Pretzel dogs

March Madness is upon us. Which to us non-basketball obsessed means game snacks! We made these pretzel dogs for the Super Bowl (slight delay…) and with a side of spicy mustard, they were a hit. If mini wieners gross you out (understandable!) scratch the meat and just go for mini pretzels instead. The idea of making our own pretzel bread made us feel like quite the betty homemakers. We found that these were easier to pull off with two sets of hands (sticky dough hands, lowering in and out of boiling water etc.), so grab a friend before you give em a go.


1 1/2 cups warm water
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 (1/4 ounce) package active dry yeast
10 cups water
2 tablespoons unsalted butter, melted and cooled
2/3 cup baking soda
1 package mini hot dogs
Sea salt & pepper

Preheat oven to 450 degrees
Combine warm water, sugar and salt in a small bowl. Add yeast and let sit for ~5 minutes
Add flour and butter to the yeast mixture. Mix on medium speed for ~5  minutes until the dough gets sticky

Place dough in a large greased bowl, cover with plastic wrap. Set in a warm place for ~1 hour until the dough has doubled in size
In a large pot, bring the 10 cups of water and the baking soda to a boil
Slice the dough in to ~16 pieces

Roll each piece into a long rope, ~12 inches long

Carefully wrap the dough around the mini hot dog and pinch the ends together to seal
Place each shaped pretzel on the parchment lined baking sheet
One at a time, lower the pretzel dogs in the boiling water for 30 seconds each (we used a slotted spatula)
Remove and place on a foil-lined baking sheets. Brush with beaten egg yolk and sprinkle with sea salt & pepper
Bake until golden brown, ~10 minutes
Let cool and serve with spicy mustard to your bball and non-bball loving friends

Recipe inspired by:


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