Jalapeño Pretzel Dogs with Cheddar Beer Sauce
User Reviews
5
-
Total Time
2 hrs
-
Servings
10 hot dogs
-
Course
Main Course
-
Cuisine
American
Jalapeño Pretzel Dogs with Cheddar Beer Sauce
Description
This recipe starts by activating yeast in warm water with honey and olive oil, then mixing in flour, crushed dried jalapeño, salt, and melted butter to form a sticky dough. After kneading and proofing until doubled, the dough is divided, rolled into long strips, and wrapped around individual hot dogs, pinching ends to seal. The pretzel dogs are then boiled briefly in baking soda water, which helps develop a characteristic pretzel crust when baked at 450°F until browned.
The cheddar beer sauce is made by melting butter and stirring in flour to form a roux, then whisking in light beer and fresh white cheddar cheese, seasoned with Dijon mustard, salt, and pepper until smooth. This sauce adds a tangy, cheesy complement to the mildly spicy pretzel dogs.
The combination delivers warm, chewy pretzel bread with subtly spicy flavor enveloping the savory hot dog, paired with a rich dipping sauce. These make for an indulgent snack or casual meal.
The pretzel dough recipe adapts from a standard roll but includes jalapeño for extra flavor. Boiling in baking soda water requires care to avoid boiling too many at once.
Ingredients
- 1 1/2 cups water warm
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons jalapeno pepper crushed dried
- 1 teaspoon salt
- 10 hotdog
- 4 tablespoons unsalted butter melted
- 1/4 cup baking soda
- 1 egg lightly beaten, large
- salt coarse, for sprinkling
cheddar beer sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 8 ounces light beer
- 12 ounces White Cheddar Cheese freshly grated
- 1 teaspoon Dijon mustard
- salt to taste
- black pepper to taste
Instructions
- In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add the mixture to the bowl of your electric mixer and add in the flour, jalapeño, salt and melted butter. Knead on low speed for 4 to 5 minutes, until the dough comes together and is pulling away from the bowl. It will still be slightly sticky. Place the dough in a well-oiled bowl and cover. Set in a warm place to rise for about an hour or until it’s doubled in size.
- Preheat oven to 450 degrees F.
- Punch down the dough and turn it over on a floured surface, kneading a few times with your hands. Cut/break apart the dough into 10 equal parts and roll them into strips that are about 12 to 16 inches in length. Wrap each strip of dough around the hot dog, starting a the bottom. Pinch together the tops and bottoms so the dough stays together.
- Bring a large pot of water to a rolling boil and add baking soda. Drop in each hot dog (1 or 2 at a time) and boil for 30 to 45 seconds. Place the dough covered dogs on a nonstick baking sheet or a sheet covered with parchment paper. Brush the tops of each with the beaten egg and sprinkle with coarse salt. Bake for 15 to 20 minutes, or until the dough is deep golden in color. Serve with the beer dip and whatever condiments you like!
cheddar beer sauce
- Heat a small saucepan over medium heat and add butter. Once it’s sizzling, whisk in the flour and cook for a minute or two until it’s golden and fragrant. Slowly pour in the beer while whisking constantly so the mixture slightly thickens. Cook for 5 minutes while stirring. Reduce the heat to low and slowly stir in the cheese and dijon until melted. Taste and season with salt and pepper as desired. Serve immediately.
Notes
- Jalapeño pepper flakes in the dough contribute mild heat and flavor to the pretzel wrap.
- Carefully boil pretzel dogs in baking soda water in small batches to develop the pretzel crust effectively.
- Use freshly grated white cheddar cheese for a smoother, more flavorful cheddar beer sauce.
User Reviews
Overall Rating
5
You'll Also Love
