Homemade Pretzel Dogs
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
10 Pretzel Dogs
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Course
Main Course
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Cuisine
International
Homemade Pretzel Dogs
Description
The pretzel dough is made by activating active dry yeast in lukewarm water, then mixing it with flour, sugar, salt, and melted butter to form a soft dough. After kneading until smooth, the dough rises until doubled. It is then divided into equal portions, rolled into ropes, and wrapped around hot dogs, leaving an inch at the ends.
Before baking, the pretzel dogs are dipped in boiling water with baking soda, which helps create the distinctive pretzel crust and chewy texture. After the soda bath, they're brushed with an egg wash and topped with coarse salt or sesame seeds. Baking at 425°F develops a glossy, golden brown crust while keeping the inside soft and warm. The finished pretzel dogs combine the soft chew of pretzel bread with the savory hot dog center, suitable as a snack or casual meal.
Ingredients
Pretzel Bread:
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups water 105-115˚F, 40-46˚C), divided, lukewarm, 300 milliliters
- 4 cups all-purpose flour 500 grams
- 1 tablespoon granulated sugar 12 grams
- 1 1/2 teaspoons salt 7 grams
- 4 tablespoons unsalted butter melted and slightly cooled, 60 grams
To assemble:
- 8 cups water 2 liters
- 1/2 cup baking soda 125 grams
- 10 hotdog
Topping:
- 1 egg large
- 1 tablespoons water 15 milliliters
- coarse salt for topping, or sesame seeds
- 2 tablespoons butter melted, unsalted
Instructions
To prepare the pretzel dough:
- In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast with water and butter. If needed, slowly add the remaining 1/4 cup (60 milliliters) water to create a soft dough.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
To assemble:
- Preheat oven to 425˚F (220˚C). Place the 8 cups (2 liters) water and baking soda in a pot and bring to a boil.
- Line two baking sheets with parchment or lightly grease.
- Once doubled, place the dough on a lightly floured surface and divide into 10 equal rolls. Form each roll into a long and thin rope. Wrap the rope around a hot dog, keeping about 1 inch (2.5 centimeters) on each end clear. Pinch the ends to seal. Repeat with remaining pieces.
- Reduce the heat to a low boil and gently place the dough-wrapped hot dogs into the water, being careful not to overcrowd. Turn to coat on all sides, boil for 30 seconds, and remove with a slotted spatula to the prepared baking sheet.
- In a small bowl, beat together the egg and 1 tablespoon (15 milliliters) water.
- Brush the top and sides of each boiled hot dog with the egg wash. Sprinkle with the coarse salt or sesame seeds. Bake in the preheated oven until golden brown, 15-18 minutes.
- Immediately after removing from the oven, brush the tops and side of the golden pretzels with the melted butter. These pretzel dogs are best warm from the oven.
User Reviews
Overall Rating
5
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