Saturday, June 9, 2012

Pretzel Dogs

The Herrys went to St. Louis for a little baseball trip.  We had pretzel dogs at a place called Gus' Pretzels.  I was on a mission to make my own, so when I got a Kitchenaid mixer for Mother's Day, that's what I did.  The recipe is a from Tracey's Culinary Adventures, but she started with a pretzel recipe from Alton Brown.  These are SO good.
  • 4 ½ C. all-purpose flour
  • 1 T. sugar
  • 2 t. kosher salt
  • 1 ¾ t. instant yeast
  • 1 ½ C. warm water (110 degrees F)
  • 4 T. butter, melted
  • 10 C. water
  • 2/3 C. baking soda
  • 8 hot dogs, cut in half (to reduce the diameter, not the length)
  • 1 egg yolk, beaten with 1 T. of water (egg wash)
  • Sea salt
  1. Add flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook
  2. Mix on low speed until the dough comes into a rough ball
  3. Knead on low speed for 5 minutes or until the dough is smooth and elastic (it should pull away from the sides of the bowl)
  4. Transfer the dough to a large bowl that’s been sprayed with cooking spray
  5. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes or until the dough has doubled in size
  6. Preheat oven to 450 degrees
  7. Line two cookie sheets with parchment paper
  8. Combine the water and baking soda in a Dutch oven and bring to a boil
  9. Turn the dough out onto a work surface that has been dusted with flour
  10. Flour your hands and flatten the dough to divide into 16 equal pieces
  11. Working with one piece at a time, roll the dough in your hands into a 12 inch rope
  12. Wrap the rope around each piece of hot dog, being sure to seal the ends well, so they don’t unravel when you boil them
  13. One at a time boil the pretzel dogs in the water mixture for 30 seconds, then remove and transfer to a wire rack to drain
  14. Transfer the dogs to the parchment paper-lined cookie sheets, brush with the egg wash, and sprinkle with the sea salt
  15. Bake for 15 - 18 minutes, or until golden brown
  16. Serve with Honey Mustard
Tips and Tricks:
  • These are great with Honey Mustard.  I make my own.  It’s easy, follow my link.
  • The dough is very tacky when you remove it from the bowl after it rises.  You need to work with it a bit with floured hands to get it to come together.


  1. Great recipe. My son would love these. Thank you for sharing.

  2. Thanks Brandi, I know there are a lot of steps but I wanted to be thorough in my explanations. They really are worth the time and effort. We baked them all, but put the leftovers in ziploc bags and reheated them in the toaster oven. They were just as good as leftovers.