It’s National Hot Dog Day, a very important holiday in the city of Chicago. So, I’m sharing this recipe for pretzel dogs. Honestly, it’s kind of a hybrid between pretzel and bagel dogs and if you wanted to top them with Everything But the Bagel seasoning and call them Bagel Dogs no one’s going to stop you. I recommend these to be made with Upton’s Naturals Updogs, because I helped develop the recipe for those, and therefore, think they’re the best veggie dog available. (P.S. This illustration was done by Betty Turbo, and the photo is by Celine Steen!)

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5 from 1 vote

Vegan Pretzel Dogs (AKA Pretzel Dogs of the Dead)

Now, at first it might seem like government-issue crackers or Spam would be a more suitable Dawn of the Dead-inspired recipe, but when I think DotD, I think late-70’s mall. When I think late-70s malls I think of food courts, and I can’t pass a mall food court without gazing longingly at the pretzel dogs and wishing aloud that they were somehow vegan. Wish no more, my friends.
Course: Main Course
Cuisine: American
Keyword: bagel dog, pretzel dog, vegan hot dog, veggie dog
Servings: 4


  • 1 &1/2 cups warm water
  • 1 Tbs sugar
  • 2 tsp kosher salt
  • 1 package active dry yeast
  • 4 & 1/2 cups all-purpose flour
  • 2 Tbs margarine melted
  • 1 package Upton’s Naturals Updogs
  • 1 cup warm water
  • 1 Tbs baking soda
  • 1-2 Tbs margarine melted
  • Kosher or pretzel salt to finish


  • Combine the water, sugar and 2 tsp kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and margarine and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4-5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
  • Return the dough to the bowl, cover with plastic wrap and sit in a warm place for 50-55 minutes or until the dough has doubled in size.
  • Preheat your oven to 450°. Once the dough has risen, pinch off pieces and roll them into ropes. You might want to flour your hands and the surface you’re rolling on because this dough is sticky. Wrap each Updog in the dough and place on a parchment paper-lined cookie sheet. (I use a Silpat, which makes my pretzel dogs fancy and French.) Mix the cup of warm water and one tablespoon of baking soda together. Brush each wrapped dog first with this mixture and bake for 10 minutes or until golden brown.
  • Brush each baked dog with melted margarine and sprinkle with salt.
  • To feed invading biker gangs, you may want to double or triple this recipe.

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