pretzel dogs

IMG_9910
shot by: Joyce Wong (ms_jwong)
I decided to update this recipe since i posted them 2 years ago. For some time now, I have been on the look out for a recipe that will give me a more fluffy and soft dough. The taste remains the same, but the texture was missing for me. Finally, I think I’ve hit a gold mine with these babies! ♥

For carb lovers like me – you’ll probably love the dough by itself without the frankfurt… but who doesn’t like some added saltiness? I’ve made pretzel dogs a few times now, so the process doesn’t overwhelm me like it did the first time I made them. Though the trickiest part is still ‘Step 10’ (boiling the water with baking soda)… it can get a little messy, so be careful. I hope y’all make these delicious treats to share with your loved ones, because they really are so worth it.

♦ Pretzel Dogs♦

Serves: 8 mini pretzel dogs
adapted from here
• ¾ cup warm water (43°C – 46°C degrees – use a thermometer)
• ½ tbs sugar
• 1 tsp active dry yeast
• 2 ¼ cups Plain Flour
• 28g unsalted butter, melted
• 4 long frankfurts, cut in half to make 8 mini sausages
• 5 cups of Water
• 1/3 cup Baking Soda
• 1 egg yolk + splash milk, beaten
salt flakes for sprinkling
  1. In a small bowl, combine the sugar, water and yeast to proof for 5 minutes until it is frothy. Set aside.
  2. Using an electric mixer, combine the plain flour, melted butter, salt and the yeast liquid all together. Start on a low speed until it comes together, then increase to medium for roughly 5 minutes. The dough should pull away from the sides.
  3.  Transfer the dough into a lightly oiled bowl, and allow to rise for roughly 1 hour (or double in size).
  4. Once the dough has risen. Preheat the oven to 200 degrees C.
  5. Prepare a baking pan with parchment paper – and lightly brush it with oil. Set aside.
  6. Combine the 5 cups of water and baking soda into a large pot and bring to the boil.
  7. Meanwhile, divide the dough into either 8 pieces, by weighing them evenly.
  8. On a floured work bench, roll each piece into a rope about 20cm long.
  9. Carefully wrap the dough around each frankfurt (starting on a slant), pinching each end together so it is sealer. Place each pretzel dog on the parchment lined baking sheet.
  10. Once the water comes to a boil – place the pretzel dogs (two at a time) into the water for 30 seconds.
  11. Remove from the water and place onto the baking pan. Using a pastry brush, roughly paint the pretzel dogs with egg wash.
  12. Finish these off with a sprinkle of salt flakes.
  13. Bake for 12 minutes until golden and puffy.
  14. Remove from the oven, and let them rest for 5 minutes before digging in!
♦  joyce’s tips  
•  to add a little bit of a nutty taste, try garnishing sesame seeds and salt on top of the hot dogs before you bake them.
•  do not to use an aluminium pot to boil the water and baking soda, because the solution will react strongly with the aluminium and it is unhealthy for you – I use a glass pot!
•  I use salt flakes from here. its nice to use salt flakes instead of cooking salt because they are bigger chunks, so it gives more flavour.
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