Pretzel-Wrapped Hot Dogs
Serving Size / Yield
- 12 oz lukewarm beer
- 1 Tbs white sugar
- 2 tsp kosher salt
- 1 package active dry yeast
- 4 1/2 C bread flour
- 1/4 C melted butter
- 1 large egg yolk
- 1 Tbs water
- 10 C water
- 2/3 C baking soda
- 1/4 C kosher salt
- 18 hot dogs
Heat beer in saucepan on low until it reaches 110º.
Combine warmed beer, sugar, and 2 teaspoons of kosher salt in a bowl, sprinkle yeast on top, and let stand for 5 minutes until yeast softens and starts to foam.
Place bread flour and butter together, add the yeast mixture, then mix together until solid yet elastic dough forms. Let rise for an hour.
Preheat oven to 450º.
Line 2 baking sheets with parchment paper. Beat an egg yolk together with 1 tablespoon water in a bowl, then set aside.
In a large pot, stir baking soda into 10 cups water and bring to a boil.
Roll dough out on oiled surface into a large rectangle.
Cut the dough into 18 inch-wide strips and each each around a hot dog in a spiral, pinching the edges to seal them; the tips of the hot dogs should peek out of each end of the wrapped dough.
Drop 2 or 3 dough-wrapped hot dogs each into the boiling water for 30 seconds, then arrange all the hot dogs on the baking sheets. Brush each pretzel dog with the egg wash, and sprinkle salt over them.
Bake in the oven until golden brown, or for about 15 minutes.