Pretzel Dogs Chewy Sausage (Print Version)
# Ingredients:
→ Sausages
01 -
15 hot dog sausages
→ Pretzel Dough
02 -
2 tablespoons veggie oil, to grease pans
03 -
57 g melted unsalted butter
04 -
560 g regular flour
05 -
9 g dry yeast
06 -
5 g kosher salt
07 -
13 g regular sugar
08 -
360 ml warm water
→ Baking Soda Bath
09 -
120 g baking soda
10 -
2.4 litres water
→ Egg Wash and Topping
11 -
1 egg yolk, mixed up with 15 ml water
12 -
5 g chunky kosher or pretzel salt
# Instructions:
01 -
Drop warm water, sugar, salt, and yeast in a mixing bowl. Give it a lazy swirl and don’t rush—let it sit until you spot some foam, about 5 minutes.
02 -
Toss in flour and pour in melted butter. Start mixing low and slow with a dough hook, then flip to medium and mix till it’s all soft and pulling away from the sides—should take you 4 or 5 minutes.
03 -
Rub oil all over the dough, cover up the bowl with a towel, and pop it somewhere warm till it doubles up—about an hour, give or take.
04 -
Fire up your oven to 232°C. Slap parchment on two baking trays. In a big pot, crank up 2.4 litres of water and baking soda till it’s bubbling hard.
05 -
Put the puffy dough on an oiled counter. Split it into 15 chunks. Roll each into a snake and twirl it around your sausage, pinching those ends so they hold.
06 -
Drop each wrapped sausage in the hot baking soda water—30 seconds is just right. Fish ‘em out with a slotted spoon and lay them on the lined sheets to dry off.
07 -
Brush egg mix all over each one and shake on coarse salt wherever you like.
08 -
Slide those trays into the hot oven for 12 minutes. Grab them when they’re deep brown and eat them warm.
# Notes:
01 -
Let the dough rise till you see it double, even if it takes a bit longer or less.
02 -
Halfway through baking, spin the trays so they color up evenly.
03 -
They're awesome with mustard or any dip you like.