The Yankee Chef: Easy pretzel hot dog
1 cup warm milk
1 package active dry yeast
2 tablespoons brown sugar
2 tablespoons granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
4 cups flour
1 teaspoon salt
1/3 cup baking soda
1 egg, beaten well
Line two baking sheet pans with either parchment or waxed paper; set aside.
Combine milk and yeast in a bowl and let sit until the yeast foams a little, about 10 minutes. Add the sugars, garlic and onion powder, flour and salt.
Mix well with a sturdy wooden spoon or you can use a stand mixer with a hook attachment. Keep mixing until the dough has come together and is leaving the sides of the bowl. Pinch off between 8-10 uniform balls of dough and roll each into logs measuring about 7-8 inches in length. Place on prepared baking sheets, spray with nonstick cooking spray and cover loosely with film wrap. Let rise for 30 minutes in a warm place.
Meanwhile, preheat oven to 425-degrees F. Bring a large pot of water to a boil over medium-high heat. Whisk in the baking soda. Place the logs of dough, 3 at a time, into the boiling water and cook for 30 seconds. Flip over and boil an additional 30 seconds, removing each and letting them drip excess water before placing back onto the prepared sheet pans. Repeat with remainder of logs, brush each with the beaten egg and make shallow slits on top of each roll with a sharp knife. Bake 18-20 minutes, or until golden brown on top. Remove from oven to cool.
Makes 8-10 buns
TALK TO US
If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.