Poppy Seed Pretzel Dogs

By carvalhohm

Ingredients

• 2 1/4 tsp active dry yeast
• 1 Tbls sugar
• 3/4 tsp kosher salt
• 1 1/2 cups water, 120°F–130°F
• 4 1/4 - 4 3/4 cups all-purpose flour, divided
• 2 Tbls canola oil, divided
• 2 Tbls baking soda
• 2 tsp poppy seeds
• Hebrew National hot dogs

Details

Servings 16
Adapted from momontimeout.com

Preparation

Step 1

Combine yeast, sugar, salt, and 2 cups of flour in a large mixing bowl.

Add water and one tablespoon of oil to flour mixture and beat until smooth, approximately 2 minutes.

Gradually add 2 cups of flour, half a cup at a time, with mixer on low speed until dough starts to pull away from the sides of the bowl.

Turn dough out on to a lightly floured surface and knead for five minutes adding more flour as necessary to keep dough from sticking.

Coat mixing bowl with one tablespoon of oil and place dough in the bowl, flipping over so it is completely covered in oil.

Heat oven to 400°F and line a baking sheet with parchment paper.

Fill a large pot halfway with water and add baking soda. Bring the water and baking soda to a simmer.

Drop pretzel dogs into the water and simmer on each side for 30 seconds. Remove to parchment-lined baking sheet. Use a slotted spatula for the transfer.

Makes 16 pretzel dogs.