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–+ servings

Copycat Auntie Anne’s Pretzel Dogs

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Homemade pretzel dogs, inspired by Auntie Anne’s, start with a soft yeast dough wrapped around juicy hot dogs and finished with a golden, salty crust. A quick dip in baking soda water gives these snacks their signature chewy texture. The result is a mall-worthy treat you can pull fresh from your own oven any time the craving hits.
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Cook Time 12 minutes
Servings: 10 pretzel dogs
Course: Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pretzel Dough
  • 2.5 cups all-purpose flour
  • 3/4 cup water warm
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1.5 teaspoons active dry yeast
  • 1/4 cup butter melted
For Assembling & Baking
  • 10 hot dogs
  • 1 egg yolk
  • 1 tablespoon water
  • kosher salt for sprinkling
For Boiling
  • 10 cups water
  • 2/3 cup baking soda

Equipment

  • Stand mixer with dough hook
  • Large pot
  • Mixing bowl
  • Cutting board
  • Plastic wrap
  • Baking sheet
  • Parchment paper
  • Slotted spoon
  • Pastry brush
  • Paper towels

Method
 

  1. In a stand mixer fitted with a dough hook, stir together the warm water, sugar, and salt until the sugar dissolves. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
  2. Add the flour to the bowl and begin mixing. Gradually pour in the melted butter while mixing, then knead with the dough hook for 5 minutes until the dough forms a ball and pulls away from the sides.
  3. When the dough is ready, turn off the mixer. Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap. Set in a warm place to rise until doubled in size, about 1 hour.
  4. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper. In a large pot, bring 10 cups of water and the baking soda to a boil, stirring until the baking soda is dissolved.
  5. Turn the risen dough out onto a greased cutting board and divide it into 10 equal portions. Roll each piece into an 18-inch rope.
  6. Pat the hot dogs dry with paper towels. Wrap each hot dog with a dough rope, spiraling it evenly from end to end.
  7. Once the water is boiling, drop in one wrapped hot dog at a time, letting it cook for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
  8. In a small bowl, whisk the egg yolk with 1 tablespoon water. Brush the mixture over the tops of the pretzel-wrapped hot dogs, then sprinkle with kosher salt.
  9. Bake for 12 minutes, or until the pretzel dogs are deeply golden brown on top.

Notes

Let the dough rise in a warm place for best results; if your kitchen is cold, turn the oven to low for a few minutes, then shut it off and let the dough rise inside. Any type of hot dog or sausage that's close to a standard size works in this recipe, including veggie dogs. To make ahead, prepare the dough up to a day early, let it rise, then refrigerate tightly wrapped. Store baked pretzel dogs in an airtight container in the fridge for up to 3 days, or freeze individually. Reheat in a 350°F oven or briefly in the microwave with a damp paper towel to restore the soft texture.

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