What do you get when you combine your two favorite stadium snacks? A killer take on pigs in blankets that your crowd will cheer for! They're a perfect party treat for game day at home ... or any day of the week!
- 1 1/2 cups warm water not hot!
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/3 cups all-purpose flour
- 4 tbsp butter melted
- Cooking spray
- 2/3 cup baking soda
- 16 bun-length hot dogs
- 1 egg yolk beaten with 1 tbsp water
- Pretzel salt or sea salt
- Assorted mustards for dipping
Combine water, sugar and salt in the bowl of a stand mixer and sprinkle the yeast on top. Let mixture rest for 5 minutes or until yeast begins to foam. Add flour and butter. Using the dough hook attachment, mix on low speed until well combined.
Continue to knead on medium speed for 3-4 minutes or until the dough is smooth and pulls away from the side of the bowl. Remove dough from the mixer, place in a large bowl sprayed with cooking spray, cover with plastic wrap, and let rise in a warm place for 1 hour or until dough has doubled in size.
Preheat oven to 450 degrees and spray two baking sheets with cooking spray. Fill a large pot ¾ full with water, add baking soda, and bring to a boil.
Place dough on a lightly floured surface, pat into a circle, and divide into 16 equal pieces. Working one by one, pull each piece of dough into a 12” rope shape. Wind dough rope around a hot dog and press ends to close. Drop into boiling water (one dough-wrapped hot dog at a time) and cook for 30 seconds.
Place on prepared baking sheet.Repeat with remaining dough pieces and hot dogs. Brush the top of each pretzel dog with beaten egg yolk mixture and sprinkle with pretzel salt. Bake until medium golden brown in color, approximately 15 minutes. Serve warm with mustard for dipping.
Pretzel Dogs can be made ahead and reheated in a warm oven for ~10 minutes before serving.To test water temperature for yeast, dip your finger into it; it should feel like warm (not hot!) bathwater.