Soft Baked Cheesy Pretzel Dogs

Prep Time: 1 hour 30 minutes (includes rising) | Cook Time: 15 minutes
Total Time: 1 hour 45 minutes
Skill Level: Intermediate
Yield: 8 pretzel dogs

Nothing says comfort food like the perfect marriage of a juicy hot dog and a soft, chewy, salty pretzel. This recipe for Soft Baked Cheesy Pretzel Dogs takes that classic to the next level by stuffing the dough with melty cheddar cheese before wrapping it around a savory dog. The result is a golden-brown, irresistible treat that’s perfect for game day, a fun family dinner, or your next gathering. The secret is in the brief baking soda bath, which gives the dough its signature pretzel flavor and texture.

Ingredients

For the Pretzel Dough:

1 ½ cups warm water (110°F/45°C)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast
4 ½ cups all-purpose flour, plus more for dusting
2 teaspoons fine sea salt
2 tablespoons unsalted butter, melted and slightly cooled

For the Filling & Assembly:

8 all-beef hot dogs or high-quality frankfurters
8 sticks (approx. 4 oz total) sharp cheddar cheese, cut into ¼-inch x 3-inch sticks
⅔ cup baking soda
1 large egg, beaten with 1 tablespoon water (for egg wash)
Coarse sea salt or pretzel salt, for sprinkling

For Serving (Optional):

Spicy brown mustard
Cheese sauce
Ketchup

Instructions

1. Make the Dough (Time: 15 min active, 1 hour inactive)

In the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy. This “proofs” the yeast, ensuring it’s active.

Add the flour, salt, and melted butter to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients come together. Increase the speed to medium and knead for 4-5 minutes, until the dough is smooth and pulls away from the sides of the bowl. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time.

Place the dough in a lightly oiled bowl, turning it once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size.

2. Prepare the Filling & Preheat (Time: 10 min)

While the dough rises, pat the hot dogs completely dry with a paper towel. This helps the dough adhere. Using a small, sharp knife, make a deep lengthwise slit down the center of each hot dog, being careful not to cut all the way through. Insert a stick of cheddar cheese into each slit. Set aside.

Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. Bring a large, wide pot (like a Dutch oven) of water to a gentle boil.

3. Shape the Pretzel Dogs (Time: 15 min)

Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide it into 8 equal pieces.

Working with one piece at a time (keep the others covered), roll the dough into a long rope, about 14-16 inches long and ½-inch wide. The dough is elastic, so let it rest for a minute if it shrinks back.

Starting at one end of a cheese-stuffed hot dog, wrap the dough rope around the dog in a spiral, slightly overlapping the edges. Pinch the ends of the dough to seal and tuck them underneath. Place the shaped pretzel dog on the prepared baking sheet. Repeat with the remaining dough and hot dogs.

4. The Baking Soda Bath (Time: 5 min)

This step is crucial for authentic pretzel flavor and color. Be careful, as the water will foam.
Carefully add the baking soda to the pot of gently boiling water. It will bubble up vigorously. Working in batches of 2-3, use a slotted spoon or spider to lower each pretzel dog into the boiling water bath. Boil for 30 seconds exactly. Remove, let excess water drip off, and return them to the parchment-lined baking sheets, spacing them about 2 inches apart.

5. Bake to Perfection (Time: 15 min)

Brush each boiled pretzel dog generously with the egg wash. This will give them a beautiful golden sheen. Sprinkle immediately and generously with coarse pretzel salt.

Bake in the preheated oven for 14-16 minutes, rotating the pans halfway through, until the pretzel dough is a deep, rich brown and shiny. The internal temperature of the hot dog should be at least 165°F (74°C).

6. Serve & Enjoy (Time: Immediate!)

Let the pretzel dogs cool on the baking sheet for about 5 minutes—this allows the cheese to set slightly so it doesn’t all gush out on the first bite. Serve warm with your favorite dipping sauces like spicy brown mustard, cheese sauce, or ketchup.

Chef’s Notes & Tips:

Yeast Check: Ensure your water is warm, not hot, to avoid killing the yeast.
Cheese Choice: For maximum melt, use block cheese you cut yourself. Pre-shredded cheese contains anti-caking agents that can hinder melting.
Boiling Bath Safety: Use a wide pot and add the baking soda slowly to prevent boil-overs.
Make Ahead: You can shape the pretzel dogs, place them on a baking sheet, and refrigerate for up to 4 hours before the boiling and baking steps. Let them sit at room temperature for 20 minutes before proceeding.

Nutritional Information (Per Pretzel Dog)

Calories: ~520 kcal
Total Fat: 28g
Saturated Fat: 13g
Cholesterol: 85mg
Sodium: 1780mg (Note: Salt content varies based on sprinkling. This includes the pretzel salt and hot dog.)
Total Carbohydrates: 46g
Dietary Fiber: 2g
Sugars: 3g
Protein: 19g