Pretzel Dogs {adapted from Alton Brown’s Recipe}

Chewy dough of the pretzel, slightly sprinkled with coarse salt and all lovingly wrapping the juicy sausage makes for a delicious lunch for kids and adults alike! | by LettheBakingBeginBlog.com | @letbakingbegin Pinit
When I was seventeen, I got my first job and worked at a local shopping mall as a cashier. I remember the excitement of being able to make my own money and spend it on whatever I wanted. Working in a mall meant that there was cafeteria with all kinds of food available for lunch. Most of the time I still brought lunch from home but when I was in a hurry and did not bring one, I loved to stop by the pretzel dog cart and get myself a big Pretzel Dog.

Chewy dough of the pretzel, slightly sprinkled with coarse salt and all lovingly wrapping the juicy sausage makes for a delicious lunch for kids and adults alike! | by LettheBakingBeginBlog.com | @letbakingbegin Pinit

So, browsing the net one day, I found a recipe for Alton Brown’s Soft Pretzels. Being partial to all of his recipes, I wasted no time. All the ingredients went into my bread maker and off to the dough cycle in a matter of minutes. I have been wanting to make Pretzel Dogs for a long time, so I decided to use the recipe not just for pretzels dogs, but pretzel bites as well.  It came out beautifully and I am here to share the love!
The amount of ingredients below will make for a large batch, but don’t fret, you don’t have to eat them right away (even though that would be the best). You can refrigerate pretzel dogs and when ready to eat, just pop in the oven for 10-15 minutes and they’ll taste just like fresh.
Chewy dough of the pretzel, slightly sprinkled with coarse salt and all lovingly wrapping the juicy sausage makes for a delicious lunch for kids and adults alike! | by LettheBakingBeginBlog.com | @letbakingbegin Pinit

Pretzel Dogs {adapted from Alton Brown's Recipe}

Ingredients

  • Sausages

Pretzel Dough

  • 1½ cups warm water
  • 1 tbsp sugar
  • 2 tsp kosher salt (reduce amount if using table salt)
  • 1 package active dry yeast
  • 4½ cups all purpose flour
  • 2 oz unsalted butter, melted

Vegetable oil, for pan

Baking Soda Bath

  • 10 cups water
  • ⅔ cups baking soda

Egg Wash

  • 1 large egg yolk, beaten with 1 Tbsp water

Topping

  • Coarse kosher salt or Pretzel Salt

Instructions

  1. If using bread maker combine warm water, sugar, salt, yeast, flour & unsalted butter and set for the dough cycle. Once the cycle is complete, move on to step 7.
  2. If using mixer, combine warm water, sugar, salt & yeast. Stir and allow it to sit for 4-5 minutes.
  3. Once the mixture has risen slightly, put flour in the bowl of the mixer, add the yeast slurry, melted butter & using the dough attachment/hook kneed on low speed just until the dough comes together.
  4. Increase the speed to medium and kneed until dough is smooth and pulls away from the sides of the bowl (about 4-5 minutes).
  5. Remove the dough from the bowl, spray it with non stick spray, then return the dough back into the bowl and cover with a tea towel. Let rise for 1 hour in a draft free, warm place, or until doubled in size.
  6. Preheat oven to 450F. Line 2 baking sheets with parchment paper and brush with oil. Set aside.
  7. Bring 10 cups of water & baking soda to a rolling boil in an 8-quart sauce pan or roasting pan.
  8. Meanwhile, turn the dough out onto oiled work surface and divide it into small pieces the size of a golf ball.
  9. Roll each dough ball into a rope and wrap it around the full length of the sausage, pinching the ends onto themselves to prevent them unwrapping. (Alternatively, just shape the dough into a 24 inch rope, then holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel)
  10. One by one place the place the pretzel dogs into the boiling soda water for 30 seconds. Using a large slotted spoon or spatula remove them from the water and place onto prepared baking sheet.
  11. Brush on with beaten egg yolk and water mixture and sprinkle with salt.
  12. Place in oven and bake until golden brown in color, about 12-14 minutes.

