Categories: Hot Dogs
Ingredients
- 1/4 oz packet dry active yeast
- 2 tsp sugar
- 1 cup warm water
- 1 tsp salt
- 3 cups all-purpose flour, (plus more for surface)
- 2 Tbsp unsalted butter
- 3 Tsp Dijon mustard
- 9 hot dogs
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- 3 Tbsp baking soda
- Deep, wide cooking pan filled with water ⅔ or the way
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- 2 Tbsp unsalted butter, melted
- Coarse salt
- Maple Dijon Dipping Sauce:
- ⅓ cup mayo
- 2 Tbsp Dijon mustard
- 2 Tbsp maple syrup
- Salt
Directions
- Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
- Mix flour and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
- Slowly pour yeast mixture into flour mixture and add Dijon mustard, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic.
- Let dough rise in a warm, dry place for about an hour.
- Line a large baking sheet with parchment paper.
- Roll the dough into a log and divide it into 9 equal pieces.
- Take hot dogs out of the package and dry them off with a paper towel.
- Roll each piece of dough into about ¼ inch thick rope. Wrap pretzel dough around the hot dog, tucking in the ends.
- Place wrapped hot dogs onto the prepared baking sheet and let them rest for 20 minutes.
- Preheat the oven to 450 degrees.
- Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel hot dogs in batches until puffed, about 30-45 seconds.
- Take out with a slopped spatula and return to the baking sheet.
- Brush with butter and sprinkle with coarse salt.
- Bake until golden brown, 13-15 minutes.
- Dipping Sauce: Mix all ingredients for the dipping sauce in a bowl, until completely incorporated.