Description

Soft, golden-baked pretzel dough wrapped around savory mini sausages, sprinkled with coarse salt and baked to perfection. These bite-sized treats are ideal for parties, game day snacks, or lunchbox favorites.

Ingredients

Units Scale

1 packet (2 1/4 tsp) active dry yeast
1 cup warm water (110°F/45°C)
1 tablespoon granulated sugar
2 3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
16 mini sausages or cocktail franks
For the baking soda bath:
4 cups water
1/4 cup baking soda
For topping:
1 egg yolk + 1 tablespoon water (for egg wash)
Coarse sea salt

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Instructions

In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.
Add flour, salt, and melted butter. Mix and knead until smooth, about 6–8 minutes. Cover and let rise in a warm place for 1 hour.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Divide dough into 16 pieces. Roll each piece into a rope and wrap around a mini sausage, pinching the ends to seal.
Bring 4 cups of water to a boil. Carefully stir in baking soda. Boil each pretzel dog for 20–30 seconds. Remove with a slotted spoon and place on the baking sheet.
Brush each with egg wash and sprinkle with coarse salt.
Bake for 12–15 minutes, or until deep golden brown. Serve warm with mustard or cheese dip.

Notes

Ensure water is the correct temperature to activate the yeast properly.
You can substitute mini veggie sausages for a vegetarian version.
Leftovers can be stored in the fridge and reheated in the oven for best texture.

Nutrition

Serving Size: 1 mini pretzel dog
Calories: 130
Sugar: 1g
Sodium: 410mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg