Pretzel Dogs Chewy Sausage (Print Version)
# Ingredients:
→ Sausages
01 -
15 sausage franks
→ Pretzel Dough
02 -
1 1/2 cups warm water
03 -
1 tablespoon granulated sugar
04 -
1 teaspoon kosher salt
05 -
1 tablespoon active dry yeast
06 -
4 1/2 cups all-purpose flour
07 -
2 ounces unsalted butter, melted
08 -
2 tablespoons vegetable oil, for greasing pan
→ Baking Soda Bath
09 -
10 cups water
10 -
1/2 cup baking soda
→ Egg Wash and Topping
11 -
1 large egg yolk, beaten with 1 tablespoon water
12 -
1 teaspoon coarse kosher salt or pretzel salt
# Instructions:
01 -
Combine warm water, sugar, salt, and yeast in the mixer bowl. Stir and let stand for 4-5 minutes until slightly foamy.
02 -
Add flour and melted butter to the yeast mixture. Using the dough hook, knead on low until the dough comes together, then on medium until smooth and pulling away from the bowl, about 4-5 minutes.
03 -
Lightly grease dough, cover with a towel, and let rise in a warm, draft-free place for 1 hour or until doubled in size.
04 -
Preheat oven to 450°F (232°C). Line two baking sheets with parchment paper.
05 -
In a large saucepan, bring 10 cups water and 1/2 cup baking soda to a rolling boil.
06 -
Turn risen dough onto an oiled surface. Divide into 15 equal pieces (about golf ball size). Roll each into a rope.
07 -
Wrap each dough rope fully around a sausage, pinching ends to seal.
08 -
Gently lower each wrapped sausage into the boiling baking soda bath for 30 seconds. Remove with a slotted spoon and transfer to prepared baking sheets.
09 -
Brush each pretzel dog with beaten egg yolk and water. Sprinkle with coarse salt.
10 -
Bake in preheated oven until golden brown, about 12 minutes. Serve warm.
# Notes:
01 -
Rising time may vary depending on the ambient temperature—dough is ready when doubled in volume.
02 -
For even browning, rotate baking sheets halfway through baking.
03 -
Serve pretzel dogs with mustard or dipping sauces for added flavor.