Mummy Pretzel Dogs
Mummy Pretzel Dogs are hot dogs wrapped “mummy-style” in soft pretzel dough and baked until golden brown. Serve with maple mustard sauce for a Halloween meal that’s tasty and fun for people of all ages!
I can hardly believe it, but I’m posting a Halloween recipe over a month before Halloween. This is a first for me…normally I’m not as timely. I blame these Mummy Pretzel Dogs on the Beer Soft Pretzels with Maple Mustard Sauce that I posted a few weeks ago. I’d never realized how easy it was to homemade soft pretzels, and did I mention how awesome they were? Yeah, I think I did. So awesome that I wanted to make pretzel dogs soon afterward.
Probably everybody has made mummy dogs out of crescent roll dough, right? I have, but it’s been a while. You’re probably saying don’t you know that mummies are white? I do, but I also realize that whether these mummy dogs are golden brown or white is no matter because they kick the crescent roll version to the curb. I’d take hot dogs wrapped in soft pretzels over crescent rolls any day of the week. Wouldn’t you?
If you wanted to make them lighter to resemble mummies more, you certainly could. You could skip the egg wash, because that’s what really promotes the browning. I’m a huge fan of the deep, golden brown color myself, because that color makes them so much more appealing. My mummy dogs are really deep in color because I probably left them in a minute too long. See, the recipe for regular pretzels is 12-15 minutes. These went ten and it was almost an emergency! A couple got a bit scorched on the tips, but I just gave those to my kids. lol
I actually only made four pretzel dogs, and the rest were made into standard soft pretzels. I used about 3 ounces of dough for each pretzel dog, rolled into about an 18″ long rope, and rolled them. The remaining dough made 8 soft pretzels. Not bad, eh? It’s your choice whether to go all mummies or soft pretzels. Tough decision, I know. 😉
So these Mummy Pretzel Dogs really are the perfect thing for Halloween, because they’re a treat, but they’re also kind of a trick since they’re not white. See how I’m trying to get you to buy into these things? I hope you do, because they’re sincerely delicious. If it’s not Halloween, simply roll dough around the hot dog without leaving an opening for the face and you’ve got the perfect Game Day food any time of year. It doesn’t get much better than hot dogs with homemade soft pretzels. These were some yummy mummies…and you have to admit, they’re kinda cute, too. 🙂
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Planning a Halloween gathering? Here’s some more fun Halloween inspired food ideas:
Candy Corn Rice Krispie Treats by Yummy Healthy Easy
Easy Witches’ Finger Breadsticks by Cookie Monster Cooking
Pumpkin Rolo Blondies by Flavor the Moments
Spider Pizza by Spicy Southern Kitchen
Whipped Goat Cheese Crostini with Olives “Bug Bites” by Spoonful of Flavor
- 12 ounces (1½ cups) water, lukewarm (110-115 degrees)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt, plus more for the top of the pretzels
- 2¼ teaspoons (1/4 ounce) instant dry yeast
- 4½ cups all purpose flour
- 4 tablespoons (2 ounces) unsalted butter, melted and cooled
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk and 1 tablespoon water whisked together for the egg wash
- About 12 hot dogs*
- pretzel salt or coarse sea salt, for sprinkling
- ½ cup yellow mustard
- ¼ cup plus 2 tablespoons pure maple syrup
- Place the water in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the beer mixture evenly and let stand 5-10 minutes until foamy.
- Fit the mixer with the dough hook, then add the flour and butter to the beer mixture. Stir on low speed just until combined. Increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
- Preheat the oven to 450 degrees, and lightly oil parchment paper for (2) baking sheets and set aside. Turn the dough out onto a counter -- do not sprinkle flour on the surface -- and gently deflate. Divide the dough into 12 equal pieces, and using your hands, roll into ropes about 18" long. Roll the ropes around the hot dogs, leaving a space at the top of each for the face, and pinch the ends so they stay together. Place the water and baking soda in an 8 quart pot with the baking soda and bring to a boil. Reduce the heat slightly and add the pretzel dogs, only a few at a time, and boil for 30 seconds each. Remove from the water with a slotted spoon or spatula, and place back on the prepared baking sheets. Repeat with the remaining pretzels, then brush each mummy dog lightly with egg wash and sprinkle lightly with the salt. Bake in the middle and upper third of the oven for 8-12 minutes, checking for doneness after 8 minutes, and rotating the pans halfway through the baking time. When the pretzels are a deep brown color, remove from the oven and cool slightly on a wire rack.
- Place the mustard and maple syrup in a medium bowl and stir until combined. Chill until ready to use. Enjoy with warm mummy pretzel dogs!
I made only 4 pretzel dogs and made (8) standard soft pretzels with the rest of the dough. While I didn't measure the dough out in exact portions, each dough ball weighed roughly 3 ounces or so.
Pretzel recipe adapted from Beer Soft Pretzels with Maple Mustard Sauce.