bagel (or pretzel) dogs 2.0

last time i made bagel or pretzel dogs they totally deflated and looked really funny.  sad day.  well i tried to make them again this weekend to freeze and save for quick weeknight dinners.  the semester has just begun but it’s already been crazy so i’ve been trying to figure out good meals that i can make over the weekend, freeze, and then on weeknights just quickly heat up and eat for dinner.  i’m hoping this keeps us from just going out to dinner because we’re too tired to make something once we come home.  fortunately, the new technique that i tried worked perfectly and they turned out great.  i used the same dough recipe as last time but didn’t half it like before.  only the recipe is for 12 hot dogs but only 10 come in a package.  it’s okay though because i just made some pretzels and pretzel bites with the extra dough.  yummy!

Bagel (or Pretzel) Dogs

adapted from Real Mom Kitchen and Cooking, Dunkin Style

Ingredients

  • 2 cups water (110° F)
  • 2 packages, active dry yeast
  • 3 tablespoons sugar
  • 3 teaspoons table salt
  • 5 cups unsifted all-purpose flour
  • 12 quality all-beef hot dogs
  • 2 cups warm water
  • 2 tablespoons baking soda
  • 1 egg yolk plus 1 tablespoon water, lightly beaten
  • Sesame seeds, poppy seeds and/or coarse salt for garnish

Directions

  1. Pour the water into the bowl of an electric stand mixer and sprinkle with the yeast.  Let the mixture stand about five minutes or until foamy, then stir in the sugar and the salt. Using the dough attachment and with the mixer on low speed, gradually add flour, beating until well-blended and smooth, until you have a stiff dough.  Knead thoroughly until smooth and elastic in texture (approximately 8 minutes).
  2. Form the dough into a lump and place it into a lightly greased bowl. Turn the dough over to grease the top. Cover loosely with a kitchen towel and let rise in a warm place for about an hour or until doubled in size.
  3. After dough has risen, cut into 12 pieces, roll each into a rope about 1.5 feet long and starting at the top of your hot dog just wind the dough around the dog.
  4. Combine 2 cups warm water and baking soda in an 8 inch square pan.
  5. Dip into baking soda/water solution for a second or two and place on a parchment or Silpat covered cookie sheet.
  6. Let rise an additional 20 minutes.
  7. Bake at 450 degrees for 10 minutes until golden brown, remove, brush with melted butter and sprinkle with Kosher Salt or other garnish.

Printer Friendly Recipe: Bagel (or Pretzel) Dogs 2

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3 Comments

  1. 2011 recipe round up « miki's kitchen
  2. pretzel dogs « miki's kitchen
  3. everything bagel breakfast pockets « miki's kitchen

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