A hot dog baked right inside a soft beer pretzel makes these the tastiest and easiest homemade pretzel dogs you will ever eat! Ready in just 35 minutes you can enjoy these any night. They are a great make ahead recipe and they freeze well too. Just thaw and pop them in a 350°F oven until warm, about 5-8 minutes.
We have waited long enough. I know y'all are still freezing up north, but it is beautiful here in Arizona and all I want is grillin' food, you know the old school kind... burgers and dogs! So, Chad wanted a burger on a pretzel bun and I wanted a hot dog. Here is the ultimate compromise. Although I still didn't take the cover off my grill.
These simple pretzel dogs are so much tastier that anything you can buy pre-made and my 4 year old and I had so much fun making them! You don't even need a mixer. I used beer in the pretzel dough to give it a little punch of flavor and oh boy, its spectacular!
You can use organic, all beef, nitrate free, sausages, or whatever makes you happy. I am going to make these in mini size next time which will make for the perfect appetizer.
If you would like suggestions on alternatives see the cook's note at the bottom of the recipe. Either way, you and your family are going to go nuts over these!
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Best Ever Soft Pretzel Bites with or without a mixer!
Soft Pretzel Dog
MAKES 8 | ACTIVE TIME 22 Min | TOTAL TIME 35 Minutes
2¼ teaspoons active dry yeast
12 ounces warmed beer (110°-120°F)* see notes
2 tablespoons honey
3¼ cups all purpose flour
1 teaspoon kosher salt
½ cup baking soda
1 large egg
coarse salt (or pretzel salt)
8 hot dogs
Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
Pour beer into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add honey and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8 quart pot with water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of counter top for rolling out dough. Do not flour it or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead for about 3 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on counter top and form dough into a ball.
We are going to cut this ball into 8 (somewhat) even pieces. First quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
Place end of dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
Arrange all pretzel dogs on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned.
COOKS NOTE: You can mix the dough by hand if you do not have a stand mixer. Add beer, yeast and honey to a large bowl. Once the yeast blooms stir in the salt and the flour. Mix with a spoon. Turn dough out onto floured counter top and knead for 3-5 minutes until dough is no longer sticky. Proceed with remaining instructions.
I microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees.
You can substitute milk or water for the beer.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Originally published April 8, 2014