Pretzel Dogs Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g bread flour (or all-purpose flour)</li><li class="ingredients-single-item">7g instant dry yeast (1 packet)</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">1½ tsp salt</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">300ml warm water (about 38°C/100°F)</li><li class="ingredients-single-item">8 high-quality hot dogs</li><li class="ingredients-single-item">60g baking soda</li><li class="ingredients-single-item">2 liters water</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp water (for egg wash)</li><li class="ingredients-single-item">Coarse sea salt or pretzel salt for sprinkling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Large pot for boiling</li><li class="equipment-single-item">Slotted spoon</li><li class="equipment-single-item">Baking sheet</li><li class="equipment-single-item">Parchment paper or silicone baking mat</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or the bowl of your stand mixer, combine the bread flour, instant yeast, sugar, and salt. Mix well to distribute the ingredients evenly. The yeast and sugar will work together to help the dough rise properly, while salt strengthens the gluten structure.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your dry ingredients and add the olive oil and warm water. If using a stand mixer, mix on low speed with the dough hook for about 2 minutes until combined. If mixing by hand, stir with a wooden spoon until a shaggy dough forms. The water temperature is crucial here – too hot will kill the yeast, too cold won't activate it properly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Knead the dough for 8-10 minutes in the stand mixer on medium speed, or 10-12 minutes by hand on a lightly floured surface, until smooth, elastic, and slightly tacky but not sticky. When properly kneaded, the dough should pass the "windowpane test" – a small piece can be stretched thin enough to see light through without tearing.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Form the dough into a ball and place in a lightly oiled bowl, turning once to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size. This slow rise allows flavor development in the dough and strengthens its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the dough is rising, pat the hot dogs dry with paper towels. This helps the dough adhere better. If your hot dogs are particularly moist, you might want to let them air dry in the refrigerator for 15-20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once the dough has doubled, punch it down gently to release air bubbles and transfer to a clean work surface. Divide the dough into 8 equal portions – a kitchen scale is helpful for precision. Each portion should weigh approximately 100-110g.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll each dough piece into a rope about 30-35cm long. The dough may spring back initially – if this happens, let it rest for a few minutes before trying again. This resting period allows the gluten to relax, making the dough more pliable.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Wrap each dough rope around a hot dog in a spiral pattern, pinching the ends to seal and tucking them underneath. Ensure there are no gaps or the hot dog will peek through during baking. Place the wrapped hot dogs on a parchment-lined baking sheet, leaving about 5cm between each one.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Let the pretzel dogs rest for 15-20 minutes while you preheat your oven to 220°C (425°F) and prepare the water bath. This brief second rise ensures a light, airy texture in the final product.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>In a large pot, bring 2 liters of water and the baking soda to a gentle boil. The baking soda alkalizes the water, which is essential for developing that distinctive pretzel flavor and mahogany color. Be careful when adding the baking soda as the water may foam up.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully lower 2-3 pretzel dogs into the boiling solution using a slotted spoon. Boil for 30 seconds, then flip and boil for another 30 seconds. The brief baking soda bath gelatinizes the outside of the dough, creating that chewy, distinctive pretzel texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the boiled pretzel dogs with a slotted spoon, allowing excess water to drip off, and return them to the parchment-lined baking sheet. Repeat with remaining pretzel dogs.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Brush each pretzel dog generously with egg wash, making sure to coat all surfaces. This creates a beautiful sheen and helps the salt adhere. Sprinkle immediately with coarse salt before the egg wash dries.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake in the preheated oven for 12-15 minutes, or until deeply golden brown. Rotate the baking sheet halfway through for even browning. The pretzel dogs should sound hollow when tapped on the bottom when fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the pretzel dogs to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with your favorite dipping sauces like mustard, cheese sauce, or ketchup. These are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days and reheated in a 180°C (350°F) oven for 5 minutes to restore their texture.</li></ol>