Pretzilla® Soft Pretzel Sausage Buns are perfect for making sub sandwiches and, of course, bratwursts, which are famous in Wisconsin. Soft pretzel hot dog buns are also a favorite of theirs. Try them toasted, they’re delicious! Non-GMO, vegan, kosher, and manufactured in a nut-free environment are all characteristics of this product. Nutritional information can be found here.
Check out your local store or get them delivered right to your door! Locate a Retailer We appreciate the importance you place on high-quality, creative cuisine. As a result, Pretzilla® Soft Pretzel Bread is Non-GMO Project Verified, kosher, vegan, allergen-friendly, and has a “clean label” appearance. Read on to find out more
Prepare and serve within 48 hours of purchase, or store in the freezer for up to 5 months. Allow for 1-1/2 to 2 hours of thawing time at room temperature with the lid closed. We do not recommend storing Pretzilla in the refrigerator since it might cause it to dry out.
Preheat on a baking sheet for 3 minutes at 325 degrees Fahrenheit. If the buns and bits are frozen, allow them to defrost before reheating.
In a broiler, place the buns cut side up on a baking sheet and broil until golden brown. 45 to 60 seconds at a distance of 3 to 4 inches from the heat source. On the stovetop: Place the buns in a pan with the sliced sides facing up. Toast for 45 to 60 seconds on a medium heat setting. On a grill, place the buns cut side down on the grid. Toast for 30 to 60 seconds on medium heat with the lid closed on a stovetop.
Using water, lightly wet the paper. Pretzel salt (included) should be sprinkled on right away. If you’re reheating anything in the oven, season it with salt first.
Beer Pretzel Hot Dog Buns
We had our first BBQ of the year last weekend, which was great fun. A beautiful day with wonderful people and plenty of food (though not quite as much as the drink) made for a memorable outing that I want to repeat many times during the summer. I hope you enjoy your summer as much as we did. Despite this, I have never hosted a barbecue of my own because we spent many years living in a flat, which made barbecues impossible, and even though we now have a house, the garden is very narrow, the patio is tiny, and the entire garden is in a state of disarray; it will take some serious work to even fit a barbecue, let alone more than two people.
One of the things I want to make is these beer pretzel hot dog buns; I’ve never been a fan of store-bought hot dog buns since they are too mushy and cotton wooley for my tastes; I like bread with a little more structure and flavor.
Their versatility allows them to be used as hot dog buns, sandwich bread, or even just as a snack with a slice of cheese; they are also surprisingly simple to prepare.
It is incredibly simple to perform – you simply dip the buns into a pan of hot water mixed with bicarb for 30 seconds on each side; it takes no time at all but adds a ton of flavor and is also responsible for the rich brown color of the baked buns.
Beer Pretzel Hot Dog Buns
- 110ml (13 + 18 cup) lukewarm full fat milk
- 200ml (12 + 13 cup) lukewarm ale(or water)
- 40g (scant 3 tbsp) melted butter
- 1tbsp dark brown soft sugar
- 7g (1 sachet/2 tsp) fast action yeast
- 500g (4 + scant 14 cups) strong white bread flour
- 1rounded teaspoon salt
- 1.5 litres of water, 3 tablespoons of bicarbonate of soda (baking soda), 1 egg beaten, flaky sea salt
- Whisk together the milk, ale, melted butter, sugar, and yeast in a large mixing bowl until well combined. Combine the flour and salt in a large mixing bowl to create a dough. Make a smooth and elastic dough by turning it out onto an unfloured surface and kneading it for about 10 minutes. Placing the dough in a large, lightly oiled basin and covering it with clingfilm, either putting it in the fridge overnight to rise or putting it in a warm area until it has doubled in size, around 1.5 hours
- When working with chilled dough, let it to come to room temperature for approximately half an hour before proceeding with the following step. Remove the risen dough from the oven and divide it into eight equal pieces (I use a scale for accuracy). Using your hands, shape each piece into a ball and then out into a sausage approximately 15cm long. Place them on a lightly greased baking sheet, well spaced apart, and allow them to rise for about 30 minutes, uncovered (but not in a drafty location), until puffy. Preheat the oven to 200 degrees Celsius/400 degrees Fahrenheit/gas mark 6
- Line two baking sheets with oiled baking paper and set aside (the buns have a tendency to stick). To begin, bring 1.5 litres of water to a rolling boil in a large saucepan, stirring in the bicarbonate of soda. Reduce the heat to a low heat until the water is barely simmering. Bake the buns for 30 seconds per side (I use a stopwatch) on a baking sheet coated with parchment paper. Repeat the process with the remaining buns and bake for another 30 seconds. To finish, brush the buns with beaten egg and then cut three fairly deep diagonal slashes in each bun with a dull, extremely sharp knife or razor blade (I prefer to use an old-fashioned razor blade for this). Season the buns with flaky sea salt before serving. Baking in the preheated oven for about 15-20 minutes, or until deep brown, is recommended
- Don’t take them out too soon because a lot of their flavor comes from the dark color of the bread. Cool the buns on a wire rack for a few minutes before serving. Eat them on the same day that they are baked
These are best served immediately after baking, but they can also be frozen as soon as they have cooled. Permit to thaw at room temperature for a few minutes before reheating in a low oven for 5 minutes or so before serving. My contributions to Saucy Saturdays, sponsored by The Flavour Bender, Take Two Tapas, La Petit Chef andMid-Life Croissant, Fiesta Friday hosted by The Frugal Hausfrau and Aharam, Foodie FriDIY, Foodie Friends Friday and Friday Features are all included. I hope you like them.
- Because it’s Super Bowl week, you’ll want to have as much Game Day food in front of you as you possibly can.
- cantgetenough Now, typically, I like burgers, but when it comes to athletic events, I believe hot dogs scream “choose me!” more than any other food.
- And nothing goes better with a hot dog than a warm pretzel on the side.
- When I prepared my Beer Soft Pretzels, I understood just how simple it was to make soft pretzels, and there was no turning back from there.
- These hot dog buns are much simpler to make than pretzels since you don’t have to twist the dough as you would with pretzels.
- Unfortunately, these buns sparked a brief family quarrel as a result of their popularity.
- The fact that my spouse was out of town meant that he was no longer involved, but there were still three of us and just two buns left.
- I felt it was more than reasonable, and when kids start cooking, they will be able to do the same.
- After all, I’m not a very cruel individual.
More homemade bread recipes you’ll love:
- Two Peas and Their Pod’s soft pretzel bites are made from scratch
- Whole wheat burger buns
- Rosemary focaccia bread baked in one hour
Soft Pretzel Hot Dog Buns
Servings:8buns Preparation time: 30 minutes Cooking Time: 13 minutes Duration of additional time:0mins Time allotted: 43 minutes Hot dog buns made from soft pretzel dough are the most delicious way to eat your next hot dog. These are more simpler to construct than you may imagine!
