Parmesan Pretzel Dogs
User Reviews
5.0
9 reviews
Excellent
Parmesan Pretzel Dogs
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Parmesan Pretzel Dogs. Perfect for a weekend baking extravaganza, and just about every other occasion because they are that freaking good!!
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Ingredients
- 1 ½ cups warm 110 to 115 degrees F water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour approximately 4 ½ cups
- 2 ounces unsalted butter melted
- 2 tablespoons Italian seasoning
- ½ cup grated Parmesan cheese
- vegetable oil for pan
- 10 cups water
- 10 hot dogs
- ⅔ cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
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Instructions
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour, butter, Italian seasoning and parmesan and, using the dough hook attachment, mix on low speed until well combined. Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. Meanwhile, bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 10 equal pieces. Roll into ropes, and then roll the rope around an entire hot dog, making sure to secure the ends.
- Place onto 2 sil-pat lined sheet pans.
- Place the pretzeldogs into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes.
- Transfer to a cooling rack for at least 5 minutes before serving.
Notes
- Serve these with ketchup and mustard!
Nutrition Information
Show Details
Calories
415kcal
(21%)
Carbohydrates
59g
(20%)
Protein
13g
(26%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
56mg
(19%)
Sodium
3066mg
(128%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
229IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 3066mg | 128% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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