Gluten Free Pretzel Dogs

Gluten Free Pretzel Dogs

Person dipping pretzel dog in mustard

[pinit] Like when we talked about how to grill gluten free pizza, I didn’t exactly use the recipe below to make these dogs. It’s not that I don’t want us to be like soul sistahs and bruhs and do the very same thing at the very same time. It’s just … that I used the recipe for pretzel rolls from Gluten-Free on a Shoestring Bakes Bread. I don’t actually have the book yet (it’s in production!), but I have my manuscript and my mad scientist notes and I can do it so I did. Because it’s better and more fun and really just easier. And remember we talked about why you should pre-orderBUT. But this recipe totally works and tastes fab and you should use it. Especially since this weekend is the very very very beginning of football season. And everybody knows that each sport is all about the food that it inspires us to make, and to eat. Amen.

Pretzel dogs on brown surface

And much to my surprise, when I made this for my family, they ate it for dinner and didn’t even ask for anything else to eat. Since I had assumed that they’d be clamoring for more food like regular times around here, I made all this other food. And since they weren’t even hungry for it, it became dinner for the next night. So these gluten free pretzel dogs solved all of my problems for 2 straight days. Magic dogs!

Overhead view of pretzel dogs

I made a soft pretzel, too, since this makes quite a lot of dogs. You can totally halve the recipe, straight across the board, or you can use the instructions here to make gluten free soft pretzel rolls with half the dough.

Raw pretzel dogs on tray

Like everything else, there are a few Necessary Pieces of Information that will carry the day: blot the hot dogs really well before wrapping them in the dough + wrap those dogs tightly. That way, they stay wrapped when they take a dip in the baking soda bath. Oh oh oh and don’t forget to either grease the parchment on the baking sheet or sprinkle it generously with gluten free flour. That way, the dough won’t stick to the paper when you go to lift the wrapped dogs into the baking soda bath after the dough has risen.

A close up of a soft pretzel on beige surface

You can, of course, also sneak in a few soft gluten free pretzels or pretzel bites. For a snack. Right when they come out of the oven. Before anyone else is wise to your shenanigans. Cook’s prerogative.

Like this recipe?

Prep time: Cook time: Yield: 16 pretzel dogs


3 1/4 cups (455g) all-purpose gluten-free flour, plus more for sprinkling

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

Scant 1/2 cup (43g) cultured buttermilk blend powder (I use Saco brand) (you can substitute 1/3 cup (43g) whey powder or the same amount dry milk powder by weight)

3 teaspoons (9g) instant yeast

1/4 teaspoon cream of tartar

1/4 teaspoon baking soda

1 tablespoon (13g) packed light brown sugar

1 teaspoon (6 g) kosher salt

1 teaspoon apple cider vinegar

2 tablespoons (28g) unsalted butter, at room temperature

2 egg whites (60 g), at room temperature

1 1/2 cups (12 fluid ounces) warm water (about 95°F)

16 gluten free all beef hot dogs, blotted dry*

Baking soda bath for boiling (6 cups water + 1 tablespoon baking soda + 1 teaspoon salt)

Egg wash (1 egg + 1 tablespoon heavy whipping cream, beaten)

*Be sure to blot the hot dogs dry quite well. Otherwise, the pretzel dough will slip right off the dogs after it is coiled around them.


  • Place the flour, xanthan gum, buttermilk powder, yeast, cream of tartar, baking soda and sugar in the bowl of your stand mixer fitted with the paddle attachment. Whisk to combine well with a handheld whisk. Add the salt, and whisk again to combine well. Add the cider vinegar, butter and egg whites, and mix to combine well. With the mixer on low speed, add the water in a slow but steady stream. Once you have added all the water, turn the mixer up to high and let it work for about 3 minutes. The dough will be wet. With the mixer on low speed, add more flour by the tablespoon, a tablespoon at a time, until the dough starts to pull away from the sides of the bowl in spots. It should still be relatively wet, but not so wet that parts of it don’t hold together.

  • Line two rimmed baking sheets with unbleached parchment paper and sprinkle generously with flour or spray with cooking oil. Set the baking sheets aside.

