Yields: 36 pretzel dog bites
Prep Time: 45 minutes
Baking Time: 15 minutes
What’s better than a ‘dog in a bun? A ‘dog in a pretzel bun! This recipe creates an irresistible bite-sized appetizer using Hempler’s Bun Busters. Serve them fresh out of the oven with your favorite mustard, beer cheese, or other dip for a real crowd-pleaser!
Ingredients
1 pkg. Hempler’s Bun Busters (or your favorite Hempler’s franks)
1 1/2 cups water
2 Tb. unsalted butter
1 pkg. (1 1/4 tsp.) active dry yeast
1 Tb. sugar
1 tsp. salt
4 C. flour
1 egg + 2 Tb water
1/3 C. baking soda
1/4 C. barley malt syrup (molasses will work if you can’t find it)
coarse sea salt
Instructions
1. Combine the water, butter, and sugar in a microwave-safe container and heat until it is between 105-115 degrees.
2. Pour the water mixture into the bowl of a stand mixer and sprinkle the yeast on top. Allow it to sit for five minutes until foamy.
3. Add the salt and 2 cups of flour. Using the mixing attachment, combine the ingredients at a low speed. When everything is fully combined, increase the speed to medium and let it mix for three minutes.
4. Add the remaining flour a little at a time until you have a soft, cohesive dough. You may not use all the flour.
5. Use the dough hook to knead the dough for 5 minutes. If the dough becomes too wet, add a little more flour.
6. Allow the dough to rest for 15 minutes.
7. Turn the dough onto a lightly floured work surface and divide into six equal sections. Use a rolling pin to roll each section out to approximately 6″ x 4″. Measurements don’t need to be exact.
8. Place a Hempler’s Bun Buster Frank onto piece of dough. Fold the ends of the dough in toward the center, and roll up the hot dog so it’s encased by the dough. Seal the seam with water if necessary. Repeat with the remaining hot dogs.
9. Bring 2 quarts (8 cups) of water to a rolling boil in a large pot. Once boiling, remove it from the heat and add the baking soda and barley malt syrup. Be prepared that it will foam up.
10. Reduce the heat to medium and return the pot to the burner. Place each dough-covered hot dog in the water and boil it for 15-20 seconds. Remove it from the baking soda bath and place it on a parchment-lined baking sheet (you will need 2 baking sheets total).
11. Lightly beat the egg and 2 Tb water; brush each hot dog with the egg wash and sprinkle with course sea salt.
12. Use a sharp knife to cut each hot dog into 6 sections. Spread each section about an inch apart to allow room for expansion during baking.
13. Bake at 400 degrees for 15-17 minutes until golden.
