Mini Pretzel-Dogs

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Hmm I struggled with the title of this. I don’t know what is the grammatically correct way to write “pretzel dog/pretzel-dog/pretzeldog”. If I just leave a space between “pretzel” and “dog”, it’s misleading because it may seem like I am providing a recipe for dog-shaped pretzels. And if I write “pretzeldog” it leaves that horrid red squiggly line underneath indicating a misspelled word, which is just plain annoying.  I’ll go with the dashed variety.

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Ketchup.  Ketchup is my favorite of the basic condiments. Mustard… eh. Relish… it’s alright. I often have these late night hankerings for foods that involve ketchup (namely chicken nuggets). Mike can vouch for this. When it hits about 12 AM during our late night conversations, I will almost certainly ask him, “Do you know what sounds good right now?” And because he knows me all too well, he’ll respond, “Chicken nuggets.”

This isn’t a recipe for chicken nuggets. But I thought I’d mix it up a bit. So for my late night cravings, I made these mini hotdogs wrapped in yummy pretzel dough. Usually, recipes with yeast tend to deter me, but this recipe is actually quite easy!  Also, I realize that this would have been a perfect Super Bowl item but… I’m a tad bit too late.

Mini Pretzel-Dogs

Slightly adapted from Joy the Baker

Makes ~24 mini dogs, Total prep time: 2 hours

Ingredients:

  • 1 package of 24 little sausages or little smokies
  • 1 1/2 cup of warm water
  • 1 tbsp sugar
  • 1 package of active dry yeast
  • 4 1/2 cup of flour
  • 1 1/2 cup of salt
  • 2 tbsp butter, melted
  • ~14 cups of water
  • 1 cup of baking soda
  • 1 egg, beaten + a splash of water (egg wash)

Directions:

  1. In a mixing bowl, combine warm water and sugar. Add the yeast, letting it froth and foam for about 5 minutes.
  2. Add the melted butter, salt, and flour and mix on low until all the ingredients just combine. Increase the speed to medium and knead the dough for about 5 minutes. The dough should ball up and be smooth. It should be soft and pliable and slightly sticky.
  3. Remove the dough from the bowl and lightly grease the bowl. Put the ball of dough back, lightly flour the top, and let it rise in a warm place for about an hour.
  4. Preheat the oven to 425 degrees Fahrenheit. In a large pot, boil the 14 cups of water and baking soda. Line two baking pans with parchment paper and grease.
  5. While the water is boiling, remove the dough and place on a lightly greased surface. Cut the dough into eighths. Going from the center moving out, roll a piece of dough until it is about  2 feet long and about 1 cm in diameter. Cut the piece of dough into thirds. Each piece will be used to wrap the little hotdog.
  6. Wrap each hotdog, making sure the ends are sealed. Repeat until all hotdogs are wrapped.
  7. Gently drop the wrapped hotdogs into the boiling water and boil for 30 seconds. (This will cause the pretzels to puff up and also allows for a rapid browning process due to the basicity of the water, giving us a chewy inside and a brown outside when baked for a relatively short amount of time.)
  8. Remove the pretzels from the water with a slotted spatula and place on the baking pan. Brush the top with the egg wash and sprinkle with black pepper. (I also added sesame seeds!)
  9. Bake in the oven for 12-14 minutes until the outside is golden brown.
  10. Enjoy warm! With YOUR favorite condiment :)

-Krisla

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