Ingredients

For the Pretzel Dough:

  • 1 ½ cups warm beer (110°F–115°F, preferably a lager or ale for richer flavor)
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt (preferably Diamond Crystal)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 4 ½ cups bread flour
  • 2 tablespoons unsalted butter, melted
  • Vegetable oil, for greasing

For the Baking Soda Bath:

  • 10 cups water
  • ⅓ cup baking soda

For the Pub Dogs:

  • 8 bun-size, all-beef hot dogs (high-quality, such as Nathan’s or Costco’s Kirkland Brand Dinner Franks)
  • 1 egg yolk, beaten with 1 tablespoon water (for egg wash)
  • Coarse pretzel salt or sea salt, for sprinkling

For the Garlic Butter Topping:

  • 2 tablespoons unsalted butter, melted
  • 1 clove garlic, minced
  • 1 teaspoon fresh parsley, finely chopped

Equipment

  • Large mixing bowl or stand mixer with dough hook
  • Large pot
  • Slotted spatula or cooking spider
  • 2 baking sheets
  • Parchment paper
  • Pastry brush
  • Measuring cups and spoons
  • Non-stick spray or extra flour (for handling dough)

Instructions

  1. Activate the Yeast:
    • In a large mixing bowl or the bowl of a stand mixer, combine warm beer, sugar, and kosher salt. Sprinkle yeast on top and let sit for 5 minutes until foamy. If using instant yeast, you can skip this step and mix directly.
  2. Make the Dough:
    • Add bread flour and melted butter to the yeast mixture. If using a stand mixer, mix with the dough hook on low speed until a dough forms, then knead on medium for 8–10 minutes until smooth and elastic. If mixing by hand, stir until a dough forms, then knead on a lightly floured surface for 10–12 minutes. The dough should be soft but not sticky. Adjust with 1 tablespoon of water or flour if needed.
  3. Let the Dough Rise:
    • Lightly grease a bowl with vegetable oil, place the dough inside, and cover with a clean towel or plastic wrap. Let rise in a warm place for 60–90 minutes, until doubled in size.
  4. Prepare the Hot Dogs:
    • Pat the hot dogs dry with paper towels to help the dough adhere. Set aside.
  5. Shape the Pretzel Dogs:
    • Preheat the oven to 425°F. Line two baking sheets with parchment paper and lightly spray with non-stick spray.
    • Punch down the dough and turn it onto a lightly floured surface. Divide into 8 equal pieces (about 65–70 grams each).
    • Roll each piece into a 14-inch rope. Starting at one end, wrap the dough around a hot dog, leaving about 1 inch exposed at each end. Pinch the ends to seal. Place each wrapped hot dog on its own small piece of parchment to prevent deflating during handling.
    • Cover with plastic wrap and let rest in a warm place for 25–30 minutes, until slightly puffed.
  6. Prepare the Baking Soda Bath:
    • In a large pot, bring 10 cups of water to a boil over medium-high heat. Carefully add the baking soda (it will fizz and bubble). Reduce to a simmer.
  7. Boil the Pretzel Dogs:
    • Working one at a time, gently slide a pretzel dog (with its parchment) into the boiling water, peeling off the parchment as you submerge it. Boil for 30 seconds, flipping halfway through with a slotted spatula. Remove and place back on the parchment-lined baking sheet. Repeat with remaining pretzel dogs.
  8. Apply Egg Wash and Topping:
    • Brush each boiled pretzel dog with the egg yolk mixture. Sprinkle lightly with coarse pretzel salt.
    • In a small bowl, mix melted butter, minced garlic, and chopped parsley. Set aside for post-baking.
  9. Bake:
    • Place one baking sheet on the upper third of the oven and one on the lower third. Bake for 12–15 minutes, rotating trays halfway through, until the pretzel crust is deep golden brown.
    • For a crackly crust, place an oven-safe dish filled with water on the bottom rack during preheating to create steam.
  10. Finish and Serve:
    • Remove pretzel dogs from the oven and immediately brush with the garlic butter topping. Transfer to a cooling rack for 5 minutes.
    • Serve warm with spicy mustard, cheese sauce, or your favorite pub-style condiments.

Storage

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5–7 minutes.
  • Freeze: Wrap cooled pretzel dogs individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator and reheat in a 350°F oven for 10–12 minutes.

Tips

  • Beer Choice: A lager or ale adds depth to the dough, but warm water (110°F–115°F) can be used instead.
  • Hot Dog Quality: Use high-quality, bun-size hot dogs for the best flavor and texture.
  • Baking Soda Bath: This step is crucial for the signature pretzel crust and flavor. Don’t skip it, but be cautious as the water will bubble when adding baking soda.
  • Customization: Try topping with shredded cheddar and jalapeños for a spicy twist or mozzarella and pepperoni for a pizza-inspired version.

Nutrition (Per Pretzel Dog, Approximate)

  • Calories: 320 kcal
  • Carbohydrates: 45g
  • Protein: 10g
  • Fat: 12g
  • Sodium: 1800mg (varies based on salt used)
  • Note: Nutrition includes baking soda and salt, but actual consumption may be lower.