Copycat Auntie Anne’s Pretzel Dogs
These Copycat Auntie Anne’s Pretzel Dogs are a soft and salty snack made with juicy hot dogs wrapped in a golden pretzel crust, brushed with butter, and sprinkled with coarse salt.
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It is one of my kids’ favorite snacks to grab at the mall, so I made a copycat version to enjoy at home. Serve them warm with cheese sauce for an easy snack or party finger food.
It is also perfect for kids’ lunchboxes, to pack together with Apple Pretzel and Fresh Fruit.
How to Make Homemade Auntie Anne’s Pretzel Dogs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. In a large mixing bowl, combine warm water, flour, sugar, yeast, and kosher salt.
2. Mix the dough with a dough hook or wooden spoon until fully combined.
3. If using a dough hook, mix until a ball forms. If using a spoon, knead the dough until it becomes slightly sticky and forms a ball.
4. Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size.
5. Divide the dough into 12 pieces and roll each piece into a thin rope.
6. Wrap each rope around a hot dog and place them on a parchment-lined tray.
7. In a large pot, combine 8 cups of water and baking soda. Bring to a boil, then reduce to a simmer.
8. Carefully add the pretzel-wrapped hot dogs to the simmering water in batches, boiling for 30 seconds each.
9. Using a slotted spoon, transfer the pretzel dogs to a parchment-lined baking tray. Preheat your oven to 425°F.
10. In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the dough. Bake in the oven for 13-15 minutes, or until golden brown.
11. While baking, melt the butter. Once the pretzel dogs are browned, remove them from the oven, brush with melted butter, and sprinkle with coarse salt.
Serve & Enjoy!
Important Recipe Notes
- Warm water should feel like warm bath water (not hot). Too hot can kill the yeast and stop the dough from rising.
- The dough should be slightly sticky but easy to handle. If it feels too wet, add a little flour (1 tablespoon at a time).
- Roll ropes evenly so they bake at the same rate. Press the ends gently to seal so they don’t unwrap while baking.
- Watch the Bake Time. Remove when golden brown to avoid overbaking and drying out the hot dogs.
- Best served warm. If packing for later, wrap loosely and reheat briefly to soften the pretzel.
- You can prepare and wrap the pretzel dogs, refrigerate for a few hours, then boil and bake when ready.
- Bake, cool completely, then freeze. Reheat in the oven or air fryer for best texture.
Copycat Auntie Anne’s Pretzel Dogs
Ingredients
- 1 cup warm water
- 3 cups flour
- 1 tablespoon sugar
- 1 (1/4-ounce) packet instant dry yeast
- 1 1/2 teaspoons kosher salt
- 8 cups water
- 1/4 cup baking soda
- 1 egg
- 12 all beef hot dogs
- 3 tablespoons unsalted butter
- Coarse sea salt or coarse kosher salt
- Cheese sauce, for dipping
Instructions
- In a large mixing bowl, combine warm water, flour, sugar, yeast, and kosher salt.
- Mix the dough with a dough hook or wooden spoon until fully combined.
- If using a dough hook, mix until a ball forms. If using a spoon, knead the dough until it becomes slightly sticky and forms a ball.
- Transfer the dough to a greased bowl, cover it, and let it rise in a warm place for about an hour, or until it has doubled in size.
- Divide the dough into 12 pieces and roll each piece into a thin rope.
- Wrap each rope around a hot dog and place them on a parchment-lined tray.
- In a large pot, combine 8 cups of water and baking soda. Bring to a boil, then reduce to a simmer.
- Carefully add the pretzel-wrapped hot dogs to the simmering water in batches, boiling for 30 seconds each.
- Using a slotted spoon, transfer the pretzel dogs to a parchment-lined baking tray. Preheat your oven to 425°F.
- In a small bowl, whisk the egg with a splash of water. Brush the egg wash over the dough. Bake in the oven for 13-15 minutes, or until golden brown.
- While baking, melt the butter. Once the pretzel dogs are browned, remove them from the oven, brush with melted butter, and sprinkle with coarse salt.
