by placing them on a parchment lined baking sheet then placing in the cold oven. Turn the oven on to 350 degrees and let the snacks warm up with the oven – if they’re not warm by the time it gets to 350 degrees, you can let them heat up for a few more minutes until warm.

Try mini versions by using little smokies (kind of like pigs in the blanket) and making mini snakes of the pretzel dough instead of the long ones. I also recommend baking for less time, try starting with 7-8 minutes!

Nutrition