Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Pretzel Dogs
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 801
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 29 g
- Cholesterol
- 54 mg
- Sodium
- 4816 mg
- Level: Easy
- Total: 30 min
- Active: 20 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 801
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 114 g
- Dietary Fiber
- 6 g
- Sugar
- 11 g
- Protein
- 29 g
- Cholesterol
- 54 mg
- Sodium
- 4816 mg
Ingredients
Directions
- Bring a pot of water to a boil. Preheat the oven to 425 degrees F. Spray a baking sheet with cooking spray and set aside.
- Roll each dinner roll into a long rope approximately 1 1/2 to 2 times the length of a hot dog. Coil each rope around a hot dog, pinching the ends to seal them so they cannot come loose.
- Add the baking soda to the boiling water, then, working in batches, drop the pretzel dogs into the water for 30 seconds and remove to a rack.
- When all the dogs have been boiled, place them on the greased baking sheet. Brush with the beaten egg and sprinkle with pretzel salt.
- Bake until the bread ropes are cooked and have turned golden brown, about 12 minutes. Serve with spicy mustard and pickles.