  • Turn the dough out onto a piece of lightly floured parchment paper, and divide it into two portions. Cover one portion with a moist tea towel and set it aside. Dust the top of the other portion of dough generously with flour, and roll it into a 10-inch x 20-inch rectangle, dusting with flour as necessary to keep the dough from sticking to the rolling pin or to itself. Cut the rectangle along the width into 8 strips, each 1 1/4-inches wide. Sprinkle the strips of dough with flour. Wrap each strip tightly around a hot dog in a spiral, overlapping the dough on itself a bit more closely toward the center, beginning and ending 1/2-inch from the ends of the hot dog (leaving 1/2-inch of hot dog visible on each end). Press the edges of the dough gently but firmly to seal. Place the hot dogs a couple inches apart on a prepared baking sheet. Cover with plastic wrap and place in a warm, draft-free environment and allow to rise until just about doubled in volume (around 45 minutes). Repeat with the other portion of the dough and the remaining 8 hot dogs.

  • While the dough is nearing the end of its rise, preheat your oven to 375°F and place the baking soda bath in a large heavy-bottom pot on the stovetop to boil over high heat. Once the dough is done rising, place the rolls a few at a time into the boiling baking soda bath for less than a minute per side. Remove the rolls with a strainer and return them to the baking sheet. Brush the tops of the rolls with the egg wash. Sprinkle with coarse salt to taste. Place the baking sheet in the center of the preheated oven and bake until golden brown all over, about 15 minutes. Allow to cool briefly on the pan before serving.



P.S. Thank you so much for your support of the Gluten-Free on a Shoestring cookbooks. With your help, I’ll be able to make my children blog for your children long after I’m gone.

Comments are closed.

  • Alexandra Maas
    August 13, 2013 at 12:20 PM

    I am most baffled by the buttermilk powder. Never heared of it.. would it be problematic to replace by milkpowder?

    • Cassie Mccollum
      August 17, 2013 at 10:22 AM

      It’s by the dry milk in my store. I hope you can find it!

  • August 11, 2013 at 9:04 PM

    I might be able to convince my wheat-loving husband to eat gluten-free with this recipe. “Come to the dark side. We have pretzel dogs.” Heh.

    • August 12, 2013 at 8:24 AM

      There’s nothing we don’t have, Margi! We’ll show him. ;)
      xoxo Nicole

  • Carol King
    August 10, 2013 at 10:34 PM

    Well, I’m not a fan of hot dogs, but the pretzels sound really good, maybe with cinnamon sugar!

  • Applejacks21
    August 9, 2013 at 5:44 PM

    About how many additional tablespoons of flour did you add to the mixture while on low speed? Were your hotdogs straight from the fridge (cold) or did you leave them out to warm up prior to wrapping them?

    • August 12, 2013 at 8:23 AM

      With yeast bread, the amount of extra flour will really vary, Applejacks. Just keep an eye on the consistency of the dough, and err on the side of incorporating less flour, not more. The temperature of the hot dogs doesn’t matter, except that cold hot dogs could slow down the rising a bit by lowering the temperature of the dough once wrapped. But the difference would likely be negligible.

      xoxo Nicole

  • Dee
    August 9, 2013 at 4:46 PM

    I don’t have dry milk powder since I have to use a milk substitute. How much in liquid diary free milk should I use?

    • August 9, 2013 at 4:48 PM

      It isn’t as simple as that, Dee. I haven’t tested the recipe with any substitutions, but you can try using an equal amount, by weight, blanched almond flour in place of the buttermilk powder.

  • penflorida
    August 9, 2013 at 3:05 PM

    Any ideas of dairy free substitute for buttermilk powder?

    • August 9, 2013 at 4:48 PM

      I haven’t I haven’t tested the recipe with any substitutions, penflorida, but you can try using an equal amount, by weight, blanched almond flour in place of the buttermilk powder.

      • penflorida
        August 9, 2013 at 4:52 PM

        Thanks! makes sense since I would substitute almond milk for milk – why didn’t I think of that?
        Pre-ordered your book already.

        • August 9, 2013 at 4:55 PM

          Thanks for preordering, penflorida! It’s not a perfect substitute, I’m afraid, since almond flour has fat and less protein, different acidity, etc. than buttermilk powder, but it should work okay!

