Jan's Pretzel Dogs

Ingredients

• Servings: 18
• 1 (12 fluid ounce) can or bottle room temperature
• 1 tablespoon white sugar
• 2 teaspoons kosher salt
• 1 (.25 ounce) package active dry yeast
• 4 1/2 cups bread flour
• 1/4 cup unsalted butter, melted
• 1 large egg yolk
• 1 tablespoon water
• 10 cups water
• 2/3 cup baking soda
• 1/4 cup kosher salt, divided - or to taste
• 18 hot dogs

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 2 hrs 10 mins


• heat the in a saucepan over low heat until it reaches 110 degrees f (45 degrees c).
• combine the warm , sugar, and 2 teaspoons kosher salt in a bowl. sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
• place the bread flour and butter in a bread machine. add the yeast mixture, then select the dough cycle.
• preheat an oven to 450 degrees f (230 degrees c).
• line 2 baking sheets with parchment paper or grease with vegetable oil.
• beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
• stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
• turn the dough out a lightly-oiled surface, and roll into a 10x20-inch rectangle.
• cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. about half an inch of hot dog should peek out of each end of the dough wrapper.
• drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
• arrange the boiled hot dogs on the prepared baking sheets. brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
• bake in the preheated oven until golden brown, about 15 minutes.