# Components:
→ 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
# Preparation Steps:
01 - Combine warm water, yeast, and sugar in a small bowl. Stir gently and let stand for 5 minutes until mixture becomes frothy and activated.
02 - Whisk flour and salt together in a large mixing bowl. Pour in yeast mixture and stir with spoon or spatula until shaggy dough forms.
03 - Turn dough onto lightly floured surface. Knead vigorously for 5–7 minutes until smooth, elastic, and no longer sticky.
04 - Place dough in lightly greased bowl. Cover tightly with plastic wrap. Let rise in warm, draft-free spot until doubled in volume, approximately 1 hour.
05 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
06 - Bring 10 cups water to boil in large pot. Slowly stir in baking soda—mixture will foam vigorously. Reduce heat to maintain gentle simmer.
07 - Punch down risen dough to release air. Divide into 8 equal portions.
08 - Roll each dough portion into 18-inch rope, working from center outward to maintain even thickness.
09 - Wrap cheddar slice around each hot dog. Coil dough rope spirally around cheese-wrapped hot dog, starting at one end. Pinch ends and seams firmly to seal.
10 - Using slotted spatula, carefully lower each assembled pretzel dog into simmering baking soda solution. Poach for 30 seconds, turning once halfway through.
11 - Lift pretzel dogs from bath, drain briefly, and place onto prepared parchment-lined baking sheets.
12 - Brush each pretzel dog generously with beaten egg using pastry brush. Sprinkle coarse salt evenly over surface.
13 - Bake for 12–15 minutes until deep golden brown and glossy. Rotate pans halfway through for even browning.
14 - Transfer to wire rack and cool for 5 minutes. Serve warm with mustard or preferred dipping sauce.
