Wrap the hotdog in the pretzel dough, pinching the ends and seam with your fingers. Gently deflate the dough on a lightly greased work surface, then divide it into 24 fairly equal pieces.įlatten each piece of dough into a rough 4" x 2 1/2" rectangle, and place a mini hotdog at the center of each rectangle. The water should fill the skillet at least 1 1/4" deep adjust the amount accordingly (no need to adjust the other ingredients). Prepare the water bath by combining the water, salt, and baking soda in a 10" to 12" shallow saucepan or deep skillet. If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick. Lightly grease (or line with parchment) two baking sheets. Cover the dough and let it rest for 30 minutes. It should be slightly sticky if it seems dry, sprinkle it with a tablespoon or two of water. Mix and knead the dough ingredients together - by hand, mixer, or bread machine - until the dough is cohesive and fairly smooth. Bake them for 12-13 minutes, until they are a deep golden brown.Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Brush the pretzel dogs with melted butter and sprinkle with coarse or kosher salt.Place the boiled pretzel dogs on the prepared baking sheet. Boil the wrapped hot dogs, two at a time, for 30 seconds.Tuck in the ends of the dough and pinch the seam to seal it and keep it from unraveling.Wrap each piece around a hot dog, leaving the ends of the hot dog uncovered.Roll each piece out into a long rope, about 3x the length of the hot dogs.Let the pieces rest for 5 minutes, uncovered. Meanwhile, punch down the dough, and divide it into 10 equal pieces.Combine 10 cups of water with 2/3 cup of baking soda in a large pot, and bring it to a boil.Preheat the oven to 450☏ and line a baking sheet with parchment paper.Move the dough to a lightly oiled bowl and let rest for 30-60 minutes, the bowl covered tightly with plastic wrap, until it has doubled in size.If it’s too sticky add a bit more flour, a tablespoon at a time, if it’s really dry and not tacky at all, add a little more water a tablespoon at a time. The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky.Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand.In the bowl of a stand mixer fitted with a dough hook, or in a large bowl, mix together the flour, yeast, salt, 1 tablespoon of melted butter, brown sugar and 1 cup of very warm water.Easy Focaccia with Strawberries and Feta.Cover them with aluminum foil if you don’t want them to brown any more. These pretzel dogs can be reheated in the oven at 350F for about 10 minutes.Use spray oil to coat your working surface and your hands before shaping the dough to prevent it from sticking.
You will just need to knead it for about double the time if doing so by hand. I always mix this dough in my stand mixer because it’s fast and easy, but you can knead it by hand as well if you don’t have one. Soft pretzel dough is very easy to make, and very easy to work with.
The only difference is how many you will get from the recipe depending on the size of your hot dogs. Any hot dogs will work for these so use the kind you like.