Mini pretzel dogs are the perfect combo of stadium hot dogs and soft pretzels, only bite sized. They’re essentially two game day favorites wrapped into one!
These mini pretzel dogs are perfect for parties or any day that ends with a y! For more must-make appetizers try Pizza Bagel Bites, Artichoke Dip, and Jalapeno Poppers.
Pretzel Dog
Please tell me I’m not the only one who grew up eating pigs in a blanket?!
Today’s recipe is a grown-up version of my childhood favorite… made with a thick, crusty pretzel dough and topped with a sprinkle of sea salt. They’re little bites of heaven!
I’ve always had a thing for homemade soft pretzels. But this time around I wanted to make something extra special with them, something even my husband would love (he’s not a huge fan of just plain ‘ole pretzels). So I decided to do the whole pretzel hot dog combo.
If you’re looking for a tasty little appetizer or a game day snack, you’ve gotta try these yummy mini pretzel dogs. Everyone will go wild for them!!
Making PRetzel dogs
PREP. Preheat oven to 200 degrees F.
DOUGH. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast and salt on low for 30 seconds. Add the melted butter and water, mix just until a soft dough forms. Switch to the dough hook and knead on low for 5 minutes.
RISE. Transfer the dough to a lightly greased bowl and cover with a clean towel or plastic wrap. TURN THE OVEN OFF and place in the oven to rise for 1 hour.
PREP. Fill a large stock pot about 2/3 full of water and place on stovetop. Add the baking soda and bring to a boil.
BOIL. While the water is coming to a boil, divide the dough into 16 equal pieces. Roll it out with a rolling pin or use your hands to create a rectangle. Wrap around each half and pinch at the bottom. Make sure that it’s sealed together well so that it doesn’t come undone while it boils or bakes. Put the dogs into the boiling water (4 at a time) for 30 seconds, then transfer them onto a baking sheet lined with baking mats or buttered parchment.
PREP. Turn oven on to 425 degrees.
BAKE. Beat the egg and the water in a small mixing bowl and brush over the tops of the dough. Sprinkle with salt (slit the tops if desired, just take care not to go all the way down to the hot dog) and place into the oven. Bake for 12-15 minutes or until deep golden brown. Remove and enjoy warm.
Tips, Variations + Storing Info
As a shortcut you can use cocktail wieners (lil’ smokies), use premade pizza dough or crescent roll dough
If your mixture is not bubbling you may have killed your yeast. There really isn’t any coming back from this, you just need to start over.
Variations:
- Add some spices/herbs to the pretzel dough
- Use bratwurst or Polish sausage
- Have a dipping sauce to serve with them:
- Mustard and ketchup
- Chili sauce
- Spicy horseradish
- Relish
STORE the leftover dogs in an airtight container in the fridge. To avoid them getting soggy line the bottom of the container with paper-towels. Microwave the leftover pretzel dogs until warmed through.
If you have made too many pretzel dogs you can easily FREEZE them for a quick snack later. Assemble and bake as normal but then let them cool completely. After they have completely cooled, layer them in a freezer safe bag and keep in the freezer for up to a month. Reheat on a tray in the oven at 325 degrees for 12-14 minutes or until heated through.
To make these ahead of time, after wrapping the dough around the hot dogs place them on a cookie sheet and wrap it with plastic wrap. Keep it in the fridge for up to 2 hours.
For more tasty appetizers, try:
- Deviled Eggs
- Homemade Onion Dip
- Classic Cheese Ball
- Sticky Asian Meatballs
- Bruschetta
- Buffalo Chicken Dip
- Hot Wings
Mini Pretzel Dogs Recipe
Ingredients
For the Dough
- 2 1/4 cup all purpose flour
- 1/2 tbsp granulated sugar
- 1 1/4 tsp instant yeast
- 1 tsp kosher sea salt
- 2 tbsp butter - melted
- 3/4 cup water - lukewarm (110 degrees F)
For Boiling
- 1/3 cup baking soda
- 8 hot dogs - cut in half
- 1 large egg - +1 tbsp water
- kosher sea salt - for sprinkling on top
Instructions
- Preheat oven to 200 degrees F.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar, yeast and salt on low for 30 seconds. Add the melted butter and water, mix just until a soft dough forms. Switch to the dough hook and knead on low for 5 minutes.
- Transfer the dough to a lightly greased bowl and cover with a clean towel or plastic wrap. TURN THE OVEN OFF and place in the oven to rise for 1 hour.
- Fill a large stock pot about 2/3 full of water and place on stovetop. Add the baking soda and bring to a boil. While the water is coming to a boil, divide the dough into 16 equal pieces. Roll it out with a rolling pin or use your hands to create a rectangle. Wrap around each half and pinch at the bottom. Make sure that it's sealed together well so that it doesn't come undone while it boils or bakes.
- Turn oven on to 425 degrees.
- Put the dogs into the boiling water (4 at a time) for 30 seconds, then transfer them onto a baking sheet lined with baking mats or buttered parchment.
- Beat the egg and the water in a small mixing bowl and brush over the tops of the dough. Sprinkle with salt (slit the tops if desired, just take care not to go all the way down to the hot dog) and place into the oven. Bake for 12-15 minutes or until deep golden brown. Remove and enjoy warm.
NOTES
- If you want to stuff the dogs with pickles or cheese, slice them in half lengthwise (taking care not to cut them in half) and place a slice of pickle or cheese inside. FULLY WRAP the hot dogs with the dough, follow the directions as written.