These Sourdough Discard Pretzel-Wrapped Hot Dogs are the perfect summertime treat! Think of these like a corndog meets a soft pretzel. Perfect for dunking in your favorite dipping sauces (like this Beer Cheese or this Honey Mustard Dipping Sauce)!
Looking for a mini version of this recipe? Try these Sourdough Discard Pretzel Pigs in a Blanket.
Why you'll love this recipe
- This is an easy recipe that is great for baking with kids and beginner bakers!
- This recipe combines the nostalgia of a corndog with the flavor of a soft pretzel. Delicious for both kids and adults!
- Want to try a few soft pretzel recipes, too? Try my Sourdough Discard Pretzels and Sourdough Discard Pretzel Bites.
- These pretzel-wrapped hot dogs are perfect for dipping in your favorite sauces: ketchup, mustard, or this Beer Cheese or this Honey Mustard Dipping Sauce.
Jump to:
Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Hot dogs: You can use any kind of hot dog you like, but I used Oscar Mayer Classic Wiener Hot Dogs. This recipe will use one package of hot dogs (8 total).
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to increase the rise times.
- Use different toppings - Top these pretzel-wrapped hot dogs with classic pretzel salt or flaky sea salt, or try other toppings! Everything bagel seasoning is always a crowd-pleaser!
- Make a mini version - Try these Sourdough Discard Pretzel Pigs in a Blanket for a miniature version of this recipe.
How to Make Sourdough Discard Pretzel-Wrapped Hot Dogs
There are only a few key steps to bring this recipe together. The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients to make the dough in the bowl of a stand mixer.
- Step 2: Knead until a soft, smooth dough forms. Transfer to an oiled bowl and cover. Let rise for 60-90 minutes, or until doubled in size.
- Step 3: Divide the dough into 8 equal-sized pieces.
- Step 4: Roll each piece into a rope about 24-26 inches long.
- Step 5: Make a loop around one end of the hot dog, pressing the dough together so it doesn't unravel.
- Step 6: Wind the dough around the hot dog, spiraling all the way down. Leave the ends exposed. Transfer to the baking sheet. Cover and let rest for 20 minutes while you prepare the boiling step.
- Step 7: Boil the pretzel-wrapped hot dogs for about 30 seconds. Shake off excess water and return to the baking sheet.
- Step 8: Brush each pretzel-wrapped hot dog with egg wash.
- Step 9: Sprinkle with flaky sea salt or other toppings.
- Step 10: Bake until golden, then transfer to a cooling rack to let cool. Serve with your favorite dipping sauces!
Expert Baking Tips
- Use metric measurements for at least the flour and sourdough discard. These are two ingredients where there can be a huge variation in using cups vs. metric measurements. Using a kitchen scale for metric measurements for at least these two ingredients will set you on the right path!
- When wrapping the hot dog, press the dough together at the ends so it doesn't uncoil while boiling. I also like to keep both ends exposed a little bit!
- The pretzel-wrapped hot dogs will still float when boiled. This is important to show that the dough has risen long enough.
- The dough will expand as it bakes, so keep that in mind as you're wrapping!
- Looking for other easy finger food recipes? Try these Sourdough Discard Miniature Pizzas and these Sourdough Discard Garlic Knots.
Passing the Float Test
During the boiling step, the pretzel-wrapped hot dogs should "pass the float test." Test with one hot dog first, before you put more into the boiling water. When you add them to the water, you might see a few different things:
- They start floating right away - This is "passing the float test" and indicates that the dough has risen enough. Continue with the recipe as written!
- They sink at first, but then slowly float to the top - This still counts as "passing the float test"! Continue with the recipe as written.
- Even if you have to "nudge" them to get them "unstuck" from the bottom of the pot, and then they float, this is considered floating.
- They sink and don't float at all - This means the dough has not risen enough. Cover the unboiled pretzel-wrapped hot dogs and let them rise for another 10 minutes, then try again.
Storage
Refrigerator Storage: These Sourdough Discard Pretzel-Wrapped Hot Dogs are best fresh. Once cooled, store them in an airtight container or bag in the refrigerator for up to 3-4 days. Reheat them in the microwave for about 30 seconds before serving.
