Friday, December 7, 2012
Pretzel Brats or Dogs
Ever have those times where you just crave certain foods. Well the pretzel has been mine. These are really good and a dish kids would love. I will be making pretzel rolls very soon. This is a time consuming recipe so be sure to give yourself time. They are well worth the time and effort.
pretzels adapted from Alton Brown, method via Fake Ginger (originally from A Dash of Sass)
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
12 1/4 teaspoons instant yeast (1 packet)
1 1/2 cups warm water (about 110 F)
4 tablespoons unsalted butter, melted
10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
pretzel salt or coarse salt
Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes into a rough ball. Knead on low speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.
Preheat oven to 450 F. Line 2 baking sheets with parchment paper.
Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.
Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved brat or hot dog - be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you've wrapped all of the dogs. Ok after making some of these I decided that if I pressed the dough out a bit then put the 1/2 brat in the middle and then pulled it up and wrapped it around it and pinched the ends it's worked really well and no fear of them unraveling.
One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.
Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.
Makes 16 pretzel dogs
Thanks for taking time from your busy day to stop by. Drop me a note and let me know what you think. Have a great day and Remember to Find the Time To DO ALL the things YOU love.