Susie's Pretzel Dogs

Sue Lally


These are great for Super Bowl parties or taking to work for lunch! They are easy to make and taste so good!! They freeze well too!

pinch tips: How to Check Freshness of an Egg





1 1/2 c
warm water (about 110 degrees)
1 Tbsp
2 1/4 tsp
active dry yeast (1 pkg)
4 1/2 c
bread flour
1 tsp
kosher salt
1/4 c
melted butter
10 c
1/2 c
baking soda
egg yolk
1 Tbsp
hot dogs
kosher salt to sprinkle on top (optional)

Directions Step-By-Step

Add honey to the warm water and stir to dissolve (you can use sugar if you don't have honey). Stir in yeast and set aside until foamy. (5-10 min)
In a large bowl, mix about 3 cups of bread flour and the 1 tsp. of kosher salt together. Add the melted butter & yeast mixture. Add the remaining 1 1/2 cups flour a little at a time until the dough pulls away from the sides of the bowl. Knead the dough on a lightly floured surface until smooth and elastic (about 8-10 min). I use my kitchen-aid mixer with a dough hook for this. Put dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place until double (about 1 hour).
When dough is ready, roll out on a lightly oiled surface to about 10 x 20 inches. Slice the dough into 1 inch wide strips. Wrap the dough around each hot dog, making sure to pinch the edges at each end. There should be about 1/2 inch of hot dog at each end showing. If you have any dough left over after wrapping your hot dogs, roll them into strips and shape into a pretzel. :)
Bring the 10 cups of water to a boil and then add the baking soda and stir to dissolve. Add the dough wrapped hot dogs a few at a time, and boil for about 30 seconds. Remove with a large slotted spoon and place on 2 greased baking sheets (or use parchment paper).
Mix the egg yolk and 1 tablespoon water together, and brush on the pretzel dogs. Sprinkle with kosher salt if you like, and then bake in a preheated 425-450 oven for about 15 minutes, until golden brown. Remove from pans and let cool slightly...and then enjoy!