# 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
# How to Make:
01 - Combine warm water, yeast, and sugar in a small bowl. Stir gently and let rest 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, working until smooth, elastic, and no longer sticky.
04 - Place dough in a lightly greased bowl, cover tightly with plastic wrap, and set in a warm spot. Let rise until doubled in size, approximately 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper. Bring 10 cups water to a boil in a large pot, then slowly stir in baking soda. Reduce to a gentle simmer.
06 - Punch down risen dough and divide into 8 equal pieces. Roll each piece into an 18-inch rope.
07 - 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.
08 - Using a slotted spatula, carefully lower each assembled pretzel dog into the simmering baking soda water for 30 seconds. Turn once midway.
09 - Transfer pretzel dogs to prepared baking sheets. Brush each generously with beaten egg and sprinkle with coarse salt.
10 - Bake for 12–15 minutes until deeply golden brown and glossy. Cool briefly on a wire rack before serving warm with mustard or dipping sauce.
