Mini Pretzel Dogs from Auntie Anne's feature juicy, savory hot dog pieces wrapped in soft, golden-brown pretzel dough, baked to a warm, chewy finish and sprinkled with coarse salt for a classic, satisfying snack.
Equipments
- Oven
- Baking sheet
- Mixing bowl
- Rolling pin
- Knife or dough cutter
- Slotted spoon
- Saucepan (for boiling baking soda solution)
- Pastry brush
Ingredients
- 1 package hot dog sausages (mini or regular, cut into pieces)
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter (melted)
- 1/2 cup baking soda
- 8 cups water (for baking soda solution)
- Coarse salt (for topping)
- Non-stick cooking spray
- (Ingredients only, as requested.)
Using mini or regular hot dog sausages cut into smaller pieces ensures each pretzel dog is perfectly bite-sized and evenly cooked. Active dry yeast must be fresh and activated in warm water with sugar to create a strong dough rise and soft texture. Baking soda solution requires precise measurements--1/2 cup baking soda dissolved in 8 cups of water--to give the pretzels their characteristic chewy crust when boiled before baking. Coarse salt sprinkled on top adds the classic savory finish typical of Auntie Anne's Mini Pretzel Dogs. Your homemade version will closely resemble the soft, golden-brown treat from Auntie Anne's copycat menu.
Instructions
- Instructions:
- Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and spray with non-stick cooking spray.
- In a mixing bowl, dissolve sugar and yeast in warm water; let sit until foamy (about 5 minutes).
- Add flour, salt, and melted butter to the yeast mixture; mix until a dough forms.
- Knead dough on a floured surface for 5 minutes, until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled (about 1 hour).
- Cut dough into equal pieces and roll into long ropes with a rolling pin.
- Cut hot dogs into mini pieces if using regular size.
- Wrap each hot dog piece with a strip of dough, pinching ends to seal.
- In a saucepan, bring 8 cups water and baking soda to a boil.
- Using a slotted spoon, briefly dip each wrapped dog in the baking soda solution (about 10-15 seconds), then place on baking sheet.
- Brush each pretzel dog with melted butter using the pastry brush.
- Sprinkle with coarse salt.
- Bake 10-12 minutes or until golden brown.
- Serve warm.
Substitution
Mini Pretzel Dogs from Auntie Anne's copycat menu deliver a delightful combination of soft pretzel dough and savory hot dog pieces. If you don't have active dry yeast, instant yeast can be used as a substitute, but reduce the rising time slightly to prevent overproofing. For those avoiding traditional hot dogs, vegetarian sausage or cheese sticks offer tasty alternatives that still pair well with pretzel dough. When boiling the pretzel dough in the baking soda solution, be careful not to leave it in too long, as this can make the exterior hard instead of chewy. Your oven temperature and baking time are crucial to achieving that perfect golden-brown color and chewy texture.
Tips
Ensure your yeast is fresh and the water is warm (around 110degF) to activate the yeast properly, promoting dough rise. When boiling the pretzel dogs in the baking soda solution, do not exceed 15 seconds as over-soaking will make the dough soggy. Use a rolling pin to create consistent dough ropes for even baking and wrapping around each hot dog piece. Before baking, brushing the pretzel dogs with melted butter enhances the golden color and flavor while sprinkling coarse salt adds a classic, crunchy texture to your snack.
Nutritions
Mini Pretzel Dogs from Auntie Anne's provide a blend of protein from hot dog sausages and carbohydrates from pretzel dough, making them a moderately balanced snack option. The baking soda bath helps create a chewy pretzel crust while maintaining moisture inside, which can aid in satiety. Coarse salt adds sodium, so be mindful if you're managing your salt intake. You can enjoy these as an occasional treat while staying aware of their calorie and fat content.
Storage
Store any leftover Mini Pretzel Dogs in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, refrigerate in a sealed container for up to 5 days, then reheat in your oven at 350degF (175degC) for 5-7 minutes to restore their warm, chewy texture. Avoid microwaving as it can make the pretzel dough tough and less enjoyable.
Variation or Alternatives
You can substitute mini beef sausages with chicken or vegetarian sausage pieces for a lighter or meat-free option. Instead of boiling the dough in a baking soda solution, try using a mix of water and malt syrup to add a subtle sweetness to the pretzel crust. Brush the pretzel dogs with an egg wash before baking to achieve a shinier, deep golden finish. For added flavor, sprinkle everything bagel seasoning or sesame seeds in place of coarse salt.
Allergies
Mini Pretzel Dogs from Auntie Anne's contain common allergens such as wheat (gluten) in the pretzel dough and possibly soy or dairy in the hot dog sausages, which can trigger allergic reactions in sensitive individuals. If you have allergies to gluten, dairy, soy, or processed meat ingredients, it is important to check product labels or consult with the vendor before consuming. Your safety depends on identifying and avoiding these allergens in your diet.
Why this recipe?
Mini Pretzel Dogs from Auntie Anne's are loved for their perfect blend of soft, warm pretzel dough wrapped around flavorful, juicy hot dogs, creating a satisfying bite-size snack. The irresistible combination of chewy texture with savory taste makes it an ideal treat for any occasion or craving. Trying a copycat recipe allows you to enjoy this popular snack fresh from your kitchen, customizing flavors and ingredients to suit your preferences. Your homemade Mini Pretzel Dogs bring the iconic Auntie Anne's experience directly to your table with convenience and creativity.