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Jalapeño Pretzel Dogs with Cheddar Beer Sauce
Makes 10 Pretzel Dogs
active dry yeast
crushed dried jalapeño pepper
unsalted butter, melted
egg, lightly beaten
coarse salt for sprinkling, (i use kosher salt)
white cheddar cheese, freshly grated
1In a large bowl, combine water, yeast, honey and olive oil.
2Mix with a spoon, then let sit until foamy, about 10 minutes.
3Add the mixture to the bowl of your electric mixer and add in the flour, jalapeño, salt and melted butter.
4Knead on low speed for 4 to 5 minutes, until the dough comes together and is pulling away from the bowl.
5It will still be slightly sticky.
6Place the dough in a well-oiled bowl and cover.
7Set in a warm place to rise for about an hour or until it's doubled in size.
8Preheat oven to 450 degrees
9Punch down the dough and turn it over on a floured surface, kneading a few times with your hands.
10Cut/break apart the dough into 10 equal parts and roll them into strips that are about 12 to 16 inches in length
11Wrap each strip of dough around the hot dog, starting a the bottom.
12Pinch together the tops and bottoms so the dough stays together.
13Bring a large pot of water to a rolling boil and add baking soda.
14Drop in each hot dog (1 or 2 at a time) and boil for 30 to 45 seconds.
15Place the dough covered dogs on a nonstick baking sheet or a sheet covered with parchment paper.
16Brush the tops of each with the beaten egg and sprinkle with coarse salt.
17Bake for 15 to 20 minutes, or until the dough is deep golden in color.
18Serve with the beer dip and whatever condiments you like!
19Cheddar Beer Sauce:
Heat a small saucepan over medium heat and add butter.
20Once it's sizzling, whisk in the flour and cook for a minute or two until it's golden and fragrant.
21Slowly pour in the beer while whisking constantly so the mixture slightly thickens.
22Cook for 5 minutes while stirring.
23Reduce the heat to low and slowly stir in the cheese and Dijon until melted.
24Taste and season with salt and pepper as desired.
About this Recipe
Posted: Sun, Jun 1, 2014