jalapeño pretzel dogs with cheddar beer sauce
In the last seven days all I’ve given you is trashed up cheeseburgers and now hot dogs, but I swear it’s not my plan to hold my own white trash cookout. If I do though (obviously the best kind) you are all invited. Bring your solo cups. But while we’re on the subject of that I’m also kinda ready to head over to an Auntie Ann’s kiosk and get one of their buttery pretzel dogs dunked in mustard. Ah so good. You can come there with me too. I’ve eaten my fair share of pretzel dogs, but after making them at home It may be impossible for me to eat a hot dog on a bun from now on.
prep time
1 Hr 30 Min
cook time
30 Min
method
Bake
yield
Makes 10 Pretzel Dogs
Ingredients
- HOT DOGS
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon honey
- 1 tablespoon olive oil
- 4 1/2 cups all-purpose flour
- 1 1/2 teaspoons crushed dried jalapeño pepper
- 1 teaspoon salt
- 10 - hot dogs
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda
- 1 large egg, lightly beaten
- - coarse salt for sprinkling, (i use kosher salt)
- 1 tablespoon butter
- 1 tablespoon flour
- 8 ounces beer, about 1 cup
- 12 ounces white cheddar cheese, freshly grated
- 1 teaspoon dijon mustard
- - salt & pepper to taste
How To Make jalapeño pretzel dogs with cheddar beer sauce
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Step 1In a large bowl, combine water, yeast, honey and olive oil.
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Step 2Mix with a spoon, then let sit until foamy, about 10 minutes.
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Step 3Add the mixture to the bowl of your electric mixer and add in the flour, jalapeño, salt and melted butter. -
Step 4Knead on low speed for 4 to 5 minutes, until the dough comes together and is pulling away from the bowl.
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Step 5It will still be slightly sticky.
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Step 6Place the dough in a well-oiled bowl and cover.
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Step 7Set in a warm place to rise for about an hour or until it's doubled in size.
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Step 8Preheat oven to 450 degrees
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Step 9Punch down the dough and turn it over on a floured surface, kneading a few times with your hands.
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Step 10Cut/break apart the dough into 10 equal parts and roll them into strips that are about 12 to 16 inches in length
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Step 11Wrap each strip of dough around the hot dog, starting a the bottom.
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Step 12Pinch together the tops and bottoms so the dough stays together.
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Step 13Bring a large pot of water to a rolling boil and add baking soda.
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Step 14Drop in each hot dog (1 or 2 at a time) and boil for 30 to 45 seconds.
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Step 15Place the dough covered dogs on a nonstick baking sheet or a sheet covered with parchment paper.
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Step 16Brush the tops of each with the beaten egg and sprinkle with coarse salt.
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Step 17Bake for 15 to 20 minutes, or until the dough is deep golden in color.
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Step 18Serve with the beer dip and whatever condiments you like!
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Step 19Cheddar Beer Sauce: Heat a small saucepan over medium heat and add butter.
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Step 20Once it's sizzling, whisk in the flour and cook for a minute or two until it's golden and fragrant.
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Step 21Slowly pour in the beer while whisking constantly so the mixture slightly thickens.
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Step 22Cook for 5 minutes while stirring.
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Step 23Reduce the heat to low and slowly stir in the cheese and Dijon until melted.
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Step 24Taste and season with salt and pepper as desired.
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Step 25Serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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