Mini Pretzel Dogs

I think I’d like to write a book about how to make friends, entitled How to Make Friends, the almost fairytale.

Chapter One

Once upon a time there was a lonely girl who had but one friend… her snaggle-toothed mother.  One day, in the kitchen, she stumbled upon a rare and delicious combination.  A combination never before discovered in the land of Lonleyia.  Warm, soft, salty dough met with… hot dogs.

It was as though rainbows, unicorns, and friendly hobbits had descended upon this special girl.  People came from far and wide to sample her new found delicacy and friendships blossomed abound.  It was like Springtime.  Springtime of friendships.

Even the girl’s snaggle-toothed mother made a friend or two.

Never again was the lonely girl lonely (or hungry)…

The end.

Yea… my next book only has one chapter, one recipe, and about 34 words.  No biggie.

So!  You have two options here.  You can re-read this story  and go take a nap OR (and I totally suggest this next option) you could make these pretzel dogs this weekend, serve them with spicy mustard and cold beer, and make (or solidify) friendships of your own.

Choose your own adventure.  No bigs.

Essentially, we’re wrapping soft dough around hot dogs.  It’s nothing more complicated than that.

If that doesn’t sound like the best thing to happen all week, I invite you to come back in two days from now.

Ps.  I love you.

Don’t be fooled by the twisty and golden brown nature of pretzels… they’re actually really simple to make.

It all starts with yeast, warm water, and flour.

At first the dough is shaggy shaggy.

With a little work of the dough hook, it will come together!

This is the luscious dough before rising.

It should feel light and soft.  This will be a tender dough.  It will be slightly sticky, but not sticky enough to actually stick to your hands.

It’s like a little dough pillow.

If your first instinct is to rest your head on the dough… you’re on the right track.

This is real life.

It’s juuust dough.  Back off, kitten!

Beautifully risen dough.

It’s like magic in a bowl.

My trick?

I leave dough to rise in an OFF gas oven, or on the back burner of my stovetop with the oven left on at 200 degrees F.

Cut the soft dough into 16 pieces (for 1/2 hot dogs) or 8 pieces (for big ol’ whole hot dogs).

So light and tender.

But don’t eat it yet!

Rolling the dough into ropes.

Channel your Play-Doh days.

Ropes get rolled 12-inches long for half dogs, and 24-inches for whole dogs.  It’s science… or not at all.

If this seems like SO MUCH FUN to you… I consider us friends.

Just make sure that the ends are sealed and pressed together.

The next step is boiling!

If the dogs aren’t sealed up tight they might unravel a bit… which is totally not the end of the world, ps.

Pretzels are boiled in a baking soda and water solution.

The baking soda changes the alkalinity of the outside of the pretzel.  Baking soda is what gives pretzels their distinctive chewy crunch and golden color.

Baking soda is what separates these pretzel dogs from bagel dogs… and these are most certainly NOT bagel dogs.

Although… if you’re interested in bagel pizza… I was too.

Serve these pretzel dogs to many.  You’ll need to share.  Don’t be like me and eat too many.  While you’re in the kitchen making awesome, you might also consider these Fried Pickles!

These pretzel dogs are so warn, tender, and utterly delicious.  I promise that these darlings will find you friends, lovers, and stalkers of the feline variety.

ps.  Leave Me Alone, Kitten!