Pretzel Hot Dogs

Dinner can be a family activity. These are so delicious, and your whole family will love them. From young to old.

This recipe is the perfect activity that ends up as a fun snack or dinner. Rolling the dough over the hot dogs  is reminiscent of challah braiding  but way easier for small hands to master.

And there are no rules. However you do it, is fine. The results will be delicious. 

I like to use this convenient colander/scoop to dip and remove the pretzel hot dogs from the water. See this post on how else we used this great product.

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.

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.

Serve warm, with some mustard!

Pretzel Hot Dogs

 

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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.

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Want a quicker version of hot dogs? Try our 5-minute frank in blanks or our hot dog burnt ends.