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Macro shot of multiple golden-brown Cheesy Pretzel Dogs sprinkled with coarse sea salt, arranged casually on a rustic serving board.

The Ultimate Cheesy Pretzel Dogs Recipe From Scratch

Master the art of homemade Cheesy Pretzel Dogs with this ultimate recipe. Featuring a golden-brown, salt-kissed pretzel crust wrapped around a savory sausage and a gooey melted cheese center.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 dogs
Course: Appetizer, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Cheesy Pretzel Dogs
  • 1.5 cups warm water 105°F to 110°F (40°C-43°C)
  • 2.25 tsp active dry yeast 7g
  • 1 tbsp granulated sugar 15g
  • 2 tbsp unsalted butter 30g, melted
  • 4.5 cups all-purpose flour 540g
  • 1 tsp fine sea salt 5g
  • 8 savory sausages Thick hot dogs or brats
  • 4 slices cheddar cheese 80g, halved to fit inside sausages
  • 1/3 cup baking soda 80g, for the boiling bath
  • 1 tbsp coarse sea salt 15g, for sprinkling
  • 1 large egg 50g, lightly beaten with a splash of water for egg wash

Equipment

  • 1 Stand Mixer Fitted with a dough hook for kneading.
  • 1 Wide Shallow Pot For the baking soda bath.

Method
 

Making the Pretzel Dogs
  1. In the bowl of a stand mixer, combine warm water, yeast, and sugar. Let sit for 5 to 10 minutes until frothy.
  2. Add melted butter, flour, and fine sea salt. Knead on medium speed for 5 to 7 minutes until smooth and elastic. Let rise in a warm place for 1 hour until doubled in size.
  3. Slice a deep slit down the center of each sausage, being careful not to cut all the way through. Press the halved cheddar cheese slices deep into the cavity.
  4. Divide the risen dough into 8 equal portions. Roll each piece into an 18 to 20-inch rope. Spiral the dough tightly around each cheese-stuffed sausage, pinching the ends to seal.
  5. Preheat oven to 425°F (220°C). Bring 10 cups of water to a boil and slowly add baking soda. Boil wrapped pretzel dogs 2 at a time for 30 seconds each.
  6. Place boiled dogs on a parchment-lined baking sheet. Brush with egg wash and sprinkle with coarse sea salt. Bake for 12 to 15 minutes until deeply golden-brown.

Notes

Pinch the dough ends firmly to prevent cheese blowouts.
Do not boil the dough for longer than 30 seconds to avoid a metallic taste.