Wrapped up like pigs in a blanket, these Perfect Gluten Free Pretzel Dogs are so yummy, they’ll please both kids and adults alike!
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Ya’ll! You have got to make these pretzel dogs NOW!! I made them for my husband and son (and myself) and we all went crazy over them!! The soft pretzel was perfectly boiled and baked, crunchy on the outside but soft and tender on the inside. I don’t ever want a traditional hot dog again because these pretzel dogs have spoiled me!!
Making Gluten Free Pretzel Dogs
If you’ve ever made my gluten free soft pretzels or bagels, you’ve made this dough before (and you know how easy it is). The dough is a stiffer dough, which makes it so easy to work with when you’re shaping it.
After mixing the dough, let it proof until doubled in size (approximately 1-2 hours). Refrigerate the dough for at least 2 hours, but up to 7 days. It can be patiently waiting for whenever you’re ready!
Rolling the Dough Around the Hot Dogs
Before wrapping the dogs, put a large, wide pot of water on the stove and turn the stove on to high. It will only take about 10 minutes to wrap the dogs, which should be just enough time for the water to start boiling.
I think this part is really fun! Or maybe I’m just silly. But wrapping a piece of dough around a hot dog is somehow very satisfying. Start by rolling the dough into a long rope, just like you would roll it for making a pretzel (see my pretzel post). But instead of making the pretzel shape, place the hot dog on one end of the dough and begin rolling. Pinch to seal the ends and you’re done!! It’s that easy.
Place your pretzel dogs on a parchment-lined baking sheet and to get them ready for boiling and baking.
Boiling and Baking Your Pretzel Dogs
Once the water has begun boiling, add the molasses and baking soda. Carefully lower wrapped dogs into water, about 4 at a time, and set a timer for 30 seconds. Use your spider or slotted spoon to roll the dogs around in the water so all sides get fully immersed.
Remove the pretzel dogs from the water and place them back on the parchment-lined baking sheet. While still wet, sprinkle them with kosher salt or pretzel salt (I use kosher salt as I think it works just fine). Boil the final 4 hot dogs and sprinkle them with salt.
Place the pretzel dogs in the oven to bake for about 12-14 minutes, or until golden brown, puffed, and perfect!! Remove from the oven, allow to cool slightly (they’ll be piping hot), and serve. I like to dip mine in good ‘ole yellow mustard 😋
Can I Freeze These Pretzel Dogs?
These gluten free pretzel dogs freeze beautifully!! What I like to do is wrap them individually in plastic wrap and then put them in a large ziptop bag and freeze them for up to two months. That way, if you just want one dog at a time, you can pull out just one. They can also be kept in the refrigerator for about 3-4 days.
To reheat them, bake in a 300 degree F oven for about 10-15 minutes (15-20 if they’re straight from the freezer). They’ll crisp right back up and be golden and delicious!!
Baking up these PERFECT Gluten Free Pretzel Dogs couldn’t be easier and will please your whole family!! I bet your family will opt for these from now on and never want even a gluten-filled hot dog bun again 🌭
Perfect Gluten Free Pretzel Dogs
- 3 cups (420 g) Kim's gluten free bread flour blend
- 1½ tsp xanthan gum (in addition to what's already in the blend)
- 1 tsp kosher salt, plus extra for sprinkling
- 2½ tsp rapid rise (instant or fast acting) yeast
- 2 tbsp packed brown sugar
- 1¼ cups (300 ml) water
- 2 tbsp butter, melted
- 2 tbsp baking soda
- 1 tbsp molasses
- 1 8-count package of hot dogs of your choice, well drained and blotted with paper towels so they're not wet.
Making the Dough:
- In the bowl of a stand mixer, whisk together flour, salt, yeast, brown sugar, and xanthan gum. Using the dough hook, start the mixer on low and slowly add water and melted butter. Turn the speed up to medium high and mix for about 5 minutes.
- Remove bowl from the mixer and cover bowl with plastic wrap. Allow to proof (rise) in a warm, draft-free area for about two hours, or until doubled in size.
- Refrigerate until the dough is cold, about 2 hours, or up to 7 days.
Wrapping the Hot Dogs:
- Before shaping, bring a large wide pot of water to a boil (a Dutch oven is great for this). Also at this time, preheat your oven to 450°.
- Remove dough from the fridge and knead on a lightly floured surface. Divide into 8 pieces, roughly 3.5-4 ounces each. Roll one piece at a time into a rope about 20-25 inches long. Place a dry hot dog on one end of the rope and begin rolling the hot dog down the length of the rope until the hot dog is almost covered, with only a little peaking out each end. The length of the rope needed will also depend on the length and size of your hot dogs. Pinch the ends to seal as best you can. Place pretzel dogs on parchment-lined baking sheet.
- As soon as water comes to a boil, add baking soda and molasses and stir. Using a spider strainer or slotted spoon, slowly add half your pretzel dogs to the boiling water and set a timer for 30 seconds. Use the spider to roll the pretzels around in the water. When the timer is up, remove from the water and place back on parchment-lined baking sheet. Sprinkle with pretzel or kosher salt immediately while still wet.
- Boil the other half of your pretzels the same way, also sprinkling with salt while they're still wet.
- Bake pretzel dogs for about 14 minutes or until puffed and golden brown.
- Remove from the oven, allow to cool briefly (they'll be piping hot), and serve.