Aren’t these little guys so freakin’ adorable?! Ahhh. I’ve been wanting to share a recipe for pretzel hot dogs for like ever. I’ve eaten my fair share, made my fair share and devoured my fair share of these little cuties. I think it was about time I shared my favorite recipe.
Pretzels are so easy to make you guys. Once you make them for the first time, you’ll wonder why you were so scared of them in the first place. The recipe for these pretzel hot dogs is pretty traditional and self-explanatory, but the maple bacon mustard is the element of this recipe that takes it to a whole new level of flavor.
I’m totally a mustard and hot dog person. I don’t gravitate towards the ketchup end of things. In fact, I’m very picky when it comes to ketchup, and still cringe to this day every time my sister squirts ketchup all over her scrambled eggs. I apologize for bashing this to those of you who do this. I know it was huge where I grew up in New Jersey. I just never hopped on that bandwagon. Anyway, ketchup isn’t my favorite, but mustard on the other hand is one of my go-to sauces. I mean you just have to go back and look at the old Cooking and Beer archives to know this. I mean there is this recipe…
…and this one…
…and this one too.
I’m pretty much obsessed with the stuff. I made a maple mustard recently, so in order to change it up a bit, I threw some crispy bacon and crushed red pepper into the mix.
…it’s that good.
Recipe for these pretzel hot dogs with maple bacon mustard is below! Pair them with a hefeweizen because the two basically go hand-in-hand. Trust me on that one. Have a great weekend! I’ll see you on Sunday!
Yields 16 mini pretzel hot dogs
30 minPrep Time
25 minCook Time
55 minTotal Time
- 1/2 cup dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon mayo
- 1/2 teaspoon crushed red pepper
- 4 strips of bacon, cooked until crispy and chopped small
- 1 1/4 cups warm water
- 2 tablespoons caster/superfine sugar
- 1 tablespoon active dry yeast
- 3 1/4 cups all-purpose flour
- 1/2 teaspoon fine sea salt
- 8 beef hot dogs, cut in half
- 1/3 cup baking soda
- 1 large egg mixed with 1 tablespoon water (egg wash)
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon poppy seeds
- In a medium bowl, mix the mustard, maple syrup, mayo, crushed red pepper and bacon until fully combine. Cover and refrigerate until you are ready to use.
- To the bowl of your stand mixer, combine the water, sugar and yeast. Let stand for 2-3 minutes. Fit the dough hook attachment to your mixer, and add the flour and salt to the bowl. Mix for 5-6 minutes on medium speed until the dough comes together and is soft. Set aside to rest for 15 minutes.
- Once the dough has rested, cut into 16 equal-sized pieces. Form each piece into a long log shape, about 10 inches in length. Taking each hot dog half, wrap it in each piece of dough, pressing down at the end so that the dough adheres to itself. Set aside to rest for 10 more minutes.
- Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Bring a large pot of water to a rolling boil. Add the baking soda once the water is boiling, but be careful as you do so. Add just a little bit at a time, or you will run the risk of the water boiling over.
- Working in batches add the hot dogs to the boiling water and boil for 45 seconds. Remove from the water with a slotted spoon and transfer to a paper-towel lined plate.
- Once you have boiled all of the hot dogs, transfer them to the prepared baking sheet. Brush each pretzel hot dog with the egg wash and sprinkle with sesame seeds, salt and poppy seeds.
- Bake the pretzel hot dogs for 12-15 minutes or until brown on top. Remove from heat and let cool for just a minute before serving.
- Serve the pretzel hot dogs with maple bacon mustard and enjoy!