JAN'S PRETZEL DOGS

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JAN'S PRETZEL DOGS image

Categories     Sausage     Super Bowl

Number Of Ingredients 12

1 can (12 fluid ounce) beer, at room temperature
1 tablespoon white sugar
1 package (.25 ounce) active dry yeast
4 1/2 cups bread flour
1/4 cup unsalted butter, melted
1 large egg yolk
10 cups water
1 tablespoon water
2/3 cup baking soda
1/4 cup kosher salt
2 teaspoons kosher salt
18 hot dogs

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.
  • Note: If using instant yeast, you can add all ingredients directly to your bread machine and begin. You only need to proof the yeast if you use active dry yeast.

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