mini pretzel dogs

i'm more of a soccer and basketball kinda girl. but football is fine for ONE REASON ONLY: an excuse to test recipes to the masses. bless you, super bowl.

auditory pairing: fun. - we are young

pretzel-y goodness

before the rise

a scale REALLY helps with splitting them into 16 equal parts

before boiling in water + baking soda

after being boiled

with egg wash and kosher salt

serve with your favorite mustard!

mini pretzel dogs
yields 16 pretzel dogs
from joy the baker (her photos are wondrous)

- 8 hot dogs 
for the dough:
- 1.5 cups warm water
- 1 tbsp granulated sugar
- 2.25 tsp (1 package) active dry yeast
- 22 oz all purpose flour (best if scale is used, if not, about 4.5 cups)
- 2 tsp salt
- 2 tbsp butter, melted and cooled
for the boiling part:
- 8 qt saucepan filled 1/2 the way with water (about 14 c water)
- 1 cup baking soda
for the wash:
- 1 large egg, beaten, w/ splash of water
- kosher salt for topping

1. add dough ingredients to bread machine according to manufacturer's instructions, use dough cycle. (if using a stand mixer, go here)
2. while dough rises in machine, place racks in center and and upper third of oven, preheat to 425 F
3. line 2 baking sheets with parchment paper and brush with a little oil to prevent boiled dough from sticking
4. combine water and baking soda in saucepan, bring to boil
5. while waiting for that, turn dough onto a lightly oiled surface
6. split into 16 pieces (scale works wonders here, too)
7. roll each piece into a 12 inch rope (start with fingers of both hands in center, roll, moving out as you do)
8. cut each hot dog in half
9. wrap each half hot dog with a dough rope, making sure to seal the ends. (next time i do this, i will also make sure to seal it everywhere, not just the ends, as mine tended to bake apart.)
10. when water is boiling, drop a few pretzel dogs in for 30 seconds. remove with slotted spatula or the like.
11. place on prepared baking sheet and brush with egg wash and sprinkle with salt
12. bake until deep golden brown, 12-14 minutes.
13. transfer to a cooling rack
14. serve warm, with your favorite mustard