        • August 9, 2013 at 8:55 PM

          Thanks for preordering, penflorida! It’s not a perfect substitute, I’m afraid, since almond flour has fat and less protein, different acidity, etc. than buttermilk powder, but it should work okay!

  • Mare Masterson
    August 9, 2013 at 1:04 PM

    Oh you really do have ESP Ms. Nicole! However, in our house football season starts Saturday 8/31 (Notre Dame Football), so I have some time to make these. So which attachment did you use in the stand mixer when it was on low and high speeds?

    • August 9, 2013 at 4:53 PM

      Not only will you have time to make them, Mare, you will perfect them! I edited the recipe to indicate that it is the paddle attachment. Good catch! In my Bread Book, it will be dough hooks. With this recipe, still the paddle.
      xoxo Nicole

      • Erin
        August 12, 2013 at 4:53 PM

        Oooh! I’m really excited about that last part…I preordered your book a few days ago…I got my stand mixer about a month before I was diagnosed celiac, and as such, have never had a chance to use the dough hook, since all the bread recipes I’ve tried to this point use the paddle. Is it silly that the idea of finally getting to use the hook is exciting to me?? :)

        • August 12, 2013 at 5:12 PM

          Think about who you’re talking to, Erin! To me, that doesn’t sound silly. That sounds like the warm glow of excitement borne of months upon months of work, all designed to make use of that dough hook! Okay, now I sound like a lunatic. But you get the idea. ;)
          xoxo Nicole

  • Lory Sutherlin
    August 9, 2013 at 12:49 PM

    Where do you get your Gluten free products? I live in a very small town in Oregon which doesn’t have much in the way of Gluten free items.

    • Marianne
      August 9, 2013 at 3:24 PM

      amazon or order from Bob’s redmill (Milwaukie Oregon, or from BetterBatter…..and they are always having sales!

      • Lory Sutherlin
        August 9, 2013 at 3:40 PM

        Thank you, I will check out Bob’s Redmill

        • August 9, 2013 at 4:50 PM

          Lory, I have a whole page on Gluten Free Flours. I would recommend you check that. I do not recommend Bob’s Red Mill all purpose gluten free flour, and it will not work in my recipes that call for an all purpose gluten free flour. It is bean-based and is not actually all purpose, despite the claims.


        • Marianne
          August 9, 2013 at 9:52 PM

          I use other Bob products…….not their flour

  • DianaLesireBrandmeyer
    August 9, 2013 at 12:08 PM

    yum! I made the pretzel buns with this recipe-sooo good. Now I’ll have to try these.

    • August 9, 2013 at 4:50 PM

      Great, Diana!
      xoxo Nicole

  • Jennifer Sasse
    August 9, 2013 at 10:35 AM

    I love this recipe! I’m always so jealous to see these at the mall and have to pass right by. Thank you for sharing it with us! Have a great weekend!

    • August 9, 2013 at 4:50 PM

      I hope you have a great weekend, Jennifer. Thank you for another week of support!
      xoxo Nicole

  • JoAnn C.
    August 9, 2013 at 10:26 AM

    What do you think? If I make these tonight will the “Magic dogs” work to help my beloved Detroit Lions? ; )

    • August 9, 2013 at 4:51 PM

      I don’t want to promise anything in such a way as I might be held responsible, JoAnn, but they are, indeed, Magic Dogs. Anything is possible with magic. ;)
      xoxo Nicole

  • Celiacmom
    August 9, 2013 at 10:08 AM

    Can you freeze them?

    • August 9, 2013 at 4:52 PM

      Hi, Celiacmom, once they are baked, you can definitely freeze them but if you are not going to eat them right away, I would omit the sprinkling of salt on the top. Over time, it draws moisture out of the bread and will dry it out.

  • koppejackie
    August 9, 2013 at 9:22 AM

    Would I be able to do a slow rise in the fridge? Not sure how pretzel dough works. Thanks!

    • August 9, 2013 at 9:29 AM

      Hi, Jackie, Since this dough (unlike the dough in my Bread Book) only has one rise, I do not recommend a refrigerator rise. That is only for bulk fermentation, which doesn’t happen with this dough.
      xoxo Nicole

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