# What You Need:
→ 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
→ 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 - Combine warm water, yeast, and sugar in a small bowl. Stir gently and let sit for 5 minutes until mixture becomes frothy and active.
02 - Whisk flour and salt together in a large mixing bowl. Pour in the activated yeast mixture and stir with a spatula until a shaggy, sticky dough forms.
03 - Turn dough onto a lightly floured surface. Knead firmly for 5–7 minutes, pushing and folding until dough becomes smooth, elastic, and no longer sticky.
04 - Place dough in a lightly greased bowl, cover tightly with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, approximately 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper. In a large pot, bring 10 cups water to a boil for the baking soda bath.
06 - Slowly stir baking soda into the boiling water (it will foam vigorously). Reduce heat to maintain a gentle simmer.
07 - Punch down the risen dough to release air. Divide into 8 equal portions and cover to prevent drying.
08 - Roll each dough piece on a lightly floured surface into an 18-inch rope, working from the center outward to maintain even thickness.
09 - Wrap a cheddar slice around each hot dog. Starting at one end, coil the dough rope around the cheese-wrapped hot dog, pinching ends and seams tightly to seal.
10 - Using a slotted spatula, carefully lower each assembled pretzel dog into the simmering baking soda bath for 30 seconds, turning once halfway through.
11 - Lift pretzel dogs from the bath and arrange on the prepared parchment-lined baking sheets, leaving space between each.
12 - Brush each pretzel dog generously with beaten egg using a pastry brush, ensuring even coverage. Sprinkle immediately with coarse salt.
13 - Bake for 12–15 minutes until deep golden brown and glossy, rotating pans halfway through for even browning.
14 - Let cool on a wire rack for 5 minutes. Serve warm with mustard or cheese sauce for dipping.
