90 minutes
20 minutes
Regular hot dogs on a bun are fine, but pretzel dogs are AMAZING. Buttery, doughy, deliciousness! They are worth every moment of prep time.



  1. To activate the yeast, add it to ½ cup of the warm water and add the sugar and salt. Stir, then wait until it gets foamy.
  2. To make the dough, use your kitchen stand mixer to combine 1 cup warm water, the flour, the butter, and the yeast mixture. Using the dough hook attachment, mix the dough until well combined, kneading the dough approximately 4 to 5 minutes.
  3. Cover the mixing bowl with plastic wrap and allow the dough to rise. Wait until it doubles in size, approximately 50 minutes.
  4. Place the 6 to 8 cups of water and the baking soda in a large pot and bring to a boil.
  5. Once the dough has risen, place it on a lightly-oiled surface and divide it into sixteen equal pieces.
  6. Roll each piece into a long “snake” about 18 to 24 inches long, then press it down to flatten it.
  7. Take a hot dog and wrap/roll a strip of dough around the hot dog (do not cover the ends of the hot dog). Tuck each end of the dough under itself so it doesn'™t unravel.
  8. Once you'™ve wrapped all sixteen hot dogs, drop each one on the boiling water for approximately 10 seconds; remove from the water with a slotted spoon and place it on a parchment-lined baking sheet. Continue with the remaining hot dogs.
  9. Lightly sprinkle each pretzel dog with Kosher or coarse salt. Place them in a 450-degree oven for 12 to 14 minutes. (Watch them closely.)
  10. Immediately upon removing them from the oven, brush each pretzel dog with melted butter, then serve.