- 8 cups water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1/4 teaspoon2 1/4 teaspoons instant dry yeast
- 4 cups all purpose flour
- 2 tablespoons unsalted buttermelted and cooled
- 8 cups water
- 1/2 cup baking soda
- 1 large egg yolk mixed with 1 tablespoon waterfor the egg wash
- Pretzel salt or coarse sea salt optional
- In the bowl of a stand mixer, combine the water and the sugar. Whisk in the sugar and 2 tablespoons of kosher salt until everything is well-combined. Sprinkle the yeast evenly over the water mixture and let it to rest for 5-10 minutes, or until it becomes frothy. Make sure the mixer is equipped with the dough hook before adding the flour and butter to the water mixture and stirring by hand with a rubber scraper until most of the flour is combined. Set aside. Turn the mixer to low and mix until the ingredients are barely incorporated. Increase the speed to medium and knead the dough for approximately 5 minutes, or until the dough begins to pull away from the edges of the bowl, until the dough is smooth. Turn the dough out into a basin coated with canola oil and cover it with plastic wrap. Place in a warm place and allow it rise for approximately 1 hour, or until it has doubled in size
- Preheat the oven to 450 degrees F and lightly oil two baking sheets of parchment paper before placing them in the oven. Turn the dough out onto a counter, without sprinkling flour on top of it, and gently deflate it with your hands. Divide the dough into 8 equal pieces, cover with plastic wrap, and let aside for 10 minutes to allow the gluten to relax. Roll each of the eight pieces into a 7-inch circle with your hands “logs that are rather long and arrange on the baking sheets that have been prepared
- Cover and set aside for 30 minutes
- Bring 8 quarts of water to a boil in a large saucepan. Pour in the baking soda, and watch as it fizzes! Reduce the heat to a low setting and add the pretzels, a few at a time, boiling for 30 seconds per side until golden brown. Using a slotted spoon or spatula, carefully remove the shrimp from the water and set them back on the baking sheets. Repeat with the remaining pretzels, then lightly brush each one with egg wash before cutting three diagonal slits in each one with a serrated knife, being careful not to cut down more than 1/4 inch from the top “in addition to this, if you have any questions, please don’t hesitate to contact me at [email protected] When finished baking, sprinkle with pretzel salt or coarse sea salt, if desired, and bake for 10 to 13 minutes in the center and top thirds of the oven, turning the pans halfway through. Removing the pretzels from the oven and let them cool on a wire rack is recommended. Slicing the buns and serving with your favorite hot dogs is also recommended. Enjoy
- If it’s a really chilly day, the dough may need to rise for much longer than 1 hour. If I want to speed up the process, I’ll turn on my oven and put the dough on the stovetop. To prepare the dough ahead of time, divide it into 8 pieces and freeze them. Thaw them out and boil them in the water and baking soda mixture shortly before baking. Honey, agave syrup, or brown sugar can be used to replace the sugar in this recipe. Jeff Mauro of the Food Network used a technique that he had loosely adapted. Flavor the Moments has created a recipe for you.
Serving:1bun, Calories:289kcal, Carbohydrates:52g,Protein:8g,Fat:5g, Saturated fat: 2 g, Polyunsaturated fat: 2 g, Trans fat: 0 g Cholesterol:54mg,Sodium:4516mg,Fiber:2g,Sugar:2g The nutritional value of foods is calculated using a food database, and the results are only intended to be used as a guideline for educational purposes.
Course:Breads Cuisine:American Recipe for soft pretzel hot dog buns, often known as soft pretzel hot dog buns Flavor the Moments is the name of the game for all recipes and images.
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Easy Pretzel Hot Dog Buns
I have to tell that, since I began making these hot dog buns for my children, they have refused to eat any other hot dog roll (except from our famed New England-style hot dog rolls, of course). Adding the extra coarse salt on top was strictly for health reasons, but feel free to sprinkle some pretzel or coarse-grained salt over the top of the beaten egg if you so like. These are dense yet manageable, crispy yet soft. they are simply perfect in every way. Do you need a recipe to get you started on your Pretzel Hot Dog Buns?
