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Jan's Pretzel Dogs
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Prep Time:
35 minutes
Cook Time:
35 minutes
Total Time:
130 minutes
Beer-infused homemade pretzel dogs for a flavor-packed Super Bowl snack.
Ingredients:
  • 1 (12 fluid ounce) can or bottle room temperature beer
  • 2 teaspoons kosher salt
  • 1 (.25 ounce) package active dry yeast
  • 4.5 cups bread flour
  • 0.25 cup unsalted butter, melted
  • 1 large egg yolk
  • 1 tablespoon water
  • 10 cups water
  • 0.66666668653488 cup baking soda
  • 0.25 cup kosher salt, divided - or to taste
  • 18 hot dogs
Instructions:
  • Gently warm the beer in a saucepan until it reaches 110°F (45°C), then transfer to a bowl. Stir in sugar and 2 teaspoons of kosher salt. Sprinkle yeast over the mixture and let it sit for 5 minutes until it starts to foam.
  • Place the bread flour and butter in a bread machine, then add the yeast mixture and select the Dough cycle.
  • Preheat your oven to 450 degrees F (230 degrees C) and prepare 2 baking sheets by greasing them lightly or lining them with parchment paper. In a small bowl, beat one egg yolk with 1 tablespoon water and set it aside.
  • In a large pot, dissolve baking soda in 10 cups of water by stirring, then bring to a boil.
  • Place the dough on a lightly-oiled surface and roll it into a 10x20-inch rectangle. Cut the dough into eighteen 1-inch wide strips. Wrap each strip tightly around a hot dog in a spiral, making sure to pinch the edges to seal. Leave about half an inch of hot dog peeking out of each end of the dough wrapper.
  • Add 2 or 3 dough-wrapped hot dogs to boiling water and cook for 30 seconds.
  • Lay the boiled hot dogs neatly on the baking sheets. Brush each pretzel dog with the egg yolk mixture and sprinkle with the remaining 1/4 cup of salt.
  • Bake until golden brown, approximately 15 minutes in the preheated oven.

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