Jan's Pretzel Dogs

4.8
(236)
191 Reviews
72 Photos

These pretzel dogs make the perfect snack for Super Bowl parties or the weekend tailgate! Try something different and use your favorite can of beer to make pretzel dough instead of water.

Submitted by What's for dinner, mom?
Updated on July 7, 2024
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Prep Time:
35 mins
Cook Time:
35 mins
Additional Time:
1 hr
Total Time:
2 hrs 10 mins
Servings:
18
Yield:
18 pretzel dogs
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Ingredients

Original recipe (1X) yields 18 servings

  • 1 (12 fluid ounce) can or bottle room temperature beer

  • 1 tablespoon white sugar

  • 2 teaspoons kosher salt

  • 1 (.25 ounce) package active dry yeast

  • 4 ½ cups bread flour

  • ¼ cup unsalted butter, melted

  • 1 large egg yolk

  • 1 tablespoon water

  • 10 cups water

  • ⅔ cup baking soda

  • ¼ cup kosher salt, divided - or to taste

  • 18 hot dogs

Directions

  1. Heat beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C); pour into a bowl. Add sugar and 2 teaspoons kosher salt; sprinkle yeast on top and let stand for 5 minutes until yeast begins to foam.

  2. Place bread flour and butter in a bread machine. Add yeast mixture; select Dough cycle.

  3. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease 2 baking sheets or line with parchment paper. Beat egg yolk in a small bowl with 1 tablespoon water; set aside.

  4. Stir baking soda into 10 cups water in a large pot until dissolved; bring to a boil.

  5. Turn dough out onto a lightly-oiled surface; roll into a 10x20-inch rectangle. Slice dough into eighteen 1-inch wide strips; 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.

  6. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.

  7. Arrange boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with egg yolk mixture; sprinkle with remaining 1/4 cup salt.

  8. Bake in the preheated oven until golden brown, about 15 minutes.

Recipe Tip

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 contribute to the sodium level. The actual amount of baking soda and salt consumed will vary.

292 home cooks made it!

Nutrition Facts (per serving)

299 Calories
16g Fat
27g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 18
Calories 299
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 33%
Cholesterol 41mg 14%
Sodium 4200mg 183%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 10g 19%
Calcium 17mg 1%
Iron 2mg 12%
Potassium 126mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.