Air Fryer Soft Pretzel Dogs
Hot dogs wrapped in chewy homemade pretzel dough, dipped in baking soda solution for that characteristic mahogany crust, then air fried to golden perfection. A fun and filling lunch the whole family will love.
Ingredients
- 8 beef or pork hot dogs
- 1 1/2 cups warm water (110°F)
- 2 1/4 tsp active dry yeast
- 2 tsp granulated sugar
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt
- 2 tbsp unsalted butter, melted
- 1/2 cup baking soda
- 4 cups water, boiling
- 1 large egg, beaten with 1 tbsp water
- 2 tsp coarse pretzel salt (or flaked sea salt)
- 1/4 cup yellow or Dijon mustard (for serving)
Instructions
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1
Combine 1 1/2 cups warm water (110°F), 2 1/4 tsp active dry yeast, and 2 tsp granulated sugar in a large bowl. Let stand 5-10 minutes until foamy, confirming the yeast is active.
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2
Stir in 1 tsp kosher salt and 2 tbsp melted unsalted butter. Add 2 1/2 cups all-purpose flour gradually, stirring until a shaggy dough forms. Turn out and knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and rest for 20 minutes.
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3
Divide the dough into equal portions — one portion per hot dog. Roll each portion into a rope about 18 inches long. Starting at one end of a 8 beef or pork hot dogs, wrap the dough rope in a tight spiral down the length of the dog, pinching the ends to seal.
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4
In a wide bowl, stir 1/2 cup baking soda into 4 cups boiling water until dissolved. Working quickly, dip each wrapped dog into the baking soda solution for 20-30 seconds, then place on a wire rack to drip dry for 2 minutes.
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5
Brush dipped pretzel dogs with 1 beaten with 1 tbsp water large egg and sprinkle with 2 tsp coarse pretzel salt (or flaked sea salt).
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6
Preheat the air fryer to 375°F. Lightly spray the basket. Air fry the pretzel dogs in a single layer for 10-12 minutes, turning once halfway, until deep mahogany brown. Confirm the hot dogs reach an internal temperature of 165°F (74°C).
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7
Serve immediately with 1/4 cup yellow or Dijon mustard (for serving).