The Hot Dog Pretzels Recipe These pretzeldogs are guaranteed to be a big hit at a children's party and are simple to prepare. Warming and festive in appearance, they are also great for a winter celebration.
Rising and proofing time:
1 1⁄2 – 2 1⁄2 hrs
Ingredients:
1 tsp dried yeast
1⁄2 tbsp sunflower or vegetable oil,
plus extra for greasing
1 cup bread flour, plus extra for dusting
3⁄4 cup all-purpose flour
1⁄2 tsp salt
1 tbsp sugar
8 hot dogs
mustard (optional)
For the glaze
1 tbsp baking soda
coarse sea salt
Method:
1 Put the two types of flour, salt, and sugar into a bowl. Sprinkle the yeast over 11.4 cups warm water. Stir once, then leave for 5 minutes, until dissolved. Once it has dissolved, add the oil.
2 Pour the liquid into the flour mixture, stirring it together to form a soft dough. Knead by hand for 10 minutes on a floured work surface until smooth, soft, and pliable. Put in a lightly oiled bowl, cover loosely with plastic wrap, and leave in a warm place for 1–2 hours, until nearly doubled in size.
3 Turn the dough out onto a floured work surface and knock it back. Divide it into 8 equal pieces. Take each piece of dough and roll it under your palm to make a log
shape. Use both your palms to continue to roll the dough outward toward each end, until it is about 18in (45cm) long. If the dough is difficult to stretch, hold it by either end and gently rotate it in a looping action as you would a jump rope.
4 Take each hot dog and, if you like mustard (and don’t mind the mess) brush with a little mustard. Starting at the top, wrap the pretzel dough around it in a circular twisting motion, so that the hot dog is completely sealed in, with only the top and the bottom showing. Pinch the dough together at the top and bottom to make sure it doesn’t unwrap.
5 Place on baking sheets lined with parchment paper, cover with oiled plastic wrap and a kitchen towel, and leave in a warm place for about 30 minutes, until well puffed up. Preheat the oven to 400°F (200°C).
6 Dissolve the baking soda in 1 quart boiling water in a large saucepan. Poach the hotdogs, in batches of 3, in the simmering water for 1 minute. Remove with a slotted spatula, dry briefly on a kitchen towel, and return to the baking sheets.
7 Scatter with sea salt and bake for 15 minutes until golden brown and shiny. Remove from the oven and cool on a wire rack for 5 minutes before serving.
STORE:
These are best eaten while still warm, but can be stored in an airtight container in the refrigerator overnight.
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| Hot Dog Pretzels |
