Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups warm water
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 pkg active dry yeast
  • 4 1/2 cups flour
  • 1/4 cup butter (melted)
  • oil
  • 10 cups water
  • 2/3 cup baking soda
  • 2 tbsp butter (melted)
  • coarse sea salt (for garnish)
  • 8 quality (large hot dogs- like Nathans)

Instruction

  • In a large mixing bowl, stir together the water, yeast, and sugar. Let the mixture sit for 5 minutes, undisturbed, or until it's started to foam on top.
  • Stir in the flour, butter, and salt. Mix until evenly combined. Knead the dough, about 5 minutes, until it's soft and pliable. The dough should be sticky, but not enough so that it's impossible to remove from your fingers. Add more flour only if needed.
  • Lightly oil a large mixing bowl. Add the dough to the bowl, cover, and let rise for an hour in a warm place- or until doubled in size.
  • In a large pot, stir together the water and baking soda and bring the mixture to a rolling boil. In the meantime, punch down the dough and transfer it to a lightly floured counter top. Divide the dough into 8-10 equal pieces.
  • Roll each piece of dough out into a long rope, a little under 2' long. Beginning at one end, wrap the dough tightly around the hot dog, pinching the ends to seal it together. Place the wrapped hot dog on a lightly oiled sheet or parchment paper on a baking pan. Repeat until all the hot dogs are wrapped.
  • Working in batches of 2-3, add the dogs to the boiling water and let them cook for 30 seconds. Remove them with a slotted spoon and return them to the pan. Repeat until all dogs have been boiled.
  • Brush them with melted butter and sprinkle salt over top. Bake the pretzel dogs at 450 degrees for 12-14 minutes, or until the dough's a dark golden brown. Let the pretzel dogs rest for 5 minutes before serving with your favorite sauce.