Pretzel Dogs
- Level: Easy
- Yield: 6 pretzel dogs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 999
- Total Fat
- 41
- Saturated Fat
- 9
- Carbohydrates
- 126
- Dietary Fiber
- 7
- Sugar
- 21
- Protein
- 30
- Cholesterol
- 61
- Sodium
- 4760
- Total: 35 min
- Active: 25 min
Ingredients
Cooking spray
6 frozen dinner roll dough balls, thawed, at room temperature
6 hot dogs
1/4 cup baking soda
1 large egg, beaten
1 teaspoon pretzel salt
Heavenly Maple Mustard, recipe follows, for serving
Refrigerator Pickles, recipe follows, for serving
Heavenly Maple Mustard:
1/2 cup mayonnaise
1/2 cup grainy brown mustard or Dijon mustard
1/4 cup maple syrup
1 teaspoon paprika
1/2 teaspoon kosher salt
Refrigerator Pickles:
2 English cucumbers
3 tablespoons chopped fresh dill
1 teaspoon mustard seeds
2 green onions, white parts only, thinly sliced
1 1/2 teaspoons kosher salt
2/3 cup white wine vinegar
Directions
- Preheat the oven to 425 degrees F. Mist a sheet pan with cooking spray. Bring a 4-quart pot of water to a boil.
- Roll one dinner roll into a long skinny roll about twice the length of the hot dogs you’re using.
- Starting at one end and tucking in the open end of the dough to start, coil the dough around the hot dog, being careful not to pull the dough too tight.
- Leave the end of the hot dog exposed and tuck in the other end of the dough.
- Repeat to roll up the rest of the hot dogs in dough.
- Slowly add the baking soda to the boiling water. (Don’t add it too fast or the water could boil over. Don’t ask me how I know this.)
- One by one, lower a wrapped hot dog into the water and let it boil for 30 seconds, carefully moving it around the water so that it boils evenly. (If the dough comes loose on one end, no worries! You can fix it after it comes out of the water.)
- Remove the hot dog to the prepared sheet pan and repeat with the rest.
- Brush the dough with the beaten egg and sprinkle on some pretzel salt.
- Bake the pretzel dogs until the surface is deep golden like a pretzel, 10 to 12 minutes.
- Serve with Heavenly Maple Mustard and Refrigerator Pickles on the side!
Heavenly Maple Mustard:
- In a medium bowl, combine the mayonnaise and mustard. Add the maple syrup, the paprika and the salt. Stir until everything is mixed together. Then transfer the mixture to a half-pint jar and screw on the lid. Keep refrigerated for up to 2 weeks!
Refrigerator Pickles:
- Slice the cucumbers about 1/8 inch thick. (Use a v-slicer or mandoline if you prefer!)
- In a 1-quart mason jar, layer a few cucumber slices, a little of the dill, some of the mustard seeds and a little of the green onion.
- Continue layering the ingredients, pressing and packing everything as you go.
- Add the salt and the vinegar and top it off with cold water until it covers the ingredients. Screw on the lid tightly. Then turn the jar over a few times to mix.
- Refrigerate for at least 8 hours before using. Store in the fridge for up to 2 weeks.