Homemade Dijon Pretzel Wrapped Hot Dogs with Maple Dijon Dipping Sauce
The best hot dogs in the world are the hot dogs that have been wrapped with soft, homemade Dijon pretzel and served with a creamy maple Dijon dipping sauce.
Course Appetizer, Snack
Keyword Hotdogs, Pretzels
Prep Time 2hours
Cook Time 15minutes
Total Time 2hours15minutes
Servings 9hot dogs
Author Lyuba Brooke
¼ozpacket dry active yeast
3cupsall-purpose flour(plus more for surface)
Deepwide cooking pan filled with water ⅔ or the way
Maple Dijon Dipping Sauce:
Mix yeast and sugar in a bowl. Add warm water and whisk until sugar dissolves. Let yeast bloom for about 10 minutes.
Mix flour and salt in a bowl of an electric mixer. Mix chopped, cold butter into flour on low speed until mixture starts to resemble coarse crumbs.
Slowly pour yeast mixture into flour mixture and add Dijon mustard, while still mixing on low, until just combined. Using your hands, gather dough together. Turn dough out onto a lightly floured surface, and knead until no longer sticky, for a couple of minutes. Place in a medium bowl and cover with plastic.
Let dough rise in a warm, dry place for about an hour.
Line a large baking sheet with parchment paper.
Roll the dough into a log and divide it into 9 equal pieces.
Take hot dogs out of the package and dry them off with a paper towel.
Roll each piece of dough into about ¼ inch thick rope. Wrap pretzel dough around the hot dog, tucking in the ends.
Place wrapped hot dogs onto the prepared baking sheet and let them rest for 20 minutes.
Preheat the oven to 450 degrees.
Bring a large, deep cooking pan of water to a boil and add baking soda, stir well. Boil pretzel hot dogs in batches until puffed, about 30-45 seconds.
Take out with a slopped spatula and return to the baking sheet.
Brush with butter and sprinkle with coarse salt.
Bake until golden brown, 13-15 minutes.
Dipping Sauce: Mix all ingredients for the dipping sauce in a bowl, until completely incorporated.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.