PRETZEL DOGS RECIPE
These pretzel dogs are easy to make for the perfect tasty snack or lunch - hot dogs wrapped in buttery, soft pretzel dough and sprinkled with coarse salt! Just don't forget the ketchup and mustard.
Provided by Stacey Mebs
Categories Lunchbox
Time 1h40m
Number Of Ingredients 11
Steps:
- 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. Once the ingredients are combined, knead for 5-6 minutes by machine, or 10-12 by hand. The dough should clear the sides and bottom of the bowl and be very soft and smooth, but not overly sticky. 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. 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. Preheat the oven to 450°F and line a baking sheet with parchment paper. Combine 10 cups of water with 2/3 cup of baking soda in a large pot, and bring it to a boil. Meanwhile, punch down the dough, and divide it into 10 equal pieces. Let the pieces rest for 5 minutes, uncovered. Roll each piece out into a long rope, about 3x the length of the hot dogs. Wrap each piece around a hot dog, leaving the ends of the hot dog uncovered. Tuck in the ends of the dough and pinch the seam to seal it and keep it from unraveling. Boil the wrapped hot dogs, two at a time, for 30 seconds. Place the boiled pretzel dogs on the prepared baking sheet. Brush the pretzel dogs with melted butter and sprinkle with coarse or kosher salt. Bake them for 12-13 minutes, until they are a deep golden brown.
Nutrition Facts : ServingSize 1 hot dog, Calories 382 calories, Fat 21 g, Carbohydrate 37 g, Fiber 1 g, Protein 12 g, SaturatedFat 6 g, Sodium 709 mg, Sugar 1 g
PRETZEL-ISH PIGS IN A BLANKET WITH MUSTARD SAUCE
This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home... Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It's just enough cooking when you feel like a project that doesn't take up too much time. The pretzel flavor makes these special. It's pizza dough with the baking soda "bath" that gives you the pretzel vibes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h40m
Yield 32 to 36 servings
Number Of Ingredients 15
Steps:
- For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine.
- Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside.
- Preheat the oven to 375 degrees F.
- For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets.
- For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter.
- Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side.
PRETZEL DOGS
So good and better than the ones you get at the mall that cost $5 and were made four hours ago! These are a family favorite that even my pickiest eater goes back for seconds (and sometimes thirds!) We always make a big batch because these are just as good reheated the next day for 45 seconds in the microwave with some mustard! Yum!
Provided by modifiedgirl
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 2h15m
Yield 20
Number Of Ingredients 10
Steps:
- Sprinkle the yeast and sugar over 2 cups of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 20 minutes until the yeast softens and begins to form a creamy foam.
- Combine the yeast mixture with the warm milk, oil, and salt in a large mixing bowl; stir well to combine. Stir in half of the flour mixture until no dry spots remain. Stir in the remaining flour, 1 cup at a time, mixing well after each addition. The dough should be moderately stiff and slightly sticky. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Spray a large bowl with cooking spray, then place the dough in the bowl and turn to coat. Cover with plastic wrap or a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
- After the dough has risen, fill a large pot with about 8 cups water, 1 1/2 teaspoons salt, and the baking soda and bring to a rolling boil over high heat. While the water is coming to a boil cut the the dough into 20 pieces, about the size of a golf ball. Roll each piece into a 12 inch long rope about 1 1/2 inches thick.
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Dip a strip of dough into the boiling water using a pair of tongs, count to 5, remove it from the water, and place it on a paper towel for a few seconds. Wrap the strip around a hot dog, place on a baking sheet, and sprinkle with coarse salt. Repeat with the remaining strips of dough and hot dogs.
- Bake in a preheated oven until they are golden brown, about 15 to 20 minutes.
Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.4 g, Cholesterol 25.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 12.6 g, SaturatedFat 6.5 g, Sodium 1961.9 mg, Sugar 3.3 g
PRETZEL DOGS
I adapted this recipe from a food blog, adashofsass.com, and the pretzel dough is based off of Alton Brown's recipe from the Pretzel Logic episode of Good Eats. I made these as part of our superbowl food spread, and they were enjoyed by all. Prep time does not include rise time. NOTE: If doubling the recipe, you do NOT need to double the baking soda dipping solution.
Provided by Greeny4444
Categories Low Protein
Time 45m
Yield 24 pretzel dogs
Number Of Ingredients 11
Steps:
- Combine the warm water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Let the mixture sit for about 5 minutes, until the yeast is foamy and begins to smell of yeast.
- Add the flour and butter to the yeast mixture. Attach the dough hook to the stand mixer and, on medium-low speed, combine the mixture until the dough pulls away from the sides of the bowl and appears shiny, roughly 4 to 5 minutes.
- Spray a large bowl with non-stick spray (or lightly grease with vegetable oil) and place dough in greased bowl. Cover with plastic wrap. Place bowl in a warm area and let dough rise for about 1 hour, or until doubled in size.
- Place an oven rack in the top third of your oven, and preheat the oven to 450 degrees F. Line two cookie sheets with parchment paper. Spray parchment paper with non-stick spray. Set aside.
- In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
- Place the dough on a greased surface, and divide into 16 equal pieces (If you weigh dough, like I do, they will be about 2.20 oz. each).
- Roll each piece into a long rope, roughly 12 inches long. Carefully wrap half of each piece around a third of a hot dog. Pinch the ends together to seal the dough. If you run out of hot dogs before dough, make regular pretzels. Cut a little more dough off (3 oz.), and shape as desired.
- Place each shaped pretzel on the parchment lined baking sheet.
- Boil the shaped pretzels and pretzel dogs, one at a time, in the baking soda water for 30 seconds each. Using a slotted spatula or spider strainer, remove each pretzel dog from the water and place it on a drying rack to allow any extra baking soda mixture to drip off.
- Place the boiled pretzel dogs back on the parchment lined baking sheets. Brush with beaten egg yolk and sprinkle with pretzel or kosher salt.
- Bake until golden brown, roughly 10 1/2 minutes (14 to 15 minutes for large pretzels).
- Transfer pretzel dogs to a cooling rack for a few minutes before serving. Serve with a variety of mustards or cheese sauce.
Nutrition Facts : Calories 148.6, Fat 5.8, SaturatedFat 2.5, Cholesterol 18.2, Sodium 2073.4, Carbohydrate 19.2, Fiber 0.7, Sugar 1.1, Protein 4.3
PRETZEL DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
- Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
- When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
PRETZEL DOGS RECIPE BY TASTY
Here's what you need: flour, pizza dough, hot dogs, water, baking soda, egg yolk, coarse sea salt, shredded cheddar cheese, jalapeño, butter, garlic, fresh parsley, shredded mozzarella cheese, pepperoni
Provided by Nathan Ng
Categories Snacks
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450˚F (230˚C).
- Dust the cutting board with flour, and cut the pizza dough into 4 equal pieces.
- Roll each piece of dough out until it's a 12-inch (30 cm) rope. It's okay if the dough naturally shrinks.
- Take the rolled out dough and wrap it around a hot dog in a spiraling motion, leaving room on the ends.
- In a pot, combine the baking soda with the water and bring it to a boil.
- Cook each pretzel dog in the solution for 30 seconds each. Remove with a slotted spoon and transfer to a baking tray.
- Brush each pretzel dog with the egg wash.
- Top the pretzels with your toppings of choice.
- For sea salt, sprinkle the salt on top. For jalapeño cheddar, top the pretzel with cheddar cheese, then follow with jalapeños. For garlic butter, combine the butter, garlic, and parsley, and brush on top. For pizza, top with mozzarella and follow with pepperoni.
- Bake in the oven for 12-15 minutes, or until it reaches a deep golden brown.
- Enjoy!
Nutrition Facts : Calories 499 calories, Carbohydrate 39 grams, Fat 30 grams, Fiber 1 gram, Protein 15 grams, Sugar 1 gram
PRETZEL DOUGH
pretzel dough. we like to wrap the dough around hot dogs it is just like the ones you can buy at the mall
Provided by h jones
Categories Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve.
- Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic.
- Let rise at least 1/2 hour.
- While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 tbsp baking soda.
- Be certain to stir often.
- After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape.
- Dip pretzel in soda solution and place on greased baking sheet.
- Allow pretzels to rise again.
- Bake in oven at 450 for about 10 minutes or until golden.
- Brush with melted butter and enjoy!
- Toppings: After you brush with butter try sprinkling with coarse salt.
Nutrition Facts : Calories 214.3, Fat 2.8, SaturatedFat 1.5, Cholesterol 6.1, Sodium 1037.8, Carbohydrate 41, Fiber 1.5, Sugar 2.8, Protein 5.4
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