Tastier than anything you can get at the mall, these Sourdough Discard Pretzel Dogs are a crowd-pleaser that disappears fast! Sourdough discard adds incredible flavor to the soft, fluffy pretzel buns, and a coating of melted butter takes them over the top. These will steal the show at your next game day watch party, finale night, or potluck!
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This recipe is another collaboration with Mimi at Mimi's Organic Eats! Each month we come up with creative ways to add a sourdough twist to our favorite baked goods, like Sourdough Discard Hot Dog Buns, Sourdough Ice Cream Sandwiches and Sourdough Pop Tarts.
This time, we wanted to make a snack that’s perfect for Game Day, and these sourdough pretzel dogs fit the bill. The ultimate finger food, they’re shareable, satisfying, and don’t make a mess.
Looking for more Game Day recipe ideas? Check out my recipes for Sourdough Pigs in a Blanket, Sourdough Sausage Rolls and Sourdough Cheddar Biscuits.
Why I love this recipe
- Mixed by hand. No special equipment required!
- Quick and easy bake with no rise time.
- Great way to use excess sourdough starter.
- Soft, buttery pretzels with a delicious sourdough flavor.
Ingredients and Substitutions
Bread flour: High protein content creates chewy buns with a shiny, crust. Don’t substitute all-purpose flour or your pretzel dogs will be wrinkly and more brioche-like.
Hot dogs: I developed this recipe using Applegate Farms Uncured Beef Hot Dogs, but you can use your favorite brand. You can also use Veggie Dogs or Turkey Dogs.
Sourdough discard: Both active sourdough starter and sourdough discard will work for this recipe. If you don’t have a sourdough starter, just add 37 grams of water and 37 grams of flour to your dough.
Milk: I developed this recipe using whole milk, feel free to use skim milk or your favorite plant-based milk.
Active-dry yeast: Active-dry yeast and instant yeast will work for this recipe.
Baking soda: When mixed with hot water, baking soda creates an alkaline solution that gelatinizes dough, giving pretzels their signature flavor and amber color. For darker amber-colored pretzel dogs you can use lye—check out my post on Sourdough Soft Pretzels, where I walk you through the process!
Pretzel salt: Large-grain salt that doesn't dissolve easily when baked and retains its crunchy texture and distinctive appearance on the surface of the pretzel. Unfortunately, there’s no substitute for this ingredient.
See the recipe card for detailed ingredient information.
Can I leave the yeast out if I use an active sourdough starter?
Yes, you can use an active sourdough starter in this recipe without adding commercial yeast. However, you'll need to extend the rise times in the recipe, as the fermentation process will take longer. For example, instead of a 30-minute rise time, your dough will probably take about 4 hours. This is because wild yeast in the sourdough starter ferments slower than commercial yeast.
Baking with Sourdough Discard
Sourdough discard is any portion of your sourdough starter not used to make bread. Since it’s used more for flavor and not for its leavening abilities in this recipe, you can use your sourdough discard straight from the refrigerator. You don’t need to activate or feed your sourdough starter before using it in this recipe.
How to Make Sourdough Discard Pretzel Dogs
Step 1: Make the dough
Activate the yeast. Fold the dry ingredients into the milk mixture. Mix the dough until a shaggy dough forms. Knead the butter into the dough until absorbed.
Step 2: Knead the dough
To knead the dough, push the palm of your hand into the dough stretching it away from you. Then lift the dough up and fold it on itself. Continue until the dough is completely smooth.
Step 3: Shape the pretzel dogs
Flatten the dough into a 6-inch square (this doesn’t have to be exact). Roll the dough into a 12-inch rope. Wrap the dough tightly around the hot dogs, tucking the ends into the dough to prevent them from unraveling.
Step 4: Baking soda bath
Whisk the baking soda in the hot water. Dip the pretzel dogs into the alkaline water bath for 1 minute. Drain the pretzel dogs on a wire rack. Transfer to a parchment-lined baking sheet and sprinkle with pretzel salt.
Step 5: Bake the pretzel dogs
Bake the pretzel dogs for 15 minutes at 425 F. Brush the hot pretzel dogs with melted butter.
Mixer Instructions
- Activate the yeast in the bowl of the mixer.
- Fold the the flour and salt in until no traces of dry flour remains.
- Knead the dough with the dough hook attachment until it looks cohesive.
- With the mixer on, add the butter in 1 tablespoon at a time.
- Continue kneading with the dough hook until the butter is absorbed and the dough looks smooth and supple. It should release from the sides of the bowl.
- Turn the dough out on a clean work surface and knead for 5 minutes.
- Round the dough into a tight ball and let it rest for 20 minutes.
- Shape and bake the dough as instructed.
Baker's Tips
Weigh your ingredients: Measuring with a scale is much more accurate than using cups and tablespoons.
Make sure your yeast is fresh: Commercial yeast has a shelf life, make sure yours is not expired or your dough will not rise.
Build dough strength: A strong gluten network is essential for smooth, shiny pretzel buns. Try your best to knead your dough until the dough looks as uniform and feels as supple as possible before shaping.
