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Easy Mummy Pretzel Dogs: Best Halloween Snack

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These Easy Mummy-Wrapped Pretzel Dogs for Halloween look like you spent an hour on them, but they come together in about twenty minutes. The pretzel dough wraps around a classic hot dog like gauze, leaving just a little gap for a pair of candy eyes to peek through.

Ingredients

Scale
  • 8 standard-sized hot dogs
  • 1 can (8-count) refrigerated pretzel dough
  • 16 candy eyes (2 per mummy)
  • ¼ cup baking soda
  • 4 cups water
  • 1 large egg
  • 1 tablespoon coarse sea salt or pretzel salt
  • Ketchup and mustard for serving (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Bring 4 cups of water to a boil in a large pot. Once boiling, carefully stir in ¼ cup of baking soda. Reduce the heat to a gentle simmer.
  3. Pat each hot dog dry with a paper towel. Set them aside on a plate.
  4. Open the can of pretzel dough and unroll it on a clean cutting board. Separate into 8 rectangles along the perforations.
  5. Cut each rectangle into thin strips—about 4 to 5 strips per rectangle, each about ½-inch wide.
  6. Take one hot dog and start wrapping a dough strip around it, starting at one end. Leave a small gap (about ½ inch) near the top for the eyes. Overlap the dough slightly as you go. Press the end of the dough gently to seal it. Repeat with all 8 hot dogs.
  7. Using a slotted spoon, carefully lower each wrapped pretzel dog into the simmering baking soda water. Let it sit for 20-30 seconds, then flip it and let it sit for another 20 seconds. Remove with the slotted spoon and place on the prepared baking sheet. Pat gently with a paper towel to remove excess water.
  8. In a small bowl, beat the egg with 1 tablespoon of water. Using a pastry brush, brush each pretzel dog with the egg wash.
  9. Generously sprinkle coarse sea salt over each pretzel dog.
  10. Bake for 12-15 minutes or until the dough is deep golden brown and cooked through.
  11. As soon as the pretzel dogs come out of the oven, press two candy eyes into the gap you left.
  12. Cool for 5 minutes on the baking sheet before serving.

Notes

Don’t skip the baking soda bath—it gives the pretzel dough its signature chewy crust and golden color. Keep dough strips thin (about ½-inch wide) to ensure they cook through. Don’t over-wrap; 2-3 layers of dough is plenty. Work quickly with the dough as it gets sticky when warm. Add candy eyes immediately after baking while the dough is still hot so they stick.

Nutrition

Keywords: Halloween snack, mummy pretzel dogs, easy Halloween recipe, pretzel dogs, spooky snack, kid-friendly Halloween

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