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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Hot dogs aren’t just for grilling, they’re also great for air frying. These incredibly easy air fryer pretzel dogs are a new spin on the classic “pigs in a blanket” that taste just as good, if not better, than the original.
They’re perfect for a fast dinner, outdoor appetizer or summer snack for hungry kiddos! Paired with my homemade green chili mustard dip, there’s simply no taste bud you won’t please.
Jumbo Pretzel Dogs
- Cook time:
- 7min
- Prep time:
- 15min
- Total time:
- 22min
- Servings:
- 6 Pretzel Dogs
Ingredients
For the Pretzel Dogs
- 6 Eisenberg Gourmet Beef Franks
- 1 tube Pillsbury crescent rolls
- 6 cups of water
- 1/3 cup baking soda
- Heinen’s avocado oil spray
Optional Toppings
- Course sea salt
- Heinen’s everything bagel seasoning
- Heinen's cinnamon sugar
For the Green Chili Mustard Cheese Dip
- 2 Tbsp. butter
- 3 Tbsp. garlic paste
- 2 Tbsp. yellow mustard
- 2 Tbsp. all-purpose flour
- 1 cup whole milk
- 4 oz. diced green chilies
- 1/2 tsp. salt
- 1/4 tsp. ground cumin
- Pinch of cayenne pepper
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- Fresh chives, for garnish
Instructions
For Air Fried Pretzel Dogs
- On a lightly floured surface, roll each dough triangle into ropes that are twice the size of the hot dog. If you like more dough on your dog, roll two dough triangles into one log.
- Starting at one end of the hot dog, wrap the dough around the entire length, rolling the hot dog as you go. Gently pinch the dough at each end to adhere the dough to the hot dog.
- Heat a pot of water on the stove with 1/3 cup of baking soda. Add the baking soda to the water before it comes to a boil. Drop each dough-wrapped hot dog into the boiling water for 20-30 seconds. This will help the pretzel achieve a deep gold color.
- Once removed form the water, sprinkle the dough-wrapped hot dogs with salt, Heinen’s everything bagel seasoning or cinnamon sugar.
- Spray the basket of an air fryer with Heinen’s avocado oil. Place three pretzel dogs into the basket, giving them enough room for the dough to expand slightly without touching each other. Air fry for 4-5 minutes at 390˚F, or until lightly brown on top. Flip halfway through.
- Serve with Green Chili Mustard Cheese Dip (see below) or any cheese sauce of your choice.
For Baked Pretzel Dogs
- On a lightly floured surface, roll each dough triangle into ropes that are twice the size of the hot dog. If you like more dough on your dog, roll two dough triangles into one log.
- Starting at one end of the hot dog, wrap the dough around the entire length, rolling the hot dog as you go. Gently pinch the dough at each end to adhere the dough to the hot dog.
- Heat a pot of water on the stove with 1/3 cup of baking soda. Add the baking soda to the water before it comes to a boil. Drop each dough-wrapped hot dog into the boiling water for 20-30 seconds. This will help the pretzel achieve a deep gold color.
- Once removed form the water, sprinkle the dough-wrapped hot dogs with salt, Heinen’s everything bagel seasoning or cinnamon sugar.
- Bake in the oven at 425˚F for 20-30 minutes until the dough is cooked through and golden brown on top.
For the Green Chili Mustard Cheese Dip
- In a medium-size skillet, melt the butter over medium-high heat.
- Add the garlic and mustard and stir.
- Cook the butter and garlic for 1-2 minutes. Sprinkle in the flour and whisk to make a paste. Cook for 1-2 more minutes, then whisk in the milk.
- Add the green chilies (with the juice), salt and cumin. Let it come to a boil, whisking frequently, until thickened. If too thick, whisk in more milk.
- Turn the heat down to low and add the cheese. Stir until smooth and garnish with chives.
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