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Pretzel Dogs with Spicy Honey Mustard

These pretzel dogs are the perfect mix of juicy hotdogs and chewy, salty pretzel exterior! A sprinkle of sea salt or everything bagel seasoning adds the perfect touch. These are such a hit on game day they also make an easy weeknight dinner. The spicy honey mustard is a must, it adds the perfect hint of sweet and spicy.

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!

If you like these pretzel dogs, you’ll love…

Avocado & Sweet Corn Salsa

Crispy Oven Baked Chicken Tenders with Creamy Herb Sauce

Lemon & Herb Hummus

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Instructions for the pretzel dogs with spicy mustard:

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 3 votes
Course: Appetizer, Main Course, Snack
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pretzel dogs
Author: The Hearty Life
Cost: $$
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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.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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