2¼ teaspoons quick rise yeast
1½ cups water
1 tsp sugar
2¼ cups all purpose flour
1 cup whole wheat or rye flour*
1 tbsp kosher salt
¼ cup baking soda
coarse kosher salt (or pretzel salt)
12 hot dogs
- Preheat oven to 450°F. Line a baking sheet with parchment paper. Set aside.
- Fill an 8 quart pot with 6 cups of water and bring to a boil over medium high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside.
- Add flour, salt, yeast, sugar and water to the mixer. With the dough hook in place, knead ingredients together for about 3 minutes or until the dough comes together in one ball. If the dough is too sticky to come together add more flour, a tablespoon at a time, as needed. Dough should be tacky when you pull it out of the mixer, not sticky.
- Place dough on a lightly floured surface and form dough into a ball. Divide this ball into 12 even pieces. Roll each piece into a 12” strand.
- Place end of dough strand on the end of the hot dog pinching the end together, and then wrap it around the dog until all of the dough is wrapped around the dog. Pinch the ends so they stay together.
- Carefully, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP. Place hot dogs into boiling water about 3 at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat until all hot dogs have been boiled.
- Arrange all pretzel dogs on parchment so they are not touching. Brush egg wash onto each one and sprinkle with coarse salt.
- Bake for 11-13 minutes until the tops are browned.
*this can be made with all white flour instead of adding the whole wheat or rye flour. If you want to use all white flour use 3 1/4 cups of all purpose flour.