Pretzel Hot Dogs
Serves: about 20-24 sausage pretzels
 
Ingredients
Dough:
  • 1 ½ cups warm apple juice
  • 2 ¼ teaspoons active dry yeast
  • 4 ½ cups flour
  • 2 teaspoons salt
  • 2 Tablespoons margarine, melted and cooled
For the Pretzels:
  • about 7 cups water
  • ½ cup baking soda
  • 1 (12-ounce) package beef cocktail franks
  • 1 large egg, beaten
  • Maldon sea salt, for topping
  • Coarse black pepper, for topping
Instructions
  1. In the bowl of a stand mixer fitted with the dough hook, combine warm apple juice and yeast; wait 10 minutes or so, until yeast starts activating.
  2. Add flour, salt, and melted margarine. Mix on low speed until well combined. Increase speed to medium; knead until dough is smooth and pulls away from the side of the bowl. The dough will be a tad sticky. Place dough into a bowl (no need to grease bowl); cover tightly with plastic wrap. Let rise for about 1 hour.
  3. Preheat oven to 425°F. Line 2 baking sheets with parchment paper. In a large pot, over high heat, bring water and baking soda to a boil.
  4. Meanwhile, pinch off golf ball-sized pieces of dough; form into thin, even strands. Wrap around hot dogs, making sure to secure the edges. You want to pinch the dough well to secure (see image) (Hot dogs may be frozen at this point. Thaw before proceeding.)
  5. Lower wrapped hot dogs, a few at a time, into the boiling water; boil for 30 seconds. Use a slotted spoon to transfer pretzels to prepared baking sheets. Brush pretzels with egg wash; sprinkle with salt and/or pepper.
  6. Bake until deeply golden brown, 10-14 minutes. Serve warm, with some mustard, if desired.
Tip: you can use any leftover dough to form pretzels or any shape you like, proceed as instructed above.
Recipe by Between Carpools at https://betweencarpools.com/pretzel-hot-dogs/