Each time I would start with anticipation - hoping that maybe the last attempt would be history and this magical time, I would produce a soft, delicious pretzel that would make any concession stand proud, but alas, each time produced something akin to craft dough with a shiny glaze and salt on top. Bleh...
I really have to give my mom kudos for allowing me to try this silly recipe over and over - allowing me the chance to try and test - even at a very young age.
So, with this as my background, I decided I would never be able to produce a good soft pretzel. Fast forward 20 years to the fabulous world of Pinterest and I find this recipe for preztel dogs. I tried them with great success for the Super Bowl. The mini pretzel bites were quite delicious dipped in our nacho cheese and I can proudly leave the salt dough pretzels of my past behind. The things food does for my self-confidence - hah!
-Joy the Baker (recipe adapted from Alton Brown)
Makes 16 pretzel dogs
(made from cutting hot dogs in half)
1 ½ cups warm water
(between 110 and 115 degrees F)
1 tablespoon granulated
sugar
2 1/2 teaspoons active dry yeast
4 - 4 1/2 cups all purpose flour
2 teaspoons salt
2 tablespoons butter,
melted and cooled
about 14 cups of water
1 cup baking soda
1 large egg, beaten, with
a splash of water
salt and pepper for
topping
In the bowl of an electric stand mixer fitted with a dough hook, combine warm water and sugar. Sprinkle the yeast on top of the water and set aside for 5 minutes. The mixture will begin to foam and froth. If it doesn’t, throw the mixture away and start again with new yeast.
Once the yeast and water is frothy, add the flour, salt, and melted butter. Using the dough hook, mix on low speed until well combined. Increase the speed to medium and knead the dough until it is smooth and pulls away from the side of the bowl, creating a ball of dough around the dough hook. Beat on medium speed for approximately 4 minutes.
Remove the dough from the bowl. The dough will be soft, pliable, and just a bit sticky. That’s perfect. Scrape any residue out of the bowl and coat the bowl with a bit of vegetable oil. Place the dough back in the bowl, cover with plastic wrap, and store in a warm place to rise. Allow dough to rise, until doubled in size, about 1 hour.
Place baking racks in the center and upper third of the oven. Preheat oven to 425 degrees F. Line two baking sheets with Silpats, or parchment paper lightly brushed with oil. It’s important to brush the parchment paper or the pretzels will stick!
Combine water and baking soda in a large pan (8 quart is fine) saucepan and bring to a boil.
While the water comes to a boil, turn the dough out onto a clean, slightly oiled work surface. Divide dough into 8 or 16 pieces, depending on how large you’d like your pretzel dogs. 8 pieces of dough for whole hot dogs. 16 pieces of dough if you’re doing to slice the hot dogs in half.
Start with the fingers of both hands in the center of the dough, and roll, moving your hands outward as you roll. Roll the dough along the oiled surface until you have about a 24-inch or 12-inch piece of rope (depending on how large your piece of dough was… the more dough the longer the rope).
Wrap pretzel around a hot dog, making sure to seal the ends.
When water has come to a boil, gently lower a few pretzel dogs into the boiling water. Boil for 30 seconds. Remove carefully, using a flat, slotted spatula. Place on prepared baking sheet. Brush boiled pretzels with beaten egg, and add coarse sea salt and fresh cracked black pepper.
Bake until deeply golden brown, about 12 to 14 minutes. Transfer to a cooling rack for a few minutes before serving warm.
Soft pretzels are best enjoyed the day they are made. (I thought they made great leftovers heated in the microwave!)
If you’re not going to enjoy all your pretzel dogs, double wrap them in plastic wrap and store in the freezer. When ready to serve, transfer out of plastic and into a piece of foil. Wrap well and bake in a 350 degree oven for 12 minutes, or until heated through.
