Where To Buy Pretzel Hot Dog Buns

Sausage Buns

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 may be found here.

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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

Handling

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.

Warming

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.

Toasting

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.

Salting

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) rapid action yeast
  • 500g (4 + scant 14 cups) strong white bread flour
  • 1rounded teaspoon salt

To Finish:

  • 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 rising 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 oiled baking sheet, widely spread apart, and allow them to rise for approximately 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 big saucepan, stirring in the bicarbonate of soda. Reduce the heat to a low heat until the water is barely boiling. 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 make three pretty deep diagonal slashes in each bun with a dull, highly 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 around 15-20 minutes, or until deep brown, is recommended
  • Don’t pull 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.

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Ideally, they should be eaten immediately after baking, but they can also be frozen once they have cooled completely after baking. Reheat in a low oven for 5 minutes or so to bring back to serving temperature after defrosting at room temperature. 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, andFriday Features are all welcome here.

More homemade bread recipes you’ll love:

  • Two Peas and Their Pod’s soft pretzel nibbles are baked 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 gently 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 borrowed. Flavor the Moments has created a recipe for you.
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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 reasons. 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 visuals.

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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, crunchy yet soft. they are simply wonderful 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 it rest for about 10 minutes, or until the yeast begins to froth. 2Combine the yeast mixture with the garlic and onion powders, flour, and salt. 3Using a firm wooden spoon, thoroughly combine the ingredients until they join together and leave the edge 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 of around 7­8 inches in length
  • Eighth, place each roll on one of the prepared baking sheets and lightly coat 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

1In a large mixing basin, whisk together the milk, brown sugar, and yeast until the sugar is completely dissolved. Allow for about 10 minutes, or until the yeast begins to froth. 2Combine the yeast mixture with the garlic and onion powder, flour, and salt. 3Using a firm wooden spoon, thoroughly combine the ingredients until they join together and leave the edge of the bowl. Use the hook attachment if you have a stand mixer, but remember that you will need to add an extra cup of flour. Cover with a clean, dry cloth and set aside for an hour or so, until the dough has doubled in size.

  1. Knead the dough for 1 minute, or until it is no longer sticky, on a well-floured work surface.
  2. Eighth, place each roll on one of the prepared baking sheets and lightly coat the top of each roll with nonstick cooking spray before covering with plastic wrap; Remove from heat and allow it stand for 30 minutes.
  3. Tent a large saucepan of water to a boil over medium-high heat, then remove from heat and set aside.
  4. 11Place the dough logs into the hot water, three at a time.
  5. Carry do same procedure with the remaining logs.
  6. Preparation time: 16­18 minutes, or until the top is golden brown.

Remove the baking sheet from the oven to cool; and

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 just wish I had thought of it myself first.

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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, with 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.

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 advised in Step 1.

  • 3.
  • The kneading process is what is referred to as this.
  • You may also use a bread machine to complete this task.
  • 4.
  • It should be able to stretch.

It should also have a silky feel to it. The buns are shown here while they are rising. This is from the very first time I ever cooked them, back in my old, dimly lit kitchen, many years ago. It was incredible that I was able to snap any decent photographs in there at all.

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 included 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.
  • 4.
  • Place them on a baking pan and bake for 15 minutes.
  • The consequences (it will be sticky!) are dire if you don’t.

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 may be used to do this task quickly and easily. Some professional bakers use lye that has been approved for culinary usage. Baking soda, on the other hand, is far more readily available. Bring 8 cups of water to a boil in a large saucepan, 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.
  • 3.
  • 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.
  • 4.
  • 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.

5. I have some authentic pretzel salt that I use when I make pretzels, which is something I do very frequently. Although I’ve used very coarse kosher salt in the past, I’ve found that the form of pretzel salt is more superior for pretzeling (according to Alton Brown, this is a real term!).

Finally – Time to Bake

It is impossible to achieve the rich brown color and delicious pretzel flavor that you desire if you simply put them into the oven from here. You must boil them for a short period of time in water that has had the pH raised. With the help of baking soda, this is a simple task to achieve. Food-grade lye is used by certain professional bakers. Baking soda, on the other hand, is far more accessible. 1. In a big saucepan, bring 8 cups of water to a boil. It would be nice if you could use a large pot.

  • 2.
  • When turning and removing items, a slotted spatula is the perfect tool.
  • Only 2 or 3 people at a time should be allowed to play.
  • When the pretzels come out of the water, sprinkle on the pretzel salt and mix thoroughly.
  • An egg wash, consisting of 1 egg yolk mixed with a small amount of water, might also be used.
  • However, if you like, you may omit the egg.
  • Cut three diagonal sections into each bun and place them in a separate container.
  • Keep it to a bare minimum.
  • 5.
  • 6.

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.

Warm them up a little bit before serving.

Soft Pretzel Dough Hot Dog Buns

Two of the most important cuisine 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.

See also:  How To Cook Pork Buns
Best Before Date: +180 days frozen shelf-life at time of delivery
Ingredients
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.
Cooking Instructions
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.

Mini Pretzel Dogs – Mini Hot Dogs Wrapped in a Pretzel Bun

Preparing Mini Pretzel Dogs at home is a fun and easy snack or appetizer! Using small hot dogs, wrap them in a handmade pretzel bun and serve them with your preferred dipping sauce.

In my home we call pretzel dogs party dogs

Mini pretzel hot dogs were served at every single family gathering while I was growing up. We dubbed them “party dogs” since that’s what the retailer named them, and they’re excellent for any type of celebration. These little hot dogs are ideal for gatherings since they are enjoyed by both children and adults. Making them at home is less difficult than you would imagine. Simply combine the ingredients for a fast pretzel dough to get the job done. Rolling up the little hot dogs in a pretzel bun, boiling them in a baking soda solution, baking them in the oven till golden brown, and serving them up!