Don’t overproof the dough: Much like Sourdough Discard Bagels and Sourdough Discard Pretzel Buns, this dough does not need to rise for a long time. Letting your dough rise for too long will result in wrinkly, dull pretzel dogs.
Brush pretzels with butter: This softens the crust and infuses the buns with a rich, buttery flavor. If you've tried my Sourdough Pretzel Bites, you already know how delicious this is.
Make Ahead Instructions
To make these ahead, after shaping the pretzel dogs arrange them on a baking sheet or plate and freeze them. When ready to bake, give the pretzel dogs a water bath. Proceed with the normal baking instructions.
Recipe FAQs
There are two common reasons why your pretzel dogs might turn out wrinkly: an underdeveloped gluten network or over-proofed dough. To prevent this, knead the dough until it’s smooth and avoid letting it rise for too long. Keep in mind that pretzel dough often requires a shorter proofing time than other types of dough.
Absolutely! Active starter works for this recipe as well, if you don’t keep a sourdough starter, simply add 37 grams of water and 37 grams of bread flour to your dough.
Absolutely! Although I prefer to bake with my hands, making pretzel dough with a mixer is preferable. Using a mixer builds a stronger gluten network and results in pretzels with a smoother, shinier crust.
You may also like
- Sourdough Discard Whole Wheat Sandwich Bread
- No-knead Sourdough Discard Bread
- Sweet Potato Sourdough Cinnamon Swirl Bread
- Sourdough Discard Pumpkin Rolls
Did this recipe rise to the occasion?
★★★★★
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Sourdough Pretzel Dogs Recipe
Equipment
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Ingredients
Dough
- 7 grams instant yeast
- 28 grams dark brown sugar
- 150 grams milk
- 75 grams sourdough discard
- 270 grams bread flour
- 4 grams salt
- 28 grams unsalted butter
Filling
- 6 hot dogs
Water bath
- 20 grams baking soda
- 2 liters hot water
Topping
- pretzel salt optional
- 42 grams unsalted butter melted
Click US Customary to view volume measurements
Instructions
- Activate the yeast: Whisk together the milk, sugar and yeast. Cover with plastic wrap and let the yeast activate for 15 minutes or until foamy and fragrant.7 grams instant yeast, 28 grams dark brown sugar, 150 grams milk
- Make the dough: Stir the sourdough discard into the yeast mixture until completely incorporated. Fold the bread flour and salt in until a cohesive dough forms.75 grams sourdough discard, 270 grams bread flour, 4 grams salt
- Knead the butter into the dough until fully absorbed. As you continue kneading, the dough will gradually feel less greasy.28 grams unsalted butter
- Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This short rest period allows the flour to hydrate fully and will make the dough less sticky and much easier to handle.
- Strengthen the dough: Turn the dough out onto a clean surface and knead for 5 to 10 minutes, or until it feels smooth and elastic. Building a strong gluten network is essential for pretzels, so take the time to ensure the dough is well-developed before proceeding.
- Return the dough to the bowl and cover with plastic wrap.
- Prep the hot dogs: Blot the hot dogs with paper towels, and try to get as much moisture off them as possible. Too much moisture will make the pretzels soggy and gummy.6 hot dogs
- Shape the pretzel dogs: Flatten the dough out into an 6-inch square. Divide the dough into 6 even strips. Roll each portion of dough into a 12-inch rope. If the dough snaps back, cover it with plastic wrap and let it rest for 5 to 10 minutes before rolling it out.
- Starting at one end, wrap the dough tightly around the hotdog, tuck the ends in and pinch the dough so it doesn’t unravel. Repeat until all of the hot dogs are wrapped.
- Transfer the pretzel dogs to a parchment-lined baking sheet. Freeze the tray uncovered while the oven heats up.
- Prep: Preheat the oven to 425 F.
- Baking soda bath: When the oven is ready, whisk the baking soda into the hot water until dissolved. Drop 1 pretzel dog into the baking soda bath for 1 minute, and transfer to a wire rack to drain. Repeat with the remaining pretzel dogs.20 grams baking soda, 2 liters hot water
- Bake: Sprinkle the pretzel salt on top of the dough. Return the pretzel dogs to the lined baking sheet. Bake for 15 to 20 minutes or until evenly browned.pretzel salt
- Serve: Brush the baked pretzel dogs with melted butter and serve.42 grams unsalted butter
- Store: The pretzel dogs are best enjoyed the day they are baked but will store well in an airtight container in the refrigerator for up to 3 days. Refresh them in the in the oven for 10 to 15 minutes at 375 F.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Make sure your yeast is fresh: Commercial yeast has a shelf life, make sure yours is not expired or your dough will not rise.
- Build dough strength: A strong gluten network is essential for smooth, shiny pretzel buns. Try your best to knead your dough until the dough looks as uniform and feels as supple as possible before shaping.
- Don’t overproof the dough:This dough does not need to rise for a long time. Letting your dough rise for too long will result in wrinkly, dull pretzel dogs.
- Brush pretzels with butter: This softens the crust and infuses the buns with a rich, buttery flavor.
Nutrition
Nutrition info provided are estimates.
Did you make this recipe? Do you have questions? Let me know below!