- Warm milk, 2 tablespoons brown sugar, 1 package active dry yeast, 1/2 teaspoon each garlic and onion powder, 2 1/2 cups flour, 1 teaspoon salt, 1/3 cup baking soda, 1 egg, beaten thoroughly
- 1In a large mixing basin, whisk together the milk, brown sugar, and yeast until the sugar is completely combined. Allow to sit for about 10 minutes, or until the yeast begins to foam. 2Combine the yeast mixture with the garlic and onion powders, flour, and salt. 3Using a sturdy wooden spoon, thoroughly combine the ingredients until they come together and leave the side of the bowl
- Use the hook attachment if you have a stand mixer, but remember that you will need to add an additional cup of flour. 5. Cover loosely with a dry cloth and set aside for an hour or more, or until the dough has doubled in size. Set aside two cookie sheet pans that have been sprayed with nonstick cooking spray. Use a lightly floured work surface to knead the dough for one minute, or until it is no longer sticky. Pinch between 8-10 uniform balls of dough, depending on how big you want them to be, and roll each one into a log measuring approximately 78 inches in length
- Eighth, place each roll on one of the prepared baking sheets and lightly spray the top of each roll with nonstick cooking spray before covering with plastic wrap. 9Allow for a 30-minute rise in a warm environment. Meanwhile, preheat the oven to 425 degrees Fahrenheit. 10Bring a large saucepan of water to a boil over medium-high heat, then remove from the heat. Using a whisk, incorporate the baking soda. 11Bring the logs of dough to a boil in a single batch, three logs at a time. gently roll about in water for 10 seconds
- 12lift out to drain excess water for a second or two before placing on the other pan that has been pre-prepared. Repeat the process with the remaining logs. 15Make small slits on the top of each roll with a sharp knife and brush the tops of the rolls with the beaten egg
- 16 Bake for 16-18 minutes, or until the top is golden brown. Remove from the oven and set aside to cool.
Rockenwager Pretzel Hot Dog Buns (6 ct) Delivery or Pickup Near Me
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- Use the Instacart app or website to find a store near you that provides pickup, then select Pickup from the drop-down menu and choose your desired pickup location from where you’d like to complete your order.
- It will depend on the retailer whether you will be assisted in loading your goods into your vehicle or whether you will be required to pick them up in a designated location.
- The following is a breakdown of the cost of Instacart delivery: – Same-day orders over $35 are subject to a delivery cost that starts at $3.99.
- – Service costs vary and are subject to fluctuate depending on a variety of variables, including your location and the amount and types of goods in your shopping basket.
- Tips are not required for delivery orders, but are highly recommended.
- The whole amount of your tip goes straight to the shopper who delivers your item to your door.
- You can also obtain cheaper service fees by joining.
- This price is normally $1.99 per pickup order.
- – There are no service fees for pick-up orders, regardless of whether the customer is a non-Express or Express member.
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Soft Pretzel Dough Hot Dog Buns
Two of the most important food staples in New York City have come together in perfect harmony. In our minds, we were flirting with the idea of conjugating a beigel and a Huge Pole, but we knew it would be disastrous. They are created in the same manner that soft pretzels are, namely by dipping them in lye before baking, which imparts a delicious pretzel flavor to the buns while they bake. Just before serving, bake them in the oven until they are warm and doughy, giving them a soft, warm, and inviting feel.
|Best Before Date: +180 days frozen shelf-life at time of delivery|
|WHEAT flour, water, rapeseed oil, salt, yeast, gluten (WHEAT), acidity|
|regulator (sodium hydroxide), antioxidant (ascorbic acid).May Contain: Gluten (Rye, Barley, Oats, Spelt, Kamut), Soya.|
|Directions For Use:|
|When frozen: Bake at 200 C for 3 minutes.|
|When thawed: Warm through for 5 mins at 100 C|
Standard overnight delivery (through DPD) is always free for all orders of complete cases, but you can choose to upgrade to UPS for a higher level of service, which includes Saturday delivery and scheduled deliveries, during the checkout process.
How to Make Soft Pretzel Hot Dog Buns
Soft pretzels are one of my favorite snacks. The chewiness was a pleasant surprise. The saline taste. I could eat them every day (which I don’t, and I shouldn’t) if I wanted to. The soft pretzel, right up there with the hot dog, is one of the greatest meals to eat while watching a baseball game in the park. Then why not combine the two in the shape of a hot dog sandwiched between two soft pretzel rolls? Combining the two may be one of the most brilliant ideas ever conceived – I only wish I had thought of it myself first.
Believe me when I say that they are well worth the effort.
