Pretzel Dogs and Soft Pretzels
User Reviews
5
Pretzel Dogs and Soft Pretzels
Description
This recipe produces a versatile pretzel dough that can either encase hot dogs or be shaped into traditional pretzels. The dough combines all-purpose flour, instant yeast, salt, milk, water, honey, and butter to create a firm but pliable dough. After a rise, it is divided into ropes and then formed either around parboiled hot dogs or into U-shaped pretzels twisted to form the classic knot.
The shaping is followed by a brief boil in water with baking soda, which is essential for creating the characteristic chewy crust and deep brown color when baked. Optional toppings like sesame seeds, poppy seeds, dehydrated garlic, or coarse salt can be added for extra flavor and crunch. The pretzel dogs are fully enclosed in dough, while the small pretzels have a denser and chewier texture.
These pretzels can be served warm with ketchup and mustard or other favorite condiments, making them suitable for casual snacking, parties, or a fun appetizer. The recipe also offers flexibility to split the dough for different shapes and sizes in the same batch.
Proper shaping involves twisting the dough ropes into the pretzel form by creating a U, twisting the ends three times, and folding them back onto the base. This technique ensures the distinct pretzel shape and texture.
Ingredients
Dough
- 2 ½ cups all-purpose flour (plus more for kneading)
- 2 teaspoon instant yeast dry
- 1 teaspoon salt
- ⅔ cup milk
- ⅓ cup water
- 2 tablespoon honey
- 2 tablespoon butter unsalted
- 12 hotdog
Water Bath
- 6 cups water
- 6 tablespoon baking soda
Optional Toppings
- sesame seeds
- poppy seeds
- dehydrated garlic
- onion flakes
- salt coarse
- everything bagel seasoning
Accompaniments
- ketchup
- mustard
Instructions
DOUGH
- Whisk together flour, yeast, and salt in a large bowl.
- Heat milk, water, honey and butter in a small saucepan set over medium-low heat until the butter has melted and mixture is lukewarm.
- Pour milk mixture into flour mixture and stir until a dough ball forms. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. This can also be done in a stand mixer until dough comes together into a firm ball.
- Place dough into a large bowl sprayed with oil, cover with plastic wrap and a clean kitchen towel and set aside in a warm place to rise until doubled in size, about one hour.
ASSEMBLY
- Parboil hot dogs for 2-3 minutes, pat dry and set aside.
- Place dough ball onto lightly floured surface and slice into 12 equal portions. Roll each into a 30 centimeter rope.
- Wrap the dough around the hot dogs, gently stretching as you wrap so dough reaches the ends of hot dogs.
- Place on a baking sheet lined with parchment paper, cover with plastic wrap and rest for 15 minutes.
COOKING
- Preheat oven to 450°F or Air Fryer to 350°F.
- Bring water and baking soda to a boil in a large saucepan set over medium-high heat.
- Gently lower wrapped hot dogs into the water in batches of three. Boil for 30 seconds, flipping halfway.
- Place boiled pretzel dogs onto lined baking sheet or greased Air Fryer tray/basket, sprinkle with desired toppings.
- AIR FRYER COOKING METHODAir Fry for 5-7 minutes, or until golden brown.OVEN COOKING METHODBake for 10-15 minutes, or until golden brown.
- Serve with dipping sauces of choice or as is and enjoy!
Notes
- You can split the dough into halves to make six pretzel dogs and twelve smaller pretzels in one batch.
- Shape pretzels by forming a U, twisting the ends three times, then folding them down onto the base of the U.
- Toppings like coarse salt, sesame seeds, or everything bagel seasoning add extra flavor and texture before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 2157mg | 90% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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