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 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package dry active yeast
- 4 1/2 cups all-purpose flour
- 2 tablespoons unsalted butter melted and cooled
- 10 cups water
- 2/3 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.