Appetizers
Mini Cheesy Pretzel Dogs
Description
Say hello to an all-American recipe: Mini Cheesy Pretzel Dogs.
Ingredients
- For the Dough:
- ¾ cup warm water (about 115 degrees F)
- 1 ½ teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast (about ½ packet)
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon unsalted butter melted and cooled
- For the Dogs:
- 20 mini cocktail wieners or 5 regular hot dogs cut into quarters
- 3 – 4 slices cheese (preferably American, but cheddar works well too)
- 8 cups water
- ½ cup baking soda
- Egg wash (1 egg beaten with 1 tablespoon water)
- Coarse salt for sprinkling
Directions
- First, make the dough: In a large bowl or bowl of a stand mixer, combine warm water and sugar. Sprinkle yeast on top and let sit 5 to 10 minutes until foamy.
- Add flour, salt and melted and cooled butter. Use the dough hook attachment or a wooden spoon to stir until a dough forms. Increase mixer speed to medium and knead 4 to 5 minutes until dough pulls away from the sides of the bowl and is smooth, soft and elastic; OR, transfer dough to a lightly floured surface and knead by hand 8 to 10 minutes until dough is smooth, soft and elastic.
- Shape dough into a ball; place in a lightly oiled bowl, turning once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 to 1 ½ hours until doubled.
- Meanwhile, prepare the dogs: Slice cocktail wieners lengthwise down the center, being careful not to cut all the way through. Divide cheese slices into small pieces and place a piece or two in each slit.
- Heat oven to 425 degrees F. Line a baking sheet with parchment paper.
- When dough is doubled, punch it down and transfer to a parchment paper-lined surface. Divide dough into 20 equal-size pieces. Roll out each piece on parchment paper into a roughly 10-inch-long rope. Coil the ropes tightly over the cheese-stuffed dogs, folding and pinching seams tightly to seal.
- In a large saucepan, bring water and baking soda to a boil. Carefully drop about 4 to 6 dogs into the boiling water for 30 seconds, then remove with a slotted spoon. Transfer to prepared baking sheet spaced about 1 inch apart. Repeat with remaining dogs.
- Brush the tops of the dogs with the egg wash, then sprinkle lightly with coarse salt. Bake 15 minutes, rotating pan once halfway through baking, until dogs are a deep golden brown.
