I don’t know about you guys, but I could probably eat hot dogs every day for the rest of my life. They are easy to make, and just a very tasty (probably from the large amounts of sodium, but hey – who’s counting?). This recipe is for something you may have eaten before at an Auntie Anne’s at your local mall. It’s a hot dog (already amazing) wrapped in a pretzel dough (umm – what?), boiled, topped with melted butter and salt, and then baked (holy moly!). I swear, these served with a side of hot nacho cheese is SO worth your time!
- 1½ cups warm (110 to 115 degrees F) water
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4½ cups all-purpose flour
- ¼ cup unsalted butter, melted
- Vegetable oil, for pans
- 10 cups water
- 2/3 cup baking soda
- 8 hot dogs
- 2 tablespoons unsalted butter, melted
- Kosher salt, for sprinkling
- Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Let sit for 5 minutes, or until the mixture begins to foam. In the meantime, lightly oil a large bowl and set aside.
- Using a dough hook, add in the flour and melted butter on low speed until well combined. Increase speed to medium and knead until the dough is smooth and pulls away from the side of the bowl (about 4 to 5 minutes).
- Place the dough in the lightly oiled bowl. Cover with plastic wrap and place in a warm area for an hour, or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line two baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart pot.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope that's about 24-inches long. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it's sealed and stays in place. Place onto the baking sheets and repeat with the remaining dough and hot dogs.
- Drop the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Using a large flat slotted spatula, remove them from the water and place on the baking sheets. Brush the tops with melted butter and sprinkle with the coarse kosher salt. Bake for 12-14 minutes, or until they are golden brown. Transfer to a wire rack and let cool for at least 5 minutes before serving. Enjoy!
Adapted from Alton Brown