The Corona was at the suggestion of YS, who pointed out that food always looks better if there is alcohol in the mix....sometimes you just have to laugh!
These were terrific! I did about half plain, and stuffed the rest with either pepper jack or cheddar cheese. I halved the dogs, which made a nice size for tasting different mustards. The stuffed ones worked well as long as a cut a deep pocket in the hot dog and wrapped the dough without gaps. I wasn't careful with one or two and had some cheese leak out (which wasn't much of a problem...toasted cheese is yummy!)
Here's the recipe, if you're interested:
Pretzel Dogs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
22 oz (about 4 1/2 cups) all-purpose flour
1 Tbs sugar
2 tsp kosher salt
1 3/4 tsp instant yeast
1 1/2 cups warm water (about 110 F)
2 oz (4 tablespoons) unsalted butter, melted
10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon
-- water (for egg wash)
pretzel salt or coarse salt
1. Add the flour, sugar, salt, yeast, water, and butter to the bowl of a
stand mixer fitted with the dough hook. Mix on low speed until the dough
comes into a rough ball. Knead on low speed for about 5 minutes, or until
the dough is smooth and elastic (it should pull away from the sides of the
bowl). Transfer the dough to a large bowl that's been sprayed with nonstick
cooking spray. Cover the bowl with plastic wrap and let the dough rise for
about 50 minutes, or until the dough has doubled in size.
2. Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
3. Combine the 10 cups of water and the baking soda in a large stockpot or
roasting pan and bring to a boil.
4. Meanwhile, turn the dough out onto your work surface. Divide it into 16
equal pieces. Working with one piece at a time, roll the dough into
approximately a 12-inch rope. Wrap the rope around one halved hot dog - be
sure to pinch the ends very well to seal (to reduce the likelihood that the
dough unravels when you boil in the next step). Repeat with the remaining
pieces of dough until you've wrapped all of the dogs.
5. One at a time, boil the pretzel dogs in the baking soda/water mixture for
30 seconds, transferring them to a wire rack afterward using a slotted spoon
or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to
the parchment-lined baking sheets. Brush them with the egg wash and sprinkle
with the pretzel salt.
6. Bake for about 15 minutes, or until the pretzels are golden brown.
Transfer to a wire rack to cool for a few minutes before serving. Serve with
mustard or your favorite dipping sauce.
Recipe Source: pretzels adapted from Alton Brown, method via Fake Ginger
These were terrific! I did about half plain, and stuffed the rest with either pepper jack or cheddar cheese. I halved the dogs, which made a nice size for tasting different mustards. The stuffed ones worked well as long as a cut a deep pocket in the hot dog and wrapped the dough without gaps. I wasn't careful with one or two and had some cheese leak out (which wasn't much of a problem...toasted cheese is yummy!)
Here's the recipe, if you're interested:
Pretzel Dogs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
22 oz (about 4 1/2 cups) all-purpose flour
1 Tbs sugar
2 tsp kosher salt
1 3/4 tsp instant yeast
1 1/2 cups warm water (about 110 F)
2 oz (4 tablespoons) unsalted butter, melted
10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon
-- water (for egg wash)
pretzel salt or coarse salt
1. Add the flour, sugar, salt, yeast, water, and butter to the bowl of a
stand mixer fitted with the dough hook. Mix on low speed until the dough
comes into a rough ball. Knead on low speed for about 5 minutes, or until
the dough is smooth and elastic (it should pull away from the sides of the
bowl). Transfer the dough to a large bowl that's been sprayed with nonstick
cooking spray. Cover the bowl with plastic wrap and let the dough rise for
about 50 minutes, or until the dough has doubled in size.
2. Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
3. Combine the 10 cups of water and the baking soda in a large stockpot or
roasting pan and bring to a boil.
4. Meanwhile, turn the dough out onto your work surface. Divide it into 16
equal pieces. Working with one piece at a time, roll the dough into
approximately a 12-inch rope. Wrap the rope around one halved hot dog - be
sure to pinch the ends very well to seal (to reduce the likelihood that the
dough unravels when you boil in the next step). Repeat with the remaining
pieces of dough until you've wrapped all of the dogs.
5. One at a time, boil the pretzel dogs in the baking soda/water mixture for
30 seconds, transferring them to a wire rack afterward using a slotted spoon
or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to
the parchment-lined baking sheets. Brush them with the egg wash and sprinkle
with the pretzel salt.
6. Bake for about 15 minutes, or until the pretzels are golden brown.
Transfer to a wire rack to cool for a few minutes before serving. Serve with
mustard or your favorite dipping sauce.
Recipe Source: pretzels adapted from Alton Brown, method via Fake Ginger