Pretzeled crescent dogs

A soft and salty pretzel wrapped around your favorite hot dogs. Perfect for dipping into mustard or cheese dip.
12 half-length pretzel dogs
schedule 10 minutes
schedule 20 minutes
schedule 30 minutes


  • 1 8 oz package of crescent roll dough
  • 6 hot dogs, cut in half
  • 5 cups water
  • 2 tablespoons baking soda
  • 1 whole large egg, beaten
  • 1 tablespoon water
  • pretzel salt, kosher salt or flaky sea salt


Preheat your oven to 400 degrees F (205 C). 

Open the crescent dough and unwrap. Separate the dough into two halves. Using your fingers pinch the seams together on both halves so that you have two flat pieces of dough. Cut 6 strips out of each dough half so that you are left with twelve strips of dough.

Slice 6 hot dogs in half so that you now have 12 hot dog halves. 

Wrap each hot dog in one strip of the dough. Pinch the dough together so that the hot dog will stay wrapped up.

Add 5 cups of water to a wide pan over medium-high heat. Bring the water to a boil and add 2 tablespoons of baking soda. Stir to combine the baking soda into the boiling water.

Carefully add 6 dough wrapped hot dog halves to the boiling pot and allow them to boil for 30 seconds to 1 minute. Remove each hot dog half to a parchment lined sheet pan.

Once all 12 of your dough wrapped hot dogs are on the sheet pan, add 1 whole egg to a small bowl with 1 tablespoon of water and whisk to create an egg wash. Paint all of the dough with egg wash and then sprinkle to coat the dough with the pretzel salt (or kosher or flaky salt). 

Bake for 15 to 20 minutes, rotating the pan 180 degrees at the halfway point. 

If the dough isn't quite dark enough for your liking after 20 minutes, you can bake 2 or 3 minutes more to get them a bit more of a pretzel-ly color. 

Remove from the sheet pan to a cooling rack to rest for a minute or two and serve.

Have you made this recipe? Tag @beerinator and let him know!


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