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A close up of pretzel dogs on a cooling rack.

Pretzel Dogs with a Whole Grain Mustard Cheese Sauce

Teri & Jenny
5 from 1 vote
Prep Time 45 mins
Cook Time 25 mins
Rising Time 1 hr
Total Time 2 hrs 10 mins
Course Appetizer, dinner, lunch
Cuisine American
Servings 10
Calories 536 kcal


  • 10 hot dogs
  • 1 cup lukewarm water (110˚F)
  • 1 tablespoon superfine sugar
  • 1 tablespoon active dry yeast
  • 1 egg
  • 4 tablespoons unsalted butter, cut into small chunks and softened
  • 1 teaspoon salt
  • 4 ¼ to 4 ½ cups bread flour
  • 6 cups water
  • 5 ½ tablespoons baking soda


  • 1 egg, lightly beaten with 1 ½ tablespoons water, for egg wash
  • ¼ cup black sesame seeds
  • ¼ cup sunflower seeds
  • 3 tablespoons coarse sea salt

Mustard-Cheese Sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 1 cup whole milk
  • 1 ½ tablespoons whole grain mustard
  • 8 ounces shredded cheddar cheese
  • salt and pepper to taste


  • Stir together the water and sugar in a large bowl. Sprinkle the yeast evenly over the top and let stand for about 5 minutes, until foamy.
  • Stir the egg, butter and salt into the proofed yeast. Then stir in the 4 ¼ cups of the 1 cup at a time, continuing to stir until the dough comes together in a rough mass.
  • Lightly flour a work surface and turn the dough out onto it. Knead the dough, adding more flour as needed to prevent dough from sticking to the surface, for 8 to 10 minutes, until the dough is smooth, soft, and elastic.
  • Shape the dough into a ball.and place into a lightly greased mixing bowl. Cover with a clean, damp towel and place in a warm area until dough doubled in size, about 1 hour.
  • Preheat oven to 400˚F.Line 2 baking sheets with parchment paper.
  • Punch the dough to release the air and cut the dough into 10 equal pieces. Working with 1 piece at a time, roll the dough into a rope 12-16 inches long, then wrap the rope around a hot dog, leaving a 1/2 inch on each end exposed, and pinch the dough on each end to seal.
  • Combine the water and baking soda in a deep stockpot and bring to a boil over high heat. One at a time, dip the pretzel-dogs into the boiling water for about 30 seconds, then carefully return them to the baking sheets.
  • Generously brush the pretzels with the egg wash and sprinkle with the black sesame seeds, sunflower seeds and sea salt. Bake the pretzel-dogs for 16 to 18 minutes, until they are golden brown. Transfer the pretzels to a wire rack and let cool for at least 10 minutes before serving.
  • Cheese sauce: Melt butter in a small pot over medium heat. Add flour and whisk together for 2 minutes. Stir in milk and continue to whisk for 2 to 3 minutes or until mixture is smooth. Add mustard and cheese and whisk together until smooth. Season with salt and pepper and serve immediately with pretzel dogs.


Calories: 536kcalCarbohydrates: 53gProtein: 21gFat: 27gSaturated Fat: 13gCholesterol: 97mgSodium: 4639mgPotassium: 228mgFiber: 2gSugar: 3gVitamin A: 524IUCalcium: 262mgIron: 3mg
Keyword hot dogs, pretzel dogs
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