Mini pretzel dogs with beer cheese is a nice change from regular pigs in a blanket.
You can get a little more fancy and use homemade pizza crust if you like, but I took the easy route and used the Pillsbury pizza crust in a tube.
And for the mini hot dogs I am going with these adorable little cocktail smokies.
How to make mini pretzel dogs with beer cheese
First use a pizza cutter to cut the dough into about 40 smaller strips.
There are about 40 of the Little Smokies in the package, and I aimed for a size that would be perfect to wrap around the mini hot dogs.
Wrap each strip of dough around each mini hot dog overlapping slightly.
And while you are wrapping, bring 8 cups of water to a boil and add a half cup baking soda.
By the time all of the pretzel dogs are wrapped, the water should be at least close to a boil.
Drop a few of the pretzel dogs at a time into the boiling water with baking soda for just about 10 to 14 seconds.
Remove them with a slotted spoon and place on a baking sheet.
I did have a few where the pizza crust came undone… but no worries.
I simply rewrapped as I placed them on the baking sheet.
Once all of the pretzel dogs have taken their baking soda bath, simply brush them with a beaten egg.
Then a little sprinkle of kosher salt over top and place in a 425 degree oven for 12 to 14 minutes.
While the pretzel dogs are in the oven you can make the beer cheese.
First bring a cup each of heavy cream and beer along with some mustard and Worcestershire sauce to a boil.
Reduce the heat to simmer for a few minutes.
Then stir in two cups of shredded cheese, I used Mexican blend.
Remove the pretzel dogs from the oven once they are golden brown how you like.
Mini pretzel dogs with beer cheese is sure to be a hit at any party or game day celebration!
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Mini Pretzel Dogs with Beer Cheese
Mini Pretzel Dogs with Beer Cheese could be a fun snacky dinner, appetizer, or game day snack… easy recipe to make and so yummy!
- 1 tube/ package pizza crust (I used Pillsbury)
- 1 14 oz package mini hot dogs/ cocktail sausages (approx. 40 in a package)
- 8 cups water
- 1/2 cup baking soda
- 1 egg beaten in a bowl
- kosher salt
- 1 cup beer of choice
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 cups shredded cheese (I used Mexican blend)
Remove the pizza crust from the tube and unroll it on a flat surface. Use a pizza cutter to cut the dough into about 40 pieces, aim for the size that would wrap around one of the mini hot dogs.
Wrap each piece of dough around each mini hot dog overlapping slightly.
Put the water in a pot on the stove over high heat. Bring to a boil and add the baking soda.
Drop a few of the mini pretzel dogs into the water for 10 to 14 seconds and remove with a slotted spoon. Repeat with the remaining pretzel dogs.
Note: If a few become unwrapped, just wrap them again after the water bath.
Place the pretzel dogs on a baking sheet, brush with the beaten egg, and sprinkle kosher salt over top. Place in a 425 degree oven on the middle rack for 12 to 14 minutes or until golden brown.
While the pretzel dogs are baking, set a saucepan over medium heat and add the beer, heavy cream, Worcestershire sauce, and yellow mustard. Bring to a boil and reduce the heat to simmer 4 to 5 minutes stirring a few times.
Add the cheese to the sauce pan and stir until melted. Serve the mini pretzel dogs with the beer cheese for dipping.
Note: The beer cheese will thicken more as it comes to room temperature.