Simple Pretzel Dogs + Video

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Pretzel Dogs feature all-beef dogs baked inside of soft pretzel hot dog buns. Ready in just 35 minutes, so you can make this pretzel dog recipe any night!

stack of pretzel dogs.


This is a recipe that is perfect for dinner, but even better for serving as game day snacks. Soft pretzels and beer with cheesy hot dogs are perfect party food, and it doesn’t get much better than having them all together in one bite!

Some of our other favorite pretzel recipes are perfect party food, too.

Jalapeño Popper Bread Bombs are filled with cream cheese and spicy jalapeno. The soft bread on the outside makes them irresistible.

If all you’re looking for is a soft pretzel to dip into cheese sauce, make the Best Ever Soft Pretzel Bites. Then, make a batch of beer cheese sauce to dip them in!

Simple Pretzel Dogs

These baked hot dogs are so much tastier than anything you can buy pre-made. Plus, they are so much fun to make, especially if you get your kids to help you.

You don’t even need a stand mixer. Because beer and pretzels go so well together, we use beer as the liquid in the dough for the pretzel dog buns! It adds a little punch of flavor and oh boy, its spectacular!

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

Ingredient Notes

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 for the beer, see the recipe notes below. Either way, you and your family are going to go nuts over these!

Making Pretzel Hot Dog Buns without a Stand Mixer

Mixing the dough by hand

You can mix the dough by hand if you do not have a stand mixer. 

Just add beer, yeast, and honey to a large mixing bowl. Once the yeast blooms, stir in the salt and the flour, then use a spoon to combine everything.

Then, turn the dough out onto a floured countertop and knead for 3-5 minutes, or until the dough is no longer sticky. 

After that, simply proceed with the remaining instructions as written in the recipe card below!

soft pretzel dogs in a pile.

Tips and Notes for the Best Pretzel Dogs

  1. Make sure the beer is warm. 

Microwave the beer in a glass microwave-safe measuring cup for 15 seconds at a time. For the yeast to activate, the beer should be 110-120°F. 

  1. Need a substitute for beer?

You can substitute milk or water for the beer. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.

  1. Want to make pretzel dogs ahead of time?

This is a great make-ahead recipe, and they freeze well too!

When you’re ready to serve them, thaw in the fridge, then pop them in a 350°F oven until warm, about 5-8 minutes.

With love, from our simple kitchen to yours. 

homemade cheese dogs on soft pretzel buns.

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Other Easy Pretzel Recipes

hot dogs with nacho cheese sauce.

Simple Pretzel Dogs + Video

Donna Elick
These simple pretzel dogs feature hot dogs baked inside of soft beer pretzels. Ready in just 35 minutes, so you can make this recipe any night!
5 stars from 3 reviews
Tried this recipe?Please comment and review!
Prep Time 22 minutes
Cook Time 13 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Method Oven
Servings 8


  • 2 1/4 teaspoons active dry yeast
  • 12 ounces warmed beer, 110°-120°F* see notes
  • 2 tablespoons honey
  • 3 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 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 countertop 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 the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
  • Place dough on countertop 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 the end of the 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 eggwash onto each one and sprinkle with coarse salt.
  • Bake for 11-13 minutes until the tops are browned.
  • Enjoy!


Donna’s Notes

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 the floured countertop and knead for 3-5 minutes until the 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. I prefer Blue Moon beer in this recipe, but you can use whatever you have on hand.


Serving: 1 | Calories: 350cal | Carbohydrates: 54g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 2664mg | Sugar: 4g | Fiber: 2g | Calcium: 25mg | Iron: 4mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

Originally published April 2014.

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  1. These are a great, made them for the kids for lunch. (Honestly did not want to go to the store for rolls) They assisted and they want them again. Thank you. This is a great activity to involve children you are right and they enjoy it.

  2. Mine puffed up a LOT, which surprised me, since there was no rise time. Definitely got to wrap some cheese in with the next batch, thanks!

  3. To freeze them, should I bath and freeze, or the baking soda bath must be right before baking? So I would bath it frozen, and bake right away..
    Thank you!!

  4. Thank you for such clear directions. I can't sit to try this love pretzel ANYTHING. lol. Will try your other pretzel recipes as well.

  5. Made these with the kids last night. They had a blast helping me roll out the dough and wrapping the dogs. Super easy to make and delicious. Made a double batch for my large family (6 kids) and only had 1 left. Keeper! Thanks for the recipe.

  6. Just tried these. Not sure what happened but it was a MAJOR fail :'(
    I have a very upset little girl. Used my stand mixer and followed the directions to a t. The dough was SO sticky, even after adding almost an extra half pound of flour, that it literally pulled the grout out of our countertop.

  7. I made these tonight and they were so good! I was really surprised at how easy they were to make. I thought they'd be a much bigger production. This one is definitely going into rotation.

  8. I made these last night because I had no buns. Used skim milk instead of beer & had to add an additional 1/2 c of flour & they turned out fantastic. Mine turned out enormous but I think it was because I only had bread machine yeast in the house & you obviously need less. Very surprised how quick & easy they were. Looking forward to trying on the grandkids. Thanks so much this is a keeper!

  9. Beautiful photos! These pretzel dogs are just asking for me to take a bite. I’ve actually been craving pretzels today, so I think this means that I’ll be making these soon. Thanks for sharing the recipe.

  10. What machine did you use to mix the dough, it looks awesome. Please let me know.
    Can't wait to make these they look yum.

  11. can this be froze after the boiling point and then pulled from the freezer and put right into the oven?

  12. Before I start, let me make it clear I am not being critical, just offering some helpful hints. Back in the day I was a home ec teacher. The first rule of cooking I taught was read the recipe ALL the way through before beginning and then read it again until you have in mind the steps needed. Most of the questions asked here would not have needed to be asked if this simple rule was followed. The recipe could also have been made clearer if at the end of the recipe the pot of boiling water, baking soda, egg wash and course pretzel salt were listed under a heading such as: "To finish:". The list of ingredients for the dough under the heading: :For the dough:"

  13. These look perfect for make-ahead meals and/or snacks. The recipe indicates you boil and bake everything, then freeze. And, reheat for 5-8 minutes. I'm wondering if you'd get a "fresher" taste if you froze after the boil, then baked for 15-18 minutes, when ready to serve. If you're already cranking up the oven for 8 minutes, you might as well do the entire 18 minutes … if you see what I mean!

  14. These taste great and they freeze well too. We added them to our October meal plan since they are a family fave.

  15. These R Fantastic! When I make these for a crowd, I cut each hot dog into 4 sections right when they come out of the oven; pop in a tooth pick, put on large platter and serve with my mustard dipping sauce.
    They disappear in a blink of an eye. Everyone loves them.
    Thank you

  16. I have made these three times now. They are delicious, but the dough needs way more flour than the recipe calls for. I would say close to a cup more. They are beyond delicious and the beer is a nice touch, but not necessary. I cook these on a silpat mat and that works fine.

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