Save to Pinterest The smell of baking pretzels has this way of pulling everyone into the kitchen. I discovered these cheesy pretzel dogs during a Super Bowl party years ago when my friend Sarah brought over a platter. They vanished in minutes and I've been obsessed ever since.
Last summer my niece asked me to teach her how to make pretzel dough. We ended up making a double batch of these and ate them standing up at the counter while they were still too hot. She now requests them every time she visits.
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Ingredients
- Warm water: Use an instant read thermometer to hit exactly 110°F or your yeast won't activate properly
- Active dry yeast: Let it sit with the sugar until it gets nice and foamy about 5 minutes
- All-purpose flour: Bread flour works too for extra chew but regular flour gives great results
- Baking soda: This bath is non negotiable it creates that signature pretzel flavor and deep brown color
- Hot dogs: Quality matters here I like beef or Hebrew National but whatever you prefer works
- Cheddar slices: Wrap them around the hot dogs so every bite has that cheese pull
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Instructions
- Wake up the yeast:
- Stir together the warm water yeast and sugar in a small bowl and let it get bubbly
- Mix the dough:
- Whisk flour and salt in a large bowl then pour in the yeast mixture and stir until it comes together
- Knead it smooth:
- Turn the dough onto a floured surface and knead for 5 to 7 minutes until it feels elastic and bounces back
- Let it rise:
- Place dough in a greased bowl cover and let it double in size about an hour in a warm spot
- Get the bath ready:
- Preheat oven to 450°F and bring 10 cups water to a boil then whisk in the baking soda carefully
- Shape the pretzel dogs:
- Divide dough into 8 pieces roll each into an 18 inch rope and coil around cheese wrapped hot dogs
- The dip:
- Lower each pretzel dog into the simmering baking soda water for 30 seconds then transfer to parchment paper
- Bake to golden:
- Brush with egg wash sprinkle with coarse salt and bake 12 to 15 minutes until deep golden and glossy
Save to Pinterest These have become my go to for rainy weekends when the house feels cold and we need something warm and comforting. The whole process of making them feels almost meditative.
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Making Them Ahead
You can assemble the pretzel dogs through step 9 then freeze them on a baking sheet before the bath. When you're ready to bake let them thaw then proceed with the baking soda dip.
Cheese Options
Cheddar is classic but I've also used pepper jack for some heat or Swiss for a milder flavor. Just make sure whatever cheese you choose melts well since it needs to get gooey inside.
Serving Ideas
These deserve good dipping sauces. I usually set out three options so everyone can choose their favorite.
- Classic yellow mustard mixed with a little honey
- Warm cheese sauce made from whatever cheddar you have left
- A spicy brown mustard for those who like more kick
Save to Pinterest There's something deeply satisfying about pulling a warm pretzel dog apart and watching the cheese stretch. Hope these bring as much joy to your kitchen as they have to mine.
Recipe Questions & Answers
- → What makes these different from regular pigs in a blanket?
The pretzel dough creates a distinct chewy, glossy exterior thanks to the baking soda bath. This traditional pretzel technique gives the dough its characteristic deep flavor and dark golden color that you won't get from standard pastry or biscuit doughs.
- → Can I prepare these ahead of time?
You can assemble the pretzel dogs and refrigerate them for up to 2 hours before baking. If storing longer, freeze them uncooked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the cooking time.
- → Why is the baking soda bath necessary?
The baking soda bath mimics the traditional lye treatment used in commercial pretzel making. It alters the dough's pH, creating that distinctive pretzel flavor and promoting the deep browning that gives pretzels their signature appearance.
- → What type of cheese works best?
Sharp cheddar provides the best flavor contrast, but Swiss adds a nutty note that complements the pretzel dough beautifully. Pepper jack introduces a gentle heat, while mozzarella offers maximum melt. Avoid very soft cheeses as they may leak during baking.
- → How do I store and reheat leftovers?
Store cooled pretzel dogs in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for 4-5 days. Reheat in a 350°F oven for 5-7 minutes to restore the chewy texture. Microwaving will make the dough tough.
- → Can I make these vegetarian or vegan?
Use plant-based hot dogs and vegan cheese slices. Replace the egg wash with plant-based milk mixed with a splash of maple syrup or olive oil to achieve similar browning. The pretzel dough itself is naturally vegan.
