It’s day two in Paris of Ben and my month-long French adventure. We’ve settled in our French home-away-from home, a teeeeny tiny (but excellently located) apartment on the left bank. Though I’m occasionally prone to exaggeration (What? Moi?) I do not jest when I say this place is mini. In place of a bed, we have a futon which, when laid flat, extends the full width of the apartment. Our stove has two burners and our refrigerator is smaller than most throw pillows. Did I mention the location is excellent?

Mini Cheesy Pretzel Dogs. Bite sized hotdogs wrapped in soft pretzels and stuffed with cheese. OMG.

While I am away, some of my best blogging buds have generously agreed to guest post here on TLSW so that we all can continue to enjoy new and tasty recipes. Today, I am giddy to introduce you to my kindred spirit in all things carbs, Stephanie of Girl Versus Dough. (You may remember Steph from this baby shower post.) Steph’s bright, airy photos and drool-worthy recipes (Loaded Mashed Potato Stuffed Biscuits or Nutella Babka anyone?) initially drew me to her blog, but it is her warm, witty writing that had me hooked. In addition to being an accomplished baker, blogger, and ebook author, Stephanie happens to be an absolute sweetheart. How can I be certain? We met in real life!

PS. Is this not the cutest baby bump you’ve ever seen? Steph’s now mom to a beautiful baby girl, Avery.

Girl vs. Dough + The Law Students Wife

Today, Steph is bringing us an all-American recipe that’s a perfect fit for my snack-sized Parisian apartment: Mini Cheesy Pretzel Dogs. Take it away Steph!

Mini Cheesy Pretzel Dogs. Bite sized hotdogs wrapped in soft pretzels and stuffed with cheese. WOW!

About This Delicious Pretzel Dog Recipe

Hello there, friends! I’m Stephanie and I blog over at Girl Versus Dough. I could talk – er, write – your ear off for hours and hours about how super jealous I am that Erin is living out my dream of traveling to France for, well, any length of time. But I think we can all agree that it’s a pretty awesome opportunity and if anyone deserves it, it’s Erin and her husband, SO. Instead, let’s have a chat about these mini cheesy pretzel dogs! Almost equally exciting, I think.

I have this weird obsession with stuffing pretzel dough with things like ham and cheese or jam and cheese (I’m sensing a theme here that starts with a “c” and ends in “heese”), so it’s no surprise to those who know me that I made this mini, salty, carby, cheese-and-hot-dog-stuffed goodness. It’s also no surprise that these things, when combined, are delicious. I mean, how can you go wrong with melted American cheese oozing out of a hot dog wrapped in soft pretzel dough? That is a rhetorical question.

 Mini Cheesy Pretzel Dogs. Soft pretzels wrapped around hot dogs and stuffed with cheese.

Despite the lack of surprises here, this recipe still makes me giddy every time I make it (which is more often that I’d care to admit considering cocktail wieners and processed cheese are involved, ahem… Food Blogger of the Year, right here). And I think it’ll make you giddy, too, once you give it a try. And don’t be afraid of the idea of making your own pretzel dough – I’ve been baking bread for a long, loooooong time (OK like five years, but still) and it maintains its status of being one of the easiest doughs to make and bake. Plus, homemade pretzels. Enough said.

So while Erin is probably eating her way through France with fresh baguettes, wine, fine cheeses and chocolates (at least this is what I imagine everyone eats over there), we can live it up here stateside with cheese-stuffed pretzel dogs. Try not to be too jealous of us, Erin!

Mini Cheesy Pretzel Dogs. Hotdogs wrapped in soft homemade pretzels with cheese.

What to Serve with Pretzel Dogs

More Soft Pretzel Recipes

Mini Cheesy Pretzel Dogs. Hotdogs wrapped in soft homemade pretzels with cheese.

Mini Cheesy Pretzel Dogs

Fluffy and easy to make soft pretzels stuffed with mini hot dogs and cheese. Perfect for appetizers, picnics, and secret late-night snacking.

