These homemade pretzel dogs are a fun treat any time of year. Make your own dough or use frozen bread dough instead. Served up with a delicious homemade honey mustard sauce for dipping!
If you're getting tired of the usual hot dogs, why not try a pretzel dog. Wieners are wrapped in an easy homemade dough, then boiled and baked up to delicious, salty goodness. And to finish it off, whip up an easy Honey Mustard Sauce for dipping. Delicious!
I used a homemade dough for my pretzel dogs, but you could easily skip the homemade dough and buy frozen bread dough instead. Simply thaw and roll it out per the instructions in the recipe and go from there. Don't skip the boiling though. That's what makes it "pretzel" :)
Cook's Notes for Homemade Pretzel Dogs with Honey Mustard Sauce
When wrapping your pretzel dogs, you can either stretch and overlap as you wrap or wrap it with a bit of space in between. If you overlap, the wiener will cook inside, but not as be as well cooked as if you leave space between the dough. If you like a well-cooked wiener, leave some space. If you like lots of dough and don't mind a just-cooked wiener, go with the overlap method.
These pretzel dogs are best enjoyed when freshly baked. If you'd like to make a little ahead, after you boil them, allow them to cool a bit, then cover and refrigerate on the baking sheet, then bake when you're ready to heat. You could probably do this a couple of hours ahead.
Pretzel Dogs with Honey Mustard Dipping Sauce
Ingredients
Honey Mustard Sauce:
- 1/4 cup honey
- 1/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1 Tbsp white vinegar
- Pinch cayenne pepper
Pretzel dough:
- 3/4 cups warm water
- 2 1/4 tsp active dry or instant yeast
- 1 tsp sugar
- 2 - 2 1/2 cups all-purpose flour
- 3/4 tsp Kosher salt (less if using fine salt or salted butter)
- 2 Tbsp unsalted butter (melted and slightly cooled)
For filling:
- 8 regular wieners (or 5 extra long wieners)
For boiling:
- 1/4 cup baking soda (for boiling rolls)
For baking:
- 1 egg (lightly beaten (for brushing rolls before baking))
- Pretzel (Course or Kosher salt (for sprinkling before baking))
Instructions
- For the Pretzel Rolls: In a large bowl or the bowl of your stand mixer fitted with the dough hook attachment, add the water, yeast and sugar. Stir and let rest 5-10 minutes until foamy.
- Add 1 1/2 cups of the flour, the salt and the melted butter. Mix using the dough hook or a spoon until combined well. Add additional flour in 1/4 increments until you have a smooth dough that is moist but not sticky. Remove dough to a greased bowl. Cover with a plastic wrap and allow to rise in a warm place for 1 hour or until doubled.
- Line 1 large sheet pan with parchment paper and set aside.
- Gently deflate the dough and turn it out onto a lightly floured surface. Roll in to a rectangle as wide in inches as the number of wieners you have (so 8-inches wide if using 8 regular wieners or 5-6 inches wide for long wieners) and two times as long as the length of your wieners. Using a sharp knife (or a pizza cutter!), working with the short edge, cut in to 1-inch strips.
- Take 1 wiener and wrap with a strip of dough, leaving a bit of the end of the wiener exposed. You can overlapping the dough slightly as your wrap if you like or leave space between. The wiener will cook more inside if you don't overlap, if you like a well cooked wiener or you will get just cooked and more dough if you overlap. Place on parchment lined baking sheet. Repeat with remaining wieners. Cover and let rest for 15-20 minutes.
- Meanwhile, preheat oven to 425° F. and place oven rack in the middle position.
- In a large stock pot or Dutch oven, bring 2 quarts of water to a boil. Slowly add the baking soda (*slowly, as it will bubble up a lot!).
- Place 2-3 of the pretzel rolls at a time into the water. Boil for 30-45 seconds and then carefully turn the roll over and boil for another 30-45 seconds. Remove with a slotted spoon to the same parchment lined baking sheet. Repeat with the remaining rolls. Once all rolls are boiled, using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely and then sprinkle each roll with a little pretzel or coarse.salt.
