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Homemade mummy pretzel dogs wrapped in golden pretzel dough with edible eyes and Halloween dipping sauces.

Easy Mummy Pretzel Dogs

Fun Halloween hot dogs wrapped in homemade pretzel-dough bandages, baked until golden and finished with tiny mummy eyes.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 8 mummy dogs
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Pretzel Dough
  • 1 cup 240 ml warm water, approximately 105–110°F
  • 2¼ teaspoons active dry yeast
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon fine salt
  • 2¾ –3 cups 330–360 g all-purpose flour
  • Mummy Dogs
  • 8 fully cooked hot dogs
  • 8 cups water for baking-soda bath
  • ⅓ cup baking soda
  • 1 large egg
  • 1 tablespoon water
  • Coarse pretzel salt as needed
  • 16 small edible candy eyes
  • Optional Savory Eyes
  • Softened cream cheese
  • Black olives
  • For Serving
  • Mustard
  • Ketchup
  • Ranch dressing optional

Method
 

  1. Combine warm water and brown sugar in a large bowl. Sprinkle yeast over the top and let stand for 5–10 minutes.
  2. Stir in melted butter.
  3. Add salt and 2¾ cups flour. Mix until a shaggy dough forms.
  4. Knead for 5–7 minutes, adding only enough additional flour to create a smooth, slightly tacky dough.
  5. Transfer to a lightly greased bowl, cover, and rise for approximately 45–60 minutes.
  6. Pat the hot dogs completely dry.
  7. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  8. Bring 8 cups water to a controlled boil in a large pot. Carefully add baking soda gradually and reduce to a simmer.
  9. Divide risen dough into 8 portions.
  10. Roll each portion into a long thin rope.
  11. Wrap each hot dog irregularly with dough, leaving an exposed face opening near the upper third.
  12. Lower one or two wrapped hot dogs at a time into the baking-soda bath for 20–30 seconds.
  13. Remove with a slotted spoon, drain, and transfer to the baking sheet.
  14. Whisk egg with 1 tablespoon water.
  15. Brush the dough lightly with egg wash.
  16. Sprinkle with coarse pretzel salt.
  17. Bake for 12–15 minutes, until deeply golden.
  18. Cool approximately 5 minutes.
  19. Add two edible eyes to each mummy.
  20. Serve warm with your favorite dipping sauces.

Notes

Yeast: If the yeast doesn't show signs of activity after 10 minutes, start again with fresh yeast.
Wrapping: Don't aim for perfectly even dough strips. Irregular overlapping strips create a better mummy appearance.
Candy eyes: Add them after baking.
Baking soda: Add it gradually to the water because it can cause vigorous bubbling.