My Favorite Soft Pretzel Hot Dog Bun Recipe
Back in the day, before I cut the cable, my family and I watched a lot of Food Network together. Every summer, I would tune in to Food Network Star, a competition show featuring celebrity chefs. I was particularly taken with one of the contestants during a specific season, who went on to win the competition and land his or her own program. I’m referring to Jeff Mauro, also known as “the Sandwich King.” What a fantastic notion for a television program. Everything revolves around the sandwich. The expression “life is better between two pieces of bread” is used by Jeff to describe how life is better between two slices of bread.
I get hungry every time I say something like that.
Yes, the amount of hunger has just increased.
It tastes just as good as it looks.
Jeff Mauro’s Soft Pretzel Hot Dog Bun Recipe
The following is the complete ingredient list for the recipe for Soft Pretzel hot dog buns (which raises my own hunger level to a whopping level 5!) as seen on the Food Network website. 1 gallon of milk 14 cup light brown sugar (optional) honey (about 2 teaspoons) Active dry yeast (one packet) 2 tbsp. unsalted butter (optional) 2 tiny garlic cloves, peeled and grated 3 cups all-purpose flour, plus a little extra for sprinkling 1 cup of all-purpose flour 12 cup baking soda (optional) Pretzel salt or coarse milled sea salt can be used as a finishing salt.
Visit the Food Network website to see his whole set of instructions.
Changes I Made to the Recipe
I observed that there was no salt included in the recipe for the dough itself. Pretzel salt is obviously placed on top, but I felt the dough may benefit from a little salt for those nibbles when you don’t receive any salt from the pretzels. I chose to add approximately a 14 teaspoon of kosher salt to the mixture. In addition, I have not tried preparing them with the minced garlic before. My wife had begged that I not include it. This isn’t because she doesn’t like garlic; it’s just that she doesn’t want it on these pretzel buns.
How to Make Soft Pretzel Hot Dog Buns
1. Begin by heating the milk with the sugar and honey until it is warm. It’s not too hot, but about 100-110 degrees Fahrenheit or so, and it feels warm to touch. This is necessary for two reasons: first, to dissolve the sugar and honey, and second, to warm the milk for the yeast to ferment. Warm surroundings are ideal for yeast growth. Adding it to warm milk will assist in getting those fungi to grow (yes, yeast is considered a type of fungus). 2. Next, combine the flour and the kosher salt that I recommended in Step 1.
- The kneading process is what is referred to as this.
- You may also use a bread machine to complete this task.
- It should be able to stretch.
- It should also have a smooth feel to it.
- This is from the very first time I ever made them, back in my old, dimly lit kitchen, many years ago.
Forming the Buns
1. The method used in this recipe differs from the one I often use for baking yeast breads. 2. After kneading, you don’t have to let the dough rise for an hour on the counter top. Instead, you’ll allow it to rise in smaller portions and for shorter periods of time than you would normally. 2. Divide the dough into four equal pieces, and then divide each of those pieces in half. You will then have 8 hot dogs, which is the same number of hot dogs found in most packages (Hebrew National not included with their 7 dog packages).
Alternatively, if you like them to be smaller, more in the style of a typical hot dog bun, you may try cutting them into 10 or 12 pieces instead – I think 8 pieces would enough.
Roll each piece into a ball and place it on a kitchen towel to rest for about 15 minutes.
Place them on a baking sheet and bake for 15 minutes. It is highly recommended that you line the baking sheet with parchment paper or a silicone mat to prevent sticking. The consequences (it will be sticky!) are dire if you don’t. Cover them once more and set a timer for 30 minutes.
The Secret to Making Pretzels
It is impossible to achieve the rich brown color and delicious pretzel flavor that you desire if you simply put them into the oven right away from here. You must boil them for a short period of time in water that has had its pH raised. Baking soda can be used to accomplish this task quickly and easily. Some professional bakers use lye that has been approved for culinary usage. Baking soda, on the other hand, is much more readily available. Bring 8 cups of water to a boil in a large pot, stirring occasionally.
