Make a batch of these Homemade Pretzel Dogs for an on the go meal that everyone will love. They are jam-packed with chewy, salty, savory amazing flavor!

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Homemade Pretzel Dogs

Last week I shared an amazingly delicious recipe for Homemade Soft Pretzels. This week I’m way excited to go further into the land of homemade pretzels with these Homemade Pretzel Dogs.

They require a little extra effort to make than your average weeknight meal, but if you have the time and energy, they are most definitely worth it.

Using the right pretzel salt is important. I use Boise Salt Co. Pretzel Salt and it’s just like the salt on store-bought soft pretzels.

How to Make Homemade Pretzel Dogs:

In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.

Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.

Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.

Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.

Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.

Pat hotdogs dry. Twist pretzel dough around hotdogs, leaving the tips of the hotdogs exposed.

Drop the pretzel dogs into the boiling water one at a time and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.

Mix together water and egg yolk. Brush over pretzel dogs and immediately sprinkle with kosher salt.

Bake for 12 to 14 minutes or until the pretzel dogs are golden brown.

Whisk together the mustard dipping sauce ingredients and serve with warm pretzel dogs.

Want more delicious dinner recipes? Here are a few of my favorites:

• Ham and Swiss Sliders
• Homemade Ham and Cheese Hot Pockets
• Slow Cooker Sausage and Potato Casserole
• Hamburger Dill Pickle Biscuit Casserole

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Homemade Pretzel Dogs

A homemade soft pretzel dough wrapped around a hot dog and served with mustard dipping sauce.

Prep Time1 d 30 mins

Cook Time14 mins

Total Time1 d 44 mins

Course: Main Course

Cuisine: German

Keyword: Homemade Pretzel Dogs

Servings: 10 pretzel dogs

Calories: 370kcal

Ingredients

To Make Pretzel Dogs:

• 2 ¼ cups all purpose flour
• ¾ cup warm water
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 ½ teaspoons active dry yeast
• ¼ cup ½ stick butter, melted
• 10 beef hotdogs
• 10 cups water for boiling
• ⅔ cup baking soda for boiling
• 1 egg yolk for egg wash
• 1 tablespoon water for egg wash
• coarse pretzel salt

To Make Mustard Dip:

• ½ cup mayonnaise
• ½ cup creole or spicy mustard
• ¼ cup yellow mustard
• ¼ cup honey

Instructions

• In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
• Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
• Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
• Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
• Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
• Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
• Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
• Pat hotdogs dry. Twist pretzel dough around hotdogs, leaving the tips of the hotdogs exposed.
• Drop the pretzel dogs into the boiling water one at a time and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
• Mix together water and egg yolk. Brush over pretzel dogs and immediately sprinkle with kosher salt.
• Bake for 12 to 14 minutes or until the pretzel dogs are golden brown.
• Whisk together mustard dipping sauce ingredients and serve with pretzel dogs.

Nutrition

Calories: 370kcal | Carbohydrates: 33g | Protein: 10g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 3247mg | Potassium: 136mg | Fiber: 2g | Sugar: 9g | Vitamin A: 246IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

These Homemade Soft Pretzels are easy to make and will melt in your mouth with chewy, salty delicious flavor!

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Homemade Soft Pretzels

Making food at home is almost always better than store-bought and these soft pretzels are no exception.

You can buy some pretty good soft pretzels, but nothing is going to beat these soft, chewy, salty homemade pretzels. They are just that good.

They take a little extra effort than most of my recipes, but the end result is 100% worth it. They’re seriously amazing. Once you make them, you will be addicted. I promise you that.

Also, I’ve heard that using the right pretzel salt makes a huge difference. I used Boise Salt Co. Pretzel Salt and it will heavenly. There is no need to look any further and it’s pretty affordable. Now on to the pretzel making my friends!

How to Make Homemade Soft Pretzels:

In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.

Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.

Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.

Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.

Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.

Fill a large stockpot about halfway with water, add baking soda and bring to a boil.

Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.

Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.

One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.

Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.

Bake for 12 to 14 minutes or until the pretzels are golden brown.

Whisk together the mustard ingredients and serve with warm pretzels.

Want more delicious bread recipes? Here are a few of my favorites:

• Homemade Yeast Dinner Rolls
• English Muffin Bread
• Cheddar and Green Onion Biscuits
• Herb and Cheddar Squash Bread

Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube

Print Recipe

Homemade Soft Pretzels

A delicious recipe for chewy, salty homemade soft pretzels and mustard dipping sauce.

Prep Time1 hr 30 mins

Cook Time14 mins

Total Time1 hr 44 mins

Course: Bread

Cuisine: German

Keyword: Homemade Soft Pretzels

Servings: 10 pretzels

Calories: 381kcal

Ingredients

To Make Pretzels:

• 4 ½ cups all purpose flour
• 1 ½ cups warm water
• 4 teaspoons sugar
• 2 teaspoons salt
• 3 teaspoons active dry yeast
• ½ cup 1 stick butter, melted
• 10 cups water for boiling
• ⅔ cup baking soda for boiling
• 2 egg yolks for egg wash
• 2 tablespoons water for egg wash
• coarse pretzel salt

To Make Mustard Dip:

• ½ cup mayonnaise
• ½ cup creole (or spicy) mustard
• ¼ cup yellow mustard
• ¼ cup honey

Instructions

• In a large mixing bowl (or using a stand mixer with a dough hook), stir together the water, sugar, and salt until the sugar is dissolved. Sprinkle yeast over the top and allow to sit for 5 minutes.
• Add the flour to the bowl and stir consistently adding the butter in a slow drizzle.
• Knead the dough on a floured surface for 5 minutes or until a smooth ball forms.
• Grease a clean bowl with oil and transfer the dough to the oiled bowl. Cover with a clean tea towel and rest in a warm spot, free of drafts, for 1 hour or until doubled in size.
• Preheat oven to 450 degrees. Line a baking sheet with parchment paper and spray with cooking spray.
• Fill a large stockpot about halfway with water, add baking soda and bring to a boil.
• Meanwhile, grease a clean surface lightly with oil. Divide dough into 8 to 10 equal portions. Roll out each dough portion into a rope about 24 inches long.
• Twist dough into pretzel shape by creating a U. Twist loose ends together and fold the twist back over to the middle of the U and press together.
• One at a time, drop pretzels into the boiling water and allow to boil for 30 seconds. Remove using a slotted turner and immediately place on the prepared baking sheet.
• Mix together water and egg yolk. Brush over pretzels and immediately sprinkle with kosher salt.
• Bake for 12 to 14 minutes or until the pretzels are golden brown.
• Whisk together the mustard ingredients and serve with warm pretzels.

Nutrition

Calories: 381kcal | Carbohydrates: 55g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 3075mg | Potassium: 133mg | Fiber: 3g | Sugar: 9g | Vitamin A: 475IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 3mg