I always find these soft baked cheesy pretzel dogs incredibly satisfying to make and eat. The dough bakes up fluffy on the inside with a chewy pretzel crust, while the melted cheese wrapped around the hot dogs adds a rich, comforting bite. I like serving these warm straight from the oven for snacks, family nights, or casual gatherings because they never last long.
Why You’ll Love This Recipe
I love this recipe because it uses simple pantry ingredients and delivers bakery-style results at home. I enjoy how easy the dough is to work with and how the baking soda bath creates that classic pretzel flavor and color. The combination of soft dough, savory hot dogs, and melted cheese makes this recipe one I return to again and again.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
355 ml warm water
7 g active dry yeast
13 g granulated sugar
500 g all-purpose flour
6 g salt
8 hot dogs
8 slices cheddar cheese
1 large egg
Coarse salt, for sprinkling
2.4 litres water
90 g baking soda
Directions
I begin by mixing the warm water, yeast, and sugar in a bowl and letting it rest for about five minutes until foamy. Once the yeast is activated, I combine the flour and salt in a large bowl and slowly stir in the yeast mixture until a soft dough forms.
I knead the dough on a lightly floured surface for about five to seven minutes until it becomes smooth and elastic. Then I place it in a lightly greased bowl, cover it, and let it rise in a warm spot for about one hour until doubled in size.
While the dough rises, I preheat the oven to 230°C and line two baking sheets with parchment paper. I bring the water to a boil in a large pot and carefully stir in the baking soda until fully dissolved.
Once the dough has risen, I punch it down and divide it into eight equal pieces. I roll each piece into a long rope. I wrap one slice of cheddar cheese tightly around each hot dog, then wrap the dough rope around the cheese-covered hot dog, pinching the seams firmly to seal.
I gently lower each wrapped dog into the boiling baking soda water for about 30 seconds, then remove it with a slotted spoon and place it on the prepared baking sheets. I brush each one with beaten egg, sprinkle with coarse salt, and bake for 12 to 15 minutes until golden brown.
I let them cool slightly before serving so the cheese sets just enough.
Servings And Timing
I usually get 8 pretzel dogs from this recipe.
Preparation time is about 30 minutes.
Baking time is 15 minutes.
Total time is approximately 45 minutes.
Variations
I like experimenting with different cheeses such as mozzarella, smoked cheddar, or pepper jack for a flavor change. I sometimes sprinkle garlic powder or everything seasoning on top before baking for extra texture and taste. Mini versions work well too if I divide the dough into smaller portions.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I wrap them in foil and warm them in a low oven until heated through. These pretzel dogs also freeze well after baking, and I thaw them in the refrigerator before reheating for best results.
FAQs
Can I make the dough ahead of time?
I often prepare the dough a day in advance and let it rise slowly in the refrigerator. I allow it to come back to room temperature before shaping.
Why is the baking soda bath necessary?
I use the baking soda bath to create the chewy pretzel texture and deep golden color that make these taste authentic.
How do I keep the cheese from leaking?
I make sure the dough is wrapped tightly and sealed well so the cheese stays inside during baking.
Can I use a different type of cheese?
I have tried several cheeses, and most melt well as long as they are sliced and wrapped securely.
Are these good at room temperature?
I find they are best warm, but they still taste great at room temperature for a few hours.
Conclusion
I keep this recipe in regular rotation because it is reliable, comforting, and always popular. These soft baked cheesy pretzel dogs are fun to make and even better to eat, making them a snack I am always happy to share.
Soft baked cheesy pretzel dogs are wrapped in homemade pretzel dough, filled with melty cheddar and hot dogs, then baked to golden perfection. A cozy, satisfying snack perfect for game day, parties, or family nights.
Total Time:45 minutes
Yield:8 pretzel dogs
Ingredients
355 ml warm water
7 g active dry yeast
13 g granulated sugar
500 g all-purpose flour
6 g salt
8 hot dogs
8 slices cheddar cheese
1 large egg, beaten
Coarse salt, for sprinkling
2.4 litres water
90 g baking soda
Instructions
In a bowl, mix warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
In a large bowl, combine flour and salt. Stir in the yeast mixture until a dough forms.
Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 230°C (450°F) and line two baking sheets with parchment paper.
In a large pot, bring water to a boil and stir in baking soda carefully until dissolved.
Divide risen dough into 8 pieces and roll each into a rope.
Wrap each hot dog in a slice of cheddar cheese, then wrap with dough, sealing edges well.
Boil each wrapped dog in the baking soda bath for 30 seconds. Remove with a slotted spoon and place on baking sheets.
Brush each with beaten egg, sprinkle with coarse salt, and bake for 12–15 minutes until golden brown.
Let cool slightly before serving.
Notes
Tightly wrap and seal dough to prevent cheese from leaking.
Experiment with different cheeses like mozzarella or pepper jack.
Sprinkle with garlic powder or seasoning blend for added flavor.
Can be made into mini pretzel dogs for parties.
Reheat leftovers in foil in the oven for best texture.
