Say hello to an all-American recipe: Mini Cheesy Pretzel Dogs.
This recipe originally came from my friend Steph at Girl vs. Dough. She knows her way around a pretzel, and these cheeky pretzel dogs are the proof!
About This Delicious Pretzel Dog Recipe
These pretzel dogs are mini, salty, carby, cheese-and-hot-dog-stuffed goodness.
It’s 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.
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.
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!
What to Serve with Pretzel Dogs
- Other Appetizers. For a kid-friendly, crowd-pleasing party spread, try serving this recipe with Mozzarella Sticks, Tater Tots, and Ranch Crackers.
- Salad. Serve these pretzel dogs with a fresh side dish like this Anytime Arugula Salad.
- Veggies. For a healthy meal, pair these pretzel dogs with a side of Sautéed Brussels Sprouts or Roasted Zucchini.
More Soft Pretzel Recipes
Mini Cheesy Pretzel Dogs
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
- 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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