Pretzel Wrapped Lit'l Smokies
Cook time
Total time
The smokey sausage in the soft, salty dough is an addictive combination. Kids and adults love them!
Recipe type: Appetizer
Serves: 56 pieces
  • 2 cups warm water
  • 1 tbsp sugar
  • 1 tsp yeast
  • 1 tsp salt
  • 5-6 cups flour
  • 2 tsp canola oil
  • 2 packages Lit'l Smokies (I like all Beef)
  • coarse sea salt
  • 2 tbsp baking soda
  • 1 egg
  • 1 tbsp water
  1. In a stand mixer with a dough hook attached, combine warm water and sugar. Stir until sugar is dissolved, and then sprinkle yeast on top of water. Let stand 10 minutes.
  2. Add salt and 1 cup flour to yeast mixture. Stir well.
  3. Add 4 more cups of flour and turn mixer on medium-low for 1½ minutes.
  4. Adjust mixer speed to low and continue kneading for one more minute. Add a little more flour at a time up to 1 cup, if dough is sticking to the edges of the bowl.
  5. Turn dough out onto a lightly floured surface and hand knead for 3-4 minutes.
  6. Use the 2 tsp of canola oil or cooking spray to generously grease a large bowl.
  7. Place dough in the oiled bowl, cover it and let rise until dough has doubled (about 1 hour).
  8. When dough has risen, preheat oven to 450 degrees and fill a large pot with 2 inches of water and 2 tbsp of baking soda. Bring to a boil.
  9. Spray two cookie sheets with cooking spray and begin wrapping the Lit'l Smokies with the dough. Set wrapped smokies on cookie sheet.
  10. When you have finished wrapping half of them, place approx. 12-14 in the boiling water for 1 minute. Fish them out with a slotted spoon and put them back on the cookie sheet.
  11. Repeat until all the pretzel dogs have been boiled.
  12. Brush them with egg wash (beat the egg with 1 tbsp water) and then sprinkle lightly with coarse sea salt.
  13. Bake for 12-15 minutes in the 450-degree oven.
  14. Serve with honey mustard, ketchup, or your favorite dipping sauces.
Recipe by Real Life Dinner at