I know what you’re thinking. You just can’t handle the gourmet dish I’ve got for you today. It’s too much, I know. I understand if you are intimidated and have to leave.
But yes, your eyes do not deceive you – those are soft pretzels wrapped around hot dogs. And I have to say, they were pretty delicious. But what’s not delicious with soft, chewy, salty dough wrapped around it? If you’re looking for a way to spice up those hot dogs that I know you have on your 4th of July menu, try these! I guarantee they’ll be eaten up before you even know what’s happening.
I made the dough in my bread machine (obviously) but it seems like an easy enough dough to hand knead as well. Also, when I made my pretzel bites I had a commenter say that instead of boiling pretzels in baking soda water, she uses a spray bottle of baking soda & water and it works out the same. I did have a couple hot dogs try to unroll themselves when I boiled them so the spray bottle method might be a good idea.
Two years ago: Black and White Cookies
- 1 ½ cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package dry active yeast
- 4 ½ cups all-purpose flour
- 2 tablespoons unsalted butter (melted and cooled)
- 10 cups water
- ⅔ cup baking soda
- 1 large egg yolk (beaten with 1 tablespoon water)
- Pretzel salt (or kosher salt, for topping)
- 8 hot dogs (cut in half)
- Combine the warm water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
- Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
- Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area and let dough rise for about 1 hour, or until doubled in size.
- Preheat oven to 450 degrees. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
- In a large pot, bring the 10 cups of water and the baking soda to a roiling boil.
- Place the dough on a greased surface, and divide into 16 equal pieces. Roll each piece into a long rope, roughly 12 inches long. Carefully wrap each piece around a half hot dog. Pinch the ends together to seal the dough.
- Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
- Place the boiled pretzel dogs back on a parchment lined baking sheets.
- Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
- Bake until golden brown, roughly 14 to 15 minutes. Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards.