This recipe was taken from The Slow Roasted Italian... if you haven't heard of her, go check out her other recipes and follow her on her Facebook page! My sister Brittany and I made these together. We made a couple minor adjustments to her recipe as we were making these; what we ended up doing is below. Her original recipe can be found here.
These really came out delicious, although they took much longer to make than the estimate said. For some reason, our dough took considerably more time and flour to come together. It was definitely worth it in the end! Here is what they looked like... recipe below.
Pretzel Dogs
by the Slow Roasted Italian;
minor changes by Brandon and Brittany Signorino
Ingredients:
2¼ teaspoons active dry yeast (~1 packet)
12 ounces warmed beer (110°-120°F)
2 tablespoons honey
4+ cups all-purpose flour
1 teaspoon kosher salt
½ cup baking soda (for water)
1 large egg + a splash of water
coarse salt for topping (I used Hawaiian black salt)
8 hot dogs, regular or vegetarian
Procedure:
Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
Pour beer into the bowl of a stand mixer, sprinkle yeast over top, add honey, and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Wash a section of counter top for rolling out dough. Do not flour the countertop or it will be harder to roll out the dough.
Add flour and salt to mixer. Knead until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if bread is too sticky to come together. Dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on counter top and form dough into a ball. We are going to cut this ball into 8 (somewhat) even pieces. First quarter the ball of dough. Then cut each quarter in half. Roll each piece into a 12” strand.
Place end of dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
Arrange all pretzel dogs on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
Bake for 11-13 minutes until the tops are browned.
COOK’S NOTE:
- We microwaved the beer in a glass microwave safe measuring cup, 15 seconds at a time until it was 110-120 degrees as measured by a thermometer.
Recipe developed by Donna Elick - The Slow Roasted Italian
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