During the dog days of summer, nothing beats a tall glass of lemonade, scoop of creamy macaroni salad, and the satisfying snap of a hot dog. The only way the cookout classic could get any better is if it was wrapped in chewy pretzel dough and topped with sesame seeds! Meet the wildly delicious pretzel dog. These franks are sure to be a home-run at your next summer dinner or 4th of July feast.
Why do pretzel dogs need to be boiled with baking soda?
To get that iconic rich brown color and the chewy crust that is so crucial to a good pretzel, the outside of the dough needs to be set before baking. A quick thirty second dip in a boiling water and baking soda mixture does the trick. But heads up—when the baking soda is added to the boiling water it’s going to fizz and bubble up in the saucepan. This is totally normal, but because of this, it’s best to choose a large saucepan with tall sides for this step.
What kind of hotdogs work best for pretzel dogs?
Specialty franks are a crowd pleaser for a Father’s Day dinner, but for this recipe any classic, all-beef hot dog works like a charm! What’s important is that the dogs are labeled “bun size.” You can use hotdogs that are longer than the standard 5 ½ inches, but the ropes of dough won’t wrap around them quite as much. If you’re more into the dog than the pretzel, then go for it with this larger size!
What goes well with pretzel dogs?
When it comes to hot dog toppings, the possibilities are endless! Slather on some cowboy beans for a twist on a chili dog, or try adding some crunch with a spoonful of colorful coleslaw. And of course, there’s always the classics—mustard, pickled relish, and ketchup! (Looking to impress? Opt for homemade ketchup instead of store-bought!)
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- Yields:
- 8 serving(s)
- Prep Time:
- 2 hrs
- Total Time:
- 2 hrs 15 mins
Ingredients
- 3/4 c.
warm water (110ºF to 115ºF)
- 2 1/2 tsp.
light brown sugar
- 1 1/4 tsp.
active dry yeast
- 2 1/2 c.
bread flour, divided
- 1 1/4 tsp.
kosher salt
- 1 1/2 tbsp.
unsalted butter, melted and slightly cooled
- 8
bun-size beef hot dogs, patted dry
- 1/4 c.
baking soda
- 1
large egg, lightly beaten
- 1 tbsp.
sesame seeds
Ketchup and mustard, to serve
- Nutrition Information
- Per Serving (Serves 8)
- Calories347 Fat18 gSaturated fat6 gTrans fat0 gCholesterol69 mgSodium2491 mgCarbohydrates33 gFiber1 gSugar1 gProtein12 gVitamin D0 mcgCalcium76 mgIron3 mgPotassium147 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a small bowl whisk together the warm water, brown sugar, and yeast. Allow the mixture to sit at room temperature until foamy, about 5 minutes.
- Step 2In the bowl of a stand mixer fitted with a paddle attachment, add the yeast mixture, 2 ¼ cups of bread flour, salt, and melted butter. Mix on low speed until incorporated, about 2 minutes. Scrape the bottom and sides of the bowl.
- Step 3Change to the dough hook attachment and beat the dough at low speed until smooth and elastic, 5 to 7 minutes. (If the dough feels too sticky, add the remaining ¼ cup of bread flour, 1 tablespoon at a time). Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm spot (70ºF to 75ºF) until the dough has doubled in size, about 1 hour.
- Step 4Line 2 baking sheets with parchment paper and spray with cooking spray.
- Step 5Turn out the dough onto a lightly floured surface and divide into 8 even pieces (about 65 grams each). Press a piece of dough into a 6-by-4-inch rectangle, and starting on one long side, fold the dough in on itself in thirds to create a log. Roll the log into an even 14-inch rope. Starting at one end, wrap the dough rope around one hot dog, leaving about 1 inch of hot dog exposed on each side. Place on the prepared baking sheets and repeat with the remaining dough and hot dogs. Cover the hot dogs with plastic wrap and let them sit in a warm spot until the dough has puffed, 25 to 30 minutes.
- Step 6Meanwhile, place one oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 425ºF.
- Step 7In a large saucepan over medium-high heat, bring 4 cups of water to a boil. Once boiling, add the baking soda. (The mixture is going to fizz and bubble up in the pan. It’s important to use a large pan for this step to keep the water from overflowing.)
- Step 8Working one at a time, place a dough-wrapped hot dog into the boiling water. Boil for 30 seconds, carefully flipping halfway through. Using a slotted spatula, remove the hot dog and place back on the prepared baking sheet. Repeat with the remaining hot dogs. Brush boiled hot dogs with egg, and sprinkle with sesame seeds.
- Step 9Bake, both trays at one time, until deep golden brown, 12 to 15 minutes, moving the pan on the top rack to the bottom, and the pan on the bottom rack to the top, halfway through baking. Serve warm with ketchup and mustard.
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