Freezer Storage: Once cooled, store the pretzel-wrapped hot dogs in a freezer-safe bag or container. Freeze for up to 3 months. Reheat in the microwave for about 60 seconds before serving.
Recipe FAQs
Are your metric measurements accurate, or are they auto-populated?
They're accurate! I use the metric measurements for my own baking, especially with the flour and sourdough discard, so I recommend you do the same! There can be such a huge variation in cups measurements, particularly for those two ingredients.
Can I cut these to make smaller "bites"?
Yes, you can! For smaller options, you might also like these Sourdough Discard Pretzel Pigs in a Blanket and these Sourdough Discard Pretzel Bites.
More Sourdough Discard Snack Recipes
If you tried these Sourdough Discard Pretzel-Wrapped Hot Dogs or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Pretzel-Wrapped Hot Dogs
A perfect summertime treat! Think of these like a corndog meets a soft pretzel. Perfect for dunking in your favorite dipping sauces!
Ingredients
For the Dough & Assembly
- ½ cup + 1 Tablespoon warm water
- 1 ½ teaspoons brown sugar packed
- ¾ teaspoon active dry yeast
- 100 grams sourdough discard unfed, at room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 2 Tablespoons unsalted butter melted
- 8 hot dogs
For Boiling
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg yolk beaten with 1 Tablespoon water for egg wash
- flaky sea salt or everything bagel seasoning for topping
Instructions
- Make the dough. Combine the warm water (½ cup + 1 Tbsp) and brown sugar in the bowl of a stand mixer fitted with the dough hook attachment*. Sprinkle the yeast on top and let sit for 5 minutes or until the yeast begins to foam.
- Add the sourdough discard, flour, and salt and mix on low speed. While the mixer is running, pour in the melted butter and mix until combined. Change to medium speed and continue to knead until a smooth dough forms, about 4-5 minutes (you can also knead by hand if preferred).If needed, add more flour or water (1 Tablespoon at a time) to reach your desired consistency. The dough should be soft and smooth, but not sticky.
- Transfer the dough in a ball to a large, oiled bowl. Cover with plastic wrap and let sit for 60-90 minutes, or until doubled in size.
- Line a half-sheet baking tray with parchment paper or a baking mat (such as a Silpat mat) and set aside.
- Assemble. Turn the dough out onto a smooth, dry work surface (no need to flour or oil, you'll want some traction). Divide into 8 equal-sized pieces (for me, this was about 71g each). Lightly roll each piece into a 24-inch-long rope. Place the end of a hot dog at the end of the dough and roll it up, spiraling down the hot dog as you roll. Press the dough together at the ends of the hot dog. Leave the ends of the hot dog exposed.Place on the prepared baking sheet and repeat with the remaining dough and hot dogs.
- Cover with plastic wrap or a clean kitchen towel to rise for 20 minutes while you prepare the next step.
- Boil & Bake. Preheat the oven to 450°F. Bring 10 cups of water and ⅔ cup baking soda to a boil in a large pot. Make sure to add the baking soda to the water before it boils to avoid a bubbly mess!
- Working in batches, place the wrapped hot dogs in the boiling water for about 30 seconds. They should float (called "passing the float test"); if not, see notes section below. Remove from the water using a slotted spatula and shake off excess water. Return the hot dogs to the baking sheet. Lightly brush each with egg wash and sprinkle with flaky sea salt or your chosen toppings.
- Bake until golden brown, approximately 13-15 minutes. Transfer to a cooling rack to cool fully. Serve with your favorite dipping sauce.
Video
Notes
Passing the float test: When you boil the pretzels, they should float in the water. If your pretzels do not float, cover the unboiled pretzels with plastic wrap and let rise for another 10 minutes, then try again. If they are not floating, they have not risen long enough and will be dense (which is why they sink).
To make this recipe with active sourdough starter, omit the yeast and replace the sourdough discard with active starter (100g). You'll also need to increase the rise times.
Nutrition
Calories: 272kcalCarbohydrates: 35gProtein: 9gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 52mgSodium: 3353mgPotassium: 106mgFiber: 1gSugar: 1gVitamin A: 121IUVitamin C: 0.05mgCalcium: 29mgIron: 3mg
Tried this recipe?Leave a comment below and tag @thisjess.cooks on social!
Jessica Vogl says
So fun and so easy to make! Love making these for a fun summer gathering!