This easy pretzel dogs recipe is super easy because it uses store-bought frozen bread dough as a base. We show you how to make that pretzel flavor so it turns out and you still get that DIY feel.


You can cut regular sized weiners to length or use them full length, but if you can find little cocktail weiners they look best and are the most fun to eat. Dip each end & its gone in two bites!

What is a pretzel dog made of?

A pretzel dog is dough wrapped around a cocktail weiner or regular weiner that is made into a pretzel by boiling it in water with baking soda. It is then salted and baked. They are so good dipped in a mustard sauce! They are so easy to make when you use frozen bread dough. Try it yourself this Oktoberfest.

How to make hot dogs with pretzels?

It’s a little confusing because people assume that pretzel dogs are weiners wrapped in pretzels somehow. You use regular frozen bread dough or bun dough, thawed according to package, to wrap the weiners. They are then boiled in a specifically measured amount of baking soda to water which is what makes them “pretzel”. They are sprinkled with pretzel salt and then baked.

How do you make pretzel dogs with baking soda?

It’s the baking soda water bath that gives the pretzel dog the traditional pretzel taste. It has to be a certain concentration: 8 c water in the pan with ¼ c baking soda, 9 c water with ½ c baking soda, or 10 c water with ⅔ c baking soda.

Pretzel Dogs

  • 1 pkg frozen bread dough, thawed according to package
  • 1 pkg cocktail or regular weiners
  • ½ c kosher salt
  • 2 qt water
  • baking soda (see chart)
  • ½ c kosher salt or pretzel salt
  • 1 egg yolk
  • 1 Tbsp water
  • 4 full length dill pickles (optional, for garnish)
  1. Preheat oven at 450° F. Line 2 baking sheets with parchment paper.

  2. Fill a large stainless steel pot with water to a boil. (Be sure to use a pot that won’t react with baking soda.) Measure the water until it comes within a couple of inches from the rim. Add baking soda as follows, and bring to a boil. It’s the baking soda water bath that gives it the traditional pretzel taste.

    8 c water with ¼ c baking soda

    9 c water with ½ c baking soda

    10 c water with ⅔ c baking soda

  3. Cut dough into 10 pieces. Stretch each piece to ⅔ the size of the cocktail weiner; if you’re using full-length regular weiners, you roll the pieces to the ⅔ size. Let dough set while waiting for water to boil.

  4. Wrap a piece of dough around a weiner, leaving about ½” of the rounded ends of the hot dog uncovered. If you are using regular length weiners, you can cut a dough covered weiner in half, stretch the dough over the cut end and pinch together. (These make two-bite appetizers perfect for a beer tasting party.)

  5. Boil 30 seconds on each side, turning with a slotted spoon. Place on baking sheet.

  6. Make an egg wash by beating egg yolk with water. Brush on dough. Sprinkle with pretzel salt.

  7. Bake until browned, about 12-15 minutes. Slide parchment paper (with pretzel dogs on it) onto a cookie rack to cool.

  8. Serve with Maille coarse grain mustard as a dip. Quarter a dill pickle the full length. Put several pretzel dogs on a plate with a small dish of mustard dip and a quarter of a dill pickle as a garnish.

Appetizer

Want more? See all of our Oktoberfest recipes.

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