Pretzel Dogs
Source: Brown Eyed Baker (adapted from Alton Brown)
1 1/2 cups warm (110 to 115 degrees F) water
1 T granulated sugar
2 tsp kosher salt
1 package (2 1/4 teaspoons) active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
2 T unsalted butter, melted
Kosher salt, for sprinkling
1. Combine the water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl and place it in a clean, oiled bowl. Cover with plastic wrap and place in a warm area for about 1 hour, or until the dough has doubled in size.
3. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and lightly brush with the vegetable oil. Set aside.
4. Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart pot.
5. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope that's about 24-inches long. Starting at one end, wrap the dough around the hot dog, pinching each end together so that it's sealed. Place onto the parchment-lined half sheet pan and repeat with the remaining dough and hot dogs.
6. Place the pretzel dogs into the boiling water two at a time and boil for 30 seconds. Remove them from the water using a large flat slotted spatula. Return the boiled pretzel dogs to the half sheet pan, brush the tops with melted butter and sprinkle with the coarse kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Yield: 8 pretzel dogs