- Add the baking soda and mix well.
- Cook each soon-to-be pretzel for 30 seconds on each side until golden brown.
- Cook them in batches to save time.
- This will make it more likely to stick.
- I’ve discovered that this is more effective than simply using water alone and that it also helps with browning.
- This is something I enjoy doing with a pair of kitchen shears.
- This will result in the lovely indentations that you can see in the photo at the top of this blog page.
- I have some authentic pretzel salt that I use when I make pretzels, which is something I do very frequently.
Finally – Time to Bake
1. To bake these pretzel buns, you’ll want to get the oven up to a great, high temperature. Pre-heat the oven to 425 degrees. 2. Arrange the salted, boiled pretzel buns on two different sheet pans so that they do not come into contact with one another during baking. 3. Bake for 10 to 13 minutes, or until the top is lightly browned. I recommend that you alternate the pans between the top and bottom racks. In this way, you can ensure that they all cook at the same rate. This should be done around halfway through the baking process.
The situation cannot get much better than this!
Best Hot Dog Bun Ever
These are, without a doubt, the finest hot dog buns I have ever had in my life. There isn’t a better option. It’s really soft and tasty. They turn any hot dog you put in them into a rock star – but make sure you choose a nice hot dog to make the experience even more enjoyable. One more piece of advice. Make sure to wait until just before serving time to cut the buns open to accept the hot dogs.
This will prevent them from drying out. Finally, if you are going to preserve them, I recommend that you do so in the freezer rather than the refrigerator. Soft pretzels store very well in the freezer. Warm them up a little bit before serving.
Pretzel Hot Dogs – Consumer Items
|IngredientsINGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMIN MONONITRATE,RIBOFLAVIN, FOLIC ACID), WATER, SUGAR, SOYBEAN OIL, YEAST, CONTAINS LESS THAN 2% OF SALT, DEXTROSE, MONO- AND DIGLYCERIDES, LACTIC ACID, CALCIUM LACTATE, SODIUM STEAROYL LACTYLATE, GUAR GUM, CALCIUM CARBONATE, DATEM, ASCORBIC ACID, ENZYMES, WHEAT GLUTEN, CALCIUM PROPIONATE (PRESERVATIVE).CONTAINS WHEAT.MAY CONTAIN EGG, MILK, SOY.||When a special occasion calls for something exceptional, your Hot Dogs will really stand out on a Gonnella Pretzel Hotdog Bun. The genuine and robust pretzel flavor is a result of the authentic old world artisanal techniques utilized in our bake shop. This hearty bread will stand up to the most flavorful sausages. Whether picnicking in the park or enjoying an outstanding meal on the patio these flavorful buns will enhance your feast.|
Pretzel Hot Dogs Recipe
- 1. In a small saucepan, heat the milk over a low heat until an instant-read thermometer inserted into the milk registers 110°. 2. In a small mixing dish, whisk together the milk, yeast, and 1 teaspoon of the sugar
- Set aside for 10 minutes or until the mixture is frothy. Step 2: Lightly oil a large mixing bowl. Advertisement In a separate large mixing bowl, whisk together the 2 1/2 cups flour, the salt, and the remaining 2 tablespoons of sugar. Stir in the 2 tablespoons of melted butter as well as the yeast mixture until a dough forms, about 5 minutes. Turn the dough out onto a lightly floured work area and knead for approximately 5 minutes, or until it is smooth and elastic. To double in size, let the dough rest at room temperature for about 1 hour after transferring it to the greased basin. Heat the oven to 375 degrees Fahrenheit in Step 3. Prepare a baking sheet by lining it with parchment paper. Step 4: Divide the dough into 8 equal pieces and place them in a shallow dish with 1 cup boiling water and stir until the baking soda is completely dissolved. Each piece of dough should be rolled out into a 20-inch rope on a work surface. Take one hot dog at a time and wrap the rope around it, squeezing the ends together to ensure that they are secure. Roll the hot dogs in the baking soda water, allowing any excess to drip off the tops of them. Arrange the hot dogs on the baking sheet that has been prepared and sprinkle with sesame seeds. Bake for 15 to 18 minutes, or until the top is brown. Serve with mustard after being brushed with melted butter.
