# What You'll Need:
→ Dough
01 - 1 ½ cups warm water (110°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
→ Pretzel Bath
06 - 10 cups water
07 - ⅔ cup baking soda
08 - 1 large egg, beaten
09 - Coarse salt for sprinkling
→ Filling
10 - 8 hot dogs
11 - 8 slices cheddar cheese
→ Optional Serving
12 - Mustard or cheese sauce for dipping
# How To Make It:
01 - Combine warm water, yeast, and sugar in a small bowl. Let stand for 5 minutes until foamy and activated.
02 - Whisk flour and salt in a large mixing bowl. Pour in yeast mixture and stir until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 5–7 minutes until smooth and elastic.
04 - Place dough in greased bowl, cover with plastic wrap, and let rise in warm area for 1 hour until doubled.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper. Bring 10 cups water to boil in large pot, then stir in baking soda and reduce to gentle simmer.
06 - Punch down risen dough and divide into 8 equal pieces.
07 - Roll each dough piece into an 18-inch rope.
08 - Wrap cheese slice around each hot dog. Coil dough rope around cheese-wrapped hot dog from one end to the other, pinching ends and seams tightly to seal.
09 - Lower each pretzel dog into simmering baking soda bath using slotted spatula. Poach for 30 seconds, turning once midway.
10 - Transfer pretzel dogs to prepared baking sheets. Brush each with beaten egg and sprinkle generously with coarse salt.
11 - Bake for 12–15 minutes until deep golden brown and glossy.
12 - Cool briefly on wire rack. Serve warm with mustard or cheese sauce.
