Jan's Pretzel Dogs

Jan's Pretzel Dogs

What's for dinner, mom? 333

"Hot dogs wrapped in a pretzel are a perfect snack. Perfect for Super Bowl parties or the weekend tailgate! A little something different using your favorite can of beer instead of water! Delicious!"

Ingredients 2 h 10 m {{adjustedServings}} servings 299 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 15.8 g
  • 24%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 4200 mg
  • 168%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
  2. Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
  3. Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
  4. Preheat an oven to 450 degrees F (230 degrees C).
  5. Line 2 baking sheets with parchment paper or grease with vegetable oil.
  6. Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
  7. Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
  8. Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
  9. Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
  10. Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
  11. Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
  12. Bake in the preheated oven until golden brown, about 15 minutes.
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  • Cook's Note:
  • If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the baking soda and salt ingredients which contributes to the sodium level. The actual amount of baking soda and salt consumed will vary.
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  1. 171 Ratings

What's for dinner, mom?

UPDATE*** As the submitter of this recipe I would suggest to those of you worried about over browning bottoms, to use two cookie sheets together to bake on. My baking sheets are a heavy gauge metal and I also use a silpat on top of that so mine bake up just right. However, if you have a thin sheet, doubling up will help insulate the bottom and prevent over browning issues. Parchment paper will keep dough from sticking but I do suggest a good spray with PAM prior to use.*** These are easy and fun. My kid love 'em! We have made different kinds.... Turkey, beef, sausage, cheese....kids like the cheese dogs best! These never last long so I make a double batch and individually freeze the second batch for a special lunch treat! When I freeze for lunches I leave the salt off as it causes the bread to "sweat" while defrosting. The dough is also wonderful for regular pretzel or bite size pretzels. I highly recommend the recipe "Clone of a Pretzel Dip" from this site to accompany the pretzel bites!


I used water instead of beer, but these still turned out great. I made it by hand, proofing the yeast first, mixing the remaining, and then letting it rise for about 1 1/2.


AMAZING! These are ABSOLUTELY AMAZING! I was surprised at just how easy they were to make and fun too. I made half the recipe because there was only two of us. It was perfect for one package of hot dogs. The grandkids are going to love them. Thank you WFDM for sharing your AMAZING recipe and a special thank you for recommending my dip! UPDATE - Today I made the pretzel dogs with cheese. I used American cheese which I sliced with a pizza wheel, making it thinner than the dough strips. I pressed the cheese into the dough strips a little then wrapped the dogs. It was necessary to seal the edges between the strips so they would hold up in the water. This all worked well; but, when I baked them, the cheese oozed out the ends. I posted a photo to show the oozing cheese. They tasted great but my conclusion is they really don't need the cheese. I made these to freeze because I found that they freeze so well. I put them in the microwave frozen and heat at half power. They taste as good as fresh baked! Try these, you don't know what you're missing!