Each hot dog gets a shallow lengthwise slit with a narrow cheddar stick pressed inside, so the cheese melts in the middle rather than running out over the pan.
A rope of pretzel dough spirals around each one, the wrapped dogs take a twenty-second baking-soda bath, and an egg wash plus coarse salt finishes them before baking.
Dough, Wrap, Bath, Bake
Four phases, each owning its own steps.
Stage 1 of 4
Dough
Steps 1–1 of 6
Mixed, kneaded and risen for an hour.
- Dough risenStir the yeast and sugar into the warm water and let stand 5 minutes. Mix in the flour, salt and melted butter; knead until smooth. Cover and rise about 1 hour.
Stage 2 of 4
Assembly
Steps 2–3 of 6
Cheese into the hot dogs, dough spiralled around.
- Cheese tucked inCut a shallow lengthwise slit in each hot dog and press a cheddar stick into the slit.
- WrappedDivide the dough into 8 pieces and roll each into a long rope. Wrap one rope spirally around each cheese-filled hot dog, leaving the ends slightly exposed.
Stage 3 of 4
Bath
Steps 4–5 of 6
Twenty seconds each in the baking-soda water.
- Bath preparedHeat the oven to 425°F. Bring 8 cups water to a gentle boil and slowly add the baking soda.
- DippedDip each wrapped dog in the bath for 20 seconds, drain and place on a parchment-lined sheet.
Stage 4 of 4
Bake
Steps 6–6 of 6
Egg wash, salt, 425°F until 165°F inside.
- Baked to 165°FBrush with egg wash, sprinkle with coarse salt and bake 12 to 15 minutes, until deep brown and the center reaches 165°F.
How to Make It
Dough risen
Stir the yeast and sugar into the warm water and let stand 5 minutes. Mix in the flour, salt and melted butter; knead until smooth. Cover and rise about 1 hour.
Cheese tucked in
Cut a shallow lengthwise slit in each hot dog and press a cheddar stick into the slit.
Wrapped
Divide the dough into 8 pieces and roll each into a long rope. Wrap one rope spirally around each cheese-filled hot dog, leaving the ends slightly exposed.
Bath prepared
Heat the oven to 425°F. Bring 8 cups water to a gentle boil and slowly add the baking soda.
Dipped
Dip each wrapped dog in the bath for 20 seconds, drain and place on a parchment-lined sheet.
Baked to 165°F
Brush with egg wash, sprinkle with coarse salt and bake 12 to 15 minutes, until deep brown and the center reaches 165°F.
Ingredient Notes
- Hot dogs
- Eight fully cooked ones, split to hold the cheese.
- Cheddar sticks
- Eight narrow ones, one per hot dog.
- Coarse pretzel salt
- A tablespoon, scattered over the egg wash.
Success Tips
- Cut the slit shallow so the hot dog stays in one piece.
- Stretch the rope slightly as you wrap so the spiral sits snug.
- Leave the ends a little exposed; that is where the melted cheese shows.
Why This Recipe Works
- Hiding the cheese inside the hot dog keeps it from escaping in the oven.
- The bath gives the dark crust and the flavour that make it a pretzel.
- An egg wash deepens the colour and holds the coarse salt.
- Baking to 165°F inside means the hot dogs are properly reheated.
Serving Ideas
Serve warm from the oven with mustard on the side.
Storage and Reheating
Refrigerate
Refrigerate leftovers and reheat in the oven until hot right through.
Frequently Asked Questions
Where does the cheese go?
Inside a lengthwise slit in each hot dog, before the dough is wrapped around.
How do I know they are ready?
Deep brown outside and 165°F in the centre after 12 to 15 minutes.
