I have shared a recipe for pretzel dogs before. However, these simple pretzel dogs are even easier than my other recipe. This recipe uses frozen roll dough to wrap around the hot dogs. My other recipe has a made from scratch dough.
All you need to do is wrap the beef franks with the thawed frozen dough. Next, you drop then in a pot of boiling water with some baking soda mixed in for 30 seconds. This is the process that makes that great exterior for the pretzel and gives it that chewy texture.
Then you place the pretzel dogs on a baking sheet and brush them with some beaten egg. It is just another thing that makes that dough turn into a pretzel. It helps give it that deep dark brown color. Plus, it helps hold on that salt that you sprinkle the pretzel dogs before baking them. However, it is also tasty to sprinkle them with Everything bagel seasoning. I recently discovered this and it works great on these and I almost think I prefer it over the salt. I get mine from Sam’s club or Costco. You can also get it at Trader Joe’s or Walmart.
Serve this up with mustard or ketchup for dipping. I am a ketchup girl all the way and that’s what I choose.Print
- 8 frozen dinner rolls, thawed according to pkg directions (like Rhode’s)
- 8 all beef hot dogs
- 1/4 cup baking soda
- 1 egg, beaten
- 1 tsp Kosher salt or Everything bagel seasoning
- ketchup and/or mustard for serving
- Bring a pot of water to a boil and preheat oven to 425 degrees.
- Spray a baking sheet with non-stick cooking spray and set aside.
- Roll each dinner roll into a rope that is 1 1/2 times the length of the hot dogs. Wrap a rope of dough around each hot dogs, pinching at the ends so the ends won’t come loose.
- Add the baking soda to the boiling water. Working in batches, add the pretzel dogs into the water for 30 seconds. Then remove and place on a rack.
- Move the pretzel dogs to the prepared baking sheet. Brush with beaten eggs. Then sprinkle with salt or everything bagel seasoning.
- Bake at 425 degrees for 12 minutes or until it turns golden brown. Serve with ketchup and mustard for dipping. Makes 8 servings.
This recipe is adapted from The Pioneer Woman.