|Mutli-grain Pretzel Dog|
I LOVE soft pretzels (they are one of my favorite foods), so when the hubby told me that I should try to make "pig's in a blanket but with pretzel dough" he didn't need to ask twice. I looked at all my soft pretzel recipes and picked one that I thought would work. Then I just jumped in head first (I generally don't fight my creative urges when it comes to cooking). I was glad that I did because these were DELISH! The kids loved them and we did, too. They are better than hot dogs in a bun and you could do a lot of playing around with dipping sauces, such as cheese, queso, ketchup, mustard, or chili. They take less than an hour to make and I think I may attempt freezing them (like their store-bought cousins by Super Pretzel but cheaper and hopefully better).
- 1 1/4 cups warm water
- 1 tablespoon yeast
- 1/4 cup brown sugar
- 1/2 cup oat flour
- 1/2 barley flour (a lady at our church grinds her own barley and wheat flours, and she shared)
- 1/2 cup wheat flour
- 2 1/2 cups AP flour
- 18-20 bun length hot dogs (I did 18 but the dough was a little thick on a few of them)
- 1/2 cup baking soda, into
- 3 cups hot water
- kosher salt
- garlic powder
- melted butter, for brushing after baking (I didn't do this)
|pretzel dog sitting on the baking sheet after dipping|
- Dissolve yeast into warm water.
- Add sugar, flour, and mix well (until thoroughly combined but not necessarily "kneaded")
- Let rise until doubled, at least 20 minutes.
- Divide into 18-20 equal portions. Roll into long ropes (18"-20" or so).
- Wrap dough ropes around hot dogs, pinching the ends of the dough together, then dip into prepared dipping solution.
- Place on well-greased cookie sheet and sprinkle with salt and garlic powder.
- Bake at 500°F for 5 minutes until golden brown.
- Enjoy along with some cheese or queso sauce.
|Multi-grain pretzel dogs with queso dipping sauce, carrot stick, and red grapes|
(forgot to take a picture before I polished off my grapes).