  • Mixing bowls
  • Measuring spoons and measuring cups
  • Liquid measuring cups
  • A wooden spoon
  • A tea towel In a large stockpot, bring the pretzel buns and baking soda mixture to a boil. a baking sheet of parchment paper

Ingredients

  • All-purpose flour, baking soda, and little hot dogs are combined with warm water and instant yeast to create a delicious treat.

Can i use whole wheat flour?

Yes! The flour, on the other hand, is much more dense. If the dough appears to be excessively thick and heavy after it has been combined, add a little more warm water until a smooth consistency is achieved.

what kind of dipping sauces should I serve with these mini pretzel dogs?

My homemade honey mustard sauce is my go-to dipping sauce for pretzels of any sort, even soft pretzels. Any type of mustard would be excellent with these small hot dogs, but a spicy sriracha mustard would be particularly delicious. Additionally, a cheese sauce might be used to accompany this dish.

How to mini hot dogs with a pretzel bun

Starting with a simple pretzel dough, combine the yeast and wet ingredients in a mixing bowl until well combined and smooth in texture. After that, add in the flour and salt. Gently knead the the pretzel dough to mix entirely. Place the ingredients in a large mixing bowl and cover with a tea towel. Allow about one hour of rising time for the dough.

Step 2: Wrap mini hot dogs in dough

Separate the pretzel dough ball into six equal pieces, and set aside. Each piece should be rolled into a long tube, which should then be cut into seven equal pieces. Each little hot dog should be wrapped in one of the pieces of dough. The dough should be stretched, pulled, and pinches to ensure a tight wrap.

Step 3: Boil pretzel dogs

Set the oven to 450 degrees Fahrenheit and prepare a baking soda bath for the hot dogs by adding 1/2 cup baking soda to a large stock pot and heating over high heat until bubbling. Fill the stock pot 3/4 of the way full of water and bring it to a boil over medium heat. As soon as the water is boiling, add the dough-wrapped hot dogs one at a time, cooking for 10 seconds every batch. Take out of the boiling water using a slotted spoon and set on a baking sheet.

Step 4: Bake mini pretzel hots dogs in the oven until golden brown

Set the oven to 450 degrees Fahrenheit and prepare a baking soda bath for the hot dogs by adding 1/2 cup baking soda to a large stock pot and heating over high heat until bubbly. Cook until the water in the stock pot is 3/4 full, then remove from heat. The dough-wrapped hot dogs should be cooked in batches for 10 seconds each, after the water has reached a boil. Remove from the boiling water using a slotted spoon and set on a baking sheet to cool.

Storage and reheating

Allow these small pretzel dogs to cool completely before storing them in an airtight jar in the refrigerator for up to 3 days.

Reheat at a low temperature in the oven, air fryer, or toaster oven until the bread is barely warmed through.

Check out these other delicious appetizer recipes!

  • Fried Pickles
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  • Philly Tomato Pie
  • Air Fryer Chicken Nuggets
  • Air Fryer Fried Pickles

10.5 servings1 x 10.5 servings

Ingredients

  • A 3/4 cup warm water, 1 teaspoon instant yeast, 1 tablespoon sugar, 2 tablespoons melted butter, and 2 cups all-purpose flour (measured using the scoop and level technique) are all needed. 1/4 cup baking soda – for baking soda bath
  • 1 big egg
  • Coarse seasalt or pretzel salt for topping
  • 1 teaspoon salt
  • 42 small hot dogs
  1. In a large mixing basin, whisk together the warm water, yeast, sugar, and melted butter. Allow this mixture to settle for 5 minutes if you are using dried active yeast. If you are using instant yeast, go to the following step: add the flour and salt to a mixing bowl and stir with a wooden spoon until the mixture is no longer able to be mixed. Wet your hands and use them to work the dough into a smooth ball, as shown in the picture below. After placing the dough ball in the mixing bowl and covering it with a moist tea towel, allow the dough to rise at room temperature for 1 hour. Remove the dough ball from the mixing bowl and cut it into 6 equal pieces. Each piece should be rolled into a long tube, which should be cut into seven sections. Each of the smaller portions should be wrapped around a little hot dog. In order to produce a tightly wrapped dough, pinch and pull the dough. Prepare an oven to 450 degrees Fahrenheit and cover a baking sheet with parchment paper. Continue wrapping the hot dogs until they are all coated in pretzel dough. Prepare a baking soda bath by combining 1/2 cup baking soda with 1 cup water. Fill a big stock pot 3/4 of the way with water and add the baking soda to it. Stir well. Bring the water and baking soda to a boil, then add the hot dogs, one at a time, and cook for 10 seconds each side until done. With a slotted spoon, carefully remove the pasta from the boiling water and lay it on the baking sheet. After each batch has been boiled, whisk the big egg and brush it over each little hot dog on the baking sheet to coat it with the egg. Season with coarse sea salt or pretzel salt to taste. Bake for about 10 minutes at 450 degrees Fahrenheit, or until golden brown.

As a convenience and courtesy, this website provides estimated nutritional information exclusively for your convenience. Nutritional information is generally derived from the USDA Food Composition Database, which is made public wherever possible, or from other online calculators. Hello, my name is Madeline. With much anticipation, I am sharing my nutritious and simple recipes with you. This section has easy, soothing dishes that the entire family will appreciate. Make a selection from your favorite music or podcast and then go to work!

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