Prep: 1 hr 30 mins
Cook: 30 mins
Total: 2 hrs

Servings: 20 mini pretzel dogs

Ingredients
  

For the Dough:

  • 3/4 cup warm water (about 115 degrees F)
  • 1 1/2 teaspoons granulated sugar
  • 1 1/4 teaspoons active dry yeast (about ½ packet)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter melted and cooled

For the Dogs:

  • 20 mini cocktail wieners or 5 regular hot dogs cut into quarters
  • 3 - 4 slices cheese (preferably American, but cheddar works well too)
  • 8 cups water
  • 1/2 cup baking soda
  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Coarse salt for sprinkling

Instructions
 

  • First, make the dough: In a large bowl or bowl of a stand mixer, combine warm water and sugar. Sprinkle yeast on top and let sit 5 to 10 minutes until foamy.
  • Add flour, salt and melted and cooled butter. Use the dough hook attachment or a wooden spoon to stir until a dough forms. Increase mixer speed to medium and knead 4 to 5 minutes until dough pulls away from the sides of the bowl and is smooth, soft and elastic; OR, transfer dough to a lightly floured surface and knead by hand 8 to 10 minutes until dough is smooth, soft and elastic.
  • Shape dough into a ball; place in a lightly oiled bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 to 1 ½ hours until doubled.
  • Meanwhile, prepare the dogs: Slice cocktail wieners lengthwise down the center, being careful not to cut all the way through. Divide cheese slices into small pieces and place a piece or two in each slit.
  • Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • When dough is doubled, punch it down and transfer to a parchment paper-lined surface. Divide dough into 20 equal-size pieces. Roll out each piece on parchment paper into a roughly 10-inch-long rope. Coil the ropes tightly over the cheese-stuffed dogs, folding and pinching seams tightly to seal.
  • In a large saucepan, bring water and baking soda to a boil. Carefully drop about 4 to 6 dogs into the boiling water for 30 seconds, then remove with a slotted spoon. Transfer to prepared baking sheet spaced about 1 inch apart. Repeat with remaining dogs.
  • Brush the tops of the dogs with the egg wash, then sprinkle lightly with coarse salt. Bake 15 minutes, rotating pan once halfway through baking, until dogs are a deep golden brown.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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35 Comments

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  1. Erin continue having fun and updating us!! These pretzel dogs are to die for Steph. Love all that cheese!!

  2. Cheese, bread, sausage… what more could a girl want!! I’ve never actually had a pretzel roll (even though I’ve seen them on the blogosphere I think they haven’t quite caught on here as yet) but you’ve totally made me want to go home and bake up a storm. These would be great for parties (if I didn’t eat them all myself first! Ooops). Thanks Steph and Erin, you girls are amazing xxx

  3. Hi. I love pretzel dogs. Can I make these to freeze? Would you suggest freezing before or after boiling or cooking?

    1. HI Sally! If you want to freeze, I think your best option is to freeze the dough before assembling the dogs. You could try assembling them first (but NOT boiling them) and then freezing them, but it might affect the flavor and texture of the dogs/cheese and the boiling process. In either case, make sure to let the dough (assembled or unassembled) come back to room temperature before continuing with the recipe.

  4. Hi. I would like to have the boiling process over before freezing. What do u think? Mayb cook in oven half the time then freeze?

    1. Hi Sally! To best honest, there is not really a way to stop the process once you boil them, and generally cooking things only partially doesn’t turn out very well, especially with baking. You could bake them all the way, then let them thaw and maybe reheat gently in the microwave or in a low temp oven, but they won’t taste as fresh. I know that’s not the answer you were looking for, but those are my thoughts, for what they are worth!

  5. This recipe may work well with cocktail wieners, but it doesn’t work at all with cut up hot dogs. A bit frustrating.

    1. Hi Katherine, I’m so sorry to hear that the cut hot dogs didn’t work! Although the shape would be a little different, I’m not sure why they wouldn’t turn out. Is it something I can help you troubleshoot?

  6. Could I do these thru the boiling step and then either refrigerate them or leave them out for another hour before baking, without any terribly ill effects? I want to take them as an appetizer for a party but want them to be able to come hot out of the oven there, not out of my oven and then be driven over… Thanks for your thoughts!

    1. Hi Anne! That is a great question, and to be honest with you, I would be worried about waiting between the boiling and the baking, because I fear that the dough would become soggy. Would you be able to boil them at your friends house, keeping them in the refrigerator until you leave for the party, then put them in the oven? You could also bake them at home, then rewarm them in the oven at your friend’s. I know this isn’t the answer you were hoping for, but I definitely don’t want you to have soggy pretzel dogs!

  7. Honesty is the reply I was hoping for, so you are spot on. :) I will plan to bake at home and rewarm there. Thank you!

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