Friday, October 30, 2015

Pretzel Dogs (aka: Yummy Mummy Fingers)

When homemade pretzel dogs show up on the menu board in my kitchen, there is much rejoicing. Once you try these delicious darlings, you will never go back to eating those overpriced, overcooked, heat lamp tragedies from the mall food court again. Yes, they are that good. Because this recipe heats up the kitchen quite a bit, pretzel dogs have become more of a Fall/Winter treat for my family. Our favorite time to make them is Halloween... Yummy mummy fingers :) Enjoy!


Pretzel Dogs

8 Tablespoons butter
1 1/4 cups milk
1/2 cup sugar
2 Tablespoons yeast
3 1/2 cups flour
8 hot dogs
1/4 cup melted butter
Kosher salt

Melt butter in a saucepan.
Add milk and heat until it reaches 115 degrees on a candy thermometer.  Pour into a large mixing bowl or Kitchen Aid with dough hook attached.
Add sugar and yeast.  Let sit until dissolved. 
Mix in flour, knead until soft and elastic. 
Roll pieces into long strips & wrap around hot dog (I prefer Ball Park all beef). Place on a parchment lined baking sheet. Cover and let rise 30 minutes.
Brush with melted butter and sprinkle with kosher salt. 
Bake @ 475 degrees for 10 minutes. (Do not undercook... they should be nice & browned.)
Makes 8 pretzel dogs, with enough leftover dough to make a couple regular soft pretzels. (Cook soft pretzels for 5 minutes.)

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