Pretzel Dogs with Dijon Pepperjack Sauce

Pretzel Dogs with Dijon Pepperjack Sauce are easy to make, homemade stuffed pretzels that put grocery store pretzels to shame. The cheese sauce is fantastic – just enough dijon to give it a nice little kick. If you’ve never made soft pretzels at home, this is your recipe! This recipe is easy to follow and most ingredients are likely already in your pantry.

These little pretties started out as a pizza with pretzel dough experiment.

It was a request from my husband after seeing this commercial. 

Here lately, I’m so obsessed with this fantastic pretzel dough recipe I found that I gladly agreed to take on that project. I want to make this dough all the damn time.

So, I was playing in the kitchen, put my pretzel pizza trial run in the oven, then apparently my undiagnosed ADD kicked in when I spotted some beef hot dogs in the fridge.

Ok, so I really don’t think I have it but I SWEAR when I work on the blog I do – I cannot seem to stay working on one single thing without having to switch to something else.

Pretzel Dogs with Pepperjack Dijon Sauce

Doesn’t matter, apparently it all gets done.

Although I know that pretzel wrapped hot dogs are definitely not a new thing, we haven’t made them in this house before and I made the most fantastic dipping sauce with Dijon mustard and pepperjack cheese.

Oh, and cayenne.

I’m aaallllllllll about some cayenne. It’s like happy sprinkles.

With a little kick.

My husband would disagree about the sauce because he hates mustard.

There’s something so wrong with that – he just doesn’t like to venture out when it comes to eating. 

He did, however, LOVE the pretzel dogs.

Well, ok, he is more adventurous when it comes to sushi than I am.

But, still. I don’t get anybody not liking mustard.

Anyway, please keep in mind that I did not go for perfect “form” when making these – but I’m sure there’s a way to.

I just wrapped the dough around the hot dog and made sure all the dough was sealed tightly.

I’ve made several different types of cheese sauces, and I really think that the sauce always comes out better when I buy the cheese in block form and grate it myself.

I don’t know why; maybe it’s the preservatives?

This cheese sauce could be used in so many ways.

I’ve already thought about stuffing burgers with it, using it as a dip for french fries and putting it on chicken breasts.

My favorite idea is to make a double batch, adding some Italian sausage or ground beef and diced tomatoes to make a queso dip. OMG.

Here’s your printable-

Pretzel Dogs with Pepperjack Dijon Sauce

Pretzel Dogs with Dijon Pepperjack Sauce

Yield: 24 stuffed pretzels


Pretzel Dogs

  • 1 cup milk
  • 2 tbsp unsalted butter
  • 3 tbsp light brown sugar, packed
  • 2¼ tsp instant rise yeast (or 1 packet)
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1/4 cup baking soda
  • 1 tsp coarse salt
  • 1 pkg hot dogs (I used Hebrew National all beef hot dogs), quartered
  • 1 egg, beaten
  • Coarse salt

Dijon Pepperjack Sauce

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 1/3 cup whole cream
  • 1 tbsp Dijon mustard
  • 2 cups Pepperjack cheese, shredded
  • 1 tsp cayenne pepper


  1. In a microwave safe bowl, warm the milk and 2 tablespoons of the butter in the microwave about 1 ½ min. Do not boil.
  2. Add the brown sugar and stir until dissolved; set aside.
  3. In the bowl of a stand mixer (fitted with the paddle attachment), combine the flour, yeast, and salt. Mix on low speed until well combined, about 1 minute.
  4. With the mixer on low, gradually add the warm milk/butter mixture to the bowl.
  5. When a dough forms, switch from the paddle attachment to the dough hook. On medium-low speed, knead until the dough is smooth, about 5 minutes.
  6. Shape the dough into a ball, place in a lightly greased bowl and cover. Let rise in a warm spot until doubled in size, about 1 - 1 ½ hours.
  7. Preheat the oven to 450°F. Line a large baking sheet with parchment paper and spray with nonstick cooking spray.
  8. In a 2-qt baking dish, combine the baking soda with 2¼ cups warm water. Stir until the baking soda is dissolved; set aside.
  9. Punch the dough to deflate it, then turn it out onto a clean work surface. You may want to sprinkle with some flour to keep it from being sticky.
  10. Shape the dough into a log, then cut into 6 equal pieces. Cover with a damp cloth or paper towel so the dough doesn't dry out.
  11. Roll each piece in a back and forward motion with your hands into a rope. Alternate rolling and stretching until you get it to about 24 inches, then cut the ropes into about 24 pieces total.
  12. Wrap each piece around a hot dog quarter, making sure that the dough is sealed all the way around.
  13. Dip each stuffed dough piece into the soda solution (very gently). Let any excess liquid drip off, then place on prepared baking sheet.
  14. Sprinkle evenly with the coarse salt, and bake until golden, 8 to 10 minutes, checking after 8 min and then 10 min because they will burn quickly.
  15. Preheat oven to 425°.
  16. Brush with egg wash and sprinkle with salt.
  17. Bake for 15-20 minutes.
  18. While the pretzel dogs are baking, make the cheese sauce. Over medium heat, add the butter and oil.
  19. When the butter has melted, reduce heat to medium low.
  20. Add the flour, whisking, then quickly add the whole cream.
  21. Continue whisking, and when it starts to thicken add the rest of the ingredients. If it thickens too fast or starts to scorch, reduce heat more. You can always add a splash of milk or water to thin if you need to.
  22. When the sauce is smooth and the cheese has melted, remove from heat.
  23. Serve pretzel dogs with cheese sauce.


*This recipe can easily be halved if you need less, or doubled should you need more.

*These can be frozen! Pack in a freezer bag, taking out only what you need, and reheat in the air fryer or oven.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Theresa @DearCreatives

    This looks yummy. Thanks for sharing @DearCreatives party. Pinning to my appetizer board. Hope to see you again this week!

    1. Shea

      Thanks Theresa!

  2. Debra

    Came over from Adam’s site. Glad to find this,

  3. Candace @ Cabot

    Oh my goodness, I love everything about this outrageous concoction. The football fans at my house are going to be very happy on Sunday!

  4. Meggan | Culinary Hill

    These look so good! Do I have to share??? Pretzels wrapped in any kind of dough makes me so so so happy and your dijon pepperjack sauce sounds perfect!

    1. Shea

      Thanks Meggan!

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