- Bake in preheated oven for 15-20 minutes, rotating pan once half way through baking. Bake until deep golden brown. Enjoy warm, with honey mustard dipping sauce.
- For the honey mustard sauce, combine all ingredients in a small bowl and stir until smooth. Can be made ahead and refrigerated.
Niki Lang says
I made these tonight. These were delicious! The recipe was easy to follow. I only had yellow mustard, not Dijon, but the sauce was still really good. I will definitely make these again! Thank you!
Jennifer says
Glad you enjoyed them, Niki :) Thanks!
Cindy Rodriguez says
I'm so down for these and I think I could cut them into bite-sized pieces to help entice my boys, which actually, they wouldn't need much enticing. Who can say no to a pretzel dog?!? Love it!
Jennifer says
Thanks so much, Cindy and yes, they are a delicious treat, for sure. Your boys would love them :)
Laura | Tutti Dolci says
Pretzel dogs are so good and I love that these are homemade!
Jennifer says
Thanks Laura :)
Karly says
Nothing like a good ol' pretzel dog!! But really, there isn't. These. Look. AMAZEE!
Jennifer says
Thanks so much, Karly :)
Trish @ Spoonful Of Butter says
I love pretzel dogs and have been wondering how to make the pretzel part. Will surely try this soon!
Jennifer says
Thanks Trish and enjoy!
sue | theviewfromgreatisland says
I'm a total closet hot dog lover, ~ corn dogs, pretzel dogs, even better! These looks perfect for fall!
Jennifer says
Thanks Sue! I love them all ways :)
annie@ciaochowbambina says
With football season about to begin, I'm thinking these will be a huge hit at our tailgates! My family will love them! So fun!
Jennifer says
Thanks Annie and yes, great football watching food, for sure :)
Mary Ann | The Beach House Kitchen says
I would eat the whole tray Jennifer! These look amazing! I've always been a hot dog lover. Need to try these for college football season!
Jennifer says
Thanks Mary Ann and I have always loved a good hot dog, too :) These were yummy!
Chris Scheuer says
I've never been a big hot dog fan but I think you just changed my mind. These look fantastic!
Jennifer says
Thanks Chris and yes, these can change minds, for sure :)
Milena | Craft Beering says
Yum! I am pretty sure you made these for Chris and I. Please don't burst my bubble. Wieners wrapped in pretzel or pretzel stuffed with Wieners, these look so delicious!
Jennifer says
Thanks Milena :) These are well worth the extra step of boiling. They were delicious and I loved them with the sauce. Great with a great beer, too!
Dawn - Girl Heart Food says
It's been forever since I've had a hot dog and now is an excuse to do so! What a yummy idea wrapping these in pretzel and dunking in honey mustard! I would definitely make up for not eating them in so long with these :) Pinned!! Have a great week, Jennifer!!
Jennifer says
Thanks Dawn and yes, it's a great way to enjoy a hot dog :)
Tricia @ Saving Room for Dessert says
I should know better than to visit you before I've had my breakfast! Absolutely drooling over these fun and gorgeous dogs. Love that sauce too - my family will flip for these! Great photos Jennifer
Jennifer says
Thanks Tricia and I know what you mean. I've been oddly craving these at 8am this morning ;)
Cheyanne @ No Spoon Necessary says
While I'm not a huge hot dog person, I do love a good corn dog, and I absolutely loooooove anything involving a pretzel! Aaaand, I'm seriously very tired of watching my husband shove the same boring ketchup and mustard topped hot dogs into his pie hole (legit, he eats them at least three times a week. Ugh). SO, I kinda feel like you made these pretzel dogs just for us, Jennifer! I mean, you did right? LOL. These are beyond fabulous!! Can't wait to make them! Pinned!!
Jennifer says
Lol! Yes, these are absolutely for you and your husband. He would love them :)