Easy Hot Dog Pretzel Buns Recipe — Bite Me More
Pretzel buns for hot dogs are simple to make. Is it customary for you to make a double fist with your hands, a salty pretzel in one hand and a savory hot dog in the other, when you go to the ballpark? Lisa (a.k.a. Slugger) has hit a home run for the second time. She has grown tired of seeing me juggle pretzels and hot dogs, and she has come up with a home run with these soft pretzel buns that cuddle hot dogs. I now have one hand free to grab that fly ball, thanks to Lisa’s generosity.
- 2 tablespoons melted butter, 4 cups flour, 1 teaspoon kosher salt, 16 cups water, 12 cup baking soda, 1 egg softly mixed
- 1 package dry active yeast (not rapid-rise)
- 1 tbsp sugar The coarser the salt, the better (it is one size bigger than kosher salt).
- Warm water and sugar are combined in the bowl of an electric mixer fitted with a dough hook until well combined. To make the yeast frothy, sprinkle the yeast on top and allow it to stand for 5-10 minutes. Combine the melted butter, flour, and salt in a mixing bowl. Mix on a low speed until everything is well incorporated. Increase the speed to medium for 5 minutes, or until the dough becomes more flexible and elastic. Remove the dough from the mixing bowl and place it in a large oiled mixing basin with a lid. Cover with plastic wrap and set aside in a warm place until doubled in size, about 45 minutes.
- Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper and setting it aside. Form a bowl out of the dough by turning it out onto a lightly floured board. Dividing the dough into 8 parts, roll each piece into a 7-inch log, and set aside. Ten minutes before baking, cover the logs with a towel to allow the dough to rest. In a large saucepan, over medium heat, bring 16 cups of water to a boil. Baking soda should be added. Pour the boiling water over two logs and simmer for 30 seconds, stirring gently. Remove the fish from the water with a flat slotted spoon and place on a baking sheet. Repeat the process with the remaining logs. On the top of each pretzel roll, make three small diagonal slits with a knife. Using an egg wash, brush the tops of each roll and sprinkle with coarse sea salt. Bake for 12 minutes, or until the top is golden brown. Allow to cool on a wire rack for a few minutes. Serve on the same day
It is important to chew before swallowing while eating pretzels.” “Pay attention to your mum.” President George W. Bush, upon his ingestion of a pretzel
Homemade Pretzel Dogs
Pretzel Dogs cooked from scratch are equally as tasty as those purchased from a convenience store. And it’s much simpler than you might think. Make a simple bread dough and wrap the dogs in it before boiling and baking them. Don’t forget to sprinkling plenty of salt on top before serving!
Shouldn’t we just go ahead and designate hot dogs as their own distinct food group? Because, after all, no one really knows what’s in them, do they? Personally, I believe that the enigma adds to their allure. Is it possible that they’re secretly made of celery and that you’re burning more calories than you’re taking in? We could simply include them beside the “consume 29 servings of vegetables each day” or whatever figure they’ve come up with recently. (I’m going to have to look this up.) But the truth is that I really don’t want to know about my own veggie inadequacies.) I think I could live happily ever after if I ate hot dogs every day for the rest of my life and died before I was thirty.
Wrap that hot dog in a soft pretzel, and we’re really getting things started.
To discover that Eric was unaware that soft pretzels and malls are synonymous, much in the same way that carnivals and cotton candy are.
I was able to put him straight.
By the way, this recipe provides a solution to the hot dog vs.
