Jan's Pretzel Dogs Recipe - Allrecipes.com
Jan's Pretzel Dogs  Recipe
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Jan's Pretzel Dogs
Hot dogs wrapped in homemade pretzels make the perfect party snack. See more
  • READY IN ABOUT hrs

Jan's Pretzel Dogs

Recipe by  

"Hot dogs wrapped in a pretzel are a perfect snack. Perfect for Super Bowl parties or the weekend tailgate! A little something different using your favorite can of beer instead of water! Delicious!"

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Ingredients Edit and Save

Original recipe makes 18 servings Change Servings
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  • PREP

    35 mins
  • COOK

    35 mins
  • READY IN

    2 hrs 10 mins

Directions

  1. Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
  2. Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  3. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
  4. Preheat an oven to 450 degrees F (230 degrees C).
  5. Line 2 baking sheets with parchment paper or grease with vegetable oil.
  6. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
  7. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
  8. Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
  9. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
  10. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
  11. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
  12. Bake in the preheated oven until golden brown, about 15 minutes.
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Footnotes

  • Cook's Note:
  • If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the baking soda and salt ingredients which contributes to the sodium level. The actual amount of baking soda and salt consumed will vary.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2011

UPDATE*** As the submitter of this recipe I would suggest to those of you worried about over browning bottoms, to use two cookie sheets together to bake on. My baking sheets are a heavy gauge metal and I also use a silpat on top of that so mine bake up just right. However, if you have a thin sheet, doubling up will help insulate the bottom and prevent over browning issues.*** These are easy and fun. My kid love 'em! We have made different kinds.... Turkey, beef, sausage, cheese....kids like the cheese dogs best! These never last long so I make a double batch and individually freeze the second batch for a special lunch treat! When I freeze for lunches I leave the salt off as it causes the bread to "sweat" while defrosting. The dough is also wonderful for regular pretzel or bite size pretzels. I highly recommend the recipe "Clone of a Pretzel Dip" from this site to accompany the pretzel bites!

 
Most Helpful Critical Review
May 31, 2012

This IS NOT an easy recipe! This took FOREVER and produced mediocre results. NOTE: You need a bread maker for this recipe!

 
Jul 26, 2011

I used water instead of beer, but these still turned out great. I made it by hand, proofing the yeast first, mixing the remaining, and then letting it rise for about 1 1/2.

 
Oct 05, 2012

AMAZING! These are ABSOLUTELY AMAZING! I was surprised at just how easy they were to make and fun too. I made half the recipe because there was only two of us. It was perfect for one package of hot dogs. The grandkids are going to love them. Thank you WFDM for sharing your AMAZING recipe and a special thank you for recommending my dip! UPDATE - Today I made the pretzel dogs with cheese. I used American cheese which I sliced with a pizza wheel, making it thinner than the dough strips. I pressed the cheese into the dough strips a little then wrapped the dogs. It was necessary to seal the edges between the strips so they would hold up in the water. This all worked well; but, when I baked them, the cheese oozed out the ends. I posted a photo to show the oozing cheese. They tasted great but my conclusion is they really don't need the cheese. I made these to freeze because I found that they freeze so well. I put them in the microwave frozen and heat at half power. They taste as good as fresh baked! Try these, you don't know what you're missing!

 
Jun 16, 2011

Perfect, just perfect! My daughter helped me make these and we had so much fun! With the exception of using my KA mixer to knead the dough (no bread machine) and then letting it rise for an hour, I followed the directions exactly. The pretzel dogs came out perfectly and were so good! We had a selection of mustards for dipping, but they are really good on their own, thanks WFDM?! Addendum...tonight we had some of these that I had frozen. I wrapped one loosely in a paper towel and microwaved at 70% power for a minute. They came out very fresh tasting.

 
Aug 30, 2011

Every once in awhile I make something that is so delicious that I can't believe that it is the work of my own hands. These delicious dogs are the perfect example of this! Mmm. Mmm. Mmm. I do not own a bread machine so I did knead it by hand for about 10 minutes and then let the dough rise for just over an hour. Perfection! I used a pack of 7 hot dogs and made pretzels out of the rest of the dough. I can't wait to make this recipe again.

 
Jun 16, 2011

AWESOME!!!!! These were almost too simple to make. I halved the recipe for 1 package of hot dogs, and actually made my dough the night before and refrigerated it. A couple of hours before I was ready to make them, I pulled out the dough to allow it to get to room temp...PERFECT! I used a pizza cutter to cut the strips of dough and that worked out great. I served them with assorted mustards. My family LOVED these, and that makes this a definate do-over recipe. Thanks, WFDM, for a keeper! :)

 
Sep 28, 2012

Wow my Hubby and his kids LOVED these! And so did I of course :p I DID NOT have a bread machine but I DO have a heavy duty mixer. I did the first 3 steps as directed except I had all the ingredients together in the bowl with the paddle attachment of my mixer until well incorporated. I replaced the paddle with the dough hook and set it on medium low speed for about 6 minutes to knead the dough. After that I covered the dough with plastic wrap and let it sit at room temp for about 1 hour and 15 minutes, until it doubled in size. I did everything else as instructed.

 

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Nutrition

  • Calories
  • 299 kcal
  • 15%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 41 mg
  • 14%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 4200 mg
  • 168%

* Percent Daily Values are based on a 2,000 calorie diet.

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