Pretzels and hot dogs are great alone but put them together and WOW! These take a little work but it is worth the effort. Loved by little and big people these are sure to be a crowd pleaser.
Ingredients-
1 1/2 cups warm water (110-115 degrees)
1 tbsp sugar
2 tsp salt
1 package active dry yeast
4-5 cups All-purpose flour
1/4 cup melted butter
1 tbsp oil
10 cups water
2/3 cup backing soda
1 egg yolk - beaten with 1 tbsp water
Pretzel salt - or kosher salt if you can't find pretzel salt
Let's get started!
Add water, sugar and salt to a mixing bowl and sprinkle yeast on top. Allow to sit for 5 minutes.
After 5 minutes yeast should look foamy, if not let sit for 5 more minutes. If it still hasn't bloomed check the expiration date! If you are using instant yeast you can skip this step and just add everything together.
Add 3 1/2 cups of the flour and the melted butter. Mix until a loose dough forms - I like to do this with a spoon. Attach dough hook and knead dough, slowly add the remaining flour. Depending on the day you may need up to 5 cups, this day was cool and dry and I only needed about 4 1/4. You want a soft dough that will pull away from the sides of the bowl. Knead dough on medium spead for 5 minutes. It should look like this. Now remove the dough and clean the bowl. Add oil or non-stick spray to bowl, add dough back and turn to cover.
Cover with plastic wrap and allow to rise in a warm place for 45 minutes. It will rise and look puffy but not necessarily be "doubled".
When dough is almost done rising you want to preheat your oven to 450 degrees, add the 10 cups of water and 2/3 cups of baking soda to a large pot and set to high and line a baking sheet with parchment paper and spray with non-stick spray.
After dough has risen turn it out onto a lightly oiled surface and divide into 10 dough balls. Don't worry if they are perfect.
Open your hot dogs and allow to dry on a paper towel.
Working one ball at a time roll out into a long rope. About 24 inches.
Start at the end of the dough rope wrap each hot dog completely in dough. I like to cover the ends also so the dog doesn't explode on the ends in the oven. When you get to the end break off extra dough or tuck under if you want a thicker crust. Repeat for all 10 dogs.
Working with 2 or 3 at a time gently drop each into boiling water/baking soda solution. Allow to boil for 30 seconds, remove with a large flat spatula and place onto lined baking sheet. Let as much solution come off as possible, you don't want it pooled on your baking sheet.
Brush the top of each with the egg yolk and water mixture then sprinkle with salt. Place in your preheated oven and bake for 12-14 minutes, until browned.
Let these cool for 5-10 minutes before eating as the hot dog is REALLY HOT!
Serve with mustard or whatever you like. Enjoy!
If it is a cool day - Put a cup of water in the microwave for 2 minutes on high, then take the cup out and add your dough bowl, close the microwave and don't open for the rest of the rising time. The humidity from the boiling water will help your dough rise no matter what temperature your house is.
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