Pretzel Chewy Dogs (Printable Version)
Big, juicy dogs wrapped up in chewy pretzel dough, baked crisp and topped with a sprinkle of salt.
# What You'll Need:
→ Sausages
01 -
15 hot dog franks
→ Pretzel Dough
02 -
2 tablespoons vegetable oil for greasing pans
03 -
2 ounces melted unsalted butter
04 -
4 1/2 cups all-purpose flour
05 -
1 tablespoon active dry yeast
06 -
1 teaspoon kosher salt
07 -
1 tablespoon regular sugar
08 -
1 1/2 cups water (warm)
→ Baking Soda Bath
09 -
1/2 cup baking soda
10 -
10 cups water
→ Egg Wash and Topping
11 -
1 large egg yolk mixed with 1 tablespoon water
12 -
1 teaspoon pretzel salt or coarse salt
# Step-by-Step Guide:
01 -
Sprinkle yeast, sugar, warm water, and salt into your mixer bowl. Give it a mix and let it sit until it starts looking a bit bubbly. This should take about 4 or 5 minutes.
02 -
Dump the flour and melted butter into the bowl. Use your dough hook to mix it on low until it clumps up. Then go up to medium and keep going for around 5 minutes till it looks smooth and starts coming away from the bowl.
03 -
Rub a little oil on the dough, drape over a towel, and stash it somewhere warm until it's twice as big. It'll need an hour or so, depending on how warm your kitchen is.
04 -
Fire up your oven to 450°F (232°C). Get two baking sheets laid out with parchment paper.
05 -
Pour 10 cups water into a big pot and add baking soda. Heat it up on the stove until it's bubbling steadily.
06 -
Oil your surface and plop the dough on it. Slice it up into 15 pieces—think golf ball size. Roll them out into long ropes.
07 -
Wind each dough rope around a hot dog and squish the ends so it holds tight.
08 -
One at a time, carefully dunk each wrapped sausage into the hot soda water for half a minute. Scoop them out with a slotted spoon and lay them on your lined pans.
09 -
Paint each dog with the egg yolk mixture, then toss a bit of coarse salt over the tops.
10 -
Pop them in your hot oven for about 12 minutes until they turn golden brown. Enjoy while they're still warm.
# Additional Notes:
01 -
How fast the dough rises depends on how warm it is. It's good to go when it looks twice as big.
02 -
If you want all sides browned nice and even, swap your pans' places halfway through baking.
03 -
Try these with mustard or any dip you like for extra taste.