Happy Fourth of July with Pretzel Dogs by Chef Franco Lania for Omaha Steaks

By on July 1, 2017

http://www.francolania.com/2014/06/gourmet-pretzel-hot-dogs/

Gourmet Pretzel Hot Dogs by Chef Franco Lania for Omaha Steaks, used by permisson

June 25, 2014 | in 4th of July, Appetizers, Barbeque, Hot Dogs, pretzel dough, Recipes

Fourth of July festivities just got better with this absolutely amazing Pretzel Hot Dog! These pretzel dogs, made with Omaha Steaks Gourmet Jumbo Franks, are absolutely delicious. I highly suggest that you give them a try this Independence Day!

Gourmet Pretzel Hot Dogs

The Dough:

1 tablespoon brown sugar
1 Package Active Dry Yeast
1 cup water , 105-110°F
3 to 3 ½ cups All-Purpose Flour
1 teaspoon salt
1 tablespoon unsalted butter, softened
1 package Omaha Steaks Gourmet Jumbo Franks
Baking Soda Bath:

6 cups water
¼ cup baking soda
To Finish:

Extra butter and olive oil for greasing
3 tablespoons unsalted butter
Pretzel salt or coarse sea salt
Procedure:

In a small bowl, stir the brown sugar and yeast into the water; set aside for 5- 10 minutes until mixture begins to foam.
Measure flour in a medium bowl and whisk in the salt. In a large bowl, combine 1 ½ cups of the flour/ salt with the foaming liquid and 1 tablespoon of butter.
Mix until a smooth batter forms. Add an additional 1 ½ cups of flour mixture to the batter and knead into a smooth ball, adding the remaining flour as necessary.
Place the dough into an oiled bowl, turning the ball to lightly coat with oil. Cover and leave in a warm place for about 1 hour, until doubled in size.
Boil 6 cups of water in a large shallow pot. Add baking soda to dissolve. Set aside to cool.
Preheat oven to 400°F. Punch down dough and turn onto a lightly greased surface. Divide into 8 equal pieces and roll into balls. Cover and let rest for 10 minutes.
Line a baking sheet with parchment paper. Grease with butter and/or oil. Melt 3 tablespoons of unsalted butter in a small pan.
Using a rolling pin, roll one ball at a time into an oval that is a long as the hot dog. Place the hot dog in the center of the dough oval as your guide. Cut 8 strips perpendicular to the dog on the right and left sides of the oval.
Tips:

If the yeast mixture does not foam, begin with fresh yeast, sugar and water. Either the yeast was not fresh or the water was too hot or cold. Using a thermometer really helps.
Also you may substitute the 1 cup of water in the dough recipe with you favorite German beer. Then proceed as per recipe.
Shaping


Shaping the Pretzel Dogs

Starting at the bottom, take the left and right strips up around the dog to meet in the middle and press together gently.
Continue with the remaining dough strips until the hot dog is enclosed in dough.
Place on greased baking sheet.
Repeat with remaining dough and hot dogs.

Give the dogs a bath!

It’s time to give those pretzel dogs a bath.
It’s time to give those pretzel dogs a bath.

Here’s fun part!

Carefully dip the dough-covered dogs in the baking soda bath ( lukewarm) and return to greased baking sheet.
Sprinkle with salt and bake in 400°F oven for 10 minutes.

Remove tray from oven and brush the pretzel dogs with the melted butter. Place tray back into the oven for an additional 8-12 minutes until golden brown.

Pretzel Dogs

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”