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Mini Pretzel Dogs

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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 1/22 cups all-purpose flour
  • 4 cups water
  • 4 tablespoons baking soda


Instructions

  1. In a large mixing bowl, dissolve the yeast in the warm water.
  2. Let the yeast sit for 5 minutes until foaming.
  3. Add the sugar, bread flour and 1 ½ cups all-purpose flour.
  4. 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.
  5. Cover the dough and let rise in a warm place for 30 minutes.
  6. The dough will not necessarily double in size.
  7. Preheat oven to 500° F.
  8. Line one or two baking sheets with parchment paper.
  9. Set aside.
  10. Divide the dough into 24-32 pieces, depending upon how many mini hot dogs you have.
  11. 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.
  12. Wrap the dough around the mini hot dog, pressing the seam to seal.
  13. Repeat with remaining mini hot dogs and the remainder of the dough.
  14. Bring the 4 cups of water to a boil.
  15. Add the baking soda and stir to dissolve.
  16. Dip each pretzel dog in the baking-soda/water for 5 to 10 seconds making sure the pretzel dog is completely immersed.
  17. Shake off excess water, and place the pretzel dog on the prepared baking sheet, seam side down.
  18. Repeat with remaining pretzel dogs.
  19. Bake for 6-8 minutes until golden brown.
  20. Serve warm with ketchup & mustard or your favorite hot dog toppings.

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