Pretzel Pigs in a Blanket
Serves: 50-60 dogs
 
Ingredients
  • 1 package active dry yeast
  • 1 ½ cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 4 ½ cups all-purpose flour
  • 4 tablespoons unsalted butter
  • 10 cups water
  • scant ⅔ cup baking soda
  • 1 egg
  • 1 tablespoon water
  • 2 packages hot dogs, dogs cut into thirds
  • 15 slices American cheese (optional)
  • Pretzel salt, poppy seeds, granulated garlic, sesame seeds, granulated onion for sprinkling
Instructions
  1. n the bottom of a stand mixer, combine water, sugar and salt. Sprinkle yeast over. Let set for 5 minutes until foamy. Add in flour and melted butter. Using the dough hook, mix the dough until combined on a low speed, Increase the speed to medium and mix for five to seven minutes until dough becomes smooth and pulls away from the sides of the bowl.
  2. Rinse bowl off and then grease with canola oil. Place dough in the bottom and coat with oil. Cover with a towel and place in a warm, draft –free place for one hour.
  3. Preheat oven to 450 degrees.
  4. Cut off about a round tablespoon of dough. Roll into a thin rope, about 4- 4 ½ inches. Wrap around hot dog, pinch dough together in between each roll and then pinch end into dough to ensure it stays together during the cooking process.
  5. Bring water to a rolling boil, add in baking soda. Boil dogs, five or six at a time for 45 seconds.
  6. Place on greased baking sheet or silt pad. Brush with egg wash. Sprinkle with seasonings.
  7. Bake for 12-15 minutes until golden brown.
  8. Serve with mustard.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/soft-pretzel-pigs-in-a-blanket/