# Components:
→ Dough
01 - 1 ½ cups warm water (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
→ Pretzel 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
→ Optional Serving
12 - Mustard, cheese sauce, or preferred dipping sauce
# Directions:
01 - Combine warm water, yeast, and sugar in a small bowl. Stir gently and let stand for 5 minutes until mixture becomes frothy and activated.
02 - Whisk flour and salt in a large mixing bowl. Pour in yeast mixture and stir with spoon or spatula until shaggy dough forms.
03 - Turn dough onto lightly floured surface. Knead for 5–7 minutes until smooth, elastic, and slightly tacky but not sticky.
04 - Place dough in lightly greased bowl, cover tightly with plastic wrap, and let rise in warm spot until doubled in size, approximately 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
06 - Bring 10 cups water to boil in large pot. Slowly stir in baking soda—mixture will foam. Reduce to gentle simmer.
07 - Punch down risen dough and divide into 8 equal pieces. Roll each piece into 18-inch rope.
08 - Wrap cheddar slice around each hot dog. Starting at one end, coil dough rope around cheese-wrapped hot dog, pinching ends and seams to seal completely.
09 - Using slotted spatula, carefully lower each pretzel dog into simmering baking soda bath for 30 seconds. Turn once halfway through.
10 - Remove from bath and place on prepared baking sheets. Brush each with beaten egg and sprinkle generously with coarse salt.
11 - Bake for 12–15 minutes until deep golden brown and glossy. Rotate pans halfway for even browning.
12 - Cool briefly on wire rack. Serve warm with mustard or preferred dipping sauce.
