pretzel pig


I feel it’s important to give credit for a recipe to the one who created it. If I change a recipe slightly I will say something like, “modified from…”, or “inspired by…”, and then name the source.

Occasionally, however, I will come across ten recipes for something like pretzel dogs, where every single blog site posts the same recipe (I am talking verbatim) and none name the source. Then I wonder, who originally wrote this? More often than not, I’ll make the recipe and realize there are many flaws. Why didn’t the people who perpetuated the original change the text to make the recipe better?

With the Super Bowl only days ahead, I decided to try these and they were okay. The dough could have easily wrapped a dozen hot dogs rather than eight, and the oven temperature was so high, they browned before the dough had thoroughly cooked through. If I post a recipe and am not entirely thrilled, you’ll hear about it.

Why am I posting this? I might make them again with some modifications (noted), or maybe you’ll have better luck than I had. We’re having them for dinner, regardless.

The recipe I posted last year for bite-sized pigs in a blanket were outstanding, which I will reblog later today.

My notes: 

The recipe says to cut the dough into 8 pieces and roll into 20 to 24-inch lengths. My suggestion would be to cut the dough into 12 pieces and roll into 18-inch long, thin pieces. Given the high oven temp, if the dough is too thick, the bread will brown before the dough is cooked through. If the bread is thin enough, I suggest keeping the oven temperature the same.

Pretzel dogs (not sure of the original author, but possibly Alton Brown) Ingredients:

  • 1-½ cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 package (1 scant tablespoon) active dry yeast
  • 4-½ cups all-purpose flour
  • ¼ cup unsalted butter, melted (these are salty enough without using salted butter)
  • 10 cups water
  • 2/3 cup baking soda
  • Additional 2 tablespoons unsalted butter, melted
  • Coarse sea salt or kosher salt, for sprinkling
  • 8 good quality hot dogs (or more)


Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.

Add the flour, salt, and butter. Combine with dough hook. Continue to mix with the dough hook on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.

Transfer the dough to a lightly oiled bowl. Cover and let rise in a warm place for about 1 hour, or until the dough has doubled in size.

Preheat the oven to 450 F. Line 2 baking sheets with parchment paper and lightly brush with vegetable oil. Set aside. (I did not oil my parchment paper and they did not stick.)

In a large pot, bring the 10 cups of water and the baking soda to a rolling boil. Meanwhile, punch down the dough, turn it out onto a slightly floured work surface, and divide into 8 equal pieces. (Or possibly more – see notes.)

Roll out each piece of dough into a rope that’s about 20 to 24-inches long, depending on how big your hot dogs are. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it’s sealed. Place onto the pan and repeat with the remaining dough and hot dogs.

Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the pan, brush the tops with melted butter and sprinkle with the sea salt.

Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.