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Guest-Favorite Mummy Stuffed Pretzel Dogs with Mustard Eyes

Mummy Stuffed Pretzel Dogs - featured image
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These mummy-shaped pretzel dogs feature homemade pretzel dough wrapped around all-beef hot dogs with mustard eyes. A fun, crowd-pleasing Halloween appetizer that looks impressive but comes together easily.

Ingredients

Scale
  • 1 cup (240 ml) warm water (about 110°F/43°C)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon granulated sugar
  • 2 1/2 cups (315 g) all-purpose flour (plus extra for dusting)
  • 1 teaspoon fine sea salt or table salt
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 8 cups (2 liters) water
  • 1/4 cup (60 g) baking soda
  • 1 large egg, beaten with 1 tablespoon water
  • Coarse sea salt or pretzel salt for sprinkling
  • 12 hot dogs (all-beef recommended, like Nathan’s or Hebrew National)
  • Yellow mustard (for eyes and decoration)

Instructions

  1. In a large mixing bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit for 5-7 minutes until frothy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add remaining 1/2 cup flour until dough pulls away from bowl sides.
  3. Turn dough onto a lightly floured surface and knead for 5-6 minutes until smooth and elastic. Dough should be soft and slightly tacky.
  4. Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for about 1 hour until doubled in size.
  5. Punch down dough and divide into 12 equal pieces (about 45 grams each). Roll each piece into an 18-inch long rope.
  6. Wrap each dough rope around a hot dog, leaving about 1 inch exposed at the top for the ‘face.’ Overlap dough slightly like a bandage and pinch the end to seal.
  7. Preheat oven to 425°F (220°C). Bring 8 cups of water to a boil in a large pot. Carefully add baking soda (it will foam).
  8. Using a slotted spoon, lower each wrapped pretzel dog into the boiling water for 30 seconds per side. Remove and place on parchment-lined baking sheets.
  9. Brush each pretzel dog with egg wash and sprinkle with coarse sea salt.
  10. Bake for 12-15 minutes until deep golden brown and hot dogs are heated through.
  11. Let cool on baking sheet for 5 minutes. Pipe two small dots of yellow mustard on the exposed hot dog end for eyes using a piping bag or zip-top bag with a snipped corner.

Notes

For best results, use all-beef hot dogs. The baking soda bath is essential for the pretzel texture. Pipe mustard eyes after baking while pretzels are still slightly warm. Can be assembled up to 12 hours ahead and refrigerated before boiling and baking. For freezing, bake fully, cool, wrap individually, and freeze up to 2 months; add fresh mustard eyes after reheating.

Nutrition

Keywords: Halloween appetizer, mummy pretzel dogs, pretzel dogs, hot dog appetizer, game day snack, party food, Halloween recipe

Find it online: https://prismtaste.com/guest-favorite-mummy-stuffed-pretzel-dogs-with-mustard-eyes/