**Indulge in a Culinary Delight: Hot Dog Stuffed Pretzels - A Symphony of Flavors**
Prepare to embark on a tantalizing culinary journey with our irresistible Hot Dog Stuffed Pretzels. These delectable treats are a harmonious blend of classic flavors, combining the savory goodness of hot dogs with the soft, chewy texture of homemade pretzels. But that's not all; this recipe goes above and beyond, offering variations to cater to every palate. From the traditional All-American Hot Dog Stuffed Pretzels to the adventurous Jalapeno Popper Pretzels, you'll find a pretzel to satisfy your cravings. So, get ready to impress your taste buds and embark on a pretzel-making adventure that will leave you utterly satisfied.
PRETZEL-ISH PIGS IN A BLANKET WITH MUSTARD SAUCE
This is so much fun. I find the price of these, premade in the freezer section, to be excessive. That was my first motivator to attempt to make them (somewhat) at home... Then, more important things came into play: They taste better when rolled and baked fresh. They are fun to make. It's just enough cooking when you feel like a project that doesn't take up too much time. The pretzel flavor makes these special. It's pizza dough with the baking soda "bath" that gives you the pretzel vibes.
Provided by Alex Guarnaschelli
Categories appetizer
Time 2h40m
Yield 32 to 36 servings
Number Of Ingredients 15
Steps:
- For the dough: In a bowl, combine the warm water and yeast. Stir to dissolve the yeast and allow the mixture to rest for 5 minutes.
- Using a sieve or strainer, sift about half of the flour over the yeast mixture and mix with your hands until smooth. Add the oil, honey and kosher salt. Sift over the remaining flour and mix to combine.
- Lightly flour a cutting board or flat surface. Turn the dough onto the floured area and knead until the dough is smooth and the ingredients are fully integrated, 3 to 5 minutes. Lightly oil a bowl and place the dough inside. Cover with plastic wrap and let it rest in a warm place until it has doubled in volume, about 1 1/2 hours.
- For the mustard sauce: In a medium bowl, whisk the mustard, honey, hot sauce and vinegar with a splash of warm water. Taste for seasoning. Set aside.
- Preheat the oven to 375 degrees F.
- For the pretzel-ish pigs in a blanket: Line 2 baking sheets with parchment paper sprayed with nonstick cooking spray or silicone baking mats and set aside. Sprinkle some flour on a flat surface. Roll the dough out into an 18-by-13-inch rectangle about 1/4 to 1/2 inch thick. Cut into 2 1/4-inch squares. Roll each mini hot dog in a single piece of the dough. Pinch the seam and ends to firmly close, tucking the excess on the ends underneath. Place each wrapped hot dog seam-side down on one of the prepared baking sheets.
- For the baking soda bath: Prepare a third baking sheet or large platter with parchment. In a medium pot, bring about 6 cups of water to a boil over medium heat. Slowly whisk in the baking soda a bit at a time. Working in batches, use a slotted spoon to drop each pig in a blanket into the water for 30 seconds, then remove and transfer to the prepared third baking sheet or platter.
- Transfer the pigs in a blanket in a single layer back onto the original baking sheets, allowing some space between each. Sprinkle the dogs with the pretzel salt or kosher salt. Bake in the center of the oven until the pastry is nicely browned, 25 to 30 minutes. Lightly brush with melted butter before serving. Serve with the mustard sauce on the side.
PRETZEL HOT DOG BUNS
Provided by Jeff Mauro, host of Sandwich King
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms.
- In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes.
- Combine the all-purpose flour and bread flour in a mixing bowl.
- Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
- Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes.
- Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes.
- Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper.
- In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
- Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep.
- Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
PRETZEL DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
- Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
- When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
JAN'S PRETZEL DOGS
Hot dogs wrapped in a pretzel are a perfect snack. Perfect for Super Bowl parties or the weekend tailgate! A little something different using your favorite can of beer instead of water! Delicious!
Provided by What's for dinner, mom?
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 2h10m
Yield 18
Number Of Ingredients 12
Steps:
- Heat the beer in a saucepan over low heat until it reaches 110 degrees F (45 degrees C).
- Combine the warm beer, sugar, and 2 teaspoons kosher salt in a bowl. Sprinkle the yeast on top, and let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
- Place the bread flour and butter in a bread machine. Add the yeast mixture, then select the dough cycle.
- Preheat an oven to 450 degrees F (230 degrees C).
- Line 2 baking sheets with parchment paper or grease with vegetable oil.
- Beat the egg yolk in a small bowl with 1 tablespoon water; set aside.
- Stir baking soda into 10 cups water in a large pot until dissolved, and bring to a boil.
- Turn the dough out onto a lightly-oiled surface, and roll into a 10x20-inch rectangle.
- Cut the dough into 18 1-inch wide strips, then wrap each strip tightly around a hot dog in a spiral, pinching the edges to seal, and leaving the ends open. About half an inch of hot dog should peek out of each end of the dough wrapper.
- Drop 2 or 3 dough-wrapped hot dogs into the boiling water for 30 seconds.
- Arrange the boiled hot dogs on the prepared baking sheets. Brush each pretzel dog with the egg yolk mixture, and sprinkle with the remaining 1/4 cup salt.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 27.2 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 4200.4 mg, Sugar 0.8 g
Tips:
- Choose high-quality pretzels: Opt for fresh, soft pretzels that are slightly chewy for the best results. Stale or hard pretzels may not hold the filling well and could break easily.
- Use quality hot dogs: Select hot dogs that are made with good-quality meat and have a nice flavor. Avoid using cheap, processed hot dogs as they may not taste as good and could ruin the overall dish.
- Don't overstuff the pretzels: Be careful not to overfill the pretzels, as this can make them difficult to close and may cause the filling to spill out during baking. Aim for a moderate amount of filling that allows you to comfortably seal the pretzels.
- Seal the pretzels properly: Make sure to seal the pretzels tightly to prevent the filling from leaking out during baking. You can use a fork or your fingers to press the edges of the pretzels together firmly.
- Bake the pretzels at the right temperature: Follow the recipe's recommended baking temperature and time to ensure that the pretzels are cooked through and the filling is heated evenly. Overbaking can dry out the pretzels and make them tough.
Conclusion:
Hot dog stuffed pretzels are a delicious and fun snack or party food that combines the classic flavors of hot dogs and pretzels. By following the tips provided in this article, you can easily make these tasty treats at home. Experiment with different types of hot dogs and toppings to create your own unique variations. Whether you enjoy them as a quick snack or serve them as part of a larger meal, hot dog stuffed pretzels are sure to be a hit with family and friends.
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