I’ve lost it. I’ve really lost it. You’ve been warned.
There once was a girl named Sharon,
Who was pooped from all the Yom Tov food she’d been preparin’.
She went to the store,
For pre-cooked chickens galore,
And some peace before Shabbat she was grabbin’.
Sharon writes a weekly blog,
From one crisis to another she does jog.
Things are always crazy,
She is never lazy,
And she doesn’t make recipes with hog.
A great idea for Sukkot Sharon had,
For Mini Pretzel Dogs her family was glad.
With dogs from Romanian,
Great for any occasion,
They gobbled them up with Dear Husband the Dad.
Sharon gave the recipe & ingredients to her girls and Chaya,
Who really turned out to be a huge life say-vah,
The dough was prepped,
The Pretzel Dogs wrapped,
The dogs boiled then baked for best flay-vah!
MORE! They shouted…there aren’t enough!
We know to make them is not so tough.
It was a hunch,
They wanted more for lunch.
The Dogs were so yummy and in the oven they puff!
So Mini Pretzel Dogs became a year-round treat,
For a quick grab & go lunch they can’t be beat!
With a little mustard for a snack,
We know they’ll be back,
And they made me promise more poems not to repeat!!!
You were warned 😉
Ok, in honor of the anniversary of my Dear Son Nachum’s Bar Mitzvah on Parshat Noach I am sharing a photo of a cake I made. How fun is that??!!! Here is also a link to my last year’s Noah’s Ark Fries which were a big hit too!
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| Noah’s Ark Cake The water & boat are chocolate!!! |
Print
Mini Pretzel Dogs
Ingredients
Scale
- 1 pound mini hot dogs (we love the ones from Romanian Kosher here in Chicago)
- 1 1/4 cups warm water
- 1 tablespoon rapid rise yeast
- 1/4 cup brown sugar, packed
- 2 cups bread flour
- 1 1/2 – 2 cups all-purpose flour
- 4 cups water
- 4 tablespoons baking soda
Instructions
- In a large mixing bowl, dissolve the yeast in the warm water.
- Let the yeast sit for 5 minutes until foaming.
- Add the sugar, bread flour and 1 ½ cups all-purpose flour.
- Mix by hand or with a dough hook until the dough is smooth and elastic – around 10 minutes, adding the additional ½ cup of all-purpose flour as needed.
- Cover the dough and let rise in a warm place for 30 minutes.
- The dough will not necessarily double in size.
- Preheat oven to 500° F.
- Line one or two baking sheets with parchment paper.
- Set aside.
- Divide the dough into 24-32 pieces, depending upon how many mini hot dogs you have.
- Roll each piece of dough into a ball and flatten into a 3 to 4 inch ball, slightly larger than the length of a mini hot dog.
- Wrap the dough around the mini hot dog, pressing the seam to seal.
- Repeat with remaining mini hot dogs and the remainder of the dough.
- Bring the 4 cups of water to a boil.
- Add the baking soda and stir to dissolve.
- Dip each pretzel dog in the baking-soda/water for 5 to 10 seconds making sure the pretzel dog is completely immersed.
- Shake off excess water, and place the pretzel dog on the prepared baking sheet, seam side down.
- Repeat with remaining pretzel dogs.
- Bake for 6-8 minutes until golden brown.
- Serve warm with ketchup & mustard or your favorite hot dog toppings.
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It's as if those recipes are personally tailored to my likes!
Great cake btw.
BTW, I read Mishpacha nearly every week, are your recipes featured there?
At last, sonoeme comes up with the “right” answer!
can these be made gluten free?
Thanks for your question Jennifer. The recipe is gluten free.