# What You Need:
→ Dough
01 - 1 ½ cups warm water (about 110°F / 43°C)
02 - 2 ¼ teaspoons active dry yeast (1 packet)
03 - 1 tablespoon granulated sugar
04 - 4 cups all-purpose flour
05 - 1 teaspoon salt
→ Pretzel 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
# How To Make It:
01 - Combine warm water, yeast, and sugar in a small bowl. Stir gently and let sit 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 for 5–7 minutes until smooth and elastic, adding minimal flour only if sticking excessively.
04 - Place dough in lightly greased bowl. Cover tightly with plastic wrap and let rise in warm spot 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 boil in large pot, then slowly stir in baking soda. Reduce to gentle simmer.
06 - Punch down risen dough and divide into 8 equal pieces. Roll each piece into 18-inch rope. Wrap cheddar slice around each hot dog. Coil dough rope around cheese-wrapped hot dog starting from one end, pinching ends and seams tightly to seal.
07 - Using slotted spatula, carefully lower each assembled pretzel dog into simmering baking soda bath for 30 seconds. Turn once halfway through. Remove and place onto prepared baking sheets.
08 - Brush each pretzel dog generously with beaten egg. Sprinkle coarse salt evenly over tops.
09 - Bake for 12–15 minutes until golden brown and glossy. Cool briefly on rack before serving warm with mustard or preferred dipping sauce.
