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Pretzel Dogs
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Indulge in irresistible pretzel dogs, baked golden brown perfection, served with a side of tangy mustard for dipping.
Ingredients:
  • 1 package regular active dry yeast
  • 1 1/2 teaspoons sugar
  • 1 1/3 cups warm water (105°F to 115°F)
  • 4 1/3 cups Gold Medal™ all-purpose flour
  • 8 bun-length hot dogs
  • 3/4 cup baking soda
  • 1 egg, beaten
  • 1/4 cup sesame seed, toasted
Instructions:
  • Combine yeast, sugar, and warm water in a large stand mixer bowl; allow to sit for 3 minutes. Mix in flour using the dough hook attachment until a smooth, elastic ball of dough forms. Grease a large bowl with shortening, then place the dough in it, turning to coat all sides. Let the dough rise in a cold oven for 50 minutes or until doubled in size.
  • Take the bowl out of the oven. Preheat the oven to 425°F. Gently press your fist into the dough to release air; divide the dough into 8 equal pieces. With your hands, shape each piece into a rope twice the length of a hot dog.
  • Add baking soda to a large Dutch oven or stockpot, then fill it with water. Use a whisk to stir until the baking soda is fully dissolved. Bring the mixture to a boil.
  • Wrap each hot dog with dough, securing the ends tightly (use toothpicks if needed). Prepare a large cookie sheet lined with parchment paper. Dip each pretzel dog in a boiling baking soda-water mixture for 30 seconds using tongs. Transfer to the cookie sheet and brush the dough with egg, then sprinkle with sesame seeds.
  • Bake until golden brown, typically 12 to 15 minutes. Serve warm.

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