PRETZEL HOT DOG BUNS RECIPE - (4.5/5)
Provided by ebdonahue
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105°F to 110°F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl. Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes. Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425°F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
PRETZEL DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
- Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
- When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
JAN'S PRETZEL DOGS
Hot dogs wrapped in a pretzel are a perfect snack. Perfect for Super Bowl parties or the weekend tailgate! A little something different using your favorite can of beer instead of water! Delicious!
Provided by What's for dinner, mom?
Categories Main Dish Recipes Sandwich Recipes Hot Dogs and Corn Dogs Recipes
Time 2h10m
Yield 18
Number Of Ingredients 12
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.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 27.2 g, Cholesterol 40.7 mg, Fat 15.8 g, Fiber 0.9 g, Protein 9.7 g, SaturatedFat 6.6 g, Sodium 4200.4 mg, Sugar 0.8 g
PRETZEL HOT DOG BUNS
You'll need 2 1/4 teaspoons of yeast. The software didn't recognize that! These buns are amazing. I've made them countless times. RECIPE COURTESY OF JEFF MAURO
Provided by Linajjac
Categories Low Cholesterol
Time 2h15m
Yield 8 Pretzel buns, 8 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, heat the milk, 1/2 cup water, sugar and honey to 105 to 110 degrees F. Add to the bowl of a stand mixer. Sprinkle the yeast over the water mixture and wait for at least 10 to 15 minutes until the yeast blooms. In a separate saucepan over medium heat, add the butter and garlic and cook until the butter is melted and the garlic is fragrant, 2 to 3 minutes. Combine the all-purpose flour and bread flour in a mixing bowl.Add the flour mixture to the bowl with the blooming yeast, and then add in the melted butter and garlic mixture. Mix on medium speed until the dough has come together and is smooth and elastic in texture and pulling away from the sides of the bowl, 5 to 7 minutes.
- Line 2 baking sheets with silicone mats. Turn the dough out onto a lightly floured cutting board and form into a ball. Cut into 4 equal pieces, and then cut those in half to form 8 equal pieces. Using your hands, roll each piece into a ball and place onto a prepared baking sheet. Cover with a dish cloth and let them rest in a warm place for 12 to 15 minutes. Once rested, lightly dust your work surface again and roll the balls into 7-inch logs. Place onto the other prepared baking sheet, cover, place back in the warm spot and let rest for an additional 30 minutes. Preheat the oven to 425 degrees F. Place one oven rack high and one low. Line 2 more baking sheets with silicone mats or parchment paper. In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side. Using a slotted spatula, remove the logs and place onto the prepared baking sheets. Sprinkle the logs with pretzel salt as they come out of the water, to ensure the salt sticks. Then cut 3 diagonal slits on top of the bread, not too deep. Bake for 10 to 13 minutes, rotating between the top and bottom racks of the oven halfway through the cooking.
Nutrition Facts : Calories 318.9, Fat 4.7, SaturatedFat 2.6, Cholesterol 11.9, Sodium 7388.3, Carbohydrate 60.8, Fiber 2, Sugar 11.2, Protein 8
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- Place the water in the bowl of a stand mixer. Add the sugar and 2 teaspoons of kosher salt and whisk to combine. Sprinkle the yeast over the the water mixture evenly and let stand 5-10 minutes until foamy.
- Fit the mixer with the dough hook, then add the flour and butter to the water mixture, stirring by hand with a rubber scraper until most of the flour is incorporated. Turn the mixer on low, and mix until just combined, then increase the speed to medium and knead the dough about 5 minutes, or until the dough pulls away from the sides of the bowl. Turn out the dough into a bowl greased with canola oil and cover. Place in a warm spot and let rise about 1 hour, or until doubled in size.
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