Soft Baked Cheesy Pretzel Dogs (Print Version)
Golden pretzel dough wraps cheese and hot dogs for a warm, dippable comfort snack.
# Ingredients:
→ Dough
01 -
355 ml warm water (43°C)
02 -
7 g active dry yeast
03 -
13 g granulated sugar
04 -
500 g all-purpose flour
05 -
6 g salt
→ Boiling Solution
06 -
2.4 litres water
07 -
90 g baking soda
→ Assembly
08 -
8 hot dogs
09 -
8 slices cheddar cheese
10 -
1 large egg, beaten
11 -
Coarse salt, for sprinkling
12 -
Mustard or preferred dipping sauce, for serving (optional)
# Instructions:
01 -
Combine warm water, active dry yeast, and granulated sugar in a bowl. Stir and let stand for 5 minutes until foamy.
02 -
In a large bowl, mix all-purpose flour and salt. Add the yeast mixture and stir until a shaggy dough forms.
03 -
Transfer dough to a lightly floured surface. Knead for 5 to 7 minutes until smooth and elastic.
04 -
Place dough in a lightly greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
05 -
Preheat oven to 230°C. Line two baking sheets with parchment paper. In a large pot, bring 2.4 litres water to a boil and dissolve the baking soda fully.
06 -
Punch down dough and divide into 8 equal pieces. Roll each into a rope long enough to wrap around a hot dog and cheese.
07 -
Wrap a slice of cheddar around each hot dog. Encase each with a dough rope, pinching edges firmly to seal.
08 -
Using a slotted spoon, immerse each wrapped dog in the boiling baking soda solution for 30 seconds. Place directly on prepared baking sheets.
09 -
Brush each pretzel dog with beaten egg and sprinkle generously with coarse salt.
10 -
Bake on the centre rack for 12 to 15 minutes, or until golden brown.
11 -
Allow to cool briefly. Serve warm with mustard or preferred dipping sauce.
# Notes:
01 -
For enhanced flavor, try smoked cheddar or add jalapeño slices. Ensure the dough wraps are pinched tightly to prevent cheese leakage during baking.