Pretzel Dogs

By á-36350

Ingredients

• Sausages
• Pretzel Dough
• 1 1/2 cups warm water
• 1 tbsp sugar
• 2 tsp kosher salt (reduce amount if using table salt)
• 1 package active dry yeast
• 4 1/2 cups all purpose flour
• 2 oz unsalted butter, melted
• Vegetable oil, for pan
• Baking Soda Bath
• 10 cups water
• 2/3 cups baking soda
• Egg Wash
• 1 large egg yolk, beaten with 1 Tbsp water
• Topping
• Coarse kosher salt or Pretzel Salt

Details

Servings 1
Adapted from letthebakingbeginblog.com

Preparation

Step 1

If using mixer, combine warm water, sugar, salt & yeast. Stir and allow it to sit for 4-5 minutes.

Once the mixture has risen slightly, put flour in the bowl of the mixer, add the yeast slurry, melted butter & using the dough attachment/hook kneed on low speed just until the dough comes together.

Increase the speed to medium and kneed until dough is smooth and pulls away from the sides of the bowl (about 4-5 minutes).

Remove the dough from the bowl, spray it with non stick spray, then return the dough back into the bowl and cover with a tea towel. Let rise for 1 hour in a draft free, warm place, or until doubled in size.

Preheat oven to 450F. Line 2 baking sheets with parchment paper and brush with oil. Set aside.

Bring 10 cups of water & baking soda to a rolling boil in an 8-quart sauce pan or roasting pan.

Meanwhile, turn the dough out onto oiled work surface and divide it into small pieces the size of a golf ball.

Roll each dough ball into a rope and wrap it around the full length of the sausage, pinching the ends onto themselves to prevent them unwrapping.

One by one place the place the pretzel dogs into the boiling soda water for 30 seconds. Using a large slotted spoon or spatula remove them from the water and place onto prepared baking sheet.

Brush on with beaten egg yolk and water mixture and sprinkle with salt.

Place in oven and bake until golden brown in color, about 12-14 minutes.