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Pretzel Dogs {adapted from Alton Brown's Recipe}

5 from 1 reviews

Ingredients

  • Sausages

Pretzel Dough

  • 1½ cups warm water
  • 1 tbsp sugar
  • 2 tsp kosher salt (reduce amount if using table salt)
  • 1 package active dry yeast
  • 4½ cups all purpose flour
  • 2 oz unsalted butter, melted

Vegetable oil, for pan

Baking Soda Bath

  • 10 cups water
  • ⅔ cups baking soda

Egg Wash

  • 1 large egg yolk, beaten with 1 Tbsp water

Topping

  • Coarse kosher salt or Pretzel Salt

Instructions

  1. If using bread maker combine warm water, sugar, salt, yeast, flour & unsalted butter and set for the dough cycle. Once the cycle is complete, move on to step 7.
  2. If using mixer, combine warm water, sugar, salt & yeast. Stir and allow it to sit for 4-5 minutes.
  3. Once the mixture has risen slightly, put flour in the bowl of the mixer, add the yeast slurry, melted butter & using the dough attachment/hook kneed on low speed just until the dough comes together.
  4. Increase the speed to medium and kneed until dough is smooth and pulls away from the sides of the bowl (about 4-5 minutes).
  5. Remove the dough from the bowl, spray it with non stick spray, then return the dough back into the bowl and cover with a tea towel. Let rise for 1 hour in a draft free, warm place, or until doubled in size.
  6. Preheat oven to 450F. Line 2 baking sheets with parchment paper and brush with oil. Set aside.
  7. Bring 10 cups of water & baking soda to a rolling boil in an 8-quart sauce pan or roasting pan.
  8. Meanwhile, turn the dough out onto oiled work surface and divide it into small pieces the size of a golf ball.
  9. Roll each dough ball into a rope and wrap it around the full length of the sausage, pinching the ends onto themselves to prevent them unwrapping. (Alternatively, just shape the dough into a 24 inch rope, then holding the ends of the rope cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel)
  10. One by one place the place the pretzel dogs into the boiling soda water for 30 seconds. Using a large slotted spoon or spatula remove them from the water and place onto prepared baking sheet.
  11. Brush on with beaten egg yolk and water mixture and sprinkle with salt.
  12. Place in oven and bake until golden brown in color, about 12-14 minutes.

Pinit

Chewy dough of the pretzel, slightly sprinkled with coarse salt and all lovingly wrapping the juicy sausage makes for a delicious lunch for kids and adults alike! | by LettheBakingBeginBlog.com | @letbakingbegin Pinit
Bon Appetite & Happy Pinning!

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Comments

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  • Olga

    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.

    · Reply
    • Thanks Olga! You’re welcome to come and share the link if you do end up posting the recipe 🙂

      · Reply
  • […] great dinner rolls. I’ve also been thinking about wrapping it around a sausage and to make a pretzel dog. I can’t stop thinking about this […]

    · Reply
  • These are so so adorable! I adore pretzels, but I never actually mustered enough courage to make them at home 🙂 Now I’m really tempted 🙂 And your photos are really beautiful, Marina! I’m so glad I’ve discovered your blog!

    xx Ivana
    Macarons and Pearls

    · Reply
  • Vera

    hi marina I’m planning to make these tomorrow. can you please tell me how much grams are in one package of active yeast?

    · Reply
    • Hi Vera,
      There’s 2 1/4 (or 2.25) teaspoons in one pack. I will probably add this to the recipe to clarify for others as well 🙂

      · Reply
  • Erin

    I’d love to make these for my son’s Birthday party. Could I prepare them through step #10, refrigerate overnight, and then bake just before the party? Thank you!

    · Reply
    • To be honest, I am not sure. I have never done it before. Sorry that I couldn’t be of more help 🙁

      · Reply
    • Elizabeth

      Did you try the make-ahead pretzel dogs? If so, how did it turn out and how did you do it?

      · Reply
  • Very nice recipe! 🙂 How many pretzel dogs you make for this recipe?

    · Reply
    • Thanks Paramitha!
      this recipe makes about 10-15 pretzel dogs, depending on how big your sausages are.

      · Reply
      • Trish

        I pinned these. I can’t wait to make these…they look so delicious. Thanks for sharing the love.

        · Reply
        • Thanks Trish! You will totally love them when you make them!

          · Reply
  • Sandra

    I made them for dinner last might. Wrapped hotdogs and bratwurst in the dough. My family loved them. Our 4 year old granddaughter loves the pretzels. Thank you.

    · Reply
    • Bratwurst in the dough sounds amazing! Thanks for your feedback Sandra!

      · Reply
  • […] Pretzel Dogs from Let the Baking Begin […]

    · Reply
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  • Love.love.love pretzel dogs. I use to always get them at the mall too 🙂 Pinning this so I can give it a go! Thanks for sharing!

    · Reply
    • Thanks for pinning Bobbi!

      · Reply
  • EbonyNicoles

    Hey, just a side note to those using a breadman machine to make your dough, be sure to check how much flour your bread machine can hold…mine’s could only hold up to 3 cups of flour, where as this recipe calls for 4-41/2 cups…I cut the flour down to 2 1/2 cups and used 1 cup of water along with 4 tablespoons of melted butter (I might suggest cutting this down to at least 2 tablespoons instead). Hope this helps 🙂

    · Reply
    • That’s a great tip! Thanks!

      · Reply
  • Tracey

    The dough didnt work. It was very thick and wouldn’t come together. I tried kneading it but it wouldn’t rise. My yeast proofed so I know it was good…maybe you need to have a bread machine or dough hook only?

    · Reply
    • I am not sure why it didn’t come together. Could it be that your flour was already pretty settled in the bag and then you scooped it with the measuring cup (compacting it even more) and therefor used more flour? My dough comes together fine when I make this. You could measure the dough by weighing it (it should be 22 ounces) to be completely sure. But it could be that the type of flour (brand/quality) is just not very good. Have you baked other things with the flour and it worked fine?

      · Reply
  • Ruthanne Bowers

    Great recipe! I tried these last weekend!
    I came across a question as I was making them. Would you recommend letting the dough rise again once you have wrapped the hot dogs and formed the pretzels? Like, before you put this in the baking soda solution?

    · Reply
  • Tanya

    Hi Marina, what does baking soda in whater do?

    · Reply
    • It’s what makes the pretzel taste like the pretzel instead of just baked dough. It also creates the browning on the outside of the pretzel

      · Reply
  • […] Click Here For Full Recipe […]

    · Reply
  • These pretzel dogs look so aswesome! I have featured them in my tribute to hot dogs on my blog, Ducks ‘n a Row, today. Hapy National Hot Dog Day!

    · Reply
  • elinor l.

    These look awesome. I’ll be making these for a New Year’s Eve party. I’ll let you know they turn out. I used to make bagels years ago. Boiling the dough prior to baking contributed in the crustiness and chew of the dough. Can’t wait to try these!

    · Reply
  • Teresa

    Excellent recipe!!! This is now one of the family favorites so I make them quite frequently 😉
    Thank you!

    · Reply
  • […] Photo: Let the Baking Begin […]

    · Reply
  • Tori

    Hi! Just made these for lunch and they tasted great! So I mixed it with my kitchenaid and at first the dough was too liquidy even though I follwed the recipe to a T. So if this happens to you just do what I did and add more flour until you get the right consistency. THE DOUGH PROCESS IS SO MESSY! Haha, I had to oil everything but after a good wipe down all was fine, just be prepared for possibly a big mess and big cleanup. Still worth it! The baking soda thing is helpful too but after awhile the bubbles start to rise so just keep a look out. Next time my mom wants me to try it with cheese so that’ll be fun.

    · Reply
  • Ashley

    Do these freeze well? I’d love to make them for lunches!

    · Reply
    • I have not done it myself, but I freeze bread all the time and since this is a bread kind of a thing, I don’t see why it wouldn’t.

      · Reply
  • Vanessa

    These are absolutely DELICIOUS!!! Made them for my family for lunch. My kids devoured them as well as my husband. Awesome recipe. Thank you!!!

    · Reply
  • Sue

    Thanks for the recipe they look yummy!! I see that you have pretzel bites in one of the pictures. Do you bake them at the same temp and time?

    · Reply
  • Brian keith

    Thank you for the recipe, they turned out perfectly yummy. I had fun making them and now a new favorite treat to make.

    · Reply
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  • Pretzels are a great way to express your culinary creativity.

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