Pretzel hot Dogs
This recipe is pretty inexpensive to prepare (cost me less than $10 for 10 pretzel hot dogs ) but tastes like a million bucks! If you have some time to spare it’s a great way to make an awesome special meal for cheap, especially for kids (and kids at heart).
Time: about 30 mins hands on, 90 mins for dough to proof
Makes: 10 Pretzel hot Dogs
- 10 hot dogs, I use all beef
- 3 tsp active dry yeast
- ⅓ cup (+1 tsp) white sugar
- 4 cups all-purpose flour
- 1 tsp table salt
- 1 tbsp veggie oil
- ¼ cup baking soda
- kosher salt, coarse salt, for topping
- 2 tbsp butter, for brushing
- spray oil
Pretzel hot Dogs Instructions:
Prepare the Dough:
In a small bowl, dissolve yeast and 1 teaspoon sugar in 3/4 cup warm water. Let stand until creamy, about 10 minutes.
In a large bowl, or the bowl of a stand mixer, combine the flour, ⅓ cup sugar, and salt. Once mixed, add the yeast mixture and oil. Mix and knead the mixture until the dough forms. If the mix is too dry, add water 1 tbsp at a time. If the mixture is too wet, add flour 1 tbsp at a time. The dough should form a cohesive shape and not stick to the sides of the bowl.
Knead the dough until smooth, about 8-10 minutes. This is easiest in a stand mixer fitted with a dough hook.
Once the dough is smooth, remove it from the bowl and give the bowl a quick spray of oil. Place the dough back in the bowl and cover with plastic wrap or a damp towel. Allow the dough to rise in a warm place until doubled in size, about 90 minutes. (I use the bread proofing function of my oven)
Prepare the Hot Dogs:
Once dough has risen, preheat the oven to 450 degrees F. Grease 2 baking sheets.
Turn the dough out onto a clean, smooth surface (I use my countertop) and divide into 10 equal pieces. Using the palms of your hands to roll the dough against the counter, roll each piece into a rope about 18” long.
Remove the hot dogs from their packaging and pat them dry with paper towels to remove excess moisture. Gently wind a dough piece around each dog. I like to press the ends of the dough rope flat with my fingers, and tuck them under the rope as it’s wrapped around. This helps them hold their shape a bit better as they bake.
In a medium bowl (oval-shaped, if you have it) dissolve the baking soda in 2 cups of warm water. This baking soda bath is what gives the pretzel’s their dark exterior, so don’t skip this step! Dip pretzel hot dogs in the bath, let excess water drip off, then place it on the baking sheet. The baking soda will not dissolve completely, so I like to agitate the water as I dip each dog to get more baking soda on the surface.
Bake in the preheated oven until browned, about 8-12 minutes. Please note, they will brown faster than normal bread, so don’t pull them when they’re golden or the inside may be undercooked.
Melt the butter (I do this in the microwave), then brush each dog with a little bit and top with the coarse salt. The brush of butter is what gives the pretzel hot dogs their nice shine, so I don’t recommend skipping this step. Serve immediately.
To Freeze Pretzel hot Dogs:
Follow the instructions to prepare the dogs, but don’t dip them in the baking soda bath.
Place the unbaked pretzel dogs on a wax paper lined cookie sheet or plate so they are not touching, and place in the freezer until frozen. Once frozen, transfer to a freezer proof zip bag to store long term.
To reheat Pretzel hot Dogs from frozen:
Fully defrost the dogs, I do this by moving them to the fridge ~12 to 24 hours in advance.
Preheat the oven to 450 F
Prepare the baking soda bath as directed in step 8, then continue following the directions to finish cooking the pretzel hot dogs.
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