110 ozCan, refrigerated thin crust pizza dough*See notes for variations
8All-beef hot dogs
1/4cupBaking soda
4cupsWater
1Whole egg
Coarse sea salt or everything bagel seasoning, for topping
For the Spicy Honey Mustard:
1/4cupSpicy brown mustard
1/4cupYellow mustard
1/3cupHoney
2tbspMayonnaise
1tspCayenne 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.