Mini Pretzel Dogs (Homemade)

Mini Pretzel Dogs

(48 dogs)

• 2 1/4 cups warm water (about 110-115%F)
• 1 1/2 tablespoons sugar
• 3 3/4 teaspoons active dry yeast
• 33 oz. (about 6 3/4 cups) all purpose flour
• 1 tablespoon diastatic malt powder (optional)
• 3 oz. butter, melted
• 48 cocktail weiners or mini sausages
• 2/3 cups baking soda
• 1 large egg
• Pretzel or flaky sea salt

Mix the water and sugar in the bowl of a stand mixer, then sprinkle on the yeast.  Let sit for about 5 minutes until foamy.

Add the flour, malt powder (if using), and melted butter and mix to combine on low using the dough hook.  Once the dough comes together, adjust the speed to medium and knead for 5 minutes.  Transfer to an oiled bowl, cover, and let rise in a warm spot until doubled, about an hour.

Preheat the oven to 450%F.

Divide the dough in half, then each half in half, each quarter in half, and each eighth in half.  You'll end up with 16 pieces of dough.  Divide each of these pieces into thirds so you end up with 48 pieces of dough.  One at a time, roll the dough into a long snake about 9" long.  Starting at one end, wrap the dough around a weiner until it is completely encapsulated, sealing the ends.  If you have leftover dough, just pinch it off and reserve*.

In a large pot, mix the baking soda with 10 cups of water and bring to a boil.  Working in batches, add the pretzel dogs to the boiling water and cook for 30 seconds.  Remove with a slotted spoon and place on a parchment or Silpat-lined baking sheet, 1" apart from each other.

Beat the egg with a tablespoon of water.  Brush each of the pretzel dogs with the egg wash and sprinkle with the salt.  Bake for 10-12 minutes, until dark golden brown.  Cool on a wire rack.  Serve with honey mustard dip (recipe below).

Honey Mustard
(1 1/2 cups)

• 1 cup mayonnaise
• 1/4 cup mustard (I used a mix of yellow mustard and whole grain mustard)
• 1/4 cup honey

Mix together and serve with the pretzel dogs.