After a long couple of weeks of eating healthier than usual, it was time to reward ourselves and take a night off from our “diet” (for lack of a better word). Ryan and I were flipping through recipes on Pinterest when we found this recipe by Joy the Baker. Pretzel dogs seemed like the perfect way to celebrate the unofficial end of summer coming this weekend, and was definitely one of the most delicious things I have eaten in a while. If you have any plans for get togethers this holiday weekend, I highly suggest whipping up these mini pretzel dogs to serve.
Ingredients (makes 16 mini dogs)
1 package of 8 hot dogs
1 ½ cups warm water (between 110 and 115 degrees F)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 package) active dry yeast
4 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons butter, melted and cooled
about 14 cups of water
1 cup baking soda
1 large egg, beaten, with a splash of water
salt and pepper for topping
Combine warm water and sugar in stand mixer mixing bowl. Attach dough hook. Pour dry yeast on top of warm water (do not stir). Allow to rest for about 10 minutes, until mixture has turned foamy.
Add in flour, salt, and melted butter. Mix on low speed until well combined. Turn mixer to medium, and continue to beat until mixture pulls away from sides and forms a ball (about 4 minutes).
Remove dough from bowl. Scrape bowl clean, coat with vegetable oil, and place ball of dough back in bowl. Sprinkle with flour and cover with plastic wrap. Place in warm location and allow to rise for an hour, until dough has doubled in size.
Preheat oven to 425 degrees F and place oven racks on top and bottom thirds of oven. Line baking sheets with parchment paper and coat paper with oil (dogs will stick otherwise).
Cut hot dogs in half. Remove dough from bowl and place on a lightly oiled surface. Cut into 16 individual pieces. Roll each piece of dough out to a 12-inch skinny log. Wrap dough around hot dog, making sure to tuck in the ends.
Meanwhile, boil water and baking soda. Once water is at a boil, place wrapped pretzel dogs in the water for about 30 seconds, and remove with a slotted spatula. Place back on baking trays.
After dunking in water, coat dogs with whisked egg and sprinkle with salt and pepper. Bake for 10-12 minutes, until tops are golden brown.
Allow to cool for just a few minutes. Pretzel dogs are best served day of making, slightly warm with mustard dipping sauce.
If you’d like to store your pretzel dogs for another day, double wrap with plastic and place in freezer. When ready to reheat, switch out the plastic wrap for foil, and bake at 350 degrees F for 12 minutes (or until warmed through).