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Pretzel Dogs

April is National Pretzel month so I decided to use pretzel dough as our blanket today. The pretzel dough recipe is Alton Brown’s Homemade Pretzel recipe adapted to be the blanket in my Pretzel Dogs.

  • 1 ½ cups warm water (110-115˚)
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 package active yeast
  • 4 ½ cups flour
  • 2 tablespoons butter, melted
  • 10 cups of water
  • 2/3 cup baking soda
  • 1 egg yolk with 1 tablespoon water, beaten
  • Pretzel salt
  • 1 package mini hot dogs

Place warm water, sugar and salt in a large mixing bowl.  Sprinkle yeast on top and let sit for 5 minutes. Using a dough hook on low speed, add flour and butter to yeast mixture.  Once incorporated, turn speed to medium and beat until dough pulls away from bowl (1-2 minutes).  Place dough in a large bowl coated with vegetable oil, cover with plastic wrap and let sit in a warm place until it has doubled in bulk (about 1 hour).

Preheat oven to 450˚. Working with a quarter portion of dough at a time, cut dough into small portions to fit around mini hot dog.  Use your discretion and preference here.  You can cut large chunks of dough so the hot dog is fully covered or small portions so the hot dog sticks out at the end.  Wrap dog in the dough and pinch to seal dough.  Place on a baking sheets coated with parchment paper and repeat until all dough and dogs are gone.  If you have leftover dough, make pretzels bites by cutting small chunks of dough.

Once all dogs have been covered, boil 10 cups of water with baking soda.  Place rolled dog or pretzel bite into boiling water, one at a time.  Cook 30 seconds and then remove with a slotted spoon.  Place on prepared baking sheet and repeat until all dogs or bites have been boiled.

Brush boiled dogs or bites with egg yolk wash, sprinkle with salt and cook for 8-12 minutes or until browned.  Serve with mustard or cheese dipping sauce.

Note:  You can substitute your favorite sausage for the hot dogs.


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