# Ingredient List:
→ Dough
01 - 1 ½ cups warm water (about 110°F)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
→ Toppings & Bath
06 - 10 cups water
07 - ⅔ cup baking soda
08 - 1 large egg, beaten
09 - Coarse salt for sprinkling
→ Filling
10 - 8 hot dogs (beef, pork, chicken, or plant-based)
11 - 8 slices cheddar cheese
→ To Serve (Optional)
12 - Mustard, cheese sauce, or favorite dipping sauce
# Directions:
01 - In a small bowl, combine the warm water, yeast, and sugar. Stir and let sit for 5 minutes until frothy.
02 - In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and stir with a spoon or spatula until a shaggy dough forms.
03 - Turn out the dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic.
04 - Place the dough in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
05 - Preheat the oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring 10 cups water to a boil. Slowly stir in baking soda (it will foam) and keep at a gentle simmer.
06 - Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a rope about 18 inches long.
07 - Wrap a slice of cheddar cheese around each hot dog. Starting at one end, coil the dough rope around the cheese-wrapped hot dog, pinching the ends and any seams to seal.
08 - Using a slotted spatula, carefully lower each assembled pretzel dog into the simmering baking soda bath for 30 seconds. Turn once if needed.
09 - Remove the pretzel dogs from the bath and place onto the prepared baking sheets.
10 - Brush each pretzel dog with beaten egg and sprinkle generously with coarse salt.
11 - Bake for 12–15 minutes, or until golden brown and glossy.
12 - Cool slightly on a rack. Serve warm with mustard or your favorite dipping sauce.
