Can I use homemade pizza dough instead of store-bought?

Absolutely! Homemade pizza dough works wonderfully in this recipe and may even give you a better flavor. Just make sure it has a similar consistency to store-bought for easy wrapping around the hot dogs.

Why do we need to use the baking soda bath?

The baking soda bath is essential for creating that distinctive pretzel flavor and achieving that beautiful brown crust. It changes the pH of the dough surface, allowing it to brown more quickly and develop that characteristic pretzel taste.

Can I make these ahead of time for a party?

Yes! You can prepare them up to the boiling stage, then refrigerate for up to 24 hours. When ready to serve, give them the egg wash, add salt, and bake. You can also fully bake them, refrigerate, and reheat when needed.

My pretzel dough keeps unraveling. What am I doing wrong?

Make sure you're pinching the ends very firmly to seal them. If they're still unraveling, try wetting your fingers slightly when pinching the dough together, which helps create a better seal. You can also try letting the wrapped dogs rest for 5 minutes before boiling.

Pretzel Dogs Recipe

Description

These homemade Pretzel Dogs feature savory sausage franks wrapped in soft, golden-baked pretzel dough. Using ready-made pizza dough and a quick baking soda bath, each dog is perfectly chewy on the outside and tender within, making this a crowd-pleasing snack or appetizer any day.

Ingredients

Units Scale

Sausages & Dough

- 15 sausage franks or hot dogs
- 1 tube (13.8 ounces) pizza dough

Pretzel Bath

- 5 cups water
- 1/4 cup (55 g) baking soda

Finish & Topping

1 large egg, room temperature, beaten
1 teaspoon kosher salt

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Instructions

Prepare Oven & Baking Sheet: Preheat oven to 425°F (218°C) and line a large baking sheet with parchment paper to prevent sticking and aid easy cleanup.
Roll Out Dough: Remove the pizza dough from its package and transfer to a cutting board. Using a rolling pin, flatten the dough into a rectangle about 1/4-inch thick. Cut into 15 equal strips with a pizza cutter for uniform wrapping.
Wrap Sausages: Take each dough strip and roll it into a rope. Tightly wrap each rope around a sausage or hot dog, covering the full length. Press and pinch the ends to seal so the dough won’t unravel during cooking.
Prepare Baking Soda Bath: In a large saucepan over medium heat, bring 5 cups of water to a light boil. Add the baking soda and stir until it is fully dissolved. This bath gives the pretzel dogs their classic chewy texture and flavor.
Boil Pretzel Dogs: Working in batches of 3-4, gently transfer the wrapped sausages into the boiling baking soda bath. Let them boil for 20-30 seconds; this quick step sets the pretzel crust. Remove with a slotted spoon and place on the prepared baking sheet. Repeat for remaining dogs.
Brush & Season: Using a pastry brush, coat the outside of each boiled pretzel dog with the beaten egg, ensuring an even glaze for a golden finish. Sprinkle each with kosher salt for that signature pretzel flavor.
Bake: Place the sheet in the oven and bake for 20-21 minutes, or until the pretzel dough is golden brown and cooked through. Serve warm and enjoy!

Notes

Air Fryer Instructions: After boiling and seasoning, place pretzel dogs in a single layer in an air fryer basket (work in batches if needed). Air fry at 375°F for 4-6 minutes until golden brown.
For added flavor, serve with yellow mustard or your favorite dipping sauces.
If using larger sausages, you may need more dough or fewer dogs.
Ensure each pretzel dog is sealed tightly to prevent unraveling during boiling and baking.

Nutrition

Serving Size: 1 pretzel dog
Calories: 190
Sugar: 2g
Sodium: 730mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 7g
Cholesterol: 35mg