I’ve really been into hot dogs lately and pretzels, so I decided to try to make my own pretzel dogs. Honestly, I really wanted to make pretzels but didn’t want to sit around just eating bread. So I thought about adding a super nutritious hot dog! Actually, you could use any type of dog or sausage you want for this recipe. As I’m typing this, I just thought of how good an Andouille pretzel dog would taste. Guess I already know I’m going to be making this again.
Please don’t let the concept of making pretzel dogs intimidate you. While it is a multi-step process, it’s not super time consuming or difficult. Pretzel dough is nice and sturdy and pretty easy to work with. I’ve found that it’s much easier to shape than challah or dinner rolls. And after all this work, who wouldn’t appreciate a self-contained meal. That’s pretty genius. This recipe easily makes eight pretzel dogs with enough left over to try to form traditional pretzels or pretzel bites. They also freeze and reheat very well. These quickly became a handy snack to have around for the teenager in my house. We ate them arguing over if they were better with mustard or cheese. I like both. What’s your favorite?
- 1 ½ cups warm (110 to 115°F) water
- 2 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast , about 2 ¼ teaspoons
- 22 ounces all-purpose flour , about 4 1/2 cups
- 2 ounces unsalted butter , melted
- Vegetable oil , for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel or margarita salt (you can also use kosher salt)
- 1 package of your favorite hot dogs or sausage
Combine the water, sugar, yeast and salt in the bowl of a stand mixer. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Switch to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then grease the bowl well. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for about 50 minutes or until the dough has doubled in size.
Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper and generously brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
Turn the dough out onto a slightly oiled work surface and divide into 12 equal pieces. Roll out each piece of dough into a 12-inch rope and wrap it around the full length of the hot dog, pinching the ends onto themselves to prevent them unwrapping. Place onto the parchment-lined half sheet pan. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel dog with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Adapted from Alton Brown