Hot Pretzel Dogs

It seems that everywhere I go, hot pretzels have become the rage!  I have noticed pretzel buns on the menu at Sonic and Wendy’s for their hamburgers and hotdogs.  I have seen other blog posts with large hot pretzels like the ones at the mall or small pretzel bites dipped in cinnamon sugar and other yummy things.  In my opinion, it’s hard to go wrong with any kind of warm bread!  I have used this same basic dough and method to make the pretzel bites and larger pretzels.  You just have to shape it differently and adjust the baking times.

On this particular day, I decided to wrap my hotdogs in pretzel dough.  It seemed more interesting than a typical bun.  They turned out to be really good.  I’m thinking that another variation I may do in the future for a youth devotional might be to wrap a piece of the pretzel dough around the little smoked sausages to create a bite size appetizer.  Again, it’s all the same dough with so many ways to make fun goodies!
hot dog pretzel pasta more 009

Ingredients:

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 6 tablespoons (3 oz) unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • 3 quarts water
  • 2/3 cup baking soda
  • 1 whole egg, beaten with 1 tablespoon cold water (egg wash)
  • Hot dogs

 

Directions:

  • Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and flour mixing on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time.
  • Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
  • Coat a bowl with cooking spray or oil and add the dough and turn to coat with the oil.
  • Cover with a clean towel or foil and place in a warm, until the dough doubles in size, about one hour.
  • Preheat the oven to 425 degrees F.
  • In a large deep pan, bring the water to a boil and add the baking soda.
  • While heating the water, remove the dough from the bowl and place on a floured surface.
  • Divide the dough into pieces that you can roll into a rope approximately 12 inches long.
  • Wrap a piece of rope around the hot dog leaving as little bit of the hot dog showing on the ends.
  • Press ends of dough together to hold in place.
  • Boil the pretzel wrapped hotdogs in the water solution in batches for 30 seconds. Remove with a slotted spoon. Don’t overcrowd in the pan.
  • Remove from the water solution and place on a well-greased baking sheet.
  • Brush with the egg wash and sprinkle the tops generously with kosher salt.
  • Bake the pretzel dogs at 425 degrees for approximately15 minutes, or until cooked through and golden.
  • Remove from the oven and immediately place on a cooling rack.

Adapted from:  Two Peas and Their Pod