Friday, June 15, 2012
Pretzel Dogs with Honey Mustard Dipping Sauce
1 ½ cups warm water (between 110 and 115 degrees F)
1 tablespoon granulated sugar
2 ¼ teaspoons (1 package) active dry yeast
22 ounces all-purpose flour (about 4 1/2 cups)
2 teaspoons salt
2 tablespoons butter, melted and cooled
1 large egg, beaten, with a splash of water
salt and pepper for topping
I used Chicken, Artichoke, and Mozzarella sausage from Costco. To make the mini dogs, I cut each sausage into 8 lengths (quarter the sausage, then cut each quarter in half lengthwise). It takes about 4 sausages to make 30 mini dogs.
about 14 cups of water
1 cup baking soda
Honey Mustard Dipping Sauce
Mix equal parts of Dijon mustard and honey
In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.
Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.
Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, sprinkle with flour, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.
Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with parchment paper, and lightly brush the paper with oil so the pretzels won’t stick!
Combine water and baking soda in a large pan and bring to a boil.
While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Work the dough into a long skinny rope. Wrap pretzel around a hot dog, making sure to seal the ends.
When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet. Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.
Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few minutes before serving warm.
Recipe from http://joythebaker.com/2012/01/mini-pretzel-dogs/
To reheat frozen pretzel dogs, no need to thaw, bake in a 350 degree oven for 12 minutes, or until heated through. They can also be heated in the microwave, but the quality won’t be as good.