Pretzel dogs- not fast, but fun!

(originally made 8/2010)

Saw these one morning while I cruised food blogs.   Jake passed by and asked if they could go in the to-try file!  Sure!   He's not a huge hot dog fan, but he is definitely more prone to eat one if they are wrapped in something.     Warm enough today but didn't need the AC, so decided to give this a try.     I am yeast dough incompetent, and even I managed to get a great end result out of this!     I rolled out the ropes and let Jake wrap them.   

This isn't something I'd make everry week, but it was a fun project for today  :)   He asked if he could do the "decorating" for the picture, and who was I to say no?   Of course, the kid doesn't eat ketchup or mustard, he left his plain   LOL

* Exported from MasterCook *

                               Pretzel Dogs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.



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