Because of George Banks, I haven’t observed the industry tormenting us any more (selling just 8 packs of hot dogs and 12 packs of buns), and I believe this is totally due to Banks’ efforts.
You can come over to my house and I will make you a “Thank-You Pretzel-Dog.” Facebook|Pinterest|Instagram Servings:8Servings Preparation time: 15 minutes Cooking Time: 12 minutes Time to get up: 1 hour 1hr27mins is the total time.
And it’s much simpler than you might think.
Don’t forget to sprinkling plenty of salt on top before serving!
- 12 cups water heated to 110 to 115 degrees F
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 teaspoon active dry yeast
- 412 cups all-purpose flour
- 14 cup unsalted butter melted in a saucepan (or salted butter, but decrease the 2 teaspoons of salt by a bit) Cooking oil for the pan
- 10 cups water
- 2/3 cup baking soda
- 2 tablespoons butter, regular or unsalted, softened
- Coarse sea salt or kosher salt to sprinkle on top
- 8 hot dogs of high grade
- In the bowl of a stand mixer fitted with a paddle attachment, combine the water, sugar, and yeast. Allow the mixture to sit for 5 minutes, or until it begins to foam. Combine the flour, salt, and butter in a mixing bowl. Combine with a spoon or a paddle until the dough begins to come together, then move to the dough hook to finish mixing it. Mix on a low speed with the dough hook until everything is fully incorporated. Increase the speed to medium and knead the dough for 4 to 5 minutes, or until it is smooth and pulls away from the side of the bowl, depending on how thick you want it. While you may need to add a little extra flour, remember that this is a very soft dough to begin with. You should be able to touch it without it being stuck to your fingers
- Nonetheless, it should be removable. Transfer the dough to a bowl that has been lightly oiled. Allow the dough to rise for approximately 1 hour in a warm area, or until it has doubled in size. I prefer to put mine in an oven that has been preheated to 170 degrees Fahrenheit (warm) for approximately a minute, then turn the oven off. Preheat the oven to 450 degrees Fahrenheit. Prepare two baking pans by lining them with parchment paper and gently brushing them with vegetable oil. Using a big saucepan, bring to a boil the 10 cups of water and the baking soda until the water is completely dissolved. In the meantime, knead the dough until it is smooth and elastic, then turn it out onto a lightly floured work surface and divide it into 8 equal pieces
- To make the hot dogs, roll out each piece of dough into a rope that is approximately 20 to 24 inches in length, depending on the size of the hot dogs. Starting at one end of the hot dog, wrap the dough around it, pinching each end together to form a tight seal at the other end. Place the hot dogs on the pan and continue the process with the rest of the dough. Pretzel dogs should be added to the boiling water two at a time and cooked for 30 seconds on each side. Using a large flat slotted spatula, carefully lift them out of the water. Return the cooked pretzel dogs to the pan and coat the tops with melted butter before sprinkling with sea salt to finish off. The butter and salt step was something I neglected to do until after I had baked the cookies. It worked perfectly.)
- In a preheated oven, bake for 12 to 14 minutes, or until the color is a deep golden brown. If you have leftover dough, you can shape it into dinner rolls, cut a slit in the top, let it rise for another 20-30 minutes, boil it, and bake it at 450 degrees until golden
- If you have leftover dough, you can shape it into a loaf of bread and bake it at 450 degrees until golden
1 Pretzel Dog, 1 Pretzel Bun, 1 Pretzel Bun Calories:450kcal,Carbohydrates:64g,Protein:12g,Fat:16g, The following fats are included: saturated fat (8g), polyunsaturated fat (1g), monounsaturated fat (5g), trans fat (1g), cholesterol (43mg), sodium (3670mg), potassium (148mg), fiber (2g), sugar (2g), vitamin A (265IU), vitamin C (one milligram), calcium (35 milligrams), iron (4 milligrams). The Main Course is the first course in the sequence. Cuisine:American Hot dogs and pretzels are the keywords here.