Posts Tagged ‘Pretzels’
We love homemade pretzels (see our recipe for soft pretzels). So when we were asked by Hebrew National to come up with a interesting hotdog recipe, we thought it would be fun to mash up our pretzels with Hebrew National hotdogs and make pretzel dogs!
We served them to our friends, and they loved them! The smokiness of the hotdog was a perfect compliment to the salt, crunch, and chewiness of the pretzel. Match made in heaven!
PRETZEL DOG RECIPE: Makes 14-16 Pretzel dogs
- 1 1/2 cups warm water (110-115F)
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 3 tablespoons vegetable oil
- 2 packages of hot dogs
- 2 egg yolks
We followed our Soft Pretzel Recipe fairly closely, but we did substitute vegetable oil for butter to keep the pretzel dogs Kosher.
In a large bowl, add 2 tablespoons sugar, 2 teaspoons of salt, and yeast. Pour in 1 1/2 cups of warm water. Wait about 5 minutes for the yeast to activate. It will start to bubble or foam a little.
Add the flour and oil, then mix until combined.
Drop the dough out on a smooth surface (we just use our dining room table), and knead for 7-10 minutes. If you are fortunate enough to have a stand mixer with a dough hook, just mix on low for 5 minutes. I actually enjoy the kneading!
Put the dough in a lightly oiled bowl, cover, and let rise for an hour. The dough should roughly double in size.
Preheat the oven to 400F and start boiling 10 cups of water in a large pot. Once you have a strong boil, pour in 2/3 cup baking soda. Also, get a baking sheet ready with either a silpat, or lightly oiled parchment paper.
Divide the dough into 8 pieces.
Roll each piece into 16 inch long ropes. The dough is very elastic, so it will tend to shrink a few inches as soon as you stop rolling it out - that's normal.
While wrapping the dough around the hotdogs, twist the rope of dough, so it looks something like this when you're done.
Carefully lower the pretzel dogs into the boiling water, one at a time, for 30 seconds. They will initially sink to the bottom, but will float up to the top after 20-25 seconds.
Place on baking sheet.
Brush the egg yolk on the tops of the pretzels, then sprinkle some coarse sea salt over the top (use as much as you'd like).
Bake at 400F degrees for 10-12 minutes, until you get a nice brown exterior. Serve and enjoy!
Total time: 90 minutes
If you have dough left over, or only want to make use one pack of hot dogs, you can use the leftover dough to make some soft pretzels!
Hebrew National is running a contest on Facebook where if you become a fan and tell them why you love Hebrew National on their page, you could win free franks!
For me, I love Hebrew National hotdogs because they bring back memories of my childhood. Hebrew National was the only brand my mom would buy because she knew they were high quality with 100% kosher beef. I remember her grilling them outside on hot summer days and eating them with lots of mustard. :)
Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too! www.facebook.com/HebrewNational
I'm all about sweet and salty, and Molly from CakeFYI has captured it perfectly in this new recipe.
Hunting for the perfect Father’s Day cupcake recipe? Look no further! Today, I’m thrilled to be bringing you this unique recipe for Salted Caramel Pretzel Cupcakes - the perfect salty and sweet combination! These cupcakes are made with a salty caramel batter. They’re topped with salted caramel icing, crunchy pretzels, and a salted caramel drizzle. What more could you ask for?
Salted Caramel Pretzel Cupcakes
Makes 12 cupcakes
- 1/2 Cup Butter, softened
- 1/2 Cup Sugar
- 3/4 C Brown Sugar
- 2 Eggs
- 2 Teaspoons Pure Vanilla Extract
- 1 1/4 Cups Flour
- 1 3/4 Teaspoons Baking Powder
- 1/4 Teaspoon Cinnamon
- 1 1/2 Teaspoon Salt
- 3/4 Cup Milk
Preheat your oven to 350 degrees.
In a separate bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugars until fluffy.
Beat in the eggs one at a time, and then add the vanilla extract and mix well.
Add a third of the flour mixture to the butter mixture and beat until incorporated.
Add half of the milk and mix well.
Add another third of the flour, mix, and then add the remaining milk.
Add the remaining flour and continue beating until well mixed.
Using a ¼ measuring cup, divide the batter equally among 12 cupcake wells.
Bake for 16-18 minutes until golden. Set aside to cool before icing.
Once cupcakes have cooled, ice them with Salted Caramel Icing. Top with crushed pretzels, and drizzle with additional Salted Caramel Sauce.
Salted Caramel Sauce
- 4 Tbsp Butter
- 3/4 C Brown Sugar
- 1/2 C Milk
- 1/2 Tsp Pure Vanilla Extract
- 2 Tsp Salt
Cook for 5 minutes on medium heat. Remove from heat, stir in salt, and let cool.
Salted Caramel Icing
- 1/2 C Butter
- 4 1/2 C Powdered Sugar
- 1 Tsp Pure Vanilla Extract
- 3 Tbsp Salted Caramel Sauce
Beat the butter and a 1/2 cup of the powdered sugar. Add the extract and Salted Caramel Sauce and continue beating. Continue to add powdered sugar until you reach your desired consistency.