Ah, pretzel dogs—a match made in snack heaven, wouldn’t you agree? There’s something almost magical about the way the salty, chewy pretzel hugs the juicy hot dog, creating a symphony of flavors.
(Remember that viral pretzel trend from last year? This is even better.
) So, roll up your sleeves today and bring this carnival favorite right into your kitchen—your taste buds will thank you!
Steps
- If using a bread maker, combine warm water, sugar, salt, yeast, flour, and melted butter in the machine and set it to the dough cycle. Once the cycle is done, proceed to the next step.
- For stand mixer users, mix warm water, sugar, salt, and yeast in the mixer bowl and let it sit for 4-5 minutes. Add flour, the yeast mixture, and melted butter, then knead on low speed until the dough forms.
- Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 4-5 minutes. Remove the dough, spray it lightly with non-stick spray, return it to the bowl, cover with a tea towel, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 450°F and line two baking sheets with parchment paper. Prepare a baking soda bath by boiling 10 cups of water with 1/2 cup of baking soda in a large pot.
- Turn the risen dough onto an oiled surface, divide it into 15 pieces, each about the size of a golf ball. Roll each piece into a rope and wrap it around a sausage, pinching the ends to secure the dough.
- One at a time, place the pretzel dogs into the boiling baking soda water for 30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheets.
- Brush each pretzel dog with the beaten egg yolk and water mixture, then sprinkle with coarse salt. Bake in the oven at 450°F for about 12 minutes until they are golden brown.
Ingredients
- 15 sausages (such as franks or your preferred type)
- 1½ cups warm water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt (reduce if using table salt)
- 1 tablespoon active dry yeast
- 4½ cups all-purpose flour
- 2 ounces unsalted butter, melted
- 2 tablespoons vegetable oil (for greasing the pan)
- 1 large egg yolk, beaten with 1 tablespoon water (for egg wash)
- 1 teaspoon coarse kosher salt or pretzel salt (for topping)
- 10 cups water (for baking soda bath)
- ½ cup baking soda
Nutritional Values
Calories: 5010 | Fat: 315g | Saturated Fat: 120g | Cholesterol: 930mg | Sodium: 10845mg | Potassium: 2850mg | Carbohydrates: 330g | Fiber: 15g | Sugar: 15g | Protein: 195g | Vitamin A: 1980IU | Vitamin C: 15mg | Calcium: 180mg | Iron: 30mg
FAQ
- What is a Pretzel Dog?
- A Pretzel Dog combines a chewy pretzel dough with a juicy sausage, creating a delightful snack or meal option for both kids and adults. Pair them with spicy mustard for a perfect game day treat.
- How do Pretzel Dogs differ from Pigs in a Blanket?
- While the preparation for both is similar, Pretzel Dogs undergo a baking soda bath before baking, which gives them their distinct flavor. If you skip this step, you essentially create Pigs in a Blanket.
- Can Pretzel Dogs be made in advance?
- Yes, you can prepare a large batch and freeze the baked and cooled Pretzel Dogs. To enjoy them later, reheat in the oven at 350°F for 10-15 minutes to restore their fresh taste.
- What type of sausage is recommended for Pretzel Dogs?
- You can use any sausage you prefer. The article suggests using either Costco’s Kirkland Brand Dinner Franks or Polish Sausage, as both are suitable choices.
- How do you make the dough for Pretzel Dogs?
- The dough can be prepared using the dough cycle of a bread maker. Alternatively, you can mix the ingredients by hand or use a stand mixer, allowing the dough to rise before shaping it around the sausages.
Tips
- For a classic pretzel taste, ensure you dip the wrapped sausages in a baking soda bath before baking. This step gives them their signature pretzel flavor and texture.
- If you want to make a large batch, consider freezing the baked and cooled pretzel dogs. When you’re ready to enjoy them again, simply reheat in the oven for 10-15 minutes at 350°F for a fresh-tasting snack.
- Use your preferred type of sausage for this recipe. Both Kirkland Brand Dinner Franks and Polish Sausages are excellent choices.
- If you don’t have a bread maker, you can still easily prepare the dough using a stand mixer or by hand. Just ensure the dough rises in a warm, draft-free environment until it doubles in size.
Equipment
- Bread Maker (if you don’t have one and prefer to use it for the dough)
- Stand Mixer with Dough Hook Attachment (if not already available)
- 8-Quart Saucepan or Roasting Pan (for the baking soda bath)
- Large Slotted Spoon or Spatula (for removing pretzel dogs from the boiling soda water)
- Baking Sheets (if additional ones are needed)
- Parchment Paper (for lining baking sheets)
