Pretzel Dogs

September 13, 2012

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I know, I know this is not on my cleanse:(((, but sometimes you gotta cook for the men in your family.  I really enjoyed making these too.  I love a project, I guess that’s why I love to bake.  It’s definitely more time consuming, but when you bake and the oven door opens it’s like magic.  It’s that one second where you are praying that it comes out just right!  Tonight there was a little magic in the Miller house.  Magic and big smiles from all!!!

To make these pretzel dogs, I used an easy basic dough.  It was really fun to roll it out and wrap the hotdogs.  If you have young children this could be a fun Sunday afternoon, or you can do what I do and put on some loud music and enjoy your alone time in the kitchen.  I took some pictures along the way to help guide you.  Give them a go, you won’t be disappointed!!!

Enjoy!!!

(recipe adapted from Brown eyed baker)
Pretzel Dogs
 
Ingredients
  • 1½ cups warm (110 to 115 degrees F) water
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 package (2¼ teaspoons) active dry yeast
  • 4½ cups bread flour
  • ¼ cup unsalted butter, melted
  • 10 cups water
  • ⅔ cup baking soda
  • 2 tablespoons unsalted butter, melted
  • 8, quarter pound kosher hot dogs
  • Kosher salt, for sprinkling
Instructions
  1. Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast. Let sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour and melted butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl and place it in a clean, oiled bowl. Cover with plastic wrap and place in a warm area for about 1 hour, or until the dough has doubled in size.
  3. Preheat the oven to 450 degrees. Line 2 baking sheets with parchment paper and lightly spray with canola oil. Set aside.
  4. Bring 10 cups of water and the baking soda to a rolling boil in an 8-quart pot.
  5. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope that’s long enough to wrap around hotdog. Starting at one end, wrap the dough around the hot dog, pinching ends to seal. Place onto the parchment-lined half sheet pan and repeat with the remaining dough and hot dogs.
  6. Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the half sheet pan, brush the tops with melted butter and sprinkle with the coarse kosher salt. Bake until golden brown, approximately 12 to 14 minutes.
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