Mini Pretzel Dogs
User Reviews
5
Mini Pretzel Dogs
Description
Mini Pretzel Dogs begin with yeast dough made from warm water, instant yeast, sugar, melted butter, flour, and salt. After allowing the dough to rise for an hour, it is divided and shaped into small tubes wrapped around each mini hot dog. Before baking at a high temperature, the wrapped mini dogs are dipped in a baking soda water bath which contributes to the pretzel's distinctive chewy crust and deep golden color. The dough is pinched tightly around the hot dogs to secure them during cooking.
The pretzel dough yields a slightly chewy texture with a light buttery flavor that complements the savory mini hot dogs inside. Baking at 450°F encourages a crisp and bronzed crust while preserving a tender interior. Topping with coarse sea salt or pretzel salt after the soda bath enhances the pretzel-like quality and adds a pleasant crunch.
These Mini Pretzel Dogs make an approachable snack or appetizer that pairs well with mustard or dipping sauces of choice. Their size and format are convenient for gatherings or as a fun treat for children.
Ingredients
- 3/4 cup water warm
- 1 tsp instant yeast
- 1 tbsp sugar
- 2 tbsp butter melted
- 2 cups all-purpose flour measure using the scoop and level method
- 1 tsp salt
- 42 mini hot dogs
- 1/2 cup baking soda for baking soda bath
- 1 egg large
- sea salt or pretzel salt, coarse, for topping
Instructions
- Mix warm water, yeast, sugar and melted butter in a large mixing bowl. If using dry active yeast, let this mixture sit for 5 minutes. If using instant yeast, continue to next step.
- Add flour and salt to the bowl and mix with a wooden spoon until you cannot mix anymore. Then, wet your hands and use them to knead the dough into a smooth ball. Leave the dough ball in the mixing bowl, cover with a damp tea towel, and allow the dough to rise at room temperature for 1 hour.
- After 1 hour, remove the dough ball from the bowl and cut into 6 even pieces. Roll each piece into a long tube and cut the tube into 7 pieces. Wrap each of the smaller pieces around a mini hot dog. Pinch and pull the dough to ensure a tight wrap. Continue until each hot dog is wrapped in pretzel dough.
- Preheat the oven to 450F and line a baking sheet with parchment paper. Prepare a baking soda bath with 1/2 cup of baking soda. Place baking soda in a large stock pot and fill 3/4 of the way with water. Bring the water and baking soda to a boil.
- Take the wrapped hot dogs and boil them in batches for 10 seconds. Remove from the boiling water with a slotted spoon and place on the baking sheet. Continue until all are boiled.
- Whisk the large egg and brush egg over each mini hot dog on the baking sheet. Top with coarse sea salt or pretzel salt. Bake in the oven at 450F until golden brown about 10 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10.5
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 10.5g | |
| Calories | 240kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 2287mg | 95% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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