Pretzel Dogs with Spicy Honey Mustard

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I couldn’t wait to share these super easy pretzel dogs with spicy honey mustard. I love soft pretzels and pretzels buns, and I knew I wanted to make some kind of pretzel dogs. That said I didn’t just want to serve a hotdog in a pretzel bun, I wanted to make it like a ‘pig in a blanket’. Which if anyone doesn’t know, is a little smokie or hot dog rolled in crescent roll dough and baked.

I wanted to combine the two, but I didn’t think people would want to make their own pretzel dough, and it’s hard to find pretzel dough or mix at the store. So I decided to try it using a can of Pillsbury thin crust pizza dough, it totally worked, and you can find this dough at just about any grocery store!

We used these natural beef franks from Gilberts Craft Sausages, I always have a few packs in the freezer. They are minimally processed, contain no nitrates or nitrites and are made of ingredients I know and trust. Plus, they have so many great flavors, a real meal prep hack in our house! These get a quick dip in some boiling water with a little baking soda for that classic chewy pretzel texture and a little egg wash to make sure they get nice and toasty brown.

You can’t go wrong combining a tender hotdog with a classic, chewy pretzel, and don’t forget the salt on top! Served with a little spicy honey mustard and you have a great addition to snack night or an easy weeknight dinner. When I made these I served them cut into bite sized pieces with skewers, so everyone could easily grab a few, but you could also leave them whole and make them into more of a meal. Along with the spicy honey mustard, I also served these with some white queso and a little BBQ sauce, all delicious!

What gives these pretzel dogs a chewy pretzel texture?

Even though we are not using traditional pretzel dough, the reason these pretzel dogs have such a perfect pretzel texture, is the baking soda! Pretzels are always dipped in baking soda water prior to baking. The alkaline levels cause the dough to puff up instantly, creating a light airy interior and a chewy exterior. I promise this step is worth it!

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Enjoyed the pretzel dogs? Try some of these other snacks and small bites!

Baked Buffalo Chicken Wontons

Pork & Vegetable Pot Stickers with Spicy Garlic Chili Sauce

Oven Roasted Serrano Guacamole

Lemon & Herb Hummus

Spicy Sriracha & Sweet Chili Meatballs

Instructions

For the Spicy Honey Mustard:

In a small mixing bowl combine the mustards, honey, mayonnaise, salt, and cayenne pepper. Stir well to combine.

For the Pretzel Dogs:

Start by preheating the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats, set aside. Combine the water and baking soda in a medium saucepan, heat over high heat until boiling.

While the water comes to a boil, unroll the refrigerated pizza dough onto a lightly floured cutting board. Using kitchen shears or a pizza cutter, cut the crust into 8 even strips, I recommend cutting vertical strips.

Wrap one piece of pizza dough around each hot dog, pinching the ends together. Repeat until all the dough has been used. Using a slotted spoon or tongs, dip one hot dog at a time into the water, boil for 20-30 seconds each. The dough will puff up just slightly, this step gives the chewy pretzel like texture.

Once all of the wrapped hot dogs have been dipped, lay them out about 2 inches apart on the prepared baking sheets. In a small mixing bowl whisk your egg with a tablespoon of water. Use a pastry brush to brush the egg wash onto each hot dog, top with coarse sea salt or everything bagel seasoning. Bake at 375 degrees F for 27-30 minutes.

Serve with the spicy honey mustard and enjoy! These are best served immediately but will keep in the fridge for 2-3 days, best warmed up in the oven.

Notes

**I have only tried this recipe with thin crust pizza dough, not original or thick crust. I’m guessing it would still work with a can of regular pizza dough.

**You could also make these with kielbasa or a flavored sausage of choice.

**You can skip the baking soda bath, but they will not have the classic, chewy pretzel taste and texture!

Pretzel Dogs with Spicy Honey Mustard

5 from 2 votes
Print Pin Rate
Course: Appetizer, Main Course, Snack
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Cost: $$
Servings: 8 pretzel dogs

Ingredients

For the Pretzel Dogs:

  • 1 10 oz Can, refrigerated thin crust pizza dough *See notes for variations
  • 8 All-beef hot dogs
  • 1/4 cup Baking soda
  • 4 cups Water
  • 1 Whole egg
  • Coarse sea salt or everything bagel seasoning, for topping

For the Spicy Honey Mustard:

  • 1/4 cup Spicy brown mustard
  • 1/4 cup Yellow mustard
  • 1/3 cup Honey
  • 2 tbsp Mayonnaise
  • 1 tsp Cayenne pepper
  • Pinch of salt

Instructions

For the Spicy Honey Mustard:

  • In a small mixing bowl combine the mustards, honey, mayonnaise, salt, and cayenne pepper. Stir well to combine.

For the Pretzel Dogs:

  • Start by preheating the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silpat mats, set aside. Combine the water and baking soda in a medium saucepan, heat over high heat until boiling.
  • While the water comes to a boil, unroll the refrigerated pizza dough onto a lightly floured cutting board. Using kitchen shears or a pizza cutter, cut the crust into 8 even strips, I recommend cutting vertical strips.
  • Wrap one piece of pizza dough around each hot dog, pinching the ends together. Repeat until all the dough has been used. Using a slotted spoon or tongs, dip one hot dog at a time into the baking soda water, boil for 20-30 seconds each. The dough will puff up just slightly, this step gives the chewy pretzel like texture.
  • Once all of the wrapped hot dogs have been dipped, lay them out about 2 inches apart on the prepared baking sheets. In a small mixing bowl whisk your egg with a tablespoon of water. Use a pastry brush to brush the egg wash onto each hot dog, top with coarse sea salt or everything bagel seasoning. Bake at 375 degrees F for 27-30 minutes.
  • Serve with the spicy honey mustard and enjoy! These are best served immediately but will keep in the fridge for 2-3 days, best warmed up in the oven.

Notes

**I have only tried this recipe with thin crust pizza dough, not original or thick crust. I’m guessing it would still work with a can of regular pizza dough.
**Do not dip the hot dogs in the baking soda water for more then 30 seconds or you will start to get a metallically taste.

Did you make this recipe?

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