Name: Mini Pretzel Dogs Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 ½ cups warm water (110°F); 1 packet (2 ¼ tsp) active dry yeast; 1 tablespoon granulated sugar; 4 cups all-purpose flour; 2 teaspoons salt; 2 tablespoons unsalted butter, melted; 1 package (14 oz) cocktail sausages or mini hot dogs; ⅔ cup baking soda; 10 cups water; 1 egg yolk beaten with 1 tablespoon water (egg wash); Coarse sea salt for topping

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If you’re looking for the ultimate crowd-pleaser, let me introduce you to Mini Pretzel Dogs: adorable, golden-brown bites of soft pretzel perfection wrapped around juicy cocktail sausages. These little wonders combine the irresistible chew of homemade pretzel dough with everyone’s favorite snackable hot dogs, making them a win at birthday parties, game day spreads, or anytime you want comfort food that begs to be dipped. Trust me, once you sink your teeth into one of these salty, buttery treats, you’ll agree—Mini Pretzel Dogs are an absolute must-make!

Ingredients You’ll Need

Gathering your ingredients is half the fun, especially when each one brings something special to the table. From ultra-fluffy dough to that iconic golden pretzel finish, every item plays its part in achieving maximum flavor and texture. Don’t worry, these are all easy-to-find staples you probably have on hand or can grab on a quick store run!

Cocktail sausages or mini hot dogs (14 oz): These little guys serve as the heart of each bite—opt for your favorite brand or even vegetarian versions!
Warm water (1 ½ cups, 110°F): Perfect temperature water coaxes the yeast into action and ensures your dough rises beautifully.
Active dry yeast (1 packet/2 ¼ tsp): The magic ingredient for fluffy pretzel dough that puffs up just right in the oven.
Granulated sugar (1 tbsp): Just a bit to feed the yeast and add a subtle sweetness to balance the salty pretzel.
All-purpose flour (4 cups): The backbone of your dough—stick to all-purpose for the classic texture.
Salt (2 tsp): Never underestimate how a pinch infuses the dough with savory depth.
Unsalted butter, melted (2 tbsp): Adds a rich, tender bite and helps achieve that soft crumb.
Baking soda (⅔ cup): The classic pretzel “bath” secret for that signature chew and brown color.
Water (10 cups): Used with baking soda for boiling—don’t skip this, it’s what makes pretzels so special!
Egg yolk beaten with water (for egg wash): Brings on the shine and helps that sea salt stick.
Coarse sea salt: The finishing touch for a craveable salty crunch.

How to Make Mini Pretzel Dogs

Step 1: Activate the Yeast

Start by combining your warm water, active dry yeast, and granulated sugar in a large bowl. Stir gently, then let it rest for about five minutes. This is when the yeast wakes up and gets nice and foamy, promising a dough that will rise to the occasion!

Step 2: Mix and Knead the Dough

Next, stir in the flour, salt, and melted butter. Mix until a shaggy dough forms, then knead either by hand or with a mixer until smooth and elastic. This usually takes about 5 to 7 minutes—think of it as your built-in kitchen workout. Cover the bowl and place it in a warm spot, letting the dough rise for about an hour until it has doubled in volume.

Step 3: Prepare for Pretzel Magic

While your dough is rising, preheat your oven to 425°F and line two baking sheets with parchment paper. In a large pot, bring about 10 cups of water and the baking soda to a rolling boil. This is going to give your Mini Pretzel Dogs their unforgettable texture.

Step 4: Shape the Mini Pretzel Dogs

Take the risen dough and turn it onto a lightly floured surface. Divide it into small pieces that you can easily roll into ropes. Cut each rope to fit the length of your mini sausages, then wrap the dough snugly around each sausage, pinching the ends to seal. You’ll have a whole army of adorable, dough-wrapped dogs ready for their bath!

Step 5: The Baking Soda Bath

Carefully drop 4 to 5 wrapped Mini Pretzel Dogs at a time into the boiling baking soda water for 30 seconds. They’ll puff up a bit and take on that iconic pretzel sheen. Use a slotted spoon to remove them, letting any excess water drip off, and arrange them on your prepared baking sheets.

Step 6: Dress and Bake

Brush each pretzel dog with the egg wash—this gives them that stunning glossy finish—and sprinkle with coarse sea salt for a satisfying crunch. Slide them into the oven and bake for 12 to 15 minutes, or until they’re deep golden brown and absolutely irresistible. Let the Mini Pretzel Dogs cool slightly on the pan before serving.

How to Serve Mini Pretzel Dogs

Garnishes

A sprinkle of extra coarse sea salt right out of the oven makes these bites even more addictive. For special occasions, consider a dusting of poppy or sesame seeds, or a touch of everything bagel seasoning for a fun twist.

Side Dishes

Mini Pretzel Dogs pair perfectly with classic sides like crunchy coleslaw, potato salad, or a basket of crispy fries. For dipping, offer small bowls of yellow mustard, spicy brown mustard, cheese sauce, and even a tangy barbecue sauce—there’s something for everyone.

Creative Ways to Present

Pile your Mini Pretzel Dogs high on a wooden board for an eye-catching appetizer spread, or skewer them for party picks that guests can grab and go. For kids’ parties, tuck a few into colorful paper cones or arrange them in a “pretzel dog stadium” with dipping sauces in mini cups for a festive touch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have extras, store cooled Mini Pretzel Dogs in an airtight container in the fridge for up to three days. They’ll stay soft and tasty, perfect for next-day snacking or easy lunchbox treats.

Freezing

For longer storage, freeze the baked and cooled Mini Pretzel Dogs in a single layer on a baking sheet until firm, then transfer to freezer bags. They’ll keep well for up to two months, and can be reheated directly from frozen for a fast snack.

Reheating

To enjoy that “just baked” flavor, reheat the pretzel dogs in a 350°F oven for about 10 minutes, or until warmed through and slightly crisp on the outside. A quick zap in the microwave works in a pinch, but the oven brings them back to their original glory.

FAQs

Can I make the dough the night before?

Yes! You can prepare the pretzel dough, cover it tightly, and refrigerate it overnight. Let it come to room temperature before shaping and proceeding with the pretzel dog assembly for best results.

What’s the best way to prevent the dough from sticking?

Dust your work surface and rolling pin lightly with flour. If your hands start getting sticky, sprinkle a touch more flour as needed. Avoid using excess flour, as it can dry out the dough.

Can I use plant-based sausages?

Absolutely! Substitute mini vegetarian or vegan sausages for a meat-free, crowd-pleasing snack. Just follow the same wrapping, boiling, and baking process and you’ll enjoy irresistible, inclusive Mini Pretzel Dogs.

Do I have to use an egg wash?

The egg wash gives the pretzel dogs their signature gloss and helps the salt stick. For an egg-free option, brush with a little olive oil or melted vegan butter before salting and baking.

Why do I need to boil the dough in baking soda water?

This step is what turns simple dough into real pretzels! The alkaline bath helps create the chewy texture and deep brown color that sets Mini Pretzel Dogs apart from other snacks.

Final Thoughts

I promise, once you’ve made a batch of Mini Pretzel Dogs, you’ll see why they’re my go-to for parties and cozy afternoons alike. They’re playful, satisfying, and delightfully shareable. So grab your ingredients, have fun with the process, and watch these tasty bites disappear before your eyes!

Mini Pretzel Dogs Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: About 36 mini pretzel dogs 1x
Diet: Non-Vegetarian

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Description

These Mini Pretzel Dogs are a fun and delicious appetizer perfect for parties or game day. Savory cocktail sausages are wrapped in soft pretzel dough and baked to golden perfection. Serve with your favorite dipping sauces for a crowd-pleasing snack!

Ingredients

Scale

Dough:

1 ½ cups warm water (110°F)
1 packet (2 ¼ tsp) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons unsalted butter, melted

Other:

1 package (14 oz) cocktail sausages or mini hot dogs
⅔ cup baking soda
10 cups water
1 egg yolk beaten with 1 tablespoon water (egg wash)
Coarse sea salt for topping

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Instructions

Prepare the Dough: Combine warm water, yeast, and sugar in a bowl. Let sit until foamy. Add flour, salt, and melted butter. Knead until smooth. Let rise for 1 hour.
Shape and Bake: Preheat oven. Boil water and baking soda. Divide dough, wrap sausages, boil briefly, then bake until golden.
Serve: Cool slightly before serving with desired dips.