Pretzel Dogs
One day I was planning on making a squash soup that I knew the kids wouldn't like, so I tried searching for something to serve with it that they would like. These pretzel dogs were a hit. We made them again when the boys were home for the holidays, and they liked them too. So, that makes them a Family Favorite. (The dough also makes great, chewy pretzels that don't get squished in lunch sacks!)
Bagel Dogs
1 tablespoon yeast
2 tablespoons brown sugar
1 1/2 cups warm water
5 cups flour
1 tablespoon gluten
2 cups warm water
2 tablespoons baking soda
1 package hot dogs
2 tablespoons butter, melted
Kosher Salt
Dissolve the yeast and brown sugar in the 1 1/2 cups of warm water. Let it sit for a minute or two, then stir in the flour, gluten, and salt. Knead in bread mixer or by hand for about 8 minutes, until smooth and elastic. Place in a greased bowl, turn to coat the entire surface, cover and let rise for 1 1/2 hours.
Combine the 2 cups warm water and baking soda in a shallow baking dish.
After the dough has risen, cut it into 12 pieces. Roll each into a rope about 18 inches long and wind it around a hot dog that has been patted dry. Dip into the soda/water solution for a second, and gently place on a parchment covered cookie sheet.
Let rise an additional 20 minutes. Bake at 450° for about 10 minutes. Brush with melted butter and sprinkle with Kosher Salt.
Notes:
When you run out of hot dogs, just make pretzels.
Between the water bath and the cookie sheet, I briefly patted the pretzels with a clean towel so they wouldn't be dripping.
They taste fine without the extra Kosher Salt.
The original recipe called for 3 cups all-purpose flour and 1 cup bread flour. I've discovered that flour in Florida has a higher moisture content, so I always have to use more. I don't have bread flour, which is why I added the gluten.
Bagel Dogs1 tablespoon yeast
2 tablespoons brown sugar
1 1/2 cups warm water
5 cups flour
1 tablespoon gluten
3/4 teaspoon salt
2 cups warm water
2 tablespoons baking soda
1 package hot dogs
2 tablespoons butter, melted
Kosher Salt
Dissolve the yeast and brown sugar in the 1 1/2 cups of warm water. Let it sit for a minute or two, then stir in the flour, gluten, and salt. Knead in bread mixer or by hand for about 8 minutes, until smooth and elastic. Place in a greased bowl, turn to coat the entire surface, cover and let rise for 1 1/2 hours.
Combine the 2 cups warm water and baking soda in a shallow baking dish.
After the dough has risen, cut it into 12 pieces. Roll each into a rope about 18 inches long and wind it around a hot dog that has been patted dry. Dip into the soda/water solution for a second, and gently place on a parchment covered cookie sheet.
Let rise an additional 20 minutes. Bake at 450° for about 10 minutes. Brush with melted butter and sprinkle with Kosher Salt.
Notes:
When you run out of hot dogs, just make pretzels.
Between the water bath and the cookie sheet, I briefly patted the pretzels with a clean towel so they wouldn't be dripping.
They taste fine without the extra Kosher Salt.
The original recipe called for 3 cups all-purpose flour and 1 cup bread flour. I've discovered that flour in Florida has a higher moisture content, so I always have to use more. I don't have bread flour, which is why I added the gluten.
Comments
Post a Comment