Grilled Pretzel Dogs

How to Make Grilled Pretzel Dogs

1. 1

   Step 1: Prep dough and make baking soda bath

   Unwrap the dough and turn it onto a lightly floured surface; divide into 6 equal pieces and roll each into an 8- to 10-inch rope. Meanwhile, bring the water to a gentle simmer in a wide shallow pot and carefully stir in the baking soda until dissolved; keep the bath warm but not vigorously boiling.

   For this step

   • 1 lbStore-bought pizza dough or refrigerated pretzel dough
   • 4 cupsWater (for baking soda bath)
   • 1/3 cupBaking soda (for bath)
   
2. 2

   Step 2: Wrap the hot dogs

   Take one dough rope and wrap it snugly around a hot dog in a spiral, overlapping slightly and sealing the ends so the dough adheres; repeat with remaining dogs. Try to keep the dough thickness even so they cook uniformly on the grill.

   For this step

   • 6 countHot dogs or beef franks
   
3. 3

   Step 3: Dip and egg-wash

   Whisk the egg with a tablespoon of water to make an egg wash. Working quickly, dip each wrapped dog briefly (about 10–15 seconds) into the warm baking soda bath, then transfer to a wire rack and brush with the egg wash; sprinkle coarse salt over the tops.

   For this step

   • 1 largeLarge egg (for egg wash)
   • 1 tbspCoarse pretzel salt or coarse sea salt
   
4. 4

   Step 4: Grill until golden and cooked through

   Preheat grill to medium (around 375–425°F / 190–220°C) and oil the grates. Place pretzel dogs over indirect heat or on the cooler side of the grill, close the lid, and cook for about 10–12 minutes, turning occasionally, until the dough is deep golden with char spots and the hot dog is heated through.
   
5. 5

   Step 5: Finish and serve

   Brush the hot pretzel dogs with melted butter for shine and extra flavor, then transfer to a platter. Serve warm with Dijon mustard or your favorite dipping sauce and enjoy immediately.

   For this step

   • 2 tbspUnsalted butter, melted (for finishing)
   • 1/4 cupDijon mustard or favorite dipping sauce
   

1. Unwrap the dough and turn it onto a lightly floured surface; divide into 6 equal pieces and roll each into an 8- to 10-inch rope. Meanwhile, bring the water to a gentle simmer in a wide shallow pot and carefully stir in the baking soda until dissolved; keep the bath warm but not vigorously boiling.
2. Take one dough rope and wrap it snugly around a hot dog in a spiral, overlapping slightly and sealing the ends so the dough adheres; repeat with remaining dogs. Try to keep the dough thickness even so they cook uniformly on the grill.
3. Whisk the egg with a tablespoon of water to make an egg wash. Working quickly, dip each wrapped dog briefly (about 10–15 seconds) into the warm baking soda bath, then transfer to a wire rack and brush with the egg wash; sprinkle coarse salt over the tops.
4. Preheat grill to medium (around 375–425°F / 190–220°C) and oil the grates. Place pretzel dogs over indirect heat or on the cooler side of the grill, close the lid, and cook for about 10–12 minutes, turning occasionally, until the dough is deep golden with char spots and the hot dog is heated through.
5. Brush the hot pretzel dogs with melted butter for shine and extra flavor, then transfer to a platter. Serve warm with Dijon mustard or your favorite dipping sauce and enjoy immediately.