Parmesan Pretzel Dogs

Jump to Recipe

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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

Parmesan Pretzel Dogs

Author: Gaby Dalkin
5 from 2 votes
Parmesan Pretzel Dogs. Perfect for a weekend baking extravaganza, and just about every other occasion because they are that freaking good!!
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Course Appetizer, Dinner, Lunch
Cuisine American
Servings 10 servings

Ingredients
  

  • 1 ½ 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 ½ 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
  • cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt

Instructions
 

  • 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

Notes

Serve these with ketchup and mustard!

Nutrition Information

Calories: 415kcal | Carbohydrates: 59g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 3066mg | Potassium: 164mg | Fiber: 2g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

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

34 Comments

  1. 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!

  2. 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!!

  3. 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

  4. 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

  5. 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!

  6. 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 allrecipes.com -- so much tastier than the store-bought version

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating