Dinner

Soft Baked Cheesy Pretzel Dogs Recipe

ByLily Monroe January 16, 2026January 16, 2026

Introduction

Soft Baked Cheesy Pretzel Dogs offer a delightful twist on classic pretzels by wrapping warm, melty cheddar and juicy hot dogs in a soft, golden-brown pretzel crust. These homemade snacks are perfect for game days, parties, or a cozy night in.

The image shows four pretzel-wrapped hot dogs on a wooden board, each with a golden-brown pretzel dough layer wrapped tightly around the sausage. The tops feature melted yellow and white cheese that oozes slightly out of the dough, sprinkled with coarse salt and green herbs. The pretzel dough has a shiny, brown crust with clear scoring lines. Two small white bowls with dipping sauces, one brown and one yellow, are blurred in the background. The surface under the board is a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Ingredients

355 ml warm water (43°C)
7 g active dry yeast
13 g granulated sugar
500 g all-purpose flour
6 g salt
2.4 litres water
90 g baking soda
8 hot dogs
8 slices cheddar cheese
1 large egg, beaten
Coarse salt, for sprinkling
Mustard or preferred dipping sauce, for serving (optional)

Instructions

Step 1: Combine the warm water, active dry yeast, and granulated sugar in a bowl. Stir gently and let it stand for 5 minutes until the mixture becomes foamy.
Step 2: In a large bowl, mix the all-purpose flour and salt. Add the yeast mixture and stir until a shaggy dough forms.
Step 3: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic.
Step 4: Place the kneaded dough in a lightly greased bowl. Cover it and let it rise in a warm place until doubled in size, about 1 hour.
Step 5: Preheat your oven to 230°C and line two baking sheets with parchment paper. In a large pot, bring 2.4 litres of water to a boil, then fully dissolve the baking soda into it.
Step 6: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope long enough to wrap around a hot dog and a slice of cheddar cheese.
Step 7: Wrap each hot dog with a slice of cheddar cheese, then encase each one with a dough rope, pinching the edges firmly to seal them.
Step 8: Using a slotted spoon, immerse each wrapped pretzel dog into the boiling baking soda solution for 30 seconds. Remove and place them directly on the prepared baking sheets.
Step 9: Brush each pretzel dog with the beaten egg and sprinkle generously with coarse salt.
Step 10: Bake on the center rack of the oven for 12 to 15 minutes, or until they turn a golden brown color.
Step 11: Allow the pretzel dogs to cool briefly before serving warm with mustard or your preferred dipping sauce.

Tips & Variations

For extra flavor, try adding garlic powder or smoked paprika to the dough before kneading.
Use different types of cheese like pepper jack or mozzarella for varied taste and texture.
If you prefer a softer crust, reduce the boiling time to 15 seconds instead of 30.
For a vegetarian option, substitute hot dogs with plant-based sausages.

Storage

Store any leftover pretzel dogs in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days and reheat in a preheated oven at 180°C for about 5 minutes to restore their soft texture and warmth.

How to Serve

Four wrapped sausage pastries lie side by side on a wooden cutting board over a white marbled surface. Each pastry has three main layers: a dark brown, shiny outer puff pastry wrap with a textured crust sprinkled with white coarse salt and small green herbs, a middle layer of melted pale yellow cheese oozing slightly out from one end, and at the center a plump, browned sausage with grill marks visible near the exposed end. The pastries are close together, showing flaky layers and a warm, golden glow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pretzel dogs?

Yes, you can freeze uncooked wrapped pretzel dogs by placing them on a baking sheet in the freezer until firm, then transferring them to a freezer bag. Bake them from frozen, adding a few extra minutes to the baking time.

Why do we boil the pretzel dogs in baking soda water?

Boiling in baking soda water gives the pretzel crust its characteristic chewy texture and deep brown color by triggering the Maillard reaction during baking.

Lily Monroe