I always make this for huge crowds. It’s simple to eat and with less mess. All you have to make sure is that you have a lot of reserves because the moment you place the serving platter in front of everyone, these soft pretzel dogs will be gone in seconds.
Our friend Katrina over at In Katrina’s Kitchen has this to say about this recipe:
“It is nice to simplify dinners in the summer too and that’s what this recipe is about. The concept is simple. The dough is simple. The dishes were simple. And we pretty much cleared out every last bite so the clean-up was simple!”
You took the words right out of my mouth! There are really those times when we just want to ditch all the complicated things and just relax for at least a day. Having a simple meal plan is definitely most welcome. If it tastes really good too, then that’s a bonus!
Ingredients
1 package Fleischmann’s active dry yeast (approx. 2 ¼ teaspoons)
2 Tablespoons Domino brown sugar
1 ¼ teaspoons Kosher salt
1 ½ cups warm water (110- 115 degrees F)
4 cups Gold Medal flour
2 cups water
2 tablespoons Clabber Girl baking soda
2 – 3 Tablespoons Kerrygold melted butter
Coarse Kosher Salt (optional)
Instructions:
In the bowl of your mixer (fitted with dough hook) dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Mix in flour until you can turn your dough on a floured surface. Knead until smooth and elastic, 6-8 minutes. Place in a greased bowl. Cover, and let rise for one hour. ** This step can be done with a wooden spoon instead of a mixer. Turn the dough out onto a floured surface and knead – 8-10 minutes.**
After dough has risen, cut into 12 pieces. Let the dough rest for 5 minutes. Roll each piece into a 2-3 foot rope.
In a large saucepan, bring water and baking soda to a simmer over medium heat.
Roll your dough around the hot dogs and dip into the baking soda solution for about 20-30 seconds. Place on parchment covered (or greased) baking sheets, and let rise 15-20 minutes.
You could certainly roll your pretzel dough into any shape at this point.
Brush with melted butter and salt. Bake at 450 degrees F (230 degrees C) for 8 -10 minutes, or until golden brown.
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Quick Tip: You could make these into pretzels instead of pretzel dogs.
Thanks again to In Katrina’s Kitchen for this amazing recipe.
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