Ever since I found out that soft pretzel dough stores well in the freezer, I’ve had some on hand in my freezer to take out whenever I’m in the mood for soft pretzels. Lately I’ve been using the frozen dough to make whatever soft pretzel variation I can come up with. This weekend I decided to try soft pretzel dogs, a snack I’ve always loved.
I wanted to make small ones, perfect finger food. I originally was going to use mini sausages, but I forgot to buy them. Instead, I used full sized sausages, but cut them up into thirds to make mini pretzel dogs (I guess technically they aren’t dogs since I used sausages).
These came out great. Since I already had the soft pretzel dough premade, it was easy to defrost the dough, wrap them around the dogs and then cook them. These were gone in a flash. I’ll have to make them again since I didn’t have any leftovers.
I am submitting this post to Yeastspotting.
Recipe: Pretzel Dogs
(adapted from Alton Brown)
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons salt
- 2 1/4 tsp active dry yeast
- 4 1/2 cups all purpose flour
- 2 ounces unsalted butter, melted
- 2/3 cup baking soda
- 1 large egg
- 16 full sized hot dogs/ sausages
- Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for about 5 minutes. Add the flour and butter and using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead about 5 minutes until the dough is smooth and pulls away from the side of the bowl. Remove the dough from the bowl, and place the dough in a glass bowl oiled with vegetable oil. Cover with plastic wrap and let rise in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Divide the dough into 16 pieces. Roll out each piece of dough into a 12 inch rope.
- If you are making mini dogs, cut hot dogs to desired length. Then take rope of dough and begin wrapping around the length of the hot dog/sausage. One dough rope can be used for a full sized hot dog. If you are making minis, wrap until you reach the top, then break off the dough for the rest of the mini hot dogs/sausages.
- Preheat the oven to 450 degrees F.
- Using a large sauce pan, fill with water. Bring the water to a boil and add the baking soda.
- Place the pretzels into the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Place pretzels on baking sheet lined with parchment paper or silpat mat.
- Beat one large egg. Brush the top of each pretzel dog with the beaten egg. Bake until dark golden brown in color, approximately 6-8 minutes.