Parmesan Pretzel Dogs

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Parmesan Pretzel Dogs. Perfect for a weekend baking extravaganza, and just about every other occasion because they are that freaking good!!

Parmesan Pretzel Dogs from (@whatsgabycookin)

Homemade soft pretzel dough that is embellished with a bit of Parmesan and Italian Seasoning that then gets wrapped around a hot dog and baked until it’s golden brown – AND THEN dunked in ketchup and or marinara sauce = it’s quite possibly the best movie night meal ever invented and what’s on the agenda this weekend considering I STILL haven’t started stranger things! (side note, you can totally dunk yours in mustard if you want too… I’m just a total ketchup fanatic and believe that most things in life are better when covered with a homemade tomato-y goodness. Or could also get crazy and dip them in salsa. Just saying.)

Parmesan Pretzel Dogs from (@whatsgabycookin)

Ever since I made those Italian Pretzel Knots, I’ve been hooked. I’m always dreaming up moments when I can use the pretzel dough recipe and make them into something fab – and pretzel dogs seemed like an excellent idea. I also want pretzel burgers, and pretzel bites, and pretzel pizza. But hey – gotta leave something for upcoming parties! Today is all about the Parmesan Pretzel Dogs!!

Parmesan Pretzel Dogs from (@whatsgabycookin)

Parmesan Pretzel Dogs

5 from 2 votes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 10 servings


  • 1 1/2 cups warm 110 to 115 degrees F water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces all-purpose flour approximately 4 1/2 cups
  • 2 ounces unsalted butter melted
  • 2 tablespoons Italian Seasoning
  • ½ cup grated parmesan cheese
  • Vegetable oil for pan
  • 10 cups water
  • 10 hot dogs
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt


  • Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, Italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
  • Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
  • Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
  • In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, and then roll the rope around an entire hot dog, making sure to secure the ends.
  • Place onto 2 sil-pat lined sheet pans.
  • Place the pretzeldogs into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
  • Transfer to a cooling rack for at least 5 minutes before serving

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. I just really love this movie night idea – and these pretzel dogs are so much better than regular hotdogs!!!

  2. Okay, that’s it. I’m declaring Outdoor Movie Night as a thing at our house even if it IS still 40 degrees out, just so I can make these pretzel dogs. LOVE!

    1. they come cooked at the market! so you’re good to go if they are cooked when you buy them!

  3. I would LOVE to make these but don’t have a stand mixer and therefore no hook attachment either. I do have a hand mixer but I imagine it doesn’t work the dough the same way…?? I’m sure it wouldn’t be as tasty but could I use a frozen biscuit dough in place of from scratch dough?

    1. I haven’t done it that way before but I don’t see why not! i might actually be more inclined to boil them, cool them and then freeze them. Then when you’re ready to bake, just let them thaw out and stick them in the oven!

  4. Made your loaded guacamole delish….here by Mexico southern border of Texas rethinking the guacamole due to our humid heat so when seeing the pretzel dogs PERFECT for my “bring” dish at Memorial Day 2016 by Laguna Madre Bay….will try to snap pic.

  5. Would like to hear a reply to Samantha, because I too do not plan to start from scratch. Maybe the present rolls are too thin. Any suggestions?

  6. Loved it tonight. Riffed on it by using local bratwursts from Edelweiss Deli in my neighborhood here in Portland, Oregon. Missed a little on scaling down for two people and using juicy brats. Still turned out great. Next time will use a little less dough on each brat and add more seasoning in the scaled down dough recipe.

  7. So fun! My kids would love these! I too love homemade pretzels but I just don’t think to make them very often. I love the addition of the parmesan cheese and Italian seasoning. These look delicious and perfect for the holidays. Pinned!

  8. i was intimidated at first, but these were actually pretty easy. i used a breadmaker so could skip straight to rolling out the ropes. the house smells fabulous. i’d also recommend the italian seasoning mix from — so much tastier than the store-bought version

  9. Just made these during quarantine as my son loves hot dogs and soft pretzels, too. Did exactly as recipe indicates – excellent! A definite do-over. Once made, I cut them in half for serving – would make a great party dish, especially for teenagers! Thank you!

  10. Hi Gaby! Could these be made ahead and frozen? If so, what step would you prepare through before freezing? Thank you!

    1. I would make them through entirely and then chill once bake and then freeze! Then just thaw and re-heat

  11. 5 stars
    I’ve made these several times but just had to comment-these are so easy and delicious-we just love them! Dunked them in marinara sauce this time and loved even more! (We used cheddarwurst) thanks Gaby-your recipes are the bomb

  12. I have a Ninja mixer so no dough hook. Does that make a difference? I’m sure it does, but just wondering if I need to ask the neighbors to borrow a mixer. Thank you!

    1. not familiar with the ninja but you could also do it by hand if you wanted to use some arm muscle!!

  13. I make these every so often for my niece and nephew and they love them (as do their parents!). Often I will make a few ahead and freeze them (unbaked) and then they can be baked off for a quick snack or dinner in no time! Such a fun idea! Thanks Gaby!

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