# Ingredients:
→ 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
# Instructions:
01 - Combine warm water, yeast, and sugar in a small bowl. Stir and let sit for 5 minutes until mixture becomes frothy.
02 - Whisk flour and salt in a large mixing bowl. Add yeast mixture and stir with a spoon or spatula until shaggy dough forms.
03 - Turn dough onto lightly floured surface and knead for 5-7 minutes until smooth and elastic.
04 - Place dough in lightly greased bowl, cover tightly with plastic wrap, and let rise in warm spot until doubled in size, about 1 hour.
05 - Preheat oven to 450°F and line two baking sheets with parchment paper.
06 - Bring 10 cups water to a boil in a large pot. Slowly stir in baking soda (it will foam) and maintain at gentle simmer.
07 - Punch down risen dough and divide into 8 equal pieces.
08 - Roll each piece into a rope approximately 18 inches long.
09 - Wrap a slice of cheddar cheese around each hot dog. Starting at one end, coil dough rope around cheese-wrapped hot dog, pinching ends and seams to seal.
10 - Using slotted spatula, carefully lower each assembled pretzel dog into simmering baking soda bath for 30 seconds. Turn once if needed.
11 - Remove pretzel dogs from bath and place onto prepared baking sheets.
12 - Brush each pretzel dog with beaten egg and sprinkle generously with coarse salt.
13 - Bake for 12-15 minutes until golden brown and glossy.
14 - Cool slightly on rack. Serve warm with mustard or favorite dipping sauce.
