Nov 19, 2013
There are still times, even after all these years of blogging (almost 5 years!), that I'm amazed when certain foods come out of my very own kitchen. These pretzel dogs are one of them. I figured that they would taste good but I really wasn't expecting them to be such a treat. The pretzel portion tasted like well, pretzels, hot and yeasty and chewy and delicious. And the hot dogs made it feel like this was a meal instead of just a snack. Not exactly a healthy meal but definitely a fun one.
The dough came together really easily in my stand mixer, rose beautifully, and was so easy to work with. I don't really even have any extra tips aside from what's listed in the recipe below. Definitely set aside a couple of hours to make these for a special, fun occasion. I even sort of want to make these for Thanksgiving but I don't think they are very...traditional. ;)
as seen on Tracey's Culinary Adventures, pretzels originally from Alton Brown, method via Fake Ginger
For the pretzel dough:
22 oz. (about 4 ½ cups) all-purpose flour
1 tbsp. sugar
2 tsp. kosher salt
1 ¾ tsp. instant yeast*
1 ½ cups warm water (about 110° F)
2 oz. (4 tbsp.) unsalted butter or coconut oil, melted and slightly cooled
To make the pretzel dogs:
10 cups water
⅔ cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
*If you are using active dry yeast, follow the directions on jar/envelope to proof it before adding it to the other ingredients. I always add the sugar with the yeast when I’m proofing it.
1. In the bowl of electric mixer, combine the flour, sugar, salt, yeast, water, and butter or coconut oil with dough hook. Mix on low speed until the dough comes into a rough ball, scraping down the bowl as necessary.
2. Knead the dough on low speed for about 5 minutes, or until the dough is smooth and elastic and pulling away from the sides of the bowl. The dough should not be overly tacky or sticky.
3. Spray and large bowl with cooking spray then transfer the dough to the bowl and cover with plastic wrap. Allow to rise in a warm, draft free space for about 50 minutes, or until the dough has doubled in size.
4. Preheat oven to 450°F, line 3 baking sheets with parchment paper and set a wire rack over a 4th baking sheet or cake pan to catch excess water after boiling.
5. Combine the 10 cups of water and the baking soda in a large pot and bring to a boil.
6. Meanwhile, turn the dough out onto a work surface and divide it into 16 equal pieces. Working with one piece at a time, roll each piece of dough into 10-inch rope. Wrap the rope around one halved hot dog and pinch the ends to avoid unraveling when cooking. Place wrapped hot dogs on one of the prepared baking sheets. Continue until all hot dogs are wrapped.
7. Working with 2-3 pretzel dogs at a time, drop them individually into the boiling water for 30 seconds. Then transfer them to the wire rack using a slotted spoon or small mesh strainer. Repeat with all 16 pretzel dogs.
8. Transfer the pretzel dogs to the last 2 parchment-lined baking sheets and brush them with the egg wash. Sprinkle with coarse salt.
9. Bake for about 15 minutes, or until the pretzels are golden brown. Serve with your favorite dipping sauce.