Hot Dog Pretzels

This classic American snack with mini hot dogs wrapped in fluffy pretzel blankets is incredible. They make the perfect party food or a fun snack for the kids. Plus, they're absolutely adorable.

Makes about 18 mini hot dog pretzels

Course Appetizer, Snack

Cuisine American

Prep Time 1 30

Cook Time 18

Total Time 1 48

Servings

Calories 309kcal

Author Imma

Ingredients

1 cup (240ml) warm water
½ cup (120ml) milk
2 tablespoons (25g) sugar
1 package active dry yeast (2¼ teaspoons)
4 tablespoons (56g) unsalted butter
1 teaspoon (5g) kosher salt
4½-4¾ cup (540-570g) all-purpose flour
10 cups (2.4l) water
¾ cup baking soda
1 whole egg, beaten with 1 tablespoon cold water for the egg wash
Garnishes (garlic, parsley flakes, sesame seeds, or kosher salt)
18 mini hot dogs or two 14-ounce packages of cocktail sausages drained and patted dry

Instructions

Mix warm water and yeast in the bowl of a stand mixer. Let it sit until the yeast dissolves and starts bubbling - for about 5 minutes.
Combine the milk, butter, sugar, and salt in a microwave-safe bowl. Then microwave for about a minute. Stir until the sugar and butter melt. Avoid getting it too hot so it doesn't kill the yeast.
Dump everything into the yeast mixture and mix for 2 minutes on medium. Next, add about 4½ cups of flour and continue mixing until a soft dough forms. It will start pulling away from the side of the bowl.
Turn out the dough on a lightly floured surface and knead for 5-6 minutes.
Place the pretzel dough in a greased bowl, covered loosely with a clean cloth, and let it rise in a warm, draft-free place for 1-2 hours or until the dough has doubled.
Punch the dough down and place it on a lightly floured work surface. Divide the dough into 18-20 pieces. Roll each piece into a rope to wrap around the hot dogs or sausage.
Preheat the oven to 425℉ (220℃). Line a baking sheet with parchment paper. Set aside.
Wrap the pretzel dough around the hot dogs, leaving about an inch of hot dog peeking out on each end. Tightly pinch the dough at the seam to secure it.
Next, bring water to a boil and add the baking soda. Place the wrapped pretzel dogs in the boiling water for about 30 seconds. Remove them with a slotted spoon and place on a paper towel to soak up excess water. Repeat the process with the rest of the pretzel dog.
Transfer the hot dog pretzels to the prepared baking pan, positioning them so they don't touch.
Finally, brush each pretzel dog with the egg yolk mixture and sprinkle with salt, sesame seeds, or your spice of choice.
Bake for about 15-17 minutes until golden brown.
Let them cool for a couple of minutes and serve with mustard, ketchup, or your dipping sauce of choice.

Notes

If the dough seems too sticky at first, add more flour, a little at a time, until it reaches a soft dough consistency.
If you only have regular hot dogs but want mini pretzel dogs, cut them in half before wrapping them. They'll be a little bigger than bite-sized but still mini enough to be adorable.
Place 2-3 pretzels on a large slotted spoon to streamline the baking soda water step. Dip them in the water for 30 seconds and pull them straight out on the same spoon.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition