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5 from 2 votes

Quick & Easy Homemade Pretzel Dogs

Salted, buttery hot dog stuffed pretzel buns make perfect finger food for lunches, snacks, and parties.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Servings: 8


  • 1 1/2 cups warm water
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 pkg active dry yeast
  • 4 1/2 cups flour
  • 1/4 cup butter melted
  • oil
  • 10 cups water
  • 2/3 cup baking soda
  • 2 tbsp butter melted
  • coarse sea salt for garnish
  • 8 quality large hot dogs- like Nathans


  • In a large mixing bowl, stir together the water, yeast, and sugar. Let the mixture sit for 5 minutes, undisturbed, or until it's started to foam on top.
  • Stir in the flour, butter, and salt. Mix until evenly combined. Knead the dough, about 5 minutes, until it's soft and pliable. The dough should be sticky, but not enough so that it's impossible to remove from your fingers. Add more flour only if needed.
  • Lightly oil a large mixing bowl. Add the dough to the bowl, cover, and let rise for an hour in a warm place- or until doubled in size.
  • In a large pot, stir together the water and baking soda and bring the mixture to a rolling boil. In the meantime, punch down the dough and transfer it to a lightly floured counter top. Divide the dough into 8-10 equal pieces.
  • Roll each piece of dough out into a long rope, a little under 2' long. Beginning at one end, wrap the dough tightly around the hot dog, pinching the ends to seal it together. Place the wrapped hot dog on a lightly oiled sheet or parchment paper on a baking pan. Repeat until all the hot dogs are wrapped.
  • Working in batches of 2-3, add the dogs to the boiling water and let them cook for 30 seconds. Remove them with a slotted spoon and return them to the pan. Repeat until all dogs have been boiled.
  • Brush them with melted butter and sprinkle salt over top. Bake the pretzel dogs at 450 degrees for 12-14 minutes, or until the dough's a dark golden brown. Let the pretzel dogs rest for 5 minutes before serving with your favorite sauce.


recipe adapted from The Food Charlatan