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.
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.
Slightly adapted from Joy the Baker
Makes ~24 mini dogs, Total prep time: 2 hours
- 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)
- In a mixing bowl, combine warm water and sugar. Add the yeast, letting it froth and foam for about 5 minutes.
- 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.
- 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.
- 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.
- 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.
- Wrap each hotdog, making sure the ends are sealed. Repeat until all hotdogs are wrapped.
- 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.)
- 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!)
- Bake in the oven for 12-14 minutes until the outside is golden brown.
- Enjoy warm! With YOUR favorite condiment :)