Hot dogs are kind of a classic sporting event staple. Whether you go to a football game or a baseball game, there are always hot dogs. Another thing that is always there? Big soft pretzels. So why not combine the two, and have them at your game day event. Or even just a fun dinner on any Sunday.
Soft pretzels are one of my favorite treats. You can’t walk through the mall and not smell them. It takes all my will power not get one every time. Over the years I have made them at home a few times. I have made little bites to go with Cheddar Bacon Ale Dip more than once. When I make the big pretzels, they don’t always turn out so pretty. I am not the best roller. But all that really matters is the taste, right?
Pretzel dogs are pretty easy to make, and they are great because you can make a few or a bunch. I made just a few the day I made these. I used all the leftover dough to make pretzel bites. The dough is a little time consuming, it is a yeast dough after all. But they are so good, and so worth any extra effort. And once you have the dough ready, doing the hot dog part is simple! Serve with a little ketchup or mustard and you have a great party food. You could even do a mini version of this for appetizers. How cute would little bite sized pretzel dogs be?!
- 1 1/2 cups warm water
- 1 Tbls sugar
- 2 tsp kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 Tbls butter , melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 Tbls water
- 8 Hot Dogs
- Pretzel salt
- In a large bowl combine water, sugar, and salt. Sprinkle the yeast on top, and let stand for 5 minutes until foamy. Add flour and melted butter, using a dough hook or wooden spoon to combine. Knead the dough until smooth and elastic. If using a mixer that should be 4-5 minutes, by hand 6-7 minutes.
- Remove dough and place in a well oiled bowl, turning to coat. Cover and let rise in a warm place for about 60 minutes, or until doubled in size.
- Preheat oven to 450 degrees. Prepare 2 baking sheets with parchment paper or a silpat liner.
- In a large pot bring 10 cups of water and the baking soda to a rolling boil.
- Turn the dough onto a lightly floured surface, and separate into 8 pieces. Roll into a long rope (about 24 inches long). Gently wrap the rope around the hot dog, pinching the ends to seal. Repeat with remaining hot dogs.
- Place the hot dogs (1 or 2 at a time) in the boiling water. Cook for 30 seconds. Remove to a wire rack, so the water can drip away. Place on the prepared baking sheet.
- Brush each hot dog with the egg yolk mixture and sprinkle with salt.
- Bake for about 15 minutes, or until golden brown.
- Remove from oven and serve with ketchup or mustard for dipping.
If you are not making 8 hot dogs; make small bites or full pretzels following the same instructions with boiling and baking.