Pretzel Wrapped Hot Dogs

These homemade pretzel wrapped hot 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 wrapped hot 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” :)

Ingredients and Substitutions

Wieners – use whatever wieners you enjoy!

Yeast – you can use either Active Dry Yeast or Instant yeast.

Recipe Tips

• 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.

Get the Recipe: Pretzel Wrapped Hot Dogs

Fun and delicious pretzel wrapped hot dogs, boiled and then baked just like real pretzels. Serve with an optional honey mustard dipping sauce.

5 stars from 3 ratings

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Prep Time: 1 hour hr 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 2 hours hrs

Yield: 8 pretzel dogs

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Ingredients

Honey Mustard Sauce (optional):

• 1/4 cup honey
• 1/4 cup mayonnaise
• 1/4 cup Dijon mustard
• 1 Tablespoon white vinegar
• Pinch cayenne pepper

Pretzel dough:

• 3/4 cups water, lukewarm (about 105F)
• 2 1/4 teaspoons active dry or instant yeast
• 1 teaspoon white granulated sugar
• 2 - 2 1/2 cups all-purpose flour
• 3/4 teaspoon Kosher salt, less if using fine salt or salted butter
• 2 Tablespoons 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 large egg, lightly beaten (for brushing rolls before baking)
• Pretzel, Course or Kosher salt (for sprinkling before baking)

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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.

Notes

Be sure to read the notes above this recipe card, for more tips, options, substitutions and variations for this recipe!

Cuisine: American, Canadian

Course: Main Course

Author: Jennifer Maloney

Serving: 1serving, Calories: 281kcal, Carbohydrates: 18g, Protein: 5g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 51mg, Sodium: 1693mg, Potassium: 89mg, Sugar: 9g, Vitamin A: 120IU, Vitamin C: 0.1mg, Calcium: 18mg, Iron: 1.3mg

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