Place boiled pretzel dogs onto sprayed and lined baking sheet, sprinkle with desired seasoning and bake until golden-brown, about ten to 13 minutes, rotating sheet halfway.Gently lower wrapped hot dogs into the water in batches of three. Bring water and baking soda to a boil in a large saucepan set over medium-high heat. Place on unsprayed sheet, cover with plastic wrap and rest for 15 minutes. Wrap the dough around the hotdogs, gently stretching as you wrap so dough reaches to within 1-1/2 centimeter of ends of hotdogs.Turn dough out onto lightly floured surface and divide into 12 equal portions. Place dough into prepared bowl, cover with plastic wrap and a clean kitchen towel and set aside in a warm place to rise until doubled in size, about one hour. Bake the savory frozen hot dogs in the oven or microwave for delicious pretzel hot dogs that heat up. Turn dough onto a floured work surface and knead until smooth and elastic, about five minutes. Each frozen beef pretzel dog contains 11 grams of protein. Pour milk mixture into flour mixture and stir until a shaggy dough forms.Heat milk, water, honey and butter in a small saucepan set over medium-low heat until the butter has melted and mixture is lukewarm. Toasted to golden perfection by our artisan bakers, Chicago Delis heat n eat pretzel dogs feature authentic Bavarian-style pretzel dough wrapped around a.Whisk together flour, yeast, and salt in a large bowl.Line a second sheet with parchment paper set aside. Line a rimmed baking sheet with parchment paper and spray lightly with cooking spray.They are the epitome of summer and the perfect way to bid adieu to the sunny season as we move towards fall. So that’s everything you need to know about these Everything Bagel Pretzel Dogs. Roll each dinner roll into a long rope approximately 1 1/2 to 2. Spray a baking sheet with cooking spray and set aside. Really any pickle-y bit or saucy something you have lurking in the fridge would be right at home here. Directions Bring a pot of water to a boil. You could add hot sauces, zucchini relish, guacamole, and even a certain queso wouldn’t be out of place here. You can feel free to play with your platter all you want. I also added grilled corn and grilled jalapenos for color. I selected classic ketchup and mustard for my platter but I kept things interesting with candied jalapeno relish, whole-grain mustard, and an assortment of olives and pickles. If you’re anything like me and your fridge is easily 75% condiments, this is your time to shine. But serving something that meaty and carb-y all on it’s own is a touch gouche I suppose. Trashy to others and downright blissful if you’re me. Now serving pretzel dogs as dinner can seem irresponsible to some. You don’t even have to form it into a bagel or bend it into a pretzel. So yeah, all you do is make a basic bread dough, boil it and bake it. Perhaps they lack a little chew, but it definitely wasn’t life-ending. I used run-of-the-mill (get it? It’s flour!) AP flour and these dogs were plenty pretzel-y enough for me. Actually, real-deal bagels and pretzels often call for a specific type of high protein flour, but we’re not going to worry our pretty lil heads about that. Pretzels, and bagels for that matter, are basically bread that gets boiled in a water and baking soda solution. If you’ve made a loaf of simple white bread and boiled a hot dog before, you are more than equipped to make these. Well, I turned a wienie roast into a Bake Fest because I can and because they aren’t actually that difficult to pull off. You’re wondering how on earth I managed to make something as simple as a hot dog so complicated. And the best part? You get the perfect bun to dog ratio in every bite. And this spice blend includes fennel seeds. Picture this – A hot dog encased in a pretzel bun dusted with everything bagel spice. But trust me when I say, these Everything Bagel Pretzel Dogs were well worth the wait. Say hello to these Everything Bagel Pretzel Dogs.Ĭan you believe these were the first hot dogs I had all summer long? A year without a bonfire or a ballpark will do that to a person. So instead of mourning the summer that was, I’m going to give it a proper send-off with a platter as exuberant as it was. There is a lot to love about summer and there’s a lot to love about fall. But I will confess I am excited for running without oppressive humidity and mugs of mulled wine. But even with the drawbacks bought to us by COVID, this summer has been pretty ok. Sure, I didn’t see as many friends as I would’ve liked and I didn’t get to visit my family in Nova Scotia. It’s been a bizarre summer, to say the least, but I still managed to sip a few cocktails outdoors, grill to my heart’s content, and swim in a large body of water. So here we are – the